Easy Louisiana-style Pastalaya combines Andouille smoked sausage, chicken, bell peppers, celery, onions, and garlic in a Cajun tomato sauce over pasta. This mouthwatering dish comes together easily, bursting with flavor from oregano, paprika, thyme, and creole seasoning.
Tasty Cajun Pastalaya
Spice up your weeknight dinners with this one-pot Pastalaya recipe featuring savory sausage and tender chicken. It’s perfect for family dinners or a crowd-pleasing meal. The nice part about this easy recipe is that you can control the heat. You can crank up the heat, or you can tame it down. Whatever your preference, it is easy to adjust the heat. If you like this recipe, try jambalaya, Cajun chicken, Cajun gumbo, bacon asparagus Cajun pasta.
This recipe makes wonderful leftovers if you are lucky enough to have any. It is one of those dishes that tastes even better the next day as the flavors meld together like spaghetti and chili. A quick warm-up in the microwave at a reduced power works perfectly.
What is Pastalaya?
Pastalaya is similar to jambalaya, with many of the same ingredients, such as andouille sausage, chicken, and sometimes shrimp, onions, celery, bell peppers, tomatoes, and Creole or Cajun seasoning, but it is made with pasta instead of rice.
Easy Ingredients – Great Pastalaya
How to make Pastalaya
First, heat a little vegetable oil over medium heat in a large Dutch oven or skillet, and cook the andouille sausage and chicken until it is lightly browned and cooked through. Remove the sausage and chicken to a plate and cover to keep warm.
Now, heat a little more vegetable oil in the same pot. Add the onions, celery, and bell peppers and cook until they soften and brown on the edges. Reduce the heat to low and add the garlic, Creole seasoning, dried oregano, smoked paprika, and dried thyme. Cook for about one minute, stirring constantly.
Stir in the chicken broth and fire-roasted tomatoes. Bring the mixture to a gentle boil and add the pasta, which should be submerged in the liquid. Cover the pot and simmer until the pasta is tender, lifting the lid and stirring several times. Add the browned sausage and chicken back to the pot and warm. Season with salt and fresh ground black pepper to taste. Garnish with green onions or chopped fresh parsley.
Pro-Tips
- For optimal flavor, make your own Cajun or Creole seasoning.
- Adjust the amount of Cajun seasoning to suit your taste.
- You can substitute a flavorful chicken or pork sausage for the Andouille Sausage.
- Remove the cover on the pot and stir several times to keep the pasta from sticking.
Storage and Reheat
Store leftovers in an airtight container in the fridge for up to 3 days. For best results, reheat in the microwave at reduced power or on the stovetop over low heat with a couple of tablespoons of chicken broth.
Easy Cajun Pastalaya Recipe
Ingredients
- 2 tablespoons vegetable oil or canola oil
- 1 lb boneless skinless chicken breasts or thighs cut into bite-size pieces
- 1 lb Andouille Sausage cut in bite size chunks
- 1 medium yellow onion chopped
- 2 ribs celery chopped
- 1 red bell pepper seeded and chopped
- 2 cloves garlic minced
- 2 teaspoons Creole seasoning or Cajun seasoning
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 2 1/2 cups low sodium chicken broth
- 1 can (14.5 ounces) fire roasted diced tomatoes do not drain
- 1 lb. penne pasta
- kosher salt to taste
- fresh ground black pepper to taste
- 2 chopped green onions or fresh parsley optional
Instructions
- Heat 1 tablespoon vegetable oil over medium heat in a large Dutch oven or skillet, and cook the andouille sausage and chicken until it is lightly browned and cooked through. Remove the sausage and chicken to a plate and cover to keep warm.
- Heat 1 tablespoon vegetable oil in the same pot over medium heat. Add the onions, celery, and bell peppers and cook until they soften and brown on the edges, stirring several times.
- Reduce the heat to low and add the garlic, Creole seasoning, dried oregano, smoked paprika, and dried thyme. Cook 1 minute, stirring constantly.
- Stir in the chicken broth and fire-roasted tomatoes. Bring the mixture to a gentle boil and add the pasta. Submerge the pasta in the liquid.
- Cover the pot and simmer until the pasta is tender, lifting the lid and stirring several times. Add the browned sausage and chicken back to the pot and warm.
- Season with salt and fresh ground black pepper to taste. Garnish with green onions or chopped fresh parsley.
Notes
- For optimal flavor, make your own Cajun or Creole seasoning.
- Adjust the amount of Cajun seasoning to suit your taste.
- You can substitute a flavorful chicken or pork sausage for the Andouille Sausage.
- Remove the cover on the pot and stir several times to keep the pasta from sticking.
Nutrition
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Kevin M
This was amazing! I like this better than jambalaya! Thanks for sharing this recipe, Beth!
Beth Pierce
Thank you, Kevin!