Pastalaya Recipe: A Hearty Cajun Pasta Dish
Pastalaya is the ultimate fusion of Cajun jambalaya and comforting pasta. This one-pot dish combines smoked sausage, tender chicken, and a medley of Cajun spices for a smoky, hearty, and slightly spicy meal. Perfect for family dinners, potlucks, or meal prep, this dish delivers bold flavors with minimal effort. Whether you prefer it classic or creamy, pastalaya is a crowd-pleaser that brings the taste of Louisiana straight to your table.
Ingredients
- Main Ingredients
- 1 lb smoked sausage Andouille is best, sliced
- 1 lb boneless chicken thighs cut into bite-sized pieces
- 12 oz pasta penne, rotini, or fettuccine
- 1 medium onion chopped
- 1 bell pepper chopped
- 2 stalks celery chopped
- 3 cloves garlic minced
- 4 cups chicken broth
- 1 cup heavy cream optional, for a creamy version
- 1 can diced tomatoes optional, for extra depth
- 2 tbsp Cajun seasoning
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper adjust for spice level
- Salt & black pepper to taste
- 2 tbsp olive oil
- 1/2 cup green onions chopped (for garnish)
- Optional Protein Variations
- Shrimp – Add in the last 5 minutes of cooking
- Pulled pork – For a smoky slow-cooked twist
- Seasoning & Flavor Enhancers
- 2 bay leaves
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
Instructions
- Brown the MeatHeat 2 tbsp olive oil in a large pot over medium-high heat. Add the sliced Andouille sausage and cook until browned (about 5 minutes). Remove and set aside. In the same pot, add the chicken, season with salt, pepper, and 1 tbsp Cajun seasoning, and sear until golden brown (5–7 minutes). Remove and set aside.
- Sauté the Holy TrinityIn the same pot, add the chopped onions, bell peppers, and celery. Sauté for about 5 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
- Simmer the Flavor BasePour in the chicken broth and stir in the diced tomatoes (if using). Add the browned sausage and chicken back into the pot. Stir in the remaining Cajun seasoning, smoked paprika, cayenne pepper, and bay leaves. Reduce heat to medium and let everything simmer for 10 minutes.
- Cook the PastaAdd the pasta directly to the pot and stir well to ensure it's submerged in the broth. Cover and let it simmer for 15–20 minutes, stirring occasionally, until the pasta is tender but not mushy. If needed, add extra broth to maintain consistency.
- Add Final TouchesIf making a creamy version, stir in 1 cup of heavy cream before serving. Adjust seasoning if necessary. Remove bay leaves and discard.
- Garnish & ServeTop with chopped green onions and serve hot. Enjoy your delicious, smoky pastalaya!
Notes
- Choosing the Right Pasta – Use penne, rotini, or rigatoni for best results. Avoid spaghetti or angel hair as they can become too soft.
- Gluten-Free Option – Swap regular pasta for gluten-free pasta and check that your Cajun seasoning is gluten-free.
- Mild vs. Spicy – Reduce cayenne pepper for a milder dish or add jalapeños for extra heat.
- Make It Vegetarian – Substitute the meat with mushrooms, zucchini, and bell peppers for a delicious meat-free version.
- Storage & Reheating – Store in an airtight container in the fridge for up to 3 days. Reheat on the stovetop with a splash of broth to maintain moisture.