Creamy Cajun Jambalaya Pasta (Print Version)

# Ingredients:

→ Main Ingredients

01 - 8 ounces linguine pasta
02 - 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
03 - 6 teaspoons Cajun seasoning, divided
04 - 2 ¼ teaspoons salt, divided
05 - 3 tablespoons avocado oil, divided
06 - ½ pound medium shrimp, peeled and deveined
07 - ½ pound andouille sausage, sliced
08 - 1 green bell pepper, thinly sliced
09 - 1 red bell pepper, thinly sliced
10 - ½ red onion, thinly sliced
11 - 3 garlic cloves, finely minced
12 - ¾ cup half and half
13 - 1 tablespoon cornstarch
14 - 1 (14.5-ounce) can fire-roasted diced tomatoes
15 - 1 tablespoon tomato paste
16 - 2 teaspoons Worcestershire sauce
17 - ½ teaspoon dried oregano
18 - 2 teaspoons sugar
19 - ¼ teaspoon black pepper
20 - Green onions (green parts only, thinly sliced, optional)
21 - Fresh parsley, finely chopped (optional)

# Instructions:

01 - Cook the linguine in salted water according to the package instructions until al dente. Reserve ½ cup of the pasta water before draining.
02 - Add the chicken thighs to a large bowl. Sprinkle with 2 teaspoons Cajun seasoning and ½ teaspoon salt. Toss until evenly coated.
03 - Heat 1 tablespoon of the avocado oil in a large skillet over medium heat. Add the chicken in a single layer and cook, flipping occasionally, for 7-8 minutes, or until cooked through. Transfer to a clean plate.
04 - Add the shrimp to the same bowl that the chicken was in and sprinkle with 1 teaspoon Cajun seasoning and ¼ teaspoon salt. Toss until evenly coated.
05 - Heat another tablespoon of avocado oil in the skillet. Add the shrimp and andouille sausage in a single layer. Cook for 2-3 minutes per side, or until the shrimp are no longer translucent and their tails begin to curl. Transfer sausage and shrimp to the plate with the chicken.
06 - Add the remaining 1 tablespoon of oil to the skillet along with the bell peppers, onion, and remaining 3 teaspoons Cajun seasoning. Cook for 6-8 minutes, or until the vegetables are tender. Add the garlic and cook for 30 seconds more, or until fragrant.
07 - Whisk together the half and half and cornstarch in a medium bowl until smooth. Pour into the skillet along with the reserved pasta water, tomato paste, fire-roasted tomatoes, Worcestershire sauce, oregano, sugar, 1 ½ teaspoons salt, and ¼ teaspoon black pepper. Stir to combine. Reduce the heat to medium-low and simmer for 4-5 minutes, or until the sauce has thickened.
08 - Add the cooked chicken, shrimp, and sausage back to the skillet along with the pasta. Toss until everything is evenly coated and heated through, about 3-4 minutes. Serve with green onions and parsley, if desired.

# Notes:

01 - Cajun Seasoning: This recipe was tested with the Evolving Table Cajun blackened seasoning. If using another Cajun or blackened seasoning blend, adjust salt and spice levels to taste.
02 - Salt Adjustment: If using a salty Cajun seasoning blend, reduce the salt to 1 ½ teaspoons and adjust to taste.
03 - Pasta Water: The reserved starchy pasta water helps create a silky sauce, so don't skip this step.
04 - Storage Tip: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of water or broth to loosen the sauce.

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