This spicy jambalaya pasta is a delicious twist on a popular Southern dish. I love that the vegetables, shrimp, and Andouille sausage are roasted for easy preparation and intense flavor. It’s all tossed with pasta, instead of rice, for a fun and flavorful meal any night of the week.
This spicy jambalaya pasta recipe with photo was shared with us by onions-usa.org and usaonions.com.
Special Diet Notes: Spicy Jambalaya Pasta
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, and soy-free. Make it grain-free and paleo-friendly with your favorite paleo noodles, zoodles, or spaghetti squash.
Spicy Jambalaya Pasta
Prep time
Cook time
Total time
This dinner is made sheet pan-style for ease and delicious roasted flavor.
Author: National Onion Association
Serves: 4 to 6 servings
Ingredients
- 1 large yellow onion, diced
- ½ large green bell pepper, diced
- ½ large yellow bell pepper, diced
- ½ large red bell pepper, diced
- 3 stalks celery, sliced or diced
- 2 garlic cloves, minced
- 1 to 2 jalapenos, seeded and diced
- 1 pint cherry tomatoes
- 2 tablespoons + 1 tablespoon olive oil, divided
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 (13.5-ounce) link Andouille sausage, sliced
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon Cajun seasoning blend
- 8 to 12 ounces linguine noodles (gluten free, if needed)
- 1 to 2 lemons, sliced in thin wedges
- 2 green onions, sliced
- Fresh chopped parsley, for serving
Instructions
- Preheat your oven to 400ºF and line a 13x18-inch sheet pan with parchment paper.
- Put the onion, bell peppers, celery, garlic, jalapenos, tomatoes, 2 tablespoons olive oil, salt, and pepper in a large bowl and toss until the vegetables are evenly coated.
- Spread the vegetables in a single layer on your prepared baking sheet. Add the slices of Andouille sausage.
- Roast for 15 to 20 minutes, or until the vegetables are tender and start to brown.
- Meanwhile, toss the shrimp with the Cajun seasoning and cook the linguine according to the package directions.
- Place the shrimp on the vegetable mixture, and top with half the lemon wedges.
- Roast for 5 to 8 minutes more, or until the shrimp is no longer pink.
- Toss the mixture with the cooked linguine, and garnish with the green onions and parsley. Serve the pasta with the remaining fresh lemon wedges on the side.
More Easy Pasta Dinners
Miso Soba Noodles with Halibut (optionally gluten-free & nut-free)
Healthy Turkey Pasta Skillet (optionally gluten-free & allergy-friendly)
Chipotle Hummus Pasta (optionally gluten-free & allergy-friendly)
Want More Dairy-Free Recipes? Get Eat Dairy Free!
3 Comments
This recipe was incredible!! Truly awesome – the flavors were perfection. Excellent spice – just enough to feel a little burn but not so much I need a glass of milk on stand-by. I wouldn’t change a thing!! Can’t wait to make it again. I’m so glad I found this! I used Banza chickpea linguine pasta as I am gluten free and it didn’t take away from the profile at all. Great combo. Thanks again!!!
Wonderful! Thank you for sharing your feedback Bridgette.
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