Pastalaya Recipe

Imported by Jade

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.

Original Recipe
Dinner
Servings: 8
Prep Time: 15 min
Cook Time: 45 min
Total Time: 60 min
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
  1. 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.
  2. 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.
  3. Add the diced onion, bell peppers, and celery. Cook until the vegetables are tender, stirring occasionally, about 5 minutes.
  4. Add the garlic and cook 1 minute, until you can smell the garlic.
  5. Add the diced tomatoes, tomato sauce, chicken broth, Cajun seasoning, salt, and black pepper. Stir to combine.
  6. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes to let the flavors develop.
  7. 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.
  8. Add the browned sausage and chicken back to the pot and stir to combine. Gently heat through then remove from heat.
  9. Stir in the sour cream, if desired, for a creamier pasta.
  10. Garnish with chopped green onions, parsley, and red pepper flakes. Serve! Don’t forget the hot sauce!
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