Meet your new comfort food obsession, pastalaya! Born in Cajun country, this soul-warming dish combines the bold, spicy flavors of jambalaya with tender pasta.
Smoky Andouille sausage, juicy chicken, tender pasta, and the holy trinity simmer in a spicy broth.
Each bite delivers a perfect balance of heat, smoke, and savory goodness.
It’s like a Louisiana street party in a pot!
Why You’ll Love This Pastalaya
One-Pot Wonder: Everything cooks in one pot for maximum flavor and minimal cleanup. No fuss, no fancy techniques, just delicious results!
Bold & Savory: With smoked sausage, seasoned chicken, and Cajun spices, each bite is an explosion of savory, bold Southern flavors.
Budget-Friendly: Thanks to the pasta, this dish stretches your dollar, making it an economical option for weeknights.
Party-Perfect: Easily scalable, this pasta recipe is ideal for feeding a crowd. Parties, tailgates, potlucks, you name it!
Ingredients
- Uncooked Pasta: Penne, rotini, or bowtie pasta works best. They have more surface area to absorb the delicious sauce.
- Andouille or Smoked Kielbasa: It adds a rich, smoky flavor essential to Cajun cooking. Andouille is traditional, but kielbasa is a good substitute.
- Boneless Skinless Chicken Thighs: They remain tender and juicy during cooking, adding extra flavor.
- Vegetable Oil: It’s used for browning the meat and sautéing the vegetables.
- Trinity Vegetables: Onions, bell peppers, and celery form the “holy trinity.” A must for Cajun cooking!
- Chicken and Beef Broth: The combination creates a rich, complex base for the sauce.
- Diced Tomatoes: They add acidity and texture to the sauce.
- Worcestershire Sauce: Add a splash for umami depth and subtle tanginess.
- Hot Sauce: For a kick of heat. Louisiana-style hot sauces work best.
- Green Onions and Parsley: They brighten the dish with a burst of freshness.
- Cajun Seasoning Mix: Paprika, salt, black pepper, white pepper, cayenne pepper, thyme, and oregano create the signature Cajun flavor profile.
How to Make Pastalaya
Ready to spice up your weeknight dinner routine? Grab a big pot, and let’s get cooking!
1. Season. Season the chicken with half of the Cajun seasoning mix.
2. Brown the sausage. In a large pot, heat oil over medium-high heat. Brown the sausage for 5–7 minutes. Transfer to a plate and set aside.
3. Sear the chicken. Add more oil if needed. Sear the chicken on all sides for about 5–7 minutes. Transfer to the plate with the sausage and set aside.
4. Saute. Add the onions, bell peppers, and celery. Sauté for 5–6 minutes until softened. Add the garlic and cook for another minute.
5. Stir. Stir in the remaining Cajun seasoning, diced tomatoes, Worcestershire sauce, and hot sauce.
6. Simmer. Pour in the chicken broth and beef broth. Bring to a simmer. Return the sausage and chicken to the pot. Cover and simmer for 15–20 minutes.
7. Add the pasta. Add the pasta to the pot. Stir, cover, and cook for about 12–15 minutes, until pasta is tender.
8. Finish the dish. Stir in green onions and parsley. Add salt and pepper to taste.
9. Serve. Ladle into bowls and garnish with extra green onions or parsley. Serve hot.
Tips for the Best Pastalaya
Is it pasta? Is it jambalaya? It’s pastalaya! For the best results, follow these tips:
- Taste and adjust. Tailor the cayenne pepper and hot sauce to your preference. Start with small amounts, adding more as needed.
- Take a shortcut. For convenience, you can use a store-bought Cajun spice blend instead of making it yourself.
- Bring in the bacon grease. Instead of vegetable oil, use good old-fashioned bacon grease for an extra Southern touch.
- Don’t overcook. For the best results, cook the pasta until al dente. It will continue to absorb the liquid, softening as it sits.
- Try tasty add-ins. Enhance the dish with shrimp, crawfish, cream, okra, diced tomatoes, or Parmesan cheese.
How to Store
Pastalaya tastes even better the next day! It’s perfect for meal prepping or enjoying leftovers throughout the week.
To Store: Place cooled leftovers in an air-tight container. Refrigerate for up to 4 days.
To Freeze: Transfer cooled leftovers to a freezer-safe container or vacuum-sealed bag. Freeze for up to 3 months. Note that the pasta texture may change slightly.
To Reheat: Reheat leftovers in a pan over medium heat with a splash of water or broth, stirring occasionally until warmed through. Or, microwave in 2-3 minute intervals, stirring between each interval.
Pastalaya
8
servings10
minutes55
minutes662
kcalIf you’re a fan of jambalaya, wait until you try pastalaya! With sausage, peppers, chicken, veggies, and Cajun seasoning, it’s a delicious twist on a classic.
Ingredients
2 pounds smoked sausage (Andouille or smoked kielbasa), sliced
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
3 tablespoons vegetable oil (or bacon grease)
2 cups onions, diced
1 cup bell peppers, diced (green, red, or a mix)
1 cup celery, diced
4 cloves garlic, minced
3 cups chicken broth
2 cups beef broth
1 can (14.5 ounce) diced tomatoes, with juice
1 tablespoon Worcestershire sauce
2 teaspoons hot sauce (like Louisiana or Crystal)
3 cups uncooked pasta (penne, rotini, or bowtie)
1 cup green onions, chopped
1/2 cup fresh parsley, chopped
- Cajun Seasoning Mix:
1 tablespoon paprika
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon white pepper
1/2 teaspoon cayenne pepper (adjust to taste)
1 teaspoon dried thyme
1 teaspoon dried oregano
Instructions
- Season the chicken with half of the Cajun seasoning mix.
- In a large pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat. Add the sausage and cook until browned, about 5–7 minutes. Remove and set aside.
- Add 1 tablespoon of vegetable oil if needed, then add the seasoned chicken. Sear until browned on all sides, about 5–7 minutes. Remove and set aside with the sausage.
- In the same pot, add the onions, bell peppers, and celery. Sauté for 5–6 minutes until softened. Add garlic and cook for another minute until fragrant.
- Stir in the remaining Cajun seasoning. Add the diced tomatoes, Worcestershire sauce, and hot sauce, mixing well.
- Pour in the chicken broth and beef broth. Bring to a simmer. Return the sausage and chicken to the pot. Cover and simmer for 15–20 minutes.
- Add the pasta and stir well, ensuring it’s submerged in the liquid. Cover and cook for about 12–15 minutes, stirring occasionally to prevent sticking, until pasta is tender and has absorbed most of the liquid.
- Stir in green onions and parsley, saving a bit for garnish if desired. Adjust seasoning with salt and pepper to taste.
- Ladle into bowls, garnish with extra green onions or parsley, and serve hot. Enjoy!
