Pastalaya Recipe

Pastalaya is a creative spin on jambalaya—an iconic dish rooted in Louisiana’s culinary traditions—but with a twist: pasta replaces the usual rice. If you love the bold flavors of Cajun cooking and appreciate a satisfying, cozy meal, this recipe might be just the treat you’re looking for. Traditional jambalaya relies on rice to absorb the spices and succulent juices from meats, seafood, and aromatic veggies. In pastalaya, we swap in pasta, which results in a totally new texture that is equally (if not more) comforting.

Like its rice-based cousin, this meal is bursting with smoky sausage, aromatic vegetables, and a fusion of Cajun herbs that deliver that signature kick. Imagine tender penne (or your favorite pasta) intermingled with juicy bites of chicken, plump shrimp (optional), and robust smoked sausage, all in a deeply spiced sauce. It’s a robust dinner option that’s sure to become a favorite for weeknights, family gatherings, and potlucks.

Because this dish is an homage to Louisiana cuisine, it features the “Holy Trinity” of Cajun cooking—onions, celery, and bell peppers—alongside a richly layered seasoning blend. Whether you’re a seasoned cook with a penchant for Southern-style meals or a newcomer seeking an easy, hearty dinner, this pastalaya recipe is a must-try. Let’s dive into the details so you can recreate this comforting one-pot meal right in your own kitchen.

Why You’ll Love This Recipe

A New Take on a Classic

Jambalaya is already a beloved comfort food, but replacing rice with pasta creates a delightful twist. The familiar Cajun flavors remain, yet the texture is transformed. It’s a fantastic way to shake up your usual dinner rotation.

One-Pot Simplicity

Pastalaya is prepared in a single pot or Dutch oven, saving you time and energy on cleanup. Once you brown the meats and sauté the vegetables, you simply add everything together and let it simmer. It’s minimal fuss, maximum reward.

Big, Bold Cajun Flavors

Cajun cooking is known for layering spices like paprika, cayenne, oregano, and thyme along with fresh ingredients like onion, bell pepper, and celery. This recipe packs in authentic flavors without overwhelming your palate—though you can always adjust the spice levels to your preference.

Crowd-Pleasing Dish

Need a recipe that can feed a large family or a hungry group of friends? Pastalaya fits the bill perfectly. It’s hearty, filling, and satisfying enough to please everyone at the table.

Versatile Ingredients

No shrimp on hand? Prefer chicken thighs over chicken breasts? Want to use turkey sausage instead of andouille? Go for it! This recipe is easy to adapt based on what you have available or any dietary restrictions you’re working with.

Comforting and Satisfying

All that sauce, tender noodles, and mouthwatering meat come together to form a warm, soul-soothing bowl of goodness. If you love comfort food, Cajun flavors, or simple weeknight dinners, this recipe checks every box.

Ingredients

Below is a list of ingredients you’ll need to make a flavorful pot of pastalaya. Feel free to adapt or substitute certain elements based on your dietary needs or ingredient availability.

1. Pasta
   • Type: Penne is a popular choice because it holds sauce well, but you can also use fusilli, farfalle (bow-tie), or ziti.
   • Quantity: About 12–16 ounces of dry pasta, depending on how saucy you want your final dish.
2. Protein Choices
   • Smoked Sausage or Andouille Sausage (8–10 ounces): Provides a smoky, spicy flavor. Slice into thin rounds.
   • Chicken Breasts or Thighs (1 pound): Cut into bite-sized pieces. Thighs are often more flavorful and stay juicier.
   • Shrimp (optional, 8–12 ounces): Deveined and peeled. Add near the end to prevent overcooking.
3. Aromatics (Holy Trinity)
   • Onion (1 medium, diced)
   • Bell Pepper (1 large, diced): Green is classic for Cajun recipes, but any color pepper will work.
   • Celery (2–3 stalks, sliced)
4. Additional Vegetables (Optional)
   • Garlic (3–4 cloves, minced): Intensifies flavor.
   • Tomatoes (1 can diced or 2 fresh, chopped): Adds a slight tang and extra moisture.
5. Cajun Seasoning (1–2 tablespoons)
   • Blend of paprika, cayenne, black pepper, salt, garlic powder, onion powder, oregano, and thyme. Adjust the spice level to taste.
6. Chicken Broth or Stock (3–4 cups)
   • Provides the liquid base needed to cook the pasta and form a flavorful sauce.
7. Olive Oil or Vegetable Oil (2 tablespoons)
   • Used to sauté the sausage, chicken, and vegetables.
8. Salt and Pepper
   • Adjust to your liking. Keep in mind the Cajun seasoning often contains salt, so taste as you go.
9. Optional Flavor Additions
   • Tabasco or Hot Sauce: For extra kick.
   • Bay Leaf (1–2 leaves): Adds subtle depth.
   • Fresh Parsley (chopped): A bright garnish that complements the savory spices.

Ingredient Notes for Customization

• Protein Variations: Feel free to swap the chicken for turkey or omit shrimp entirely if you’re not into seafood.
• Vegetarian Option: Leave out the meats and consider using vegetarian sausage plus a vegetable stock for liquid.
• Spiciness Level: Adjust the amount of cayenne or hot sauce to make it mild or extra spicy, depending on your preference.

How to Make Pastalaya Recipe

In this section, we’ll walk you through the cooking process step by step. While the instructions may seem lengthy, remember everything happens in one pot, making both cooking and cleanup easier.

Step 1: Gather Your Tools and Prep Your Ingredients

1. Tools: You’ll need a large Dutch oven, stockpot, or deep skillet with a fitted lid. A sturdy spoon or spatula will also be handy for stirring.
2. Prep Work:
   • Slice your sausage into coin-shaped rounds (about ¼-inch thick).
   • Cut chicken into bite-sized chunks. Pat the pieces dry and season lightly with salt, pepper, or a pinch of Cajun seasoning.
   • Peel and devein shrimp (if using), then keep them cold in the refrigerator until it’s time to add them.
   • Dice your onion, bell pepper, and celery. Mince the garlic if you’re using fresh cloves.

Step 2: Brown the Meats

1. Heat Oil: Add about 2 tablespoons of olive oil (or vegetable oil) to your Dutch oven or pot. Warm it over medium-high heat.
2. Cook Sausage: Put your sliced sausage into the hot oil. Cook for about 3–4 minutes or until the sausage rounds begin to brown and release their savory oils. Remove the sausage to a plate lined with paper towels to drain excess grease.
3. Sear the Chicken: In the same pot, add your chicken pieces. Brown them for around 4–5 minutes, flipping occasionally to ensure even color. They do not need to be fully cooked at this stage, as they will continue cooking in the sauce. Remove the chicken to the plate with sausage.

Step 3: Sauté the Vegetables

1. Add Aromatics: With the leftover oil in the pot (add a little more if needed), toss in your diced onion, bell pepper, and celery. Sauté for about 4–6 minutes or until they begin to soften.
2. Season Lightly: Sprinkle a pinch of salt and pepper to help draw moisture out of the veggies. This also starts building flavor layers for the dish.
3. Garlic: If you’re using minced garlic, add it now and sauté for an additional 30 seconds to 1 minute. Keep an eye on it so it doesn’t burn.

Step 4: Build the Base

1. Deglaze: If using diced tomatoes, pour them in now, scraping the bottom of the pot to release any browned bits. This step ensures all the flavorful residues from the sausage and chicken get incorporated into the sauce.
2. Cajun Seasoning: Stir in 1–2 tablespoons of Cajun seasoning, or more if you want a stronger kick.
3. Add Broth: Slowly pour in about 3 cups of chicken broth or stock. Reserve the extra cup in case you need more liquid later.

Step 5: Combine Everything and Simmer

1. Return Meats: Add the sausage and chicken back into the pot, distributing them evenly among the vegetables.
2. Add the Pasta: Stir your pasta into the mixture, ensuring it’s well-covered by the liquid. If the liquid doesn’t fully cover the pasta, add a bit more broth or water as needed.
3. Optional Bay Leaf: Drop in a bay leaf or two for an extra layer of flavor.
4. Bring to a Gentle Boil: Increase the heat to medium-high and wait for the contents to start bubbling. Once it does, lower the heat to medium-low, cover the pot, and let it simmer for about 10–12 minutes.

Step 6: Cook the Pasta

1. Stir Occasionally: Every few minutes, remove the lid and stir. This helps prevent the pasta from sticking to the bottom and ensures even cooking.
2. Adjust Liquid: If you notice the mixture getting too dry before the pasta is done, splash in some extra broth.
3. Check Doneness: Pasta typically takes around 10–14 minutes to become al dente, but cooking times vary based on the brand and shape. Taste-test a piece to be sure it’s cooked to your liking.

Step 7: Add Shrimp (if using)

1. Timing: Shrimp cooks quickly and can become rubbery if overcooked, so it’s best to add them in the final 5 minutes of cooking.
2. Incorporate Shrimp: Gently fold in your shrimp, submerging them in the simmering broth. Replace the lid and let them cook until opaque and pink, which usually takes about 4–5 minutes.

Step 8: Final Touches

1. Taste and Adjust: Sample your pastalaya and see if it needs more salt, pepper, or Cajun seasoning.
2. Optional Heat: If you love a spicy kick, a dash of hot sauce like Tabasco or a sprinkle of cayenne will elevate the heat factor.
3. Remove Bay Leaf: If you added bay leaves, fish them out before serving.
4. Garnish: Scatter chopped parsley over the top for a fresh pop of color.

Serving and Storage Tips

Serving Suggestions

• Family Style: Spoon the pastalaya directly from the pot into bowls or onto plates. Garnish with extra parsley or a drizzle of hot sauce.
• Side Dishes: Serve with crusty French bread or garlic bread to soak up the sauce. A simple green salad with a tangy dressing can also balance the richness of the dish.
• Crowd-Friendly Buffet: If you’re hosting a party or potluck, place the pot of pastalaya on a warm burner or in a slow cooker set to “warm” so guests can help themselves throughout the event.

Storage

• Refrigeration: Transfer leftovers to an airtight container and store in the refrigerator for up to 3–4 days. Learn more about safe refrigeration practices from the USDA Food Safety and Inspection Service.
• Freezing: Pastalaya generally freezes well, especially if you use firm pasta varieties. Seal in a freezer-safe container for up to 2–3 months. Keep in mind that pasta might soften slightly upon thawing, but the flavors will still be fantastic. For detailed guidelines on freezing and thawing food safely, visit the FSIS Freezing and Food Safety page. Keep in mind that pasta might soften slightly upon thawing, but the flavors will still be fantastic.

Reheating Tips

• Stovetop: Warm in a covered saucepan over low heat, adding a splash of broth or water to loosen up the sauce if needed. Stir occasionally until heated through.
• Microwave: Place a serving in a microwave-safe bowl with a little splash of liquid, cover loosely, and heat in 1-minute intervals, stirring between each interval until hot.

Helpful Notes

1. Choosing the Right Pasta
   • Short, sturdy pasta shapes like penne, ziti, and fusilli hold sauce and flavor better than delicate or thin noodles.
2. Controlling the Spice Level
   • Cajun seasoning blends vary widely in heat. If you’re sensitive to spice, start with half the recommended amount and add more gradually. Alternatively, use a mild sausage instead of spicy Andouille.
3. Vegetarian Adaptations
   • Use vegetable broth instead of chicken stock, omit the meats, and bump up the vegetable content with mushrooms or zucchini. You can also incorporate plant-based sausages for a flavorful substitution.
4. Reducing Sodium
   • Many Cajun seasoning mixes contain salt, so check the ingredients before adding more. Using low-sodium chicken broth is a good way to keep sodium in check.
5. Consistency
   • If you prefer a thicker sauce, reduce the liquid slightly or let the dish simmer uncovered for a few extra minutes at the end. If you enjoy a soupier consistency, add a bit more broth.
6. Making It Creamy
   • For a creamier pastalaya, stir in a splash of heavy cream or half-and-half during the last few minutes. This variation is not traditional, but it can be delicious if you like richer, velvety textures.
7. Batch Cooking
   • Since this recipe is already a generous portion, it’s perfect for preparing at the start of the week and enjoying as leftovers. Alternatively, double the ingredients if you’re cooking for a crowd.
8. Allergy Considerations
   • Anyone with shellfish allergies should avoid the shrimp or use fish fillets instead. For gluten-free diets, swap the regular pasta for a gluten-free variety and ensure your Cajun seasoning is also gluten-free.
9. Flavor Building
   • The browning of sausage and chicken before adding liquids is crucial. It locks in juices and creates a flavorful crust that will permeate the entire dish.
10. Experiment with Different Sausages

• Andouille is the gold standard for Cajun recipes, but smoked turkey sausage, Spanish chorizo, or even a lower-fat chicken sausage can work well too—just note the flavor profile will change slightly.

Conclusion

If you’ve been searching for a hearty one-pot meal that embodies the spirit of Louisiana cooking while also offering a playful twist, look no further than pastalaya. This pasta-based interpretation of jambalaya delivers all the depth and warmth of Cajun flavors, accented by the “Holy Trinity” of onions, bell peppers, and celery.

As you savor every forkful of tender pasta, succulent sausage, juicy chicken, and possibly briny shrimp, you’ll appreciate the layers of spice that have melded into the sauce. The best part? It’s both simple enough for a casual weeknight dinner and impressive enough to serve at large gatherings.

For those new to Cajun cooking, pastalaya can serve as a gateway dish. It’s easy to adjust the level of heat to your liking, and the recipe is highly flexible for various dietary needs and personal preferences. Plus, it’s a wonderful meal prep choice—cooking a big batch ensures you have delicious leftovers for days to come.

Embrace the vibrant flavors of Louisiana cuisine and give your taste buds a comforting, soul-warming experience. With pastalaya, you get the best of jambalaya’s robust character and the all-around appeal of a satisfying pasta dish.

_______________________________

Pastalaya Recipe

Rebecca Blumer

Discover a flavorful one-pot pastalaya recipe! A Cajun twist with pasta, sausage, chicken, and bold spices. Perfect for family dinners or gatherings!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine American Fusion, Cajun

Servings 6 People

Calories 490 kcal

Ingredients

  

Pasta

• Type: Penne is a popular choice because it holds sauce well but you can also use fusilli, farfalle (bow-tie), or ziti.
• Quantity: About 12–16 ounces of dry pasta depending on how saucy you want your final dish.

Protein Choices

• Smoked Sausage or Andouille Sausage (8–10 ounces): Provides a smoky, spicy flavor. Slice into thin rounds.
• Chicken Breasts or Thighs (1 pound): Cut into bite-sized pieces. Thighs are often more flavorful and stay juicier.
• Shrimp (optional, 8–12 ounces): Deveined and peeled. Add near the end to prevent overcooking.

Aromatics (Holy Trinity)

• Onion (1 medium, diced)
• Bell Pepper (1 large, diced): Green is classic for Cajun recipes, but any color pepper will work.
• Celery (2–3 stalks, sliced)

Additional Vegetables (Optional)

• Garlic (3–4 cloves, minced): Intensifies flavor.
• Tomatoes (1 can diced or 2 fresh, chopped): Adds a slight tang and extra moisture.

Cajun Seasoning (1–2 tablespoons)

• Blend of paprika, cayenne, black pepper, salt, garlic powder, onion powder, oregano, and thyme. Adjust the spice level to taste.

Chicken Broth or Stock (3–4 cups)

• Provides the liquid base needed to cook the pasta and form a flavorful sauce.

Olive Oil or Vegetable Oil (2 tablespoons)

• Used to sauté the sausage, chicken, and vegetables.

Salt and Pepper

• Adjust to your liking. Keep in mind the Cajun seasoning often contains salt, so taste as you go.

Optional Flavor Additions

• Tabasco or Hot Sauce: For extra kick.
• Bay Leaf (1–2 leaves): Adds subtle depth.
• Fresh Parsley (chopped): A bright garnish that complements the savory spices.

Ingredient Notes for Customization

• Protein Variations: Feel free to swap the chicken for turkey or omit shrimp entirely if you’re not into seafood.
• Vegetarian Option: Leave out the meats and consider using vegetarian sausage plus a vegetable stock for liquid.
• Spiciness Level: Adjust the amount of cayenne or hot sauce to make it mild or extra spicy, depending on your preference.

Instructions

 

Step 1: Gather Your Tools and Prep Your Ingredients

• Tools: You’ll need a large Dutch oven, stockpot, or deep skillet with a fitted lid. A sturdy spoon or spatula will also be handy for stirring.
• Prep Work:

  – Slice your sausage into coin-shaped rounds (about ¼-inch thick).

  – Cut chicken into bite-sized chunks. Pat the pieces dry and season lightly with salt, pepper, or a pinch of Cajun seasoning.

  – Peel and devein shrimp (if using), then keep them cold in the refrigerator until it’s time to add them.

  – Dice your onion, bell pepper, and celery. Mince the garlic if you’re using fresh cloves.

Step 2: Brown the Meats

• Heat Oil: Add about 2 tablespoons of olive oil (or vegetable oil) to your Dutch oven or pot. Warm it over medium-high heat.
• Cook Sausage: Put your sliced sausage into the hot oil. Cook for about 3–4 minutes or until the sausage rounds begin to brown and release their savory oils. Remove the sausage to a plate lined with paper towels to drain excess grease.
• Sear the Chicken: In the same pot, add your chicken pieces. Brown them for around 4–5 minutes, flipping occasionally to ensure even color. They do not need to be fully cooked at this stage, as they will continue cooking in the sauce. Remove the chicken to the plate with sausage.

Step 3: Sauté the Vegetables

• Add Aromatics: With the leftover oil in the pot (add a little more if needed), toss in your diced onion, bell pepper, and celery. Sauté for about 4–6 minutes or until they begin to soften.
• Season Lightly: Sprinkle a pinch of salt and pepper to help draw moisture out of the veggies. This also starts building flavor layers for the dish.
• Garlic: If you’re using minced garlic, add it now and sauté for an additional 30 seconds to 1 minute. Keep an eye on it so it doesn’t burn.

Step 4: Build the Base

• Deglaze: If using diced tomatoes, pour them in now, scraping the bottom of the pot to release any browned bits. This step ensures all the flavorful residues from the sausage and chicken get incorporated into the sauce.
• Cajun Seasoning: Stir in 1–2 tablespoons of Cajun seasoning, or more if you want a stronger kick.
• Add Broth: Slowly pour in about 3 cups of chicken broth or stock. Reserve the extra cup in case you need more liquid later.

Step 5: Combine Everything and Simmer

• Return Meats: Add the sausage and chicken back into the pot, distributing them evenly among the vegetables.
• Add the Pasta: Stir your pasta into the mixture, ensuring it’s well-covered by the liquid. If the liquid doesn’t fully cover the pasta, add a bit more broth or water as needed.
• Optional Bay Leaf: Drop in a bay leaf or two for an extra layer of flavor.
• Bring to a Gentle Boil: Increase the heat to medium-high and wait for the contents to start bubbling. Once it does, lower the heat to medium-low, cover the pot, and let it simmer for about 10–12 minutes.

Step 6: Cook the Pasta

• Stir Occasionally: Every few minutes, remove the lid and stir. This helps prevent the pasta from sticking to the bottom and ensures even cooking.
• Adjust Liquid: If you notice the mixture getting too dry before the pasta is done, splash in some extra broth.
• Check Doneness: Pasta typically takes around 10–14 minutes to become al dente, but cooking times vary based on the brand and shape. Taste-test a piece to be sure it’s cooked to your liking.

Step 7: Add Shrimp (if using)

• Timing: Shrimp cooks quickly and can become rubbery if overcooked, so it’s best to add them in the final 5 minutes of cooking.
• Incorporate Shrimp: Gently fold in your shrimp, submerging them in the simmering broth. Replace the lid and let them cook until opaque and pink, which usually takes about 4–5 minutes.

Step 8: Final Touches

• Taste and Adjust: Sample your pastalaya and see if it needs more salt, pepper, or Cajun seasoning.
• Optional Heat: If you love a spicy kick, a dash of hot sauce like Tabasco or a sprinkle of cayenne will elevate the heat factor.
• Remove Bay Leaf: If you added bay leaves, fish them out before serving.
• Garnish: Scatter chopped parsley over the top for a fresh pop of color.

Notes

Nutrition Information (Per Serving)

• Calories: ~490
• Fat: ~20g
• Protein: ~30g
• Carbohydrates: ~45g
• Saturated Fat: ~8g
• Fiber: ~5g
• Sugar: ~6g
• Sodium: ~950mg

 

Disclaimer: The nutrition information provided is estimated based on automated calculations and should be viewed as an approximation. These values are offered as a helpful reference and may vary depending on specific ingredients and brands used. For the most accurate results, please consult your own nutritional data or preferred brand values.

Explore More Delicious Recipes

If you enjoyed diving into the Pastalaya Recipe, why not explore more delightful dishes from our collection? Here are some must-try recipes to elevate your cooking adventures:

• Alice Springs Chicken Recipe
• Garlic Bread Rolls
• Galena Chicken Recipe
• German Chocolate Poke Cake
• Mexican Chicken Salad Recipe
• Marry Me Chicken Pasta Recipe
• Burger Bowl Recipe
• Turkey Sausage Recipe
• Sourdough Discard Sandwich Bread

Explore these recipes today to bring more exciting flavors to your table and make every meal memorable!

FAQs

By following this comprehensive recipe, you’ll soon have a steaming bowl of delicious pastalaya in front of you. We hope you enjoy every spicy, savory bite of this hearty Cajun-inspired meal! Remember that cooking is a personal journey, so feel free to tweak seasonings, proteins, or vegetables until your version of pastalaya is perfectly suited to your taste.

Bon appétit and happy cooking!

Disclaimer: This recipe is meant for home cooks seeking a fun twist on a traditional Cajun dish. If you have specific health or dietary concerns, please consult with a nutrition professional.