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