Ingredients
Scale
- 12 ounces penne or rigatoni pasta (whole wheat works well too)
- 2 tablespoons olive oil
- 1 pound Andouille sausage, sliced (substitute with smoked kielbasa or chorizo)
- 1 pound boneless, skinless chicken thighs, diced (can use breast if preferred)
- 1/2 pound medium shrimp, peeled and deveined (optional)
- 1 medium onion, finely chopped
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 (14.5-ounce) can diced tomatoes with juices
- 1 cup low-sodium chicken broth
- 2 teaspoons Cajun seasoning (adjust to taste)
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh parsley (for garnish)
- 1/2 cup grated Parmesan cheese (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, usually about 9-11 minutes. Drain and set aside, reserving about 1/2 cup of pasta water.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the sliced Andouille sausage and cook until browned, about 4-5 minutes. Remove the sausage and set aside, leaving the rendered fat in the pan.
- Add diced chicken thighs to the skillet and season lightly with salt and pepper. Cook until browned and cooked through, about 6-7 minutes. Remove and set aside with the sausage.
- If using shrimp, add them to the skillet and cook for 2-3 minutes until pink and opaque. Remove and set aside.
- Reduce heat to medium. Add the onion, green bell pepper, and celery to the skillet. Sauté until softened, about 5 minutes. Stir in the garlic and cook for an additional 1 minute until fragrant.
- Add the canned diced tomatoes with their juices, chicken broth, Cajun seasoning, smoked paprika, thyme, and cayenne pepper. Stir well to combine and bring to a simmer. Let the sauce cook for 8-10 minutes to thicken slightly, stirring occasionally.
- Return the cooked sausage, chicken, and shrimp to the skillet. Stir to combine and heat through, about 3-4 minutes.
- Add the cooked pasta to the skillet, tossing everything together to coat the pasta evenly with the sauce. If the sauce feels too thick, add reserved pasta water a little at a time to loosen it up.
- Taste and adjust seasoning with salt, pepper, or extra Cajun spice as needed.
- Remove from heat and sprinkle with chopped fresh parsley and grated Parmesan cheese if using. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International