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pastalaya in a white bowl surrounded by fresh vegetables

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Cajun Pastalaya Recipe (Jambalaya with Pasta)

Recipe by Rose Atwater

Pastalaya is a Louisiana favorite that swaps rice for pasta, creating a hearty, one-pot meal packed with savory sausage, tender chicken, and the Cajun flavors. Simmered in a flavorful broth, Pastalaya is a comforting, crowd-pleasing dish that’s perfect for gatherings, tailgates, game days, or weeknight dinners. 

  • Total Time1 hour
  • Yield8 1x

Ingredients

Units Scale

Chicken

  • 1 pound chicken thighs or breasts, cut into bite-sized pieces
  • 2 teaspoons creole seasoning

 Pastalaya

  • 2 tablespoons olive oil
  • 1 pound smoked sausage (andouille) cut on the diagonal
  • 1 medium yellow onion, chopped
  • 3 stalks celery, chopped
  • 1 green bell pepper, chopped
  • 1 (28-oz) can crushed tomatoes
  • 2 cups chicken broth
  • 2 teaspoons creole seasoning
  • 1/2 teaspoon paprika
  • 1/4 teaspoon pepper
  • Salt to taste
  • 1 pound pasta (penne, rotini, mini bow tie, etc)
  • 1/2 cup heavy cream
  • 2 green onions, chopped for garnish
  • Parsley, for garnish

Instructions

Chicken

  1. Sprinkle the seasoning over the chicken, cover and refrigerate to marinade for an hour up to overnight.

Pastalaya

  1. In a large soup pot heat the oil over medium heat.
  2. Add the chicken, sausage, onion, celery, and bell pepper. Cook until the veggies are tender and the chicken is cooked through, about 10-12 minutes.
  3. Add the crushed tomatoes, chicken broth, creole seasoning, paprika, and pepper. Bring to a boil and simmer for 10 minutes.
  4. Add the pasta and stir. Once the pot comes back to a boil, cover with a lid and turn the heat to low. Stirring once in a while, cook the pasta until soft, about 12-15 minutes.
  5. Taste to see if you want to add any salt or pepper. If there’s too much liquid still at about 10 minutes of cooking you can continue cooking with the lid off. Add the heavy cream and stir to combine. Heat for an additional 2-3 minutes.
  6. Let the Pastalaya sit in the pot off the heat for 5-10 minutes before serving.
  7. Garnish with green onions and parsley, if desired.

Equipment

Notes

  • It will be okay if you don’t think to marinate your chicken beforehand. It adds so much flavor to the chicken, though, if you have the time. If you want to skip the marinating altogether, you can buy a pre-shredded (and seasoned) rotisserie chicken and add it to step #5 when you add the pasta! This saves time and makes this a one-pot dish!
  • I don’t have a salt amount listed because everyone’s creole seasoning and broth will have different amounts. I suggest tasting for the salt level when the noodles are almost done and adding more at this point, if needed.
  • If you don’t have or want to skip the fresh vegetables of the “holy trinity”, you could substitute approximately 3.5 cups of Seasoning Blend frozen vegetables. I always keep this in my freezer when I want to skip steps in some cajun recipes.
  • Prep Time: 20
  • Cook Time: 40
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Cajun

Nutrition

  • Serving Size: 2 cups

Find it online: https://rosebakes.com/cajun-pastalaya-recipe-jambalaya-with-pasta/

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