Pastalaya is a comforting and flavorful dish, a delicious blend of Cajun and Creole influences. Think of it as a happy marriage between pasta and jambalaya! This pastalaya recipe is a staple in our home, passed down from my mom and grandma, and it’s sure to become a favorite in yours too! Over the years, I’ve added my own touches, making it even easier and more family-friendly.
This pastalaya recipe is packed with savory sausage, tender chicken, and vibrant vegetables, all coated in a rich, spicy sauce. It’s a one-pot wonder, minimizing cleanup, which any busy parent can appreciate! I’m excited to share this simple, step-by-step pastalaya recipe with you, perfect for busy weeknights. If you enjoy exploring different cuisines, you might also love our authentic Tom Yum noodle soup recipe. Get ready to bring a taste of Louisiana to your kitchen!
Why this Pastalaya Recipe is Special
This pastalaya recipe stands out because it captures true Cajun flavors without requiring hard-to-find ingredients. You’ll likely have most of what you need already in your pantry! It’s a hearty, satisfying meal perfect for a busy weeknight or a casual get-together. Plus, it’s incredibly versatile – you can easily customize it with different meats and veggies. For a quicker weeknight meal, our 5-minute beef with garlic sauce is another great option.
Ingredients
This pastalaya recipe is all about layering flavors, so we’ll start with a good foundation of ingredients. Don’t worry, everything you need for this pastalaya recipe is easy to find at your local grocery store!
Meats and Proteins
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces (You can also use chicken breasts if you prefer.)
- 1 pound Andouille sausage, sliced ¼-inch thick (Smoked sausage or Italian sausage work well too!)
- 1 pound shrimp, peeled and deveined (Optional, but adds a lovely seafood dimension.)
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 medium onion, chopped
- 4 celery stalks, chopped (This, along with the peppers and onion, makes up the “holy trinity” of Cajun cooking!)
- 4 cloves garlic, minced
- 1 (14.5-ounce) can diced tomatoes, undrained
Spices and Seasonings
- 1 tablespoon Cajun seasoning (Adjust this to your spice preference. Start with less if you’re sensitive to heat.)
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- Salt to taste (Remember the sausage might already be salty, so add gradually.)
Step-by-Step Instructions
Let’s get cooking! This pastalaya recipe is surprisingly simple to make, and the result is a flavor explosion.
Preparing the Ingredients
First things first, prep work! Chop your bell peppers, onion, and celery into bite-sized pieces. Mincing the garlic ahead of time is also a good idea. Having everything ready to go makes the cooking process smoother. Cut the chicken and sausage as indicated in the ingredients list. If you’re using shrimp, make sure it’s peeled and deveined. Measure out your spices so they’re within easy reach.
Building the Flavor Base
Grab a large pot or Dutch oven – you want something with a good, heavy bottom. Heat the olive oil over medium-high heat. Add the chicken and sausage and cook, stirring occasionally, until browned. This should take about 5-7 minutes. The browning adds a ton of flavor, so don’t rush this step! For another flavorful chicken dish, try our Garlic Parmesan chicken pasta recipe. Next, add the “holy trinity” – the bell peppers, onion, and celery – and cook until softened, about another 5 minutes. Stir in the minced garlic and cook for a minute more, until fragrant.
Adding the Pasta and Liquid
Now, pour in the diced tomatoes (undrained!), 4 cups of chicken broth, and 1 cup of water. Stir in the Cajun seasoning, smoked paprika, oregano, and black pepper. Give everything a good mix. Add 1 pound of pasta (Penne, rotini, or farfalle work well. Avoid long, thin pasta like spaghetti.) Stir to combine and bring the mixture to a boil. For a simpler pasta dish, check out our easy pastina soup recipe.
Simmering and Finishing the Dish
Once boiling, reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the pasta is cooked through. Stir occasionally to prevent sticking. If you’re adding shrimp, toss it in during the last 5 minutes of cooking. You want the shrimp to be pink and opaque. Once the pasta is cooked, taste and adjust the seasoning with salt, if needed. If the pastalaya is too thick, add a little more chicken broth until you reach your desired consistency. Remove from heat and let it rest for a few minutes before serving. This allows the flavors to meld beautifully. For more information on Cajun and Creole cuisine, check out this article on Southernliving about cajun recipe.
Tips and Variations
This pastalaya recipe is a great starting point, but feel free to get creative and customize it to your liking! Here are some ideas:
Making it Vegetarian/Vegan
To make a vegetarian pastalaya, simply omit the chicken and sausage. Instead, add a can of drained and rinsed kidney beans or black beans for protein. You can also boost the flavor with chopped mushrooms or crumbled vegetarian sausage. For a vegan version, use vegetable broth instead of chicken broth and be sure to check that your Cajun seasoning doesn’t contain any animal products. Looking for healthy snack options? Our cottage cheese flatbread recipe is a healthy and easy choice.
Adjusting the Spice Level
If you’re sensitive to heat, start with half the amount of Cajun seasoning and add more to taste. You can also use a milder Cajun seasoning blend. For extra heat, add a pinch of cayenne pepper or a diced jalapeño along with the other vegetables. Remember, you can always add more spice, but you can’t take it away!
Seafood Pastalaya Variations
Seafood lovers, rejoice! This pastalaya recipe is fantastic with shrimp, crawfish, or mussels. Add about a pound of your favorite seafood during the last few minutes of cooking time. Be sure not to overcook it! Shrimp should be pink and opaque, crawfish bright red, and mussels opened. For more seafood inspiration, try our Whiting fish recipes.
Adding Other Vegetables
Want to add more veggies? Go for it! Diced carrots, chopped zucchini, or corn kernels would be delicious additions. Add heartier vegetables like carrots earlier in the cooking process, along with the “holy trinity.” More delicate vegetables, like zucchini or corn, should be added towards the end, so they don’t get mushy. Our garden vegetable soup recipe is another great way to incorporate a variety of vegetables.
FAQs
Here are answers to some common questions about pastalaya:
Is Pastalaya Healthy?
Pastalaya can be part of a healthy diet! It offers protein from the meat and a good source of carbohydrates from the pasta. The vegetables contribute vitamins and fiber. Like any dish, portion control is key. Using leaner meats and adding extra vegetables can also boost the nutritional value.
What’s the Best Way to Serve Pastalaya?
Pastalaya is a delicious one-pot meal that doesn’t need much else. A simple green salad or some crusty bread is a great accompaniment. For a true Louisiana feast, serve it with some collard greens or cornbread. A cold glass of iced tea or a crisp beer pairs perfectly with the spicy flavors.
What’s the Origin of the Pastalaya Dish?
Pastalaya originated in Southern Louisiana, blending the Cajun and Creole culinary traditions. It’s believed to have emerged as a more affordable alternative to jambalaya, using pasta instead of rice, which was sometimes scarce. The dish reflects the resourcefulness and cultural melting pot of the region.
How Many Calories are in Pastalaya?
One serving of pastalaya contains approximately 400-500 calories. This can vary depending on the ingredients used, such as the type of sausage and the amount of oil, as well as the portion size. Adding more vegetables and using leaner meats can help lower the calorie count.
Serving and Storage
Here are some tips for serving and storing your delicious pastalaya:
Garnishing and Serving Suggestions
Serve your pastalaya hot, straight from the pot. A sprinkle of fresh parsley or green onions adds a pop of color and freshness. A dollop of sour cream or a squeeze of lemon juice can brighten the flavors. For a truly authentic touch, serve with a side of crusty French bread for soaking up every last drop of that flavorful sauce.
Storage Instructions and Reheating Tips
Leftover pastalaya can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply add a splash of chicken broth to the pastalaya and heat it in a saucepan over medium heat, stirring occasionally, until warmed through. You can also microwave individual portions, adding a splash of broth to prevent drying. Avoid over-reheating, as this can make the pasta mushy.
Conclusion
I hope you enjoy this pastalaya recipe as much as my family does! It’s a truly satisfying and flavorful meal that’s perfect for any occasion. Give it a try and let me know what you think in the comments below. I’d love to hear your variations and serving suggestions. Cooking and sharing meals is one of life’s simple pleasures, and this pastalaya recipe is a wonderful way to bring people together around the table. Happy cooking!
Print
A flavorful and comforting one-pot Cajun dish with chicken, sausage, and vibrant vegetables.
Ingredients
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 pound Andouille sausage, sliced ¼-inch thick
- 1 pound shrimp, peeled and deveined (optional)
- 1 tablespoon olive oil
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 medium onion, chopped
- 4 celery stalks, chopped
- 4 cloves garlic, minced
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- Salt to taste
- 4 cups chicken broth
- 1 cup water
- 1 pound pasta (penne, rotini, or farfalle)
Instructions
- 1. Prepare the ingredients: Chop vegetables, mince garlic, cut chicken and sausage, peel and devein shrimp (if using), and measure spices.
- 2. Build the flavor base: Heat olive oil in a large pot over medium-high heat. Brown chicken and sausage (5-7 minutes). Add bell peppers, onion, and celery; cook until softened (5 minutes). Stir in garlic (1 minute).
- 3. Add pasta and liquid: Pour in diced tomatoes, chicken broth, water, and spices. Mix well. Add pasta, stir, and bring to a boil.
- 4. Simmer and finish: Reduce heat to low, cover, and simmer until pasta is cooked (15-20 minutes). Add shrimp (if using) during the last 5 minutes. Adjust seasoning with salt. If too thick, add more broth. Remove from heat and let rest.