Jambalaya Alfredo
Jambalaya Alfredo is a bold, creamy fusion of Cajun spice and Italian comfort. Featuring shrimp, andouille sausage, and chicken in a rich Parmesan alfredo sauce over fettuccine, this dish brings the soul of New Orleans to your dinner table in just 30 minutes.
Equipment
- Large skillet
- Large pot
- Tongs
- Colander
- Chef’s Knife
- Cutting board
Ingredients
Proteins
- 1 lb large shrimp peeled and deveined
- 8 oz andouille sausage sliced
- 2 boneless chicken thighs diced
Pasta and Sauce
- 12 oz fettuccine pasta
- 2 cups heavy cream
- 1 cup Parmesan cheese freshly grated
- 4 cloves garlic minced
- 1 bay leaf
Cajun Seasoning
- 2 tsp Cajun seasoning blend
- 1 tsp paprika
- 1/2 tsp cayenne pepper adjust to taste
Vegetables
- 1 onion medium, diced
- 1 bell pepper chopped
- 2 celery stalks chopped
- 2 green onions sliced, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Reserve 1 cup of pasta water and drain the rest.
- Meanwhile, heat a large skillet over medium-high heat. Add sliced andouille sausage and cook for 3–4 minutes until browned. Remove and set aside.
- In the same skillet, add diced chicken thighs seasoned with half the Cajun seasoning. Cook for 5–6 minutes until browned and nearly cooked through.
- Add the diced onion, bell pepper, celery, and minced garlic to the skillet. Sauté for 3–4 minutes until softened and aromatic.
- Return the sausage to the skillet and add shrimp along with remaining Cajun seasoning, paprika, and cayenne. Cook for 2–3 minutes until shrimp are pink and curled.
- Pour in heavy cream and add bay leaf. Bring to a gentle simmer, then gradually stir in grated Parmesan cheese until smooth and creamy.
- Add cooked fettuccine to the sauce and toss to coat. If needed, add reserved pasta water gradually to loosen the sauce to your desired consistency.
- Remove bay leaf. Taste and adjust seasoning as needed. Garnish with sliced green onions and serve hot.
Notes
For a lighter version, use half-and-half instead of heavy cream. Mushrooms can replace meat for a vegetarian variation. Taste-test your Cajun seasoning blend first, as salt and heat levels vary by brand.