Description
A creamy fusion dish combining the rich flavors of classic jambalaya with smooth Alfredo sauce, featuring shrimp, sausage, chicken, and pasta for a hearty, comforting meal.
Ingredients
Scale
- 8 oz fettuccine or linguine pasta
- 1 tablespoon olive oil
- 1/2 lb Andouille sausage, sliced
- 1/2 lb boneless, skinless chicken breast, diced
- 1/2 lb shrimp, peeled and deveined
- 1 small onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon Cajun seasoning
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Cook pasta according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add sausage and cook until browned, about 5 minutes.
- Add diced chicken to the skillet and cook until no longer pink, about 5-7 minutes.
- Add shrimp, cooking until pink and opaque, about 3-4 minutes.
- Remove meat from skillet and set aside.
- In the same skillet, sauté onion, bell pepper, and garlic until softened, about 5 minutes.
- Reduce heat to medium-low and stir in heavy cream, Parmesan cheese, smoked paprika, Cajun seasoning, salt, and pepper. Simmer until sauce thickens slightly.
- Return the cooked meat to the skillet and stir to coat with sauce.
- Add cooked pasta and toss everything together until well combined and heated through.
- Garnish with fresh parsley before serving.
Notes
- Adjust Cajun seasoning to taste for more or less heat.
- Use gluten-free pasta to make this dish gluten-free.
- Substitute heavy cream with half-and-half for a lighter sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Sautéing and Boiling
- Cuisine: Cajun-American Fusion
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 4g
- Sodium: 850mg
- Fat: 40g
- Saturated Fat: 22g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 175mg