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Pastalaya Recipe: A Cajun Classic with a Twist

A close-up of pastalaya
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a dish that’s as comforting as a big ol’ bowl of Southern charm

Ingredients

Scale

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

Find it online: https://recipesandchill.com/pastalaya-recipe/