Hey there, friend! You know those days when you're absolutely wiped out, and all you can think about is diving into a big, comforting bowl of New Orleans jambalaya? But then reality hits – who has time for all that cooking after a long day? Don't worry, I've got your back! This tried-and-true pastalaya recipe is seriously about to become your kitchen bestie. Trust me, our family-favorite pastalaya recipe is like jambalaya's cool cousin who shows up to the party fashionably early and still brings all the flavor!
Pull up a chair, and let me share the magic of this authentic pastalaya recipe with you – it's my favorite little kitchen shortcut that'll make you feel like a Cajun cooking pro. We're talking about a genius twist on jambalaya that swaps rice for pasta (yes, pasta!), and oh my goodness, does it work! The moment this starts cooking, your kitchen transforms into a little slice of New Orleans.
Why You'll Love This Pastalaya Recipe
Listen up, Cajun food lovers! Get ready to add this pastalaya recipe to your weekly rotation. Imagine perfectly cooked pasta tossed with smoky andouille sausage and tender chicken, all swimming in a rich, spicy Cajun sauce that'll transport you straight to New Orleans. This pastalaya recipe is about to become your new go-to dish!
What makes this easy pastalaya recipe extra special? First off, it's nearly impossible to mess up (seriously, even kitchen beginners nail this one!). Everything cooks in one pot, which means you'll have less cleanup and more time to enjoy your masterpiece. Plus, while it tastes like it came from a New Orleans kitchen, you can make it with ingredients from your local grocery store!
While it tastes like you've been cooking all day, this homestyle pastalaya recipe comes together in about 30 minutes. That means you can whip up a restaurant-quality Cajun meal on a busy weeknight. And let's talk leftovers – if you're lucky enough to have any, they taste even better the next day when all those flavors have had time to get cozy together.
Jump to:
- Why You'll Love This Pastalaya Recipe
- Ingredients
- Pastalaya Recipe Instructions
- Pro Tips for Perfect Pastalaya
- Variations & Substitutions
- Serving Suggestions
- Storage and Reheating
- Equipment For Pastalaya Recipe
- Top Tip
- Grandma's Magic Touch
- FAQ
- Did you make this pastalaya recipe?
- Related
- Pairing
- Pastalaya Recipe(A Quick & Easy)
Ingredients
For this pastalaya recipe, you'll need:
- 1 pound penne pasta (or rotini)
- 1 pound andouille sausage, sliced
- 1 pound chicken breast, cubed
- 1 large onion, diced
- 1 green bell pepper, diced
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tablespoons Cajun seasoning
- 2 tablespoons olive oil
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes
- 2 tablespoons tomato paste
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley for garnish
Pastalaya Recipe Instructions
Get Started
- Heat up some olive oil in your pot until it's nice and warm
- Brown your sausage slices until they're golden and fragrant - about 5 minutes
- Set aside your sausage but keep all those tasty drippings in the pot!
Layer in the Flavors
- Cook your chicken pieces until they turn a beautiful golden color
- Set them aside with your sausage
- Now add your veggie trio (onion, pepper, celery) and let them soften up
- Drop in the garlic when they're ready - it'll smell amazing!
Bring Everything Together
- Welcome back your meat to the pot
- Toss in your seasonings and tomatoes
- Add your pasta and broth - they'll make everything come together
- Pop in those bay leaves
- Let it bubble up, then turn down the heat
- Cover and let it simmer until your pasta is just right (12-15 minutes) - give it a gentle stir now and then!
Pro Tips for Perfect Pastalaya
- Toast your Cajun seasoning in the pot for 30 seconds before adding liquids to enhance the flavors
- Don't overcook the pasta – keep it al dente as it will continue to absorb sauce
- For extra depth, use a combination of chicken and shrimp
- Adjust the Cajun seasoning gradually to control the heat level
Variations & Substitutions
- Make it seafood-style by adding shrimp in the last 3-4 minutes of cooking
- Use smoked turkey sausage instead of andouille for a milder flavor
- For a vegetarian version, substitute meat with mushrooms and bell peppers
- Gluten-free? Use your favorite gluten-free pasta – just adjust cooking time accordingly
Serving Suggestions
Serve your pastalaya hot, garnished with fresh parsley. Consider these accompaniments:
- Crusty French bread for soaking up the sauce
- Simple green salad with vinaigrette
- Cold beer or sweet tea
- Hot sauce on the side for extra kick
Storage and Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- To reheat, add a splash of chicken broth or water to prevent dryness
- Microwave in 30-second intervals, stirring between each
- For best results, consume within 2 days
Equipment For Pastalaya Recipe
- Large Dutch oven or heavy-bottomed pot
- Sharp knife for chopping
- Cutting board
- Measuring cups and spoons
- Wooden spoon for stirring
Top Tip
The key to perfect pastalaya is layering flavors. Don't rush the browning of meats or sautéing of vegetables – these steps create the foundation of flavor that makes this dish exceptional.
Grandma's Magic Touch
Let me share something special about this authentic pastalaya recipe – it's filled with all those precious little secrets my Cajun grandma taught me while growing up in Louisiana. This isn't just any pastalaya recipe; it's a treasure chest of love passed down through generations. As grandma would say, "Baby, the secret to a perfect pastalaya recipe isn't just in the ingredients – it's in the love you stir into it!"
First off, when making this classic pastalaya recipe, she'd never rush the holy trinity (that's your onions, celery, and bell peppers, sweetie). "Let them vegetables get to know each other," she'd say with a wink, stirring them slowly until they turned soft and fragrant. Our family's favorite pastalaya recipe takes that wisdom to heart – giving those veggies a full 5 minutes to work their magic.
And here's another grandma-approved tip that makes this homestyle pastalaya recipe shine: when you're browning that andouille sausage, don't you dare toss out those flavorful bits stuck to the bottom of the pot! That's what grandma called "the good stuff." When you add your chicken broth later, all those tasty bits melt right into your sauce, making it rich and deep with flavor.
FAQ
Is pastalaya healthy?
Pastalaya can be made healthier with simple modifications. This pastalaya recipe contains lean protein from chicken, vegetables from the Cajun holy trinity (onions, celery, and bell peppers), and can be adapted using whole wheat pasta. To reduce calories, use turkey sausage instead of andouille and increase the vegetable content.
What to eat with pastalaya?
Pastalaya is best served with crusty French bread for soaking up the flavorful sauce. Popular side dishes include a fresh green salad with vinaigrette, Southern-style cornbread, or simple roasted vegetables. For an authentic New Orleans experience, serve with crusty French bread and a side of collard greens.
How long will pastalaya last in the fridge?
Properly stored pastalaya will last 3-4 days in the refrigerator. Store it in an airtight container and let it cool completely before refrigerating. When reheating, add a splash of chicken broth to maintain the sauce's consistency, as the pasta will continue to absorb liquid over time.
How do you spell pastalaya?
Pastalaya is spelled P-A-S-T-A-L-A-Y-A. It's a compound word combining "pasta" and the ending of "jambalaya," reflecting its fusion of Italian pasta with classic Cajun jambalaya flavors and cooking methods. This spelling is consistently used across Louisiana cookbooks and food publications.
Did you make this pastalaya recipe?
This Cajun-inspired pasta dish blends smoky andouille, tender chicken, and perfectly cooked pasta in a rich, spiced tomato sauce. If you enjoy hearty one-pot meals, try our Pizza Rustica Recipe next – a savory Italian pie that's equally satisfying!
We'd love to hear about your experience! Leave a star rating and share your thoughts in the comments. Did you try any creative twists or use any unique ingredients? Maybe you added extra spice or threw in some Gulf shrimp? Your feedback not only helps others but also contributes to our growing community of home cooks who love exploring Cajun cuisine.
Don't forget to share a photo of your culinary creation! Nothing makes us happier than seeing your own version of this beloved pastalaya recipe. Tag us on social media and show off your Cajun cooking skills!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Pastalaya Recipe
Pastalaya Recipe(A Quick & Easy)
Equipment
- Large Dutch oven (6-quart or larger)
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon
Ingredients
- 1 pound penne pasta
- 1 pound andouille sausage sliced
- 1 pound chicken breast cubed
- 1 large onion diced
- 1 green bell pepper diced
- 3 celery stalks chopped
- 4 cloves garlic minced
- 2 tablespoons Cajun seasoning
- 2 tablespoons olive oil
- 4 cups chicken broth
- 1 14.5 oz can diced tomatoes
- 2 tablespoons tomato paste
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley or green onions for garnish
Instructions
- Heat olive oil in large Dutch oven over medium-high heat
- Brown sausage (5 min), remove and set aside
- Cook chicken until golden (5-7 min), remove
- Sauté onion, pepper, celery (5 min)
- Add garlic (1 min)
- Return meats to pot
- Add seasonings, tomatoes, paste
- Add pasta and broth
- Add bay leaves
- Boil, then reduce to medium-low
- Cover and simmer (12-15 min) until pasta is al dente
Notes
- Storage: Refrigerate up to 3-4 days
- Reheating: Add splash of broth when reheating
- Substitutions: Can use different pasta shapes
- Variations: Add shrimp for seafood version
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