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Pastalaya Recipe

This pastalaya dish mingles the hot, meaty taste of jambalaya with the delicacy of pasta, filled to the brim with sausage, chicken, and Cajun spice. One-pot Louisiana classic that is great for feeding a crowd or for a cozy night-in week dinner!

Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Beginner
Servings: 6
Calories: 472 kcal
Best Season: Suitable throughout the year
Description

This pastalaya dish mingles the hot, meaty taste of jambalaya with the delicacy of pasta, filled to the brim with sausage, chicken, and Cajun spice. One-pot Louisiana classic that is great for feeding a crowd or for a cozy night-in week dinner!

Ingredients
  • 1 tbsp Vegetable Oil
  • 1/2 lb Smoked sausage
  • 2 Cloves Garlic
  • 10 oz Seasoning mix
  • 15 oz Diced tomatoes
  • 1/2 tbsp Creole seasoning
  • 1/2 tsp Oregano
  • 1/2 tsp Smoked Paprika
  • 1/4 tsp Thyme
  • Freshly cracked pepper
  • 2 cups Chicken broth
  • 1 cup Water
  • 1 lb Penne pasta
  • 2 tbsp Half and Half
  • 1/2 Bunch fresh parsley
  • 1/2 Bunch Green Onions
Instructions
  1. 1
    Slice the smoked sausage into thin rounds, then cut any larger pieces in half. Add the sausage and vegetable oil to a large pot and cook over medium heat until the sausage is well browned (about 5 minutes).
  2. 2
    Mince two cloves of garlic and add them to the pot. Sauté for one minute, or until the garlic is soft and fragrant. Add the bag of frozen seasoning mix and sauté until heated through (3-5 minutes). Add the can of diced tomatoes (with juices), Creole seasoning, oregano, smoked paprika, thyme, freshly cracked pepper (about 20 cranks of a pepper mill), and pasta to the pot. Finally, add the chicken broth and 1 cup of water, and stir until everything is evenly combined.
  3. 3
    Place a lid on the pot and turn the heat up to medium-high. Let the pot come to a boil. As soon as it reaches a boil, stir briefly, replace the lid, turn the heat down to low, and let the pot simmer for 10-12 minutes, or until the pasta is tender. Stir the pot once every few minutes as it simmers to prevent the pasta from sticking. Replace the lid as quickly as possible to maintain a simmer. If the mixture still seems soupy at around 8 minutes, let the pot simmer without a lid for the last few minutes. A little bit of thick sauce at the bottom of the pot is perfect.
  4. 4
    While the pasta is simmering, chop the parsley and slice the green onions.
  5. 5
    Turn off the heat and stir in the half & half or cream. Mix in most of the chopped parsley and green onions, saving some to top each bowl. Serve hot.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 472kcal
% Daily Value *
Total Fat 15g24%
Sodium 715mg30%
Total Carbohydrate 66g22%
Dietary Fiber 4g16%
Protein 19g38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
  • The “seasoning mix” used is a pre-chopped and frozen blend of onion, bell pepper, and celery, also known as “trinity.” If you prefer to use fresh, chop one yellow onion, one green bell pepper, and two stalks of celery.
  • Most major grocery stores carry Creole seasoning, but you can create your own with this spice blend. Store-bought Creole seasoning blends usually contain a lot of salt, so if you make your own, you may need to add extra salt to the final product to compensate.
Read it online: https://therecipenook.com/recipe/pastalaya-recipe/