Pastalaya Recipe
Pastalaya is a flavorful Cajun-inspired dish that combines the bold spices and savory meats of jambalaya with pasta instead of rice. It’s a one-pot comfort meal featuring smoky andouille sausage, tender chicken, and a rich blend of Creole seasonings.
Equipment
- Large Pot or Dutch Oven
Ingredients
Proteins
- 1 lb boneless, skinless chicken thighs cut into bite-sized pieces
- 12 oz andouille sausage sliced into rounds
Vegetables & Aromatics
- 1 cup yellow onion diced
- 1 cup green bell pepper diced
- 1 cup celery diced
- 3 cloves garlic minced
Liquids & Seasonings
- 4 cups chicken broth
- 1 tsp smoked paprika
- 1 tsp thyme dried
- 1 tsp oregano dried
- 2 tsp Cajun seasoning adjust to taste
- 2 bay leaves
- 1 cup diced tomatoes optional
Pasta
- 12 oz penne or rotini pasta uncooked
Instructions
- Heat a large pot or Dutch oven over medium-high heat. Add the andouille sausage and cook until browned, about 3-4 minutes. Remove and set aside.
- In the same pot, add the chicken and cook until browned on all sides. Remove and set aside with the sausage.
- Add the onions, bell peppers, and celery to the pot. Sauté until softened, about 5 minutes. Stir in the garlic and cook for another 30 seconds.
- Deglaze the pot by adding a splash of chicken broth, scraping up any browned bits from the bottom.
- Return the chicken and sausage to the pot. Add the remaining chicken broth, diced tomatoes (if using), Cajun seasoning, smoked paprika, thyme, oregano, and bay leaves. Bring to a simmer.
- Stir in the uncooked pasta. Reduce heat, cover, and cook for 15-20 minutes, stirring occasionally, until the pasta is tender and has absorbed most of the liquid.
- Remove the bay leaves, taste, and adjust seasoning if necessary. Serve hot, garnished with chopped green onions or parsley.
Notes
For a seafood twist, add shrimp during the last 5 minutes of cooking. You can also use kielbasa instead of andouille sausage if desired.