All the satisfying flavors of jambalaya mixed into a cozy bowl of pasta are what make pastalaya so comforting. With that spicy goodness in a one-pot meal, you’ll be putting this easy recipe on repeat, guaranteed.
Pastalaya is a portmanteau that combines two of my favorite dishes: jambalaya and pasta. This mash-up should’ve been on my radar long ago because it just makes sense. If you are a fan of all things Creole and love pasta as much as I do, this recipe is for you.
I’ve made it simple because one-pot meals should be stress-free. Besides, pastalaya is a recent invention that fuses Creole and Cajun cooking and is still evolving. Swapping out ingredients and making it your own is part of the appeal, and you don’t have to worry about upsetting anyone’s grandmother.
The Best Pasta for Pastalaya
I used fettuccine, but penne, farfalle (bowtie), rotini (corkscrew), linguine, and spaghetti are also popular choices because their shape and texture grab onto the sauce and mix well with the protein. But what you already have in your pantry will work just fine.
How to Make Cajun Pastalaya
- Slice the sausage, season the chicken and shrimp, and start the pasta boiling.
- Cook the proteins, and set them aside.
- Sauté the aromatics, make the sauce, assemble the dish, and enjoy.
Recipe Notes
- Replace some of the chicken broth with beer or dry white wine. The alcohol will evaporate while leaving its umaminess.
- Swap out the meat for mushrooms, tofu, or another protein, and use vegetable broth instead of chicken broth for a vegan-friendly recipe.
- Use a gluten-free pasta and sausage, and voila! You can now invite your GF friends over for a meal.
Make-Ahead and Storage Instructions
Let the finished pastalya cool and refrigerate it in an airtight container for up to 3 days. It tastes even better the next day. You can also freeze it in an airtight container for up to 3 months.
Pop the leftovers back in a pan on the stovetop and reheat on medium heat until warmed through. If it seems a little dry or sticks to the pan, add water or chicken broth as needed.
What Goes With Pastalaya
Loads of sides go great with pastalaya, like oven-roasted corn, fried green tomatoes, and smoked cabbage wedges. And don’t forget to offer some crusty bread; homemade garlic bread is my favorite.
More Spicy Cajun and Creole Recipes to Try
This post was originally published in February 2024 and has been updated with more tips and tempting photos.
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Prep: 10 minutes mins
Cook: 45 minutes mins
Total: 55 minutes mins
Cajun, Creole, Southern
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Bring a large pot of water to a boil. Then, cook the fettuccine to al dente according to the package directions. Reserve a cup of the pasta water. Drain the pasta and set it aside.
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Melt the butter in a 12-inch cast-iron skillet over medium-high heat. Add sausage and sauté, stirring frequently, until browned, about 5 minutes. Remove it from the pan with a slotted spoon, transfer to a plate, and leave the drippings in the skillet.
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Lightly season the shrimp with salt, pepper, and about ½ teaspoon of Creole seasoning. Cook the seasoned shrimp in the same pan, stirring frequently, until just pink, about two minutes. Remove from the skillet and set aside.
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Season chicken with 1 teaspoon of Creole seasoning, salt, and pepper. Cook it in the cast-iron skillet for 4-5 minutes, stirring a time or two until the chicken is no longer pink inside. Add some more oil to the pan if needed. Transfer to the same plate as the sausage and shrimp.
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Add oil to the skillet, then sauté the onion, bell pepper, celery, garlic, and thyme, stirring occasionally, until barely soft, about 5 minutes. Add the diced tomatoes and the remaining Creole seasoning. Continue cooking for another 3-4 minutes.
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Next, pour in the cream and chicken broth. Stir well. Bring it to a boil, reduce the heat, and simmer for 5 minutes.
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Add cooked pasta and reserved ½ cup pasta water to the simmering sauce. Stir the pasta in until it’s coated with the sauce. Add sausage, shrimp, chicken, and cooking liquid; stir to combine, and cook for about 3 minutes—season with salt and pepper to taste.
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Garnish with the optional green onion and lemon wedges, serve, and enjoy.
- A cast iron skillet is better at regulating temperatures, which is helpful when you sauté ingredients in batches, as we do for pastalaya.
- Add more oil as needed. If your pan starts looking dry or your ingredients start sticking as you sauté, add a little more oil or butter to keep things from sticking and burning.
- Try some time savers. If you want to whip this up extra fast, pick up some pre-chopped “trinity” veggies (celery, onion, bell pepper) at the grocery store to reduce prep time. Leftover and pre-cooked meats only need to be warmed through.
- Please remember that the nutritional data is a rough estimate and can vary immensely depending on the ingredients used in this recipe.
Serving: 240g| Calories: 540kcal (27%)| Carbohydrates: 38g (13%)| Protein: 30g (60%)| Fat: 31g (48%)| Saturated Fat: 11g (69%)| Polyunsaturated Fat: 5g| Monounsaturated Fat: 12g| Trans Fat: 0.3g| Cholesterol: 201mg (67%)| Sodium: 850mg (37%)| Potassium: 689mg (20%)| Fiber: 4g (17%)| Sugar: 4g (4%)| Vitamin A: 2562IU (51%)| Vitamin C: 38mg (46%)| Calcium: 90mg (9%)| Iron: 3mg (17%)
Course: dinner, Main
Cuisine: Cajun, Creole, Southern
