Pastalaya Recipe: A Cajun Classic with a Twist

Alright, allow’s talk pastalaya—a dish that’s as comforting as a large ol’ bowl of Southern appeal. If you’re scratching your head like, “Wait, pastalaya? Isn’t it jambalaya?”—you’re not on my own. However, photo all of the rich, smoky flavors of jambalaya, but swap out the rice for pasta. In reality, it’s that simple, and surely, it’s genius. Perfect for family gatherings, tailgates, or even only a relaxed dinner, this one-pot surprise will have you ever coming again for seconds (and thirds, allow’s be real).

Moreover, it’s the type of dish that’s sure to impress anyone at the table. Additionally, it’s versatile enough to adjust to your tastes, whether you’re craving a little more spice or a heartier helping of meat.

Ingredients for Pastalaya Recipe

Here’s what you’ll need:

For the Base:

• 1 lb smoked sausage (sliced) – Andouille is the MVP here, but you can sub in kielbasa if needed.
• 1 lb boneless, skinless chicken thighs (diced) – These stay juicy and tender in the mix.
• 1 lb shrimp (peeled and deveined) – Optional, but trust me, it adds an amazing coastal flair.

Veggies & Seasonings:

• 1 large onion (diced)
• 1 green bell pepper (diced)
• 2 celery stalks (diced)
• 4 cloves garlic (minced)
• 2 tsp Cajun seasoning – Make it yourself or grab your favorite blend.
• 1 tsp paprika
• 1 tsp dried thyme
• 1/2 tsp cayenne pepper – Adjust if you’re not a spice fanatic.
• Salt and pepper to taste

The Goods:

• 4 cups chicken stock
• 1 (14 oz) can diced tomatoes (undrained)
• 12 oz penne or rotini pasta – Something hearty works best here.
• 2 tbsp olive oil

Garnish (Optional but Encouraged):

• Sliced green onions
• Chopped parsley
• Grated Parmesan

Pastalaya Recipe: Step-by-Step Directions

1. Brown the Meat

Heat your olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Toss in the sliced sausage, letting it brown for about 5 minutes. Once the edges are crispy and caramelized, transfer the sausage to a plate.

In the same pot, add your diced chicken thighs. Season with Cajun seasoning and cook until no longer pink, about 6-7 minutes. Set aside with the sausage.

2. Sauté the Holy Trinity

Now, here’s where the magic happens. Toss in your onion, bell pepper, and celery—the “holy trinity” of Cajun cooking. Let them cook down until softened, about 5 minutes. Add your garlic and cook for another minute until fragrant.

3. Spice It Up

Sprinkle in the Cajun seasoning, paprika, thyme, cayenne, salt, and pepper. Stir it all together, making sure those spices coat every little bit.

4. Build the Base

Pour within the hen inventory and diced tomatoes, scraping up any browned bits from the bottom of the pot (that’s the taste jackpot, parents). Bring it to a gentle boil.

5. Add the Pasta

Stir to your pasta, ensuring it’s submerged inside the liquid. Reduce the warmth to medium-low and allow it cook dinner for approximately 12-15 mins, stirring once in a while to save you sticking. The pasta will absorb all that highly spiced, smoky goodness.

6. Bring It All Together

Once the pasta is tender, stir in the cooked sausage and chicken. If you’re using shrimp, add it now and let it cook for 3-4 minutes until pink and opaque.

7. Finish Strong Cajun pastalaya

Taste and adjust the seasonings. If you want it a bit saucier, splash in more chicken stock. Serve it hot, garnished with green onions, parsley, and a sprinkle of Parmesan.

Why You’ll Love This Easy pastalaya dish

1. One-Pot Wonder: Fewer dishes = happier you.
2. Feeds a Crowd: Perfect for potlucks or big family dinners.
3. Customizable: Not a fan of shrimp? Skip it. Want more veggies? Throw in some diced tomatoes or mushrooms.
4. Full of Flavor: Between the smoky sausage, tender chicken, and Cajun spices, every bite is a flavor explosion.

For another delicious recipe featuring chicken, check out our Merry Me Chicken Pasta.

Pro Tips for the Best Pastalaya

• Use Fresh Ingredients: Fresh garlic and herbs make a difference. Don’t skimp on the good stuff.
• Cook Pasta to Al Dente: Remember, it keeps cooking a bit as it sits. Overcooked pasta is a bummer.
• Cajun Seasoning: If you have time, make your own blend for a more personalized flavor. Mix paprika, garlic powder, onion powder, cayenne, thyme, and oregano.

Adding More to the Pastalaya Recipe

If you’re like me, pastalaya is one of those dishes that becomes a family staple after the first bite. It’s easy to adapt, packed with bold flavors, and feels like a big ol’ hug from the South. However, let’s dig deeper into why this dish deserves a permanent spot in your recipe rotation.

In fact, the beauty of pastalaya lies in its versatility—whether you prefer a spicier kick, more vegetables, or extra protein, you can make it your own. Moreover, its one-pot nature makes cleanup a breeze, which is always a win. Additionally, the flavors only get better with time, making it perfect for leftovers the next day.

The History Behind Pastalaya

Pastalaya is a fusion of Italian and Cajun influences. While jambalaya historically uses rice, swapping it out for pasta gives this dish a unique spin that’s each hearty and comforting. However, it’s believed that pastalaya commenced showing up in Cajun families as Italian immigrants included their food traditions with neighborhood Creole flavors. In fact, the end result is a stunning mashup of cultures that’s just as rich in history as it’s miles in flavor.

Moreover, this fusion reflects the adaptability of regional cuisines, merging two distinct culinary worlds into one delicious creation. Additionally, it showcases the way food can evolve and blend over time, creating something entirely new and exciting.

Why It’s Perfect for Any Occasion

One of the best things about pastalaya is its versatility. Whether it’s a chilly winter evening or a bustling summer barbecue, this dish fits the bill. Moreover, it’s an easy one-pot meal for busy weeknights and a guaranteed crowd-pleaser for potlucks or game days. In fact, no one’s ever mad about showing up to a party with a big pot of spicy, savory pasta.

Choosing the Right Cajun Seasoning

Not all Cajun seasoning blends are created same. Some manufacturers lean heavy on salt, whilst others cognizance on herbs and heat. However, search for one with a balance that suits your flavor. In fact, choosing the right mixture can make a full-size distinction inside the very last dish. Moreover, if you’re a DIY form of prepare dinner, you may blend your own with the aid of combining paprika, garlic powder, onion powder, thyme, oregano, cayenne, and a pinch of salt. Additionally, the exceptional part is that you may alter the spice degree to make it ideal in your circle of relatives, ensuring all people enjoys the dish simply the way they like it.

Adding Even More Flavor to Pastalaya Recipe

Want to take your pastalaya up a notch? A splash of Worcestershire sauce or a few dashes of hot sauce can really deepen the flavors. If you have time, consider letting the dish rest for a few minutes before serving. It allows all the seasonings to meld together, making each bite even better.

Can You Make Pastalaya Recipe Vegetarian?

While the traditional version leans heavily on sausage, chicken, and shrimp, you can totally make a veggie-friendly version. Swap the meats for hearty mushrooms or smoked tofu and use vegetable stock instead of chicken stock. Throw in extra veggies like zucchini, spinach, or even roasted red peppers for more depth. It’s a fun twist that doesn’t skimp on the Cajun vibes.

The Ultimate Leftovers Meal

Let’s talk about leftovers because, honestly, pastalaya only gets better the next day. The pasta soaks up even more of that smoky, spicy broth, turning the flavors up to eleven. Pack it up for work lunches, or reheat it for dinner—it’s a meal that keeps on giving. Pro tip: Add a splash of chicken stock or water when reheating to bring back the saucy texture.

Pastalaya for Meal Prep Fans

If you’re a person who loves meal prepping, pastalaya is your new quality pal. Make a big batch on Sunday, and portion it out for the week. Moreover, it reheats like a dream and remains flavorful for days, making it best for busy schedules. Additionally, you may pair it with a easy aspect salad or some roasted veggies for a balanced, prepared-to-cross meal.  However, one of the best parts of meal prepping with pastalaya is how the flavors continue to develop over time, so each serving gets even better. In fact, you’ll find that it’s just as satisfying on day five as it was on day one.

FAQs About Pastalaya Recipe

Final Thoughts on Pastalaya Recipe

Pastalaya is more than just a recipe—it’s a story in a pot. It’s about taking classic Cajun roots and giving them a fresh twist. However, whether you’re cooking for a crowd or just treating yourself, this dish hits every mark: hearty, flavorful, and ridiculously satisfying. In fact, it brings together the best of both worlds, combining comfort with a burst of flavor. Moreover, it’s versatile enough to suit any occasion, making it a true crowd-pleaser. Additionally, try it, love it, and make it your own. And hey, don’t be surprised if you find yourself craving it again by next week. (P.S. Don’t forget to tag me if you post your masterpiece!)

Enjoy, y’all!

Pastalaya Recipe: A Cajun Classic with a Twist

Pin Recipe

Print Recipe

a dish that’s as comforting as a big ol’ bowl of Southern charm

• Author: Amélie
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4–6 servings 1x
• Category: Dinner

Ingredients

Scale 1x2x3x

For the Base:

• • 1 lb smoked sausage (sliced) – Andouille is the MVP here, but you can sub in kielbasa if needed.

• • 1 lb boneless, skinless chicken thighs (diced) – These stay juicy and tender in the mix.

• • 1 lb shrimp (peeled and deveined) – Optional, but trust me, it adds an amazing coastal flair.

Veggies & Seasonings:

• • 1 large onion (diced)

• • 1 green bell pepper (diced)

• • 2 celery stalks (diced)

• • 4 cloves garlic (minced)

• • 2 tsp Cajun seasoning – Make it yourself or grab your favorite blend.

• • 1 tsp paprika

• • 1 tsp dried thyme

• • 1/2 tsp cayenne pepper – Adjust if you’re not a spice fanatic.

• • Salt and pepper to taste

The Goods:

• • 4 cups chicken stock

• • 1 (14 oz) can diced tomatoes (undrained)

• • 12 oz penne or rotini pasta – Something hearty works best here.

• • 2 tbsp olive oil

Garnish (Optional but Encouraged):

• • Sliced green onions

• • Chopped parsley

• • Grated Parmesan

Instructions

1. Brown the Meat
Heat your olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Toss in the sliced sausage, letting it brown for about 5 minutes. Once the edges are crispy and caramelized, transfer the sausage to a plate.
In the same pot, add your diced chicken thighs. Season with a little Cajun seasoning and cook until no longer pink, about 6-7 minutes. Set aside with the sausage

2. Sauté the Holy Trinity
Now, here’s where the magic happens. Toss in your onion, bell pepper, and celery—the “holy trinity” of Cajun cooking. Let them cook down until softened, about 5 minutes. Add your garlic and cook for another minute until fragrant.

3. Spice It Up
Sprinkle in the Cajun seasoning, paprika, thyme, cayenne, salt, and pepper. Stir it all together, making sure those spices coat every little bit.

4. Build the Base
Pour in the chicken stock and diced tomatoes, scraping up any browned bits from the bottom of the pot (that’s the flavor jackpot, folks). Bring it to a gentle boil.

5. Add the Pasta
Stir in your pasta, making sure it’s submerged in the liquid. Reduce the heat to medium-low and let it cook for about 12-15 minutes, stirring occasionally to prevent sticking. The pasta will absorb all that spicy, smoky goodness.

6. Bring It All Together
Once the pasta is tender, stir in the cooked sausage and chicken. If you’re using shrimp, add it now and let it cook for 3-4 minutes until pink and opaque.

7. Finish Strong Cajun pastalaya
Taste and adjust the seasonings. If you want it a bit saucier, splash in more chicken stock. Serve it hot, garnished with green onions, parsley, and a sprinkle of Parmesan.

 

 

Notes

Use Fresh Ingredients: Fresh garlic and herbs make a difference. Don’t skimp on the good stuff.
Cook Pasta to Al Dente: Remember, it keeps cooking a bit as it sits. Overcooked pasta is a bummer
Cajun Seasoning: If you have time, make your own blend for a more personalized flavor. Mix paprika, garlic powder, onion powder, cayenne, thyme, and oregano.

Nutrition

• Calories: 550-650 kcal
• Sugar: 5-7g
• Fat: 25-30g
• Carbohydrates: 45-50g
• Fiber: 3-5g
• Protein: 30-35g