This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Doing so allows me to create more unique content and recipes for you.
Experience the authentic flavors of New Orleans in a cheesy low carb pasta dish with our irresistible Jambalaya Pasta with Crawfish and Sausage recipe. Prepare to be amazed!
Join my newsletter and never miss a recipe!
Join me in celebrating Mardi Gras, y'all!
Laissez les bons temps rouler!! Oh, how I long to be in the heart of New Orleans right now!
Mardi Gras is a HUGE holiday in New Orleans and is celebrated during the two weeks prior to February 9th, which is Fat Tuesday, the day before the start of the Lenten season.
Since my high school days, I've dreamed of strolling down Bourbon Street, immersed in the vibrant energy of the parades and people dancing in the streets. Back then, I planned on embracing the night and greeting the dawn with thousands of fellow party-goers.
Now, as I cough cough mature, I find myself eagerly anticipating the city's architecture, history, and, of course, the mouthwatering cuisine!
It's undeniable that Mardi Gras is synonymous with delectable food, joyful festivities, and an overall joie de vivre. To celebrate this vibrant occasion in Western Washington, I wanted to create something extra special. Naturally, a jambalaya came to mind, but my version would be far from traditional.
Me? Conventional? Nah, not my style!
As I let my creative juices flow, I couldn't help but hear Hank Williams' famous song, "Jambalaya."
"Goodbye Joe, me gotta go, me oh my oh Me gotta go pole the pirogue down the bayou... ...Jambalaya and a crawfish pie and filé gumbo..."
© Hank Williams
Jambalaya and a crawfish pie? Hmmm... How about adding a touch of mac and cheese to the mix? Oh, yes, please!
Now, before anyone dismisses the idea of combining cheese and seafood, let me present you with four words: Lobster Mac And Cheese.
Case closed!
Although the Seattle area is renowned for its culinary delights, crawfish and andouille sausage aren't typically among them. Thankfully, a new butcher shop opened in my little town last year, and guess what they carry?
You got it—crawfish and andouille sausage!
To create this mouthwatering dish, we must, of course, start with the holy trinity of onion, celery, and bell peppers.
And what's next, you ask?
Cajun/Creole flavors.
This is where my Homemade Cajun Seasoning Blend comes in, adding just the right amount of oohweeeeeeee!
I must confess, even though I explained that crawfish is like a delightful blend of shrimp and lobster, a few in the family were a bit hesitant to try them. But once they had a taste of this flavorful masterpiece, any apprehension vanished. Their faces transformed into a look that I can only explain as ravenous hunger.
Thank goodness I had already filled my bowl because they practically pushed me aside and attacked the pot like a pack of wild beasts. There was grabbing, growling, and gnashing of teeth, I tell you!
So uncivilized!
But who were these people, you may wonder? Well, they happen to be my family, a few of whom I brought into this world.
Quite the proud moment sigh
The happy ending? Everyone adored this dish and begged me to include it in our regular meal rotation. Ha! That will teach them to doubt me!!
Side note: No humans were harmed in the making of this recipe.
In This Post
🥘Jambalaya Pasta with Crawfish and Sausage Ingredients
These are the ingredients necessary to make Jambalaya Pasta with Crawfish and Sausage.
- Andouille sausage - if you cannot find andouille sausage try spicy Italian.
- Crawfish tails - crawfish is of course the traditional ingredient but you can use shrimp
- Homemade Cajun Seasoning Blend - this recipe was created using this seasoning blend.
- Low Carb Pasta - if you prefer a lower carb count you can use an alternate low carb pasta substitute.
A detailed list with measurements and instructions can be found on the printable recipe card at the bottom of the page.
🔪Jambalaya Pasta with Crawfish and Sausage Instructions
This is a basic breakdown of the steps involved in making Jambalaya Pasta with Crawfish and Sausage. You will find the full directions in the recipe card at the bottom of the post.
- Heat olive oil in a large skillet.
- Add sausage, onions, celery, and bell peppers. Cook for 5 minutes.
- Add the garlic, Cajun seasoning, salt, and pepper.
- Cook an additional 1 to 2 minutes.
- Add the bone broth, heavy cream, and pasta.
- Simmer for 15 minutes.
- Add the crawfish and cook an additional 2 minutes.
- Stir in 1 cup cheese.
- Top with remaining cheese and broil until cheese is melted.
Hint: To add an extra layer of flavor to your dish, you can brown the sliced andouille sausage in the skillet before adding the vegetables. This will enhance the smoky and savory notes of the sausage, adding depth to your Jambalaya Pasta.
Substitutions
- Andouille Sausage - if you don't have andouille sausage available you can substitute spicy Italian sausage, Spanish chorizo, kielbasa, bratwurst, or smoked sausage.
- Crawfish - if you cannot find crawfish you can use shrimp or even diced chicken if you are not a seafood fan.
- Low Carb Pasta - this recipe uses this low carb pasta. If you prefer even low carbs, or are strict keto, you can use an alternate low carb pasta such as zucchini noodles or chopped cauliflower.
📖Variations
Giving the visitor ideas on how they can change this recipe to better suit their dinner guests, or their cultural cuisine, is a great way to increase the chances they make the recipe
- Spicy - for a spicier kick, increase the amount of Cajun seasoning or add a pinch of cayenne pepper or crushed red pepper flakes.
- Extra Creamy - add a couple ounces of room temperature cream cheese
- Herby fresh - add a handful of chopped parsley or cilantro for a hit of freshness
🍽Equipment
This is the equipment you will need to make Jambalaya Pasta with Crawfish and Sausage.
Storage
Store the leftover Jambalaya Pasta with Crawfish and Sausage in an airtight container in the refrigerator. Good for 3-4 days.
You could also freeze this pasta for 2-3 months.
💭Top tip
For a delightful finishing touch, garnish your Jambalaya Pasta with a squeeze of fresh lemon juice just before serving. The citrusy brightness of the lemon will complement the rich and spicy flavors of the dish, bringing a refreshing element to each bite.
FAQ about Jambalaya Pasta with Crawfish and Sausage
Absolutely! If crawfish is not available or not to your liking, you can easily substitute it with small shrimp or diced chicken. The dish will still be packed with delicious flavors.
The level of spiciness can be adjusted to suit your taste. The Cajun seasoning blend provides a mild to moderate level of spice, but if you prefer it spicier, you can increase the amount of Cajun seasoning or add additional spices like cayenne pepper or crushed red pepper flakes.
Absolutely! This dish can be prepared ahead of time and reheated when needed. It's a great option for meal prepping or for entertaining guests. Simply store the cooked jambalaya pasta in the refrigerator, and when ready to serve, reheat it in the oven or in the microwave until heated through.
Related Recipes
Looking for other recipes like this? Try these:
- Keto Pasta with White Clam Sauce
- Keto Lemon Asparagus Chicken Pasta
- Spinach Artichoke Chicken Casserole
- Mushroom Swish Cheeseburger Pasta
- Jalapeno Popper Pasta Salad
- Mediterranean Pasta Salad
Pairing
These are my favorite dishes to serve with Jambalaya Pasta with Crawfish and Sausage:
- Roasted Asparagus with Garlic and Parmesan
- Green Salad with Creamy Lemon Vinaigrette
- Keto Cajun Bacon Radishes
- Keto Wedge Salad
- Keto Beignets
- Keto Pecan Pralines
Jambalaya Pasta With Crawfish and Sausage
Ingredients
- 2 tbsp olive oil
- 1/2 pound andouille sausage sliced
- 1/2 pound cooked crawfish tails (can sub small shrimp)
- 1 onion chopped
- 2 stalks celery chopped
- 2 bell peppers (any color) chopped
- 1 tbsp Cajun seasoning blend
- pink salt
- cracked black pepper
- 3 cloves garlic minced
- 2 cups chicken bone broth (use 1 1/2 cups if using low carb pasta)
- 8 ounces low carb elbow pasta *See Notes
- 1 cup heavy cream
- 6 ounces Montery Jack cheese shredded
- 4 green onions chopped
Instructions
- Heat olive oil in an oven-safe large skillet over medium-high heat.
- Add sausage, onions, celery, and bell peppers. Cook until the vegetables begin to soften, and the onions turn translucent about 5 minutes.
- Add the garlic, Cajun seasoning, salt, and pepper. Cook an additional 1 to 2 minutes.
- Add the bone broth, heavy cream, and pasta. Taste and add Cajun seasoning if desired. Stir to combine and bring to a boil, then cover skillet and reduce heat to medium-low.
- Simmer for 15 minutes (some low carb pasta may require longer), stirring occasionally to prevent the pasta from sticking. Add the crawfish, recover, and cook an additional 2 minutes or until the pasta is tender and the crawfish are warm.
- Remove skillet from heat and stir in 1 cup cheese. Top with remaining cheese and broil until cheese is melted, golden, and bubbly.
- Top with chopped green onions.
Notes
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
If you like this recipe please leave a comment!
If you make this recipe, take a photo and share it on Instagram with the hashtag #BobbisKozyKtchn I love to see what you make. You might even make it into our newsletter!!
Thank you for reading and supporting the companies I partner with. Doing so allows me to create more unique content and recipes for you.
Liz That Skinny Chick Can Bake
I might lose all my manners and push you out of the way, too---your pasta looks fantastic!!!
Bobbi | Bobbi's Kozy Kitchen
Thanks Liz! Kevin described the dish to his coworkers and now THEY want me to make them a batch too!! I guess I know what I am sending him to work with on Tuesday 🙂
Constance Smith
Oh my heavens, crawfish!!! Now that is about as cajun/creole it comes!
krishna
this is very yummy.. I'll make it without the crawfish just to avoid the allergy.. 🙂 🙂
http://from-a-girls-mind.blogspot.com/2016/01/two-skinless-boneless-chicken-halves.html
Shelby
This looks and sounds absolutely DELICIOUS! Love your recipe.
Renee Paj
What an amazing decadent recipe! I can't get crawfish here (so sad) but I bet it would be great with shrimp as a sub!
Anonymous
Sounds so good.Unfortunately I cant't have it.Heart diet. Sucks,I may have to cheat.
Bobbi | Bobbi's Kozy Kitchen
Thanks Shelby!
Bobbi | Bobbi's Kozy Kitchen
Thanks Renee, think it would be good with shrimp too, but there is a link to Amazon in the recipe and you can order frozen crawfish if you want to give it a try 🙂
Bobbi | Bobbi's Kozy Kitchen
Ooohhh that makes me so sad 🙁 Maybe lowfat cheese?
Unknown
I need to make this soon, it looks so amazing - lobster mac n cheese amazing - but even better with smoky sausages and all that delicious Creole spice!
Serena Bakes Simply From Scratch
Mmm.. I need to find some Crawfish! This looks AMAZING!!
Bobbi | Bobbi's Kozy Kitchen
Yes! I have wanted to make lobster mac and cheese for a long time, but now that I made this I think this is better 🙂
Bobbi | Bobbi's Kozy Kitchen
Thanks Serena! I'll bet you could find some in Seattle, but if not they have them frozen on Amazon. I linked to them in the recipe 🙂
Anonymous
Mine turned out not as creamy as the photo. :- I used crab meat instead.
Selena
I have made this with crawdads as the recipe directed and it is absolutely the best!!!! We own a marina in Northern California and farm our own crawdads out of the river!! My question is, I want to try this with chicken and wanted to know if I would use cooked chicken?? Thanks so much for sharing your recipe, it really was so good!!
bobbiskozykitchen
Oh absolutely! I would use chicken thighs vs chicken breasts though. They are more flavorful and much more forgiving.