Jambalaya Alfredo Recipe
Get ready to experience pure dinner magic with Jambalaya Alfredo, a Cajun-Italian fusion that’s as lively as a festival and as creamy as your wildest pasta dreams. Imagine everything you love about a classic jambalaya—bold sausage, juicy chicken, succulent shrimp, and that playful punch of veggies—but all enfolded in a velvety Alfredo sauce that clings lovingly to every strand of fettuccine. This recipe is honestly a celebration in a bowl, weaving together spicy, smoky, and rich, cheesy notes for a dish your friends and family will talk about for weeks. Whether you need a cozy weeknight winner or a showstopping meal to impress, Jambalaya Alfredo will have everyone coming back for seconds (and probably thirds).
Ingredients You’ll Need
Jambalaya Alfredo is built on a foundation of simple but essential ingredients, each one working behind the scenes to deliver wow-factor flavor and eye-catching color. Don’t skip the details—every veggie, spice, and swirl of cream truly makes this festive pasta irresistible.
- Fettuccine pasta (12 ounces): Classic, wide noodles that soak up the creamy sauce perfectly and hold up to hearty toppings.
- Olive oil (2 tablespoons): Gives a silky base for browning meats and adds a whisper of fruity flavor.
- Andouille sausage (1/2 pound, sliced): Spicy, smoky, and the real heart of that jambalaya flavor.
- Boneless skinless chicken breast (1/2 pound, cut bite-size): Lean, tender bites that cook up juicy and quick.
- Shrimp (1/2 pound, peeled and deveined): Sweet, plump, and the crown jewel of the dish—watch for their pretty pink color when cooked!
- Onion (1 small, diced): Delivers sweetness and aromatic depth to balance the bold meats and sauce.
- Red bell pepper (diced): Adds a burst of color and sweet crunch for brightness in every bite.
- Green bell pepper (diced): For classic jambalaya flavor and that signature New Orleans soul.
- Celery (2 stalks, diced): Brings herbal notes and light crunch, part of the Cajun “holy trinity.”
- Garlic (3 cloves, minced): Infuses the whole dish with irresistible garlicky goodness.
- Cajun seasoning (1 teaspoon): The flavor engine—zesty, peppery, and big on personality.
- Paprika (1/2 teaspoon): Adds color and a gentle smokiness that harmonizes with sausage.
- Cayenne pepper (1/4 teaspoon, optional): For those who love a spicy kick—go as bold as you dare.
- Heavy cream (2 cups): The true Alfredo hero, giving the sauce its luscious, satiny texture.
- Parmesan cheese (1 cup, grated): For that signature Alfredo tang, body, and addictive richness.
- Unsalted butter (2 tablespoons): Intensifies the creaminess of the sauce and adds a beautiful glossy finish.
- Salt (1/2 teaspoon): Brings all the flavors into sharp, vivid focus.
- Black pepper (1/4 teaspoon): Adds warm, gentle heat and depth to every forkful.
- Fresh parsley (2 tablespoons, chopped): The green, vibrant sparkle that makes the dish feel fresh and finished.
How to Make Jambalaya Alfredo
Step 1: Cook the Fettuccine
Start off by bringing a large pot of salted water to a boil—don’t skimp on the salt, since it’s your first real opportunity to flavor the pasta itself. Cook the fettuccine until it’s perfectly al dente; you want the noodles tender but still with a gentle bite. Before draining, scoop out half a cup of that precious, starchy pasta water and set it aside for later magic in your Alfredo sauce. Drain well and set aside.
Step 2: Brown the Meats
In a large skillet over medium-high heat, warm up the olive oil and get ready for flavor fireworks. Toss in the andouille sausage slices and chicken pieces, letting them sizzle and caramelize until they’re beautifully golden. The sausage will lend its signature spice and smokiness, while the chicken soaks up all those savory pan juices. When everything’s almost cooked through, stir in the shrimp and let them turn that unmistakable pink—no more than 2-3 minutes, so they stay juicy and tender. Transfer all the meat to a plate and keep it warm.
Step 3: Sauté the Veggies
Using the same skillet (with all those tasty brown bits still clinging to the bottom), add your onion, red and green bell peppers, celery, and garlic. These veggies form the base of every great jambalaya, so let them soften and get lightly golden, about five minutes. Their sweetness and color really lift the final Jambalaya Alfredo, ensuring every forkful feels like a celebration.
Step 4: Build the Sauce
Time for spice! Sprinkle in the Cajun seasoning, paprika, and cayenne pepper if you adore the heat. Give everything a good stir so the veggies are coated in flavor. Pour in the heavy cream, add the butter, and bring it all to a gentle simmer. As the sauce thickens, add in your grated Parmesan cheese, stirring until the sauce turns dreamy, smooth, and glossy. This is that signature Alfredo texture you’ve been craving, only made even more special by the Cajun touches.
Step 5: Bring it All Together
Now, return the cooked sausage, chicken, and shrimp to the skillet, letting them soak in all that creamy, spicy goodness. Toss in the cooked fettuccine and gently mix everything until each noodle is beautifully coated. If the sauce feels a bit thick, gradually splash in some reserved pasta water to reach your perfect creamy consistency. Taste, then season with salt and black pepper so every bite sings. Finish with a sprinkle of fresh parsley and serve your Jambalaya Alfredo piping hot.
How to Serve Jambalaya Alfredo
Garnishes
A final flurry of bright green parsley adds freshness and a pop of color, making the Jambalaya Alfredo visually stunning and even more appetizing. You can also sprinkle on extra Parmesan or a few dashes of your favorite hot sauce to really drive home that Cajun-Alfredo fusion.
Side Dishes
Pair your Jambalaya Alfredo with warm, crusty garlic bread— perfect for swiping up every bit of creamy sauce. A simple green salad dressed in a citrusy vinaigrette also works wonders, balancing the richness of the pasta while bringing a fresh crunch to the table.
Creative Ways to Present
For a fun twist, try serving Jambalaya Alfredo family-style in a big pasta bowl, garnished with lemon wedges and extra parsley for everyone to dig in. You can also portion it into shallow bowls with extra shrimp and sausage on top for a restaurant-worthy look. For parties, consider offering it in ramekins as a hot, hearty appetizer!
Make Ahead and Storage
Storing Leftovers
Jambalaya Alfredo keeps beautifully in the fridge! Store any leftovers in an airtight container and it will stay fresh for up to three days. The flavors actually meld and deepen, making for an even tastier meal the next day.
Freezing
While you can freeze Jambalaya Alfredo, keep in mind the creamy sauce can sometimes separate when reheated. If you do freeze it, use freezer-safe containers and thaw slowly in the fridge; enjoy within two months for the best taste and texture.
Reheating
When ready to reheat, warm your Jambalaya Alfredo gently in a skillet over low heat. Add a splash of milk or cream to bring the sauce back to its silky consistency, and stir frequently so it doesn’t scorch. Microwave reheating works too, just pause to stir every minute for even heating.
FAQs
Can I use a different pasta shape?
Absolutely! While fettuccine is classic, feel free to use penne, linguine, or even rotini—choose whichever shape will best hold onto that decadent Alfredo sauce.
Is there a substitute for andouille sausage?
If you can’t find andouille sausage, try smoked sausage or even chorizo for a similar bold flavor. Turkey sausage makes a delicious lighter swap too.
How can I make Jambalaya Alfredo spicier?
Kick up the heat by adding more cayenne, a few dashes of hot sauce, or sliced jalapeños stirred right into the sauce. You have total control over the fire level!
Can I make this recipe dairy-free?
For a dairy-free version, swap the heavy cream for canned coconut milk and use your favorite dairy-free Parmesan alternative. The sauce will be a little lighter but just as luscious and full-flavored.
Is Jambalaya Alfredo gluten-free?
Just switch to your favorite gluten-free fettuccine and double-check all the other ingredients (especially sausage and seasonings) for hidden gluten, and you’ll have a gluten-free feast.
Final Thoughts
Jambalaya Alfredo is one of those soul-satisfying dishes that’s guaranteed to steal the spotlight at any dinner table. Give it a whirl next time you want something with both spice and comfort—trust me, after one bite, you’ll want to make this Cajun-Italian masterpiece again and again!
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Jambalaya Alfredo Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the delightful fusion of Cajun and Italian flavors with this creamy Jambalaya Alfredo recipe. A rich and satisfying dish featuring fettuccine pasta, andouille sausage, chicken, shrimp, and a luscious Parmesan cream sauce.
Ingredients
Fettuccine Pasta:
- 12 ounces fettuccine pasta
Meats:
- 2 tablespoons olive oil
- 1/2 pound andouille sausage, sliced
- 1/2 pound boneless skinless chicken breast, cut into bite-sized pieces
- 1/2 pound medium shrimp, peeled and deveined
Vegetables:
- 1 small onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
Seasoning and Sauce:
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook Pasta: Boil fettuccine until al dente, then drain, reserving some pasta water.
- Cook Meats: Sauté sausage and chicken until browned; add shrimp and cook until pink. Set aside.
- Prepare Vegetables: Sauté onion, bell peppers, celery, and garlic until softened.
- Make Sauce: Season vegetables, add cream and butter, then Parmesan. Return meats to skillet.
- Combine: Toss in pasta, adjust consistency with pasta water. Season and garnish before serving.
Notes
- Enhance spice with hot sauce
- Reheat with a splash of milk to maintain sauce consistency
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course, Pasta
- Method: Stovetop, Sautéing
- Cuisine: Cajun-Italian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 640
- Sugar: 5 g
- Sodium: 1120 mg
- Fat: 36 g
- Saturated Fat: 18 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 195 mg
