This dish combines the heartiness of chicken thighs, juicy shrimp, and smoky andouille sausage with rigatoni pasta, all tossed in a creamy, Cajun-spiced sauce. Colorful bell peppers, onion, and tomatoes add layers of flavor and texture, while heavy cream creates a rich sauce that clings to every bite. Seasoned boldly with Cajun seasoning, garlic, and pepper, it’s finished with a touch of fresh parsley for brightness. Jambalaya pasta brings together classic Southern influences in a bowl perfect for family dinners or gatherings.
Ingredients
- Chicken thighs: tender and juicy plus richly flavored pick bone in for the best taste then slice off the meat
- Shrimp: meaty and sweet buy peeled and deveined if possible for easy prep
- Andouille sausage: smoky with a little heat choose authentic smoked andouille for deep flavor
- Cajun seasoning: gives the whole dish a punch use a blend with no extra salt and read labels for quality
- Garlic powder and fresh garlic: build layers of heat and savoriness fresh cloves should be firm no green shoots
- Black pepper: adds a little bite use freshly ground for best results
- Yellow red and green bell peppers: each bring their own sweetness and crunch look for shiny skins with no soft spots
- Onion: for depth and a little sweetness yellow onions are classic but a sweet onion also works well
- Rigatoni pasta: adds a great shape to catch the sauce use bronze cut pasta for extra cling
- Chicken broth: makes the sauce savory look for low sodium so you control the salt
- Tomato paste and chopped tomatoes: thicken and brighten the sauce canned or fresh tomatoes both work choose high quality
- Heavy whipping cream: gives luscious body to the dish organic is best for richness
- Vegetable oil: for browning everything use a neutral style like canola sunflower or grapeseed oil
Instructions
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