Combining shrimp gumbo with pasta yields and incredibly comforting dinner, perfect for those who love a Louisiana-style meal AND pasta lovers alike! This one-pot Shrimp Gumbo Pasta recipe is easy to prepare and comes together quickly!
Wait a minute. Did somebody say, “Pasta?”
Just look at this Cajun-Italian influence. Gumbo with noodles!
I know what you’re thinking. You want it to influence you in the face. This is why we’re friends.
As someone who eats a gluten-free diet, I get asked a lot if I miss pizza, bread, and pasta.
My response is an enthusiastic YES! There are so many options now for gluten-free bread and pasta that virtually any recipe can be made as a regular version or a gluten-free version.
I even make pasta dishes that aren’t really pasta dishes. Like gumbo pasta!
Totally untraditional, but heck, if we’re broadening our horizons to GF pasta, we may as well let this freedom reign.
Let’s discuss the simple ingredients for this gumbo with noodles recipe.
Gumbo Pasta Ingredients:
Pasta Noodles: Pick your favorite kind of pasta noodles. I first tried Ancient Harvest’s gluten-free pastas a few years ago and instantly adored them.
Their pastas are made out of quinoa flour and corn flour, and they can be used in any and all of your favorite pasta dishes.
Vegetables: Bell peppers, onion, garlic, and celery are traditional veggies used in classic gumbo recipes. They provide a big boost of flavor!
Seasonings: Cajun seasoning, sea salt, fresh thyme, and fresh parsley are our simple seasonings.
This combination simplifies the process of making gumbo, as traditional gumbo recipes typically include many individual seasonings to encompass the classic Cajun blend.
Proteins: Pick your favorite gumbo proteins. Chicken, andouille sausage, crawfish, and shrimp are all customary options in traditional Creole cooking.
For this recipe, I chose chicken andouille sausage and shrimp.
Chicken Broth and Diced Tomatoes: We need chicken broth to serve as the cooking liquid for the pasta noodles and to double as the sauce. You can use your favorite kind of broth or stock here. Diced tomatoes bring a little acidity, which is common in this Cajun dish.
Why You’ll Love This Recipe:
One-Pot Meal: My favorite part about this meal is it’s a one-pot dish. As in UNO. Easy prep!
No boiling the pasta separately, no colander necessary. Just you, your ingredients and one big ol’ pot o’ pasta.
Easy Cleanup: This easy-to-prepare and easy-clean-up recipe is perfect for whipping up any night of the week.
Great for Meal Prep: Prepare for gumbo pasta leftovers in your lunch, because the recipe makes plenty to feed 4 to 6 individuals!
How to Make Gumbo Pasta:
- Heat the oil to medium heat in a large stock pot or sauce pan. Add onion and celery and sauté 8 minutes, stirring occasionally. Stir in the bell peppers, garlic, Cajun seasoning, salt, and thyme. Sauté, stirring occasionally for 3-5 minutes.
- Pour in the chicken broth, diced tomatoes and bring to a full boil. Reduce heat slightly and allow mixture to cook at a full (but controlled) boil for 15 minutes.
- Add the penne pasta and stir it into the mixture, patting it down into the liquid with a spoon. Stir in the chopped andouille sausage and shrimp. Again, pat any pasta that’s sticking up down into the liquid to be sure it’s covered.
- Reduce heat to low and cover the pot. Allow pasta to cook 6 to 8 minutes, until pasta has reached desired done-ness. Careful to not over-cook!
- Stir in the fresh chopped parsley and serve heaping portions!!
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Looking for more pasta recipes? Try these favorites!
More Pasta Recipes:
- Chicken Pesto Pasta
- Gluten-Free Dairy-Free Hamburger Helper
- Creamy Sun-Dried Tomato Chicken Pasta
- Gluten-Free Dairy-Free Ground Beef Stroganoff
It’s pasta season. Sluuuurp!
One Pot Shrimp Gumbo Pasta
Ingredients
- 2 Tbsp olive oil
- 1 large yellow onion chopped
- 2 stalks celery chopped
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 4 cloves garlic minced
- 1 Tbsp Cajun seasoning I used salt-free
- 1 tsp kosher salt to taste
- 2 tsp fresh thyme chopped
- 4 cups low-sodium chicken broth
- 1 (28-oz) can diced tomatoes drained
- 1 pound raw shrimp peeled and deveined
- 12 ounces chicken andouille sausage links sliced
- 1 (8-oz) package penne pasta
- ½ cup fresh flat leaf parsley chopped
Instructions
- Heat the oil to medium heat in a large stock pot or sauce pan. Add onion and celery and sauté 8 minutes, stirring occasionally. Stir in the bell peppers, garlic, Cajun seasoning, salt, and thyme. Sauté, stirring occasionally for 3-5 minutes.
- Pour in the chicken broth, diced tomatoes and bring to a full boil. Reduce heat slightly and allow mixture to cook at a full (but controlled) boil for 15 minutes. This process ensures the flavors become big and bold for the sauce.
- Add the penne pasta and stir it into the mixture, patting it down into the liquid with a spoon. Stir in the andouille sausage and shrimp. Again, pat any pasta that’s sticking up down into the liquid to be sure it’s covered. Reduce heat to low, cover the pot, and allow pasta to cook 6 to 8 minutes, until pasta has reached desired done-ness. Careful to not over-cook!
- Stir in the fresh chopped parsley and serve heaping portions!!
Nutrition
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you’re funny! Thanks for the laugh. I am a vegan looking for an option to rice which just stops up the passage ways, and ding dong, there you were with your own version of pasta gumbo 🙂 Happy Cooking!