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5 from 2 votes


A spicy pasta based jambalaya with shrimp, chicken, and Andouille sausage.
Course Main Dish
Servings 4


  • 12 ounces linguine
  • 2 tablespoons butter, divided
  • 3/4 pound shrimp
  • salt and pepper
  • 1 tablespoon olive oil
  • 1 boneless, skinless chicken breast, cut into 1/2-inch dice
  • 3/4 pound Andouille sausage (about 3 links), cut into thin slices
  • 1 medium onion, diced
  • 1/2 cup diced green pepper
  • 1/2 cup diced red bell pepper
  • 1 stalk celery, diced
  • 3 cloves garlic, minced
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon thyme
  • 1 tablespoon Worcestershire sauce
  • 1 cup diced tomatoes
  • 1 tablespoon tomato paste
  • 3/4 cup chicken broth
  • 1/2 cup heavy cream
  • 3 green onions. sliced


  • Bring a large pot of salted water to a boil and cook the pasta to al dente. Reserve 1/4 cup of the pasta liquid.
  • Melt 1 tablespoon butter over medium-high heat in a large skillet. Season shrimp with salt and pepper and add shrimp to skillet. Sauté 2-3 minutes. Remove shrimp and set aside.
  • Add 1 tablespoon olive oil to skillet. Season chicken with salt and pepper and add to skillet. Cook until no longer pink in the middle, stirring once or twice, about 3 to 4 minutes. Remove from skillet and place with shrimp.
  • Add 1 tablespoon butter and Andouille sausage, onion, green pepper, red pepper, and celery. Cook 4 to 5 minutes, until Andouille is browned and vegetables are softened.
  • Add garlic, paprika, garlic powder, oregano, and thyme and cook 30 seconds. Then add Worcestershire sauce, diced tomatoes, tomato paste, and chicken broth. Let simmer 3 minutes.
  • Add cream and simmer 3 minutes. Return shrimp and chicken and add cooked pasta plus reserved cooking liquid. Simmer another 2-3 minutes. Check for seasoning and add salt to taste.
  • To serve, top with green onions.