Best 4 Seafood Pasta Jambalaya Recipes

Indulge in a delectable culinary journey with our comprehensive guide to seafood pasta jambalaya recipes. These vibrant dishes fuse the bold flavors of Cajun cuisine with the comforting embrace of pasta, creating a symphony of tastes that will tantalize your palate. From the classic New Orleans-style jambalaya brimming with succulent shrimp, tender chicken, andouille sausage, and the holy trinity of bell peppers, onions, and celery, to lighter variations featuring an array of seafood treasures like crab, mussels, and calamari, our collection caters to every seafood lover's desire. Vegetarian and vegan enthusiasts will delight in the meatless options that burst with the essence of the sea, showcasing the versatility and boundless creativity of this beloved dish. Whether you seek a hearty feast for a special occasion or a comforting weeknight meal, our seafood pasta jambalaya recipes promise an unforgettable culinary experience.

Here are our top 4 tried and tested recipes!

JAMBALAYA PASTA

Jambalaya Pasta image

Leave the take-out menu and make this delicious restaurant-quality cajun jambalaya pasta with chicken, sausage, and shrimps. It comes together in about 30 minutes!

Provided by Lola Osinkolu

Categories Main Course

Number Of Ingredients 19

Ingredients

1 pound pasta fettuccine
1 lb chicken breast ( cut into pieces)
½ lb shrimp deveined
½ lb andouille sausage ( sliced into half-inch-thick pieces)
2 tbsp cajun spice
4 tbsp olive oil
¾ cup onion (diced)
3 cloves garlic (minced)
1 bay leaf
1 medium tomato (diced)
8 ounces tomato sauce
½ tsp red pepper flakes (or cayenne powder)
½ cup red bell peppers (diced)
½ cup green bell peppers (diced)
1 tsp thyme
1 tsp oregano
1 cup chicken broth
Salt and pepper (to taste if necessary)
Parsley (for garnish)

Steps:

Cook pasta until al dente, drain but do not rinse. set aside
Lightly season the chicken and shrimp (separately) with the cajun seasoning.
Heat oil in a large pot on medium heat and cook the chicken until cooked through. Set aside.
Add the shrimp to the same pan and cook on both sides until they are opaque (about 3-5 minutes). Remove from heat and set aside.
Add andouille sausage and brown on both sides.
Still in the same pan, add onion, garlic, and bay leaves and cook until the onion is translucent.
Add the chicken, diced tomato, tomato sauce, red chili flakes, thyme, oregano, cajun seasoning, chicken broth, salt, and pepper.
Bring to a boil, then stir in the shrimp and pasta. Leave to get heated through for 1-2 minutes.
Garnish with parsley if desired.

SEAFOOD JAMBALAYA

Seafood Jambalaya image

My neighbor always gave me a container of this jambalaya when he made it. My family fought over it. I even made him make it for a Kentucky Derby party I had, and everyone raved. -Kristin Arnett

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 8-10 servings.

Number Of Ingredients 16

Ingredients

1/2 pound whole fresh mushrooms, sliced
3 medium onions, chopped
2 medium green peppers, chopped
3 celery ribs
3 garlic cloves, minced
2 tablespoons olive oil
1 package (16 ounces) smoked sausage, cubed
1 pound cooked large shrimp, peeled and deveined
1 pound frozen cooked crawfish tail meat, thawed
1 can (14-1/2 ounces) chicken broth
1 can (14-1/2 ounces) diced tomatoes
2 tablespoons Worcestershire sauce
2 tablespoons Cajun seasoning
1 to 3 teaspoons hot pepper sauce
1/4 teaspoon white pepper
4 cups cooked long grain white rice

Steps:

In a large Dutch oven, saute the mushrooms, onions, pepper, celery and garlic in oil. Add the sausage, shrimp, crawfish, broth, tomatoes, seasonings and rice., Bake, uncovered, at 325° for 45 minutes or until heated through, stirring after 20 minutes.

Nutrition Facts : Calories 379 calories, Fat 16g fat (6g saturated fat), Cholesterol 181mg cholesterol, Sodium 1322mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 3g fiber), Protein 28g protein.

PASTA JAMBALAYA

Pasta Jambalaya image

Make and share this Pasta Jambalaya recipe from Food.com.

Provided by Bev I Am

Categories Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

4 tablespoons olive oil
1 lb andouille sausage, halved lengthwise,then thinly sliced crosswise (or other fully cooked smoked spicy sausages, such as Louisiana hot links)
1 medium onion, chopped
1 large green bell pepper, chopped
5 green onions, thinly sliced
1 stalk celery, chopped
5 cloves garlic, chopped
2 bay leaves
2 teaspoons dried oregano
3/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon ground allspice
1 (28 ounce) can crushed tomatoes (with added puree)
1 (14 1/2 ounce) can diced tomatoes with juice
1 teaspoon Worcestershire sauce
1/2 teaspoon hot pepper sauce
1 lb farfalle pasta
1 1/2 lbs uncooked large shrimp, peeled,deveined
freshly grated parmesan cheese

Steps:

Heat 2 tablespoons oil in heavy large pot over medium heat.
Add sausages; saute until light brown, 5 minutes.
Using slotted spoon, transfer sausages to paper towels.
Pour drippings from pot; discard.
Add remaining 2 tablespoons oil to pot and heat over medium heat.
Stir in onion and next 9 ingredients.
Cover and cook until vegetables are almost tender, stirring often, about 8 minutes.
Stir in crushed tomatoes and diced tomatoes with juices and bring to boil.
Reduce heat, cover and simmer 15 minutes to blend flavors.
Stir in sausages, Worcestershire sauce and hot pepper sauce; simmer uncovered until sauce thickens slightly, about 5 minutes longer.
Season to taste with salt and pepper.
Discard bay leaves.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
Remove from heat.
Add shrimp to pot; cover and let stand just until shrimp are pink on outside and opaque in center, about 2 minutes.
Drain pasta and shrimp; return to pot.
Add sauce and toss to blend.
Transfer to bowl.
Serve, passing Parmesan cheese separately.

Nutrition Facts : Calories 762.9, Fat 32.5, SaturatedFat 9, Cholesterol 186.4, Sodium 1695.7, Carbohydrate 74.5, Fiber 6.3, Sugar 9.8, Protein 42.5

SEAFOOD JAMBALAYA

Seafood Jambalaya image

Provided by Food Network

Categories main-dish

Time 55m

Yield 8 servings

Number Of Ingredients 26

Ingredients

2 tablespoons butter
1 pound andouille sausage, cut into 1/4-inch slices
1 large bell pepper, any color, cut into large dice
1 large onion, cut into large dice
3 ribs celery, cut into large dice
1 small head garlic, cloves peeled and minced
Creole Seafood Seasoning, recipe follows
Kosher salt and freshly ground pepper, to taste
2 large tomatoes, cored, peeled, seeded and chopped
1 pound medium shrimp, peeled
1/2 pound fish fillets, diced (trout, catfish, redfish, bass, and bluefish work well)
2 bay leaves
3 cups long-grain rice, rinsed 3 times
6 cups water
1 pint shucked oysters, with their liquor
2 bunches green onions, thinly sliced
1/4 teaspoon hot sauce, or to taste
1/3 cup table salt
1/4 cup granulated or powdered garlic
1/4 cup freshly ground black pepper
2 tablespoons cayenne pepper, or to taste
2 tablespoons dried thyme
2 tablespoons dried basil
2 tablespoons dried oregano
1/3 cup paprika
3 tablespoons granulated or powdered onion

Steps:

Combine the butter and sausage in a Dutch oven or heavy-gauge pot over high heat, and saute for about 6 minutes, stirring occasionally. Add the bell pepper, onion, celery, and garlic, and season with Creole seasoning, salt and black pepper. Saute, still over high heat, for about 8 minutes, or until the natural sugars in the vegetables have browned and caramelized.
Add the tomatoes, shrimp, fish and bay leaves, and stir. Add the rice, stir gently, and add the water. Gently move the spoon across the bottom of the pot, making sure that the rice is not sticking. Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes or until the rice has absorbed most of the liquid. Turn off the heat, then fold in the oysters, cover and let sit for about 8 minutes, during which time the jambalaya will continue cooking from residual heat.
To serve, transfer to a serving bowl, and mix in the green onions. Season with hot sauce.
Thoroughly combine all ingredients in a mixing bowl. Pour the mixture into a large glass or plastic jar. Seal it so that it's airtight. It will keep indefinitely.

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any scrambling.
Use fresh, high-quality ingredients: The better the ingredients you use, the better your pasta jambalaya will taste. Look for fresh seafood, vegetables, and herbs.
Cook the seafood properly: Seafood can easily be overcooked, so be careful not to cook it for too long. Cook the shrimp, scallops, and fish until they are just opaque in the center.
Don't overcrowd the pan: When you add the seafood to the pan, make sure not to overcrowd it. If you do, the seafood will not cook evenly and will likely steam instead of sautéing.
Use a good quality pasta: The type of pasta you use can make a big difference in the final dish. Look for a pasta that is made with high-quality durum wheat and that has a good texture.
Cook the pasta al dente: Pasta should be cooked al dente, meaning it should still have a slight bite to it. This will help it hold its shape and flavor in the sauce.
Don't forget the spice: Jambalaya is a spicy dish, so don't be afraid to add some heat. Use a good quality Cajun or Creole seasoning, or add your own blend of spices.
Let the flavors meld: After you have added all of the ingredients to the pot, let the flavors meld for a few minutes before serving. This will allow the flavors to develop and deepen.

Conclusion:

Seafood pasta jambalaya is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and is sure to please everyone at the table. With a little planning and preparation, you can have a delicious seafood pasta jambalaya on the table in no time.