Ramen Jambalaya

Ramen Jambalaya

No Comments

Photo of author

By Millie Pham

Creole-style ramen with sausage, shrimp, bell peppers & Cajun spices
Servings: 4
Total Time: 35 minutes
Macros per Serving (approx.):

  • Calories: 450
  • Protein: 29g
  • Carbs: 42g
  • Fat: 20g

Let’s Talk Ramen Jambalaya

Okay—this one’s a flavor bomb. Think cozy, saucy jambalaya, but with a fun twist: ramen noodles.

Yep, it’s a Creole-Asian mashup that’s hearty, spicy, and ready in about half an hour.

The sausage brings the smoky, shrimp gives it that juicy bite, and the ramen soaks up all that spicy, garlicky flavor.

This is one of those recipes I whip out when I want something comforting but a little different.

What You’ll Need

  • 2 packs instant ramen noodles (no seasoning packets)
  • 1 tablespoon olive oil
  • 8 oz smoked sausage, sliced into ¼-inch rounds
  • ½ pound medium shrimp, peeled and deveined
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • ½ yellow onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon Cajun seasoning (more to taste)
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon dried thyme
  • 2 cups chicken broth
  • 1 tablespoon tomato paste
  • 1 teaspoon hot sauce (optional)
  • Salt and pepper, to taste
  • 2 green onions, chopped (for garnish)
  • Lemon wedges (for serving)

Why I Love This Recipe

This one hits all the cravings. It’s warm, spicy, a little smoky, and just plain fun. Here’s why it’s on repeat at my house:

  • Fast but feels special – 30 minutes from start to finish
  • Flavor-packed – thanks to the Cajun spices and sausage
  • Comfort food twist – ramen noodles make it cozy and satisfying
  • Flexible – easy to tweak based on what’s in your fridge
  • One-pan situation – less mess, more time to chill after dinner

Why This Recipe Works (Quick Science)

Cajun jambalaya builds flavor by layering aromatics, spices, and proteins. Here’s the breakdown:

  • Browning sausage first = adds rich, smoky base flavor (thanks to the Maillard reaction)
  • Shrimp cooks fast = juicy texture, no overcooking
  • Simmering ramen in broth = noodles soak up all that seasoned liquid, unlike just boiling them in water
  • Tomato paste = brings umami and thickness to the sauce

Tools You’ll Need

  • Sharp knife
  • Cutting board
  • Large sauté pan or skillet
  • Medium pot (for broth)
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Tongs (for shrimp)

Pro Tips

  1. Use smoked sausage like andouille or kielbasa for max flavor.
  2. Don’t overcook the shrimp—they only need a couple of minutes.
  3. Break up ramen before adding so it cooks evenly and mixes well with the sauce.
  4. Adjust spice level with hot sauce at the end so everyone’s happy.
  5. Chop everything before you start—this one moves fast once it gets going.

Substitutions & Variations

  • Sausage swap: Turkey sausage or even leftover rotisserie chicken
  • Shrimp substitute: Skip it or use diced chicken thighs
  • No ramen? Use spaghetti, broken into short pieces
  • Veggie version: Use mushrooms + chickpeas instead of meat

Make-Ahead Tips

You can chop all your veggies and slice the sausage the day before. Store everything in airtight containers in the fridge and you’ll be ready to cook in a flash.

👩‍🍳 Step-by-Step Instructions

1. Sauté the Sausage

Add 1 tbsp olive oil to a large skillet over medium heat. Add 8 oz sliced smoked sausage and cook for 4–5 minutes until browned.

2. Add Veggies & Garlic

Add ½ diced yellow onion, 1 diced red bell pepper, and 1 diced green bell pepper to the pan. Sauté for 4 minutes until softened. Add 3 cloves minced garlic and cook 1 more minute.

3. Stir in Spices

Add 1 tsp Cajun seasoning, ¼ tsp smoked paprika, and ¼ tsp dried thyme. Stir well to coat everything. Cook for 30 seconds.

4. Add Broth & Tomato Paste

Pour in 2 cups chicken broth and stir in 1 tbsp tomato paste. Bring to a simmer.

5. Add Ramen

Break up 2 packs of ramen noodles and add them to the pan. Stir and simmer for 3–4 minutes, until noodles are tender.

6. Add Shrimp

Add ½ lb peeled shrimp. Cook 2–3 minutes, until pink and opaque.

7. Finish & Serve

Stir in 1 tsp hot sauce (if using), season with salt and pepper to taste. Garnish with 2 chopped green onions and lemon wedges. Serve hot.

Leftovers & Storage

  • Store in an airtight container in the fridge for up to 3 days.
  • Reheat gently on the stove or in the microwave with a splash of water or broth to loosen it up.

Common Mistakes

  • Overcooking shrimp – they only need 2–3 minutes max.
  • Not breaking up the ramen – whole blocks cook unevenly.
  • Not browning sausage enough – that caramelized edge adds so much flavor.
  • Using too much Cajun seasoning upfront – start small, add more at the end.

What to Serve With

  • Garlic bread or cornbread
  • A fresh green salad with a tangy vinaigrette
  • Grilled corn or roasted okra

FAQ

Can I make it spicier?
Totally. Add more Cajun seasoning or hot sauce at the end.

Can I use fresh ramen?
Yes, just reduce cook time a bit since fresh noodles cook faster.

Is this freezer-friendly?
Not really—the noodles get mushy. Best eaten fresh or within a couple days.

Now It’s Your Turn!

Give this spicy, slurpy jambalaya ramen a try and let me know how it turns out. Did you add extra shrimp? Did you sneak in a secret ingredient? Drop a comment and share your version—I’d love to hear how you made it your own!

Leave a Comment