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Maryann’s Jambalaya Pasta

Maryann’s Jambalaya Pasta

Hey friends!! I’m just dropping in to share a quick recipe that I threw together last night because I know y’all would love it.  I have been craving a pasta and jambalaya for weeks now and decided to fuse the two dishes together with some of my favorite ingredients.  There are a few extra steps to making this but I promise it’s super easy to make and trust me it’s soooo worth it.  I hope y’all enjoy it cause I sure did, my pot is almost gone *Insert crying emoji*.  Until next time my loves *kisses*

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Maryann's Jambalaya Pasta
  1. In a small bowl mix all of your seasoning together. Sprinkle about a tbsp over shrimp and scallops (don’t season your scallops until right before you place them in the hot pan, being sure to leave at least a 2 tsp for your veggies and 1 tbsp to add to the sauce.
  2. Bring a large pot of salted water to a boil and add pasta, cook to desired texture, strain and set aside.
  3. In a large wok or pot heat up your EVOO and butter over a medium-high heat. Once oil is hot add your scallops and cook until they’re golden brown on each side (about 2 minutes). Remove from pan and set aside. Add shrimp to pan and cook on each side until golden (3-4 minutes) and remove from pan and set aside. Lastly we are doing the same with the andouille sausage, cooking for 3-4 minutes. I like to let the edges get nice and crispy so I cook them a little longer. Remove your sausage from pan and set aside with the rest of your meats.
  4. Deglaze your pan with the juice of one lemon and use a spoon or spatula to scrape up those drippings from the bottom of the pan. Add your veggies(onion, mushrooms, carrots, and garlic cloves) and sprinkle a tsp or two of seasoning mix over them and cook for 5 minutes or until they’ve reached your desired tenderness.
  5. In a blender or food processor puree roasted tomatoes and pour over veggies and stir. Stir in heavy cream, tomato paste, cheese, and 1 tbsp of seasoning until well blended. Cook for another 3-5 minutes and mix in your protein with the veggies and sauce. Toss the pasta in and mix until pasta is coated with sauce. Top with more parmesan cheese and scallions and enjoy!
Recipe Notes

Be sure to pat scallops with paper towels before seasoning and cooking, they carry a lot of moisture.

Use your favorite proteins.  You can easily use chicken and sausage and it will taste just as good.

I make my own cajun seasoning but the stores also sell them pre-mixed.  You can also head over to Pinterest in you'd prefer to make your own.

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