This Creamy Cajun Jambalaya Pasta is a delicious and quick meal that can be made in one pot. It is packed with a combination of seafood flavors with the use of lobster base as well as cajun spice. Andouille sausage adds smokiness to this recipe.
Creamy Cajun Jambalaya Pasta
A while back I made this delicious Shrimp and Grits with a Lobster Cream Sauce. After eating the dish for lunch, I wondered what to do with the left over lobster cream sauce. 🤔 🧐 💡 It came to me… I would toss pasta in that creamy deliciousness. So basically that’s how I came up with sharing this recipe. I decided to add a little Cajun spice to it to give it some more kick, and there you have it Creamy Cajun Jambalaya Pasta.
This recipe is very quick and easy to make which makes it a great midweek recipe. I portioned this out as a dinner for two, which makes it a great Valentines day recipe as well.
Ingredients needed to make Creamy Cajun Jambalaya Pasta
Linguine
1 Small diced onion
Better Than Bullion Lobster Base
Butter
Flour
Heavy cream
Milk
Old Bay Seasoning
Cajun Seasoning
Garlic Paste
Diced Andouille Sausage
Peeled Raw Shrimp
How to Make Creamy Cajun Jambalaya Pasta
Start this recipe off by bringing a pot of water to boil. Once the water has come to a rolling boil add 4 oz of linguine and cook until al dente. While the pasta is cooking, heat 1 tbsp of oil in a skillet over medium heat and caramelize diced onion. I’m not a huge fan of bell peppers, but feel free to add some at this time if you’d love a little more crunch in this pasta dish. When onion begins to caramelize add Andouille sausage. Allow the sausage to brown, and then add shrimp, cook for about 2-3 minutes on each side, turning once midway. Remove the sausage and shrimp mixture from the pan. Next, melt the butter in the same skillet, whisk in flour until smooth. Whisk in garlic paste and lobster base. Gradually whisk milk and heavy cream into the skillet. Continue to whisk until the sauce has thickened slightly. Add some Old Bay seasoning and some Cajun spice. Toss your cooked linguine in the sauce. Add the shrimp and sausage mixture back to the sauce. Bon Appetit dinner is served.
What if I can’t find Andouille sausage?
If you can’t find Andouille sausage kielbasa would go great in this dish. If you like spicy, add spicy kielbasa.
What if I don’t eat pork?
You can use a chicken Andouille, Turkey kielbasa or even Beef kielbasa.
What else can I add to this recipe?
Chicken would be a great addition to this dish. After browning the sausage, add some diced chicken. I would advise to add the chicken after cooking the sausage so the chicken would be flavored with that great smoky sausage.
Bell peppers would also add a nice crunch to this recipe. After caramelizing the onions, add 1/2 of a diced bell pepper to the skillet.
Tomatoes would balance the creaminess of this recipe. I would add 1/2 of a can of diced tomatoes. I would dram the tomato juice before adding them to the pan. I would add the tomatoes right before the pasta goes into the pan.
If you like this recipe you’ll love this:
Shrimp and Grits
Lobster Mac and Cheese
Try some of my other Valentines Day Recipes:
White Chocolate Raspberry Fondue & Chocolate Turtle Fondue
Chocolate Martini
Creamy Cajun Jambalaya Pasta
This Creamy Cajun Jambalaya Pasta is a delicious and quick meal that can be made in
one pot. It is packed with a combination of seafood flavors with the use of lobster base as well as cajun spice. Andouille sausage adds smokiness to this
recipe.
- 4 oz linguini (cooked)
- 1 tbsp oil
- 1 small onion (diced)
- 4 oz Andouille Sausage (diced)
- 8 oz Raw Shrimp (peeled and tails off )
- 2 tbsp butter
- 1-1/2 tbsp flour
- 1-3/4 tsp Lobster Base (Better Than Bullion )
- 1 tsp Garlic Paste
- 1-1/4 cup heavy cream
- 3/4 cup milk
- 1-1/2 tsp Old Bay
- 1 tsp Cajun Spice
Caramelize diced onion in 1 tbsp oil over medium heat in a skillet.
2. When the onions begin to caramelize, add Andouille sausage. Allow the sausage to brown, and then add shrimp, cook for about 2-3 minutes on each side, turning once midway.3. When the shrimp are cooked remove onions, sausage and shrimp from the pan.
4. Melt butter in the skillet, whisk in flour until smooth. Whisk in garlic paste and lobster base.
5. Slowly whisk in milk and heavy cream. Cook, whisking constantly or until thickened slightly thickened.
6. Add Old Bay and Cajun Spice
7. Toss linguine in the sauce. Add shrimp and sausage mixture back to the sauce.
8. Serve
Yes! Looking forward to trying this tonight, Thanks