Pastalaya is the Cajun pasta dish you always dreamed of, made with all of your favorite jambalaya ingredients, but with pasta instead of rice, a comfort food revelation made all in one pot!
Cajun Pastalaya Recipe
We're cooking up a big pot of Cajun Pastalaya in the Chili Pepper Madness kitchen, my friends. I hope you brought your appetite, because this pasta dish is sure to satisfy.
Pastalaya is essentially jambalaya made with pasta noodles instead of rice, hence the name, which is a combination of "jambalaya" and "pasta". It's a perfect example of Cajun and Creole cuisine, which has evolved from the influence of many cultures converging in Louisiana over many years.
The beauty of pastalaya is that it all cooks up in one pot, making it rather easy to make. Plus, it'll really feed a crowd.
There are different ways to make it, with recipes varying from cook to cook, and it's rather customizable. This is how I like to make mine, with lots of smoked andouille sausage, chicken, holy trinity, and spicy Cajun seasonings.
I'm sure you're going to love it.
Let's talk about how to make pastalaya, shall we?
Pastalaya Ingredients
- Vegetable Oil.
- Andouille Sausage. You can sub in other smoked sausage if needed. Learn more about what is andouille sausage?
- Chicken Thighs. Boneless, skinless. You can also use chicken breast.
- Vegetables. Cajun trinity plus tomatoes - Onion, green bell pepper (or red, yellow, or orange), jalapeno peppers (optional, for some extra spice factor), celery, garlic, tomatoes.
- Tomato Sauce.
- Chicken Broth.
- Uncooked Pasta. I usually use either cavatappi or penne noodles, though any pasta noodles will work for this recipe.
- Cajun Seasonings. Try my homemade Cajun seasoning blend, or use Creole seasoning or blackening seasoning as a substitute.
- Sour Cream. Optional, for a creamy pasta. You can also use heavy cream for a more decadent pasta, or cream cheese. Use 1/2 cup to 1 cup.
- For Garnish. Chopped green onions, parsley, red pepper flakes, hot sauce to taste. Parmesan cheese is great, too!
How to Make Pastalaya - the Recipe Method
Brown the Andouille. Heat the vegetable oil in a large Dutch oven or pot over medium heat. Add the sliced sausage and cook until browned, about 5 minutes.
The sausage will render out some of its fats and will become nicely fragrant. Remove the sausage and set aside onto a plate.
Cook the Chicken. In the same pot, add the chicken pieces and cook until browned on all sides and cooked through, about 5-7 minutes.
Remove the chicken and set aside onto the plate with the andouille.
Cook the Vegetables. Add the diced onion, bell peppers, and celery. Cook until the vegetables are tender, stirring occasionally, about 5 minutes. You can cook them longer if needed.
Add the garlic and cook 1 minute, until you can smell the gorgeous garlic blooming in the air.
Get the Sauce Going. Add the diced tomatoes, tomato sauce, chicken broth, Cajun seasonings, salt, and black pepper. Stir to combine.
You can really add as much Cajun seasoning as you prefer. I usually double what the recipe calls for, as I greatly enjoy lots of spices in my dishes.
Simmer the Sauce. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes to let the flavors develop.
You can simmer longer if you'd like to develop more flavor.
Cook the Pasta. Add the uncooked pasta to the pot and stir to combine. Cover the pot and let it simmer for another 10-15 minutes, or until the pasta is cooked through.
Stir a few times during simmering to make sure the pasta doesn’t stick to the bottom of the pot.
If you need to, add a bit more chicken stock or water to the pot if the noodles absorb all the liquid but are not softened to your liking.
Return the Sausage and Chicken to the Pot. Add the sausage and chicken back to the pot and stir to combine. Gently heat through then remove from heat.
Make it a Creamy Pastalaya. Stir in the sour cream, if desired, for a creamier pasta.
Garnish and Serve. Garnish with chopped green onions, parsley, and red pepper flakes. Serve! Don’t forget the hot sauce!
Boom! Done! Your pastalaya is ready to serve. Doesn't it look great? It's so creamy and delicious, definitely one of Patty's favorites, and mine, too!
Recipe Tips & Notes
- You can easily vary up your proteins in this dish. Chopped pork and bacon are popular additions. Add in shrimp, crawfish, crab, or other fish and seafood to your preference.
- Swap in heavy cream for the sour cream for a richer, more decadent pastalaya. Cream cheese is great, also, for an extra creamy pasta.
Storage & Leftovers
Leftover pastalaya will last up to 5 days in the refrigerator in a sealed container. You can gently heat it in a pot with a few tablespoons of water on the stovetop, or in the microwave, to enjoy again.
I do not recommend freezing pasta, as it can affect the texture.
That's it, my friends. I hope you enjoy this pastalaya recipe. Let me know if you make it. I'd love to hear how it turned out for you, and how you spiced yours up!
Try Some of My Other Popular Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Pastalaya Recipe
Ingredients
- 2 tablespoons vegetable oil
- 1 pound andouille sausage sliced (or other smoked sausage)
- 1 pound boneless skinless chicken thighs (or breasts) cut into small pieces
- 1 medium onion diced
- 1 large bell pepper diced
- 2 jalapeno peppers diced (optional, for extra spicy)
- 2 stalks celery diced
- 4 cloves garlic minced
- 1 pound fresh tomatoes chopped (canned is OK - 15 ounces)
- 15 ounce can tomato sauce
- 4 cups chicken broth
- 1 pound uncooked pasta cavatappi, penne or similar
- 1 tablespoon Cajun seasoning I use 2 tablespoons – you can use Creole seasonings or blackening seasoning here
- Salt and black pepper to taste
- ½ to 1 cup sour cream optional, for a creamy sauce – heavy cream or cream cheese are nice swaps
- For Garnish. Chopped green onions, parsley, red pepper flakes, hot sauce to taste. Parmesan cheese is great, too!
Instructions
- Heat the vegetable oil in a large Dutch oven or pot over medium heat. Add the sliced sausage and cook until browned, about 5 minutes. Remove the sausage and set aside.
- In the same pot, add the chicken pieces and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken and set aside.
- Add the diced onion, bell peppers, and celery. Cook until the vegetables are tender, stirring occasionally, about 5 minutes.
- Add the garlic and cook 1 minute, until you can smell the garlic.
- Add the diced tomatoes, tomato sauce, chicken broth, Cajun seasoning, salt, and black pepper. Stir to combine.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes to let the flavors develop.
- Add the uncooked pasta to the pot and stir to combine. Cover the pot and let it simmer for another 10-15 minutes, or until the pasta is cooked through. Stir a few times during simmering to make sure the pasta doesn’t stick to the bottom of the pot.
- Add the browned sausage and chicken back to the pot and stir to combine. Gently heat through then remove from heat.
- Stir in the sour cream, if desired, for a creamier pasta.
- Garnish with chopped green onions, parsley, and red pepper flakes. Serve! Don’t forget the hot sauce!
Nutrition Information
Cass H says
Excellent!! And the leftovers even better! Turned out like it looked which is rare. This will be a new go to in our house. Thanks for sharing. I did use canned tomatoes from our garden this time. Think I will try fresh next time.
Mike H. says
Thank you, Cass! you will love it with fresh tomatoes, and yes - those leftovers are something!