A bold Louisiana twist on jambalaya made with pasta — smoky, savory, and built for feeding a crowd.
A Louisiana Story Behind This Dish
Pastalaya is one of those dishes that shows how Louisiana cooking is always evolving. Born from the spirit of jambalaya but swapped with pasta instead of rice, it became a favorite at festivals, tailgates, and big family gatherings. It cooks in one big pot, feeds a crowd easily, and carries that unmistakable smoky Cajun flavor.
This dish is all about community cooking — the kind where a big pot sits bubbling while people gather around, waiting for a plate. It’s hearty, festive, and meant to be shared.
Louisiana Main Dishes
Why You’ll Love This Recipe
- One-pot meal packed with smoky flavor
- Perfect for parties and gatherings
- Hearty and satisfying
- Customizable with different meats
- Easy to scale for a crowd
Quick Recipe Summary
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6–8
Cuisine: Louisiana / Cajun-Creole
Difficulty: Easy
Ingredients
- 1 tablespoon vegetable oil
- 1 lb chicken thighs, cut into bite-size pieces
- 12 oz andouille sausage, sliced
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 4 cups chicken stock
- 2 bay leaves
- 1 teaspoon Cajun seasoning (or more to taste)
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- ½ teaspoon salt (to taste)
- 1 teaspoon hot sauce (optional)
- 12 oz penne or rotini pasta (uncooked)
- ½ lb shrimp, peeled and deveined (optional)
- 2 green onions, chopped
- ¼ cup fresh parsley, chopped
Directions
- Brown the chicken:
Heat oil in a large pot or Dutch oven over medium heat. Add chicken and cook for 5–7 minutes until lightly browned. Remove and set aside. - Cook the sausage:
Add sausage to the same pot and cook until browned, about 4–5 minutes. - Add the holy trinity:
Stir in onion, bell pepper, and celery. Cook for 5 minutes until softened. Add garlic and cook for 1 more minute. - Build the flavor:
Stir in diced tomatoes, chicken stock, bay leaves, Cajun seasoning, paprika, thyme, black pepper, salt, and hot sauce. Return chicken to the pot and stir well. - Cook the pasta:
Bring mixture to a boil. Stir in pasta, reduce heat to medium-low, cover, and cook for 12–15 minutes, stirring occasionally, until pasta is tender and liquid is mostly absorbed. - Add shrimp (optional):
Stir in shrimp and cook for 4–5 minutes until shrimp turn pink and are cooked through. - Finish:
Remove bay leaves. Stir in green onions and parsley. Taste and adjust seasoning if needed. - Serve:
Spoon into bowls and enjoy hot with crusty French bread or a simple salad.
Pro Tips for Perfect Pastalaya
- Stir occasionally to prevent pasta from sticking.
- Add extra stock if pasta absorbs too much liquid.
- Use smoked meats for deeper flavor.
- Let rest a few minutes before serving.
What to Serve With Pastalaya
- Crusty French bread
- Simple green salad
- Coleslaw
- Cold drinks
Frequently Asked Questions
Can I skip the shrimp?
Yes — the dish is great with just chicken and sausage.
Can I make it ahead?
Yes — it reheats very well.
Is it spicy?
Heat level is adjustable with seasoning.
Storage & Reheating
Store leftovers in the refrigerator for up to 4 days. Reheat gently with a splash of stock if needed.
Final Thoughts
Pastalaya brings Louisiana flavor to the table in a big, generous pot. It’s festive, filling, and made for sharing. Gather your people and let the good times cook.