Description
This Pastalaya Recipe combines the best of Cajun flavors with pasta! Featuring smoked andouille sausage, tender chicken, and a perfect blend of seasonings, this easy pastalaya is a delicious, hearty meal the whole family will love. It’s a twist on classic jambalaya, made with pasta instead of rice, perfect for gatherings or weeknight dinners.
Ingredients
Scale
- 1 lb andouille sausage (sliced)
- 1 lb boneless, skinless chicken thighs (cut into bite-sized pieces)
- ½ lb shrimp (optional, peeled and deveined)
- 1 medium onion, diced
- 1 large bell pepper, diced
- 3 stalks celery, diced
- 3 cloves garlic, minced
- 2 cups penne pasta (or fettuccine)
- 4 cups chicken broth (or seafood stock if using shrimp)
- 1 tbsp Cajun seasoning
- 1 tsp smoked paprika
- 1 tsp thyme (dried)
- 2 bay leaves
- 1 tbsp Worcestershire sauce
- 2 tsp hot sauce (optional)
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley (chopped, for garnish)
- Parmesan cheese (optional, for serving)
Instructions
- Brown the Sausage and Chicken:
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add sliced andouille sausage and cook until browned on both sides, about 5-6 minutes. Remove the sausage and set it aside. In the same pot, add another tablespoon of olive oil, and then the chicken thighs. Cook until browned and cooked through, about 8 minutes. Remove and set aside with the sausage. - Sauté the Vegetables:
In the same pot, add the onion, bell pepper, and celery. Cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute, until fragrant. - Build the Sauce:
Stir in the Cajun seasoning, smoked paprika, thyme, and bay leaves. Let the spices toast for 1-2 minutes to release their flavors. Pour in the Worcestershire sauce and hot sauce (if using), then add the chicken broth. Stir to combine, scraping up any browned bits from the bottom of the pot. - Simmer and Cook the Pasta:
Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 10 minutes to allow the flavors to meld. Meanwhile, cook the penne pasta in a separate pot of salted water until al dente. Drain and set aside. - Combine and Finish the Dish:
Add the cooked sausage and chicken back into the pot with the sauce. If you’re using shrimp, add it now and cook for about 3-4 minutes until the shrimp turn pink. Stir in the cooked pasta and toss everything together until the pasta is well coated in the sauce. - Serve:
Garnish with fresh parsley and a sprinkle of Parmesan cheese if desired. Serve hot and enjoy!
Notes
Pasta Choices: Penne and fettuccine work well, but you can experiment with other pasta types like rotini or rigatoni for different textures.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: Cajun, Southern
Nutrition
- Calories: 520 kcal
- Sugar: 4g
- Sodium: 1200mg
- Fat: 22g
- Saturated Fat: 7g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 110mg