Description
This Pastalaya Recipe is a delicious one-pot Cajun dish that combines the bold flavors of jambalaya with pasta for a hearty, smoky, and spicy meal. Made with tender chicken, beef or turkey sausage, and a perfect blend of Cajun spices, this dish is packed with Louisiana flavors. It’s an easy-to-make meal, perfect for family dinners, gatherings, or meal prep. The pasta absorbs the rich, seasoned broth, making every bite irresistible.
Ingredients
Scale
Ingredients
Proteins
- 1 lb Beef or Turkey Sausage, sliced
- 1 lb Chicken Thighs or Breast, cubed
- ½ lb Shrimp (optional), peeled and deveined
Vegetables & Aromatics
- 1 Large Onion, chopped
- 1 Bell Pepper, chopped
- 2 Celery Stalks, chopped
- 3 Garlic Cloves, minced
Pasta & Liquids
- 12 oz Penne Pasta
- 4 cups Chicken Broth
- 1 tbsp Tomato Paste
Seasonings & Spices
- 2 tbsp Cajun Seasoning
- 1 tsp Salt (adjust to taste)
- 1 tsp Black Pepper
- ½ tsp Smoked Paprika
- 2 Bay Leaves
- ½ tsp Dried Thyme
- ½ tsp Oregano
- ¼ tsp Red Pepper Flakes (optional, for extra heat)
For Garnishing
- Fresh Chopped Parsley
- Lemon Wedges
Instructions
Instructions
-
Brown the Sausage & Chicken
- Heat 1 tbsp oil in a large Dutch oven or heavy-bottomed pot over medium heat.
- Add the sliced beef or turkey sausage and cook until browned (about 5 minutes). Remove and set aside.
- Add the cubed chicken, season with salt and black pepper, and cook until golden brown. Remove and set aside.
-
Sauté the Vegetables
- In the same pot, add the onion, bell pepper, and celery.
- Cook for 5 minutes, stirring occasionally, until the vegetables soften.
- Add the garlic and cook for another 1 minute until fragrant.
-
Add the Seasonings & Liquids
- Stir in the Cajun seasoning, smoked paprika, thyme, oregano, and bay leaves.
- Add the tomato paste, then pour in the chicken broth, stirring to combine.
-
Cook the Pasta & Meat
- Bring the broth to a boil, then stir in the penne pasta.
- Return the sausage and chicken to the pot.
- Lower the heat and let it simmer for 15-20 minutes, stirring occasionally.
-
Add the Shrimp (If Using)
- If using shrimp, add them in the last 5 minutes of cooking.
- Stir gently and allow them to cook until pink and opaque.
-
Final Touches & Serve
- Once the pasta is tender and the liquid is absorbed, remove from heat.
- Discard the bay leaves.
- Stir in fresh parsley and serve with lemon wedges.
Notes
- Best Pasta Choice: Use penne, rotini, or rigatoni for the best texture. Avoid spaghetti, as it may become too soft.
- Smoky Flavor Boost: For a deeper smoky flavor, use smoked paprika and a little liquid smoke.
- Customize the Spice Level: Add more Cajun seasoning or red pepper flakes if you like extra heat.
- No Sausage? You can substitute with ground turkey, beef, or plant-based sausage.
- Leftovers & Reheating: Add a splash of broth before reheating to keep the pasta from drying out.
- Prep Time: 10
- Cook Time: 30
- Category: Dinner
- Method: One-Pot Cooking
- Cuisine: Cajun, Creole
Keywords: pastalaya, pastalaya recipe, Cajun pasta, jambalaya pasta, Louisiana pastalaya, one-pot pasta, spicy pasta, Creole cooking, easy dinner, smoky pastalaya