If you love the heartiness of jambalaya but can’t resist a creamy pasta dish, Jambalaya Alfredo is about to blow your mind—and your taste buds! Imagine the bold Cajun flavors of smoky sausage, juicy chicken, and tender shrimp mingling with colorful peppers and a rich, velvety Alfredo sauce, all swirled together with your favorite pasta. It’s a celebration of comfort food with a dash of Southern swag, and one of those unforgettable meals you’ll want to share with everyone you know. Ready for a weeknight dinner that tastes just as special as a feast? Let’s make Jambalaya Alfredo your new signature!

Ingredients You’ll Need

This Jambalaya Alfredo recipe is wonderfully straightforward, thanks to pantry staples and a few standout ingredients that bring it to life. Each component has a role, giving the dish layers of texture, a burst of color, and flavors you’ll crave again and again.

Pasta (8 ounces fettuccine or penne): Either shape works, but fettuccine gives that classic Alfredo feel while penne adds fun pockets for sauce.
Olive oil (1 tablespoon): For sautéing and adding a subtle richness.
Andouille sausage (8 ounces, sliced): Smoky, spicy, and oh-so-Louisiana—this is the soul of jambalaya in every bite.
Boneless skinless chicken breast (1/2 pound, cubed): Lean protein that soaks up all those Cajun spices.
Medium shrimp (1/2 pound, peeled and deveined): Sweet and tender, the shrimp add a taste of the sea that makes this dish sing.
Red bell pepper (1, chopped): Even the color is delicious—red peppers bring sweetness and brightness.
Green bell pepper (1/2, chopped): Earthy and fresh, perfect for balance and that classic jambalaya vibe.
Onion (1/2 cup, diced): For that underlying savory depth you can’t put your finger on, but would miss if it wasn’t there.
Garlic cloves (2, minced): A must for fragrant, punchy flavor.
Cajun seasoning (1 teaspoon): The blend that brings everything together—go bold or go mild, your call.
Paprika (1/2 teaspoon): Gives the sauce both color and subtle warmth.
Salt (1/4 teaspoon): Seasons everything and boosts flavor.
Black pepper (1/4 teaspoon): Grounds the dish with a gentle spice.
Butter (2 tablespoons): To start the sauce and boost the silkiness factor.
Heavy cream (1 1/2 cups): Turns the Alfredo base into a creamy dream.
Parmesan cheese (1/2 cup, grated): The magical finishing touch: salty, nutty, and totally melt-worthy.
Chopped parsley (for garnish): Fresh green color and just a hint of brightness.

How to Make Jambalaya Alfredo

Step 1: Boil the Pasta

Bring a big pot of salted water to a rolling boil and cook your pasta according to the package instructions until al dente. Don’t forget to give it a good stir, then drain and set aside. This gives you a perfect foundation for all the flavors to come together later—plus, you can sneak a taste to make sure the noodles are perfectly cooked!

Step 2: Sauté the Sausage

Heat the olive oil in a large, deep skillet over medium-high heat. Once it’s shimmering, add the sliced andouille sausage and cook for about 3 to 4 minutes, giving the pan occasional stirs. You’ll know it’s ready when it’s nicely browned and smelling irresistible. Use a slotted spoon to remove the sausage and set it aside—you want to keep those flavorful drippings in the pan!

Step 3: Cook the Chicken and Shrimp

In the same skillet, add your cubed chicken and let it cook until golden and cooked through (about 5 to 6 minutes). No need to overthink it; just aim for juicy, lightly browned pieces. Next, toss in the shrimp and cook for 2 to 3 minutes, just until pink and opaque. Remove all the cooked proteins and set them aside—trust us, this step is worth it for the most tender jambalaya-inspired bites.

Step 4: Sauté the Veggies

Melt the butter in that same skillet, then toss in your bell peppers, onion, and garlic. Let everything gently sizzle for about 3 to 4 minutes. When the veggies are vibrant and just tender, that’s your cue! Stir in Cajun seasoning, paprika, salt, and black pepper—suddenly, the kitchen will smell like a bustling New Orleans bistro.

Step 5: Make the Creamy Cajun Alfredo Sauce

Turn the heat down to medium-low and carefully pour in the heavy cream. Let it simmer for a couple of minutes, bubbling gently at the edges. Now, stir in the Parmesan cheese and watch it melt into a silky, dreamy sauce. Be patient and keep stirring so everything combines beautifully, making your Jambalaya Alfredo impossibly creamy.

Step 6: Bring It All Together

Return your browned sausage, juicy chicken, tender shrimp, and perfectly cooked pasta back to the skillet. Gently toss everything together until each piece is coated in that Cajun Alfredo sauce and warmed through. The result? That crave-worthy bowl of Jambalaya Alfredo ready to steal the show.

How to Serve Jambalaya Alfredo

Garnishes

A shower of freshly chopped parsley on top is more than just pretty—it brings a bit of pep that cuts through the richness of the sauce. For extra flair and an acidic pop, serve each bowl with a wedge of lemon or a light drizzle of hot sauce. If you want to be even more true to the spirit of jambalaya, a sprinkling of extra Parmesan never hurts!

Side Dishes

Jambalaya Alfredo is hearty enough to stand alone, but pairing it with a simple green salad or garlicky sautéed greens can bring out its best. Crusty French bread or warm, buttery cornbread make excellent sidekicks, perfect for mopping up every drop of that glorious Alfredo sauce.

Creative Ways to Present

Transforms weeknight pasta into a dinner party centerpiece by serving Jambalaya Alfredo in a large cast iron skillet at the table. For a fun twist, pile it high in individual ramekins and broil with an extra layer of cheese until bubbly and golden. Or try spooning it over a bed of creamy polenta for a decadent Southern-Italian fusion.

Make Ahead and Storage

Storing Leftovers

Store leftover Jambalaya Alfredo in an airtight container in the fridge for up to three days. Separation of sauce is normal—just give it a quick stir when reheating and it’ll return to its creamy glory.

Freezing

While the sauce is best enjoyed fresh (thanks to all that luscious cream), you can freeze cooled portions for up to two months. Just keep in mind that the texture of the pasta and sauce may change a little after thawing, but the signature spice and flavor will still shine through.

Reheating

For the best results, gently reheat Jambalaya Alfredo on the stovetop over low heat, adding a splash of milk or cream to loosen the sauce as needed. If you’re in a hurry, microwaving works too—just cover loosely and stir halfway to encourage even heating.

FAQs

Can I make Jambalaya Alfredo without shrimp?

Absolutely! Feel free to substitute extra chicken or sausage, or even use cubed tofu for a pescatarian-friendly twist—this dish is highly adaptable and always satisfying.

What’s the best pasta for Jambalaya Alfredo?

Both fettuccine and penne work beautifully, but don’t be afraid to use what you have on hand. Even rotini or rigatoni will catch all of that delicious sauce!

How spicy is this dish?

Jambalaya Alfredo delivers a medium level of spice, but you can turn up the heat or keep things mild by adjusting the Cajun seasoning. Taste as you go and make it your own!

Can I use pre-cooked sausage?

Definitely! If your andouille is pre-cooked, just brown it quickly in the pan to develop flavor before proceeding with the rest of the recipe.

Can I lighten up the Alfredo sauce?

If you’re looking for a lighter version, swap half-and-half for the heavy cream and use a bit less butter. The sauce will still be creamy and luxurious with slightly less richness.

Final Thoughts

If you’ve been searching for a recipe that brings comfort, heat, and irresistible creaminess in every single bite, Jambalaya Alfredo is the answer. Anyone who tastes it will be coming back for seconds, so don’t be surprised when your friends and family start requesting it on repeat. Give it a try—you might just discover a new favorite dish!

Jambalaya Alfredo Recipe

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4.5 from 8 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Jambalaya Alfredo combines the bold flavors of Cajun cuisine with the creamy richness of Alfredo sauce, creating a delicious and satisfying pasta dish.

Ingredients

Scale

Pasta:

8 ounces fettuccine or penne pasta

Proteins:

1 tablespoon olive oil
8 ounces andouille sausage, sliced
1/2 pound boneless skinless chicken breast, cubed
1/2 pound medium shrimp, peeled and deveined

Veggies and Seasonings:

1 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 cup onion, diced
2 garlic cloves, minced
1 teaspoon Cajun seasoning
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon black pepper

Sauce:

2 tablespoons butter
1 1/2 cups heavy cream
1/2 cup grated Parmesan cheese
Chopped parsley for garnish

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Instructions

Cook the Pasta: Boil pasta until al dente, drain, and set aside.
Sear Proteins: In a skillet, brown sausage, then cook chicken and shrimp. Set aside.
Sauté Veggies: In the same skillet, cook bell peppers, onion, and garlic.
Season and Make Sauce: Add spices, cream, and cheese. Simmer until smooth.
Combine and Serve: Return proteins and pasta to the skillet. Toss, heat through, and garnish with parsley.