Published: · Modified: by Melanie Cagle · 34 Comments
Pastalaya is a Cajun recipe, originating from the traditional Jambalaya, replacing the rice with Pasta. This Pastalaya recipe is a hearty comfort food that will have you reaching for more!
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Pastalaya is a traditional Cajun recipe, thought to have been adapted by the Sicilian immigrants when they came to New Orleans (about 1900). Pastalaya, in it's most basic explanation is Jambalaya with the rice replaced by pasta and is a very filling dish.
There's another name that goes around for this dish, Cajun Pasta Jambalaya. Or Jambalaya Pasta recipe. This is because of it being almost the same dish - In essence a Cajun pasta with sausage.
Next time try my Spaghetti and Meatballs recipe for a delicious southern take on the classic Italian dish.
Jump to:
- ❤️ Why You'll love this recipe
- 🧅 Ingredients
- 🥣 Instructions
- 🔄 Substitutions and Additions
- 💡Top Tips
- 🍽 How To Serve Pastalaya
- 🥘 More Cajun Recipes
- 🧊 Storage
- 👩🍳 FAQs
- Pastalaya
- 💬 Comments
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❤️ Why You'll love this recipe
- It's a one-pot dinner. No extra clean up. I love it's one of the best things about this recipe.
- This creamy Jambalaya pasta is even better the next day. All those Cajun flavors have had time to melt together in the refrigerator.
🧅 Ingredients
To make a Pastalaya you will need:
- Thick Cut Bacon
- Yellow Onion
- Green Bell Pepper
- Celery Stalks
- Fresh Garlic
- Pork Steak
- Smoked Sausage Links
- Chicken Thighs
- Chicken Breast
- Rotel (tomatoes and chilies)
- Fresh Thyme
- Creole Seasoning
- Water
- Chicken Broth (or chicken stock)
- Kitchen Bouquet
- Cream of Chicken Soup
- Cream of Mushroom Soup
- Pasta, Farfalle or Penne
- Green Onions, chopped
See recipe card below for quantities.
🥣 Instructions
- Step 1: Using a Dutch Oven or Cast Iron Skillet (large pot) cook the bacon and holy trinity of onion, bell peppers and celery over a medium heat until cooked through.
- Step 2: Add Garlic and cook a further 3 minutes.
- Step 3: Add Pork and Smoked Sausage, lower heat and cook about 20-25 minutes (until the pork is cooked through). Scrape up those browned bits that might be stuck to the bottom of the pan, this all adds flavor.
- Step 4: Add Chicken, Rotel, Thyme and Creole Seasoning. Cook for another 15-20 Minutes.
- Step5: Add water, chicken broth, cream of chicken soup, cream of mushroom soup and kitchen bouquet. Cook a further 20 minutes.
- Step 6: Add pasta and stir well, bring the pot to a boil.
- Step 7: Take off the heat and push pasta down into the liquid. Make sure all noodles are in the liquid.
- Step 8: Cover and cook in the oven, at 300°F for 1 hour. Do not remove lid from pot for 10 minutes after removing from the oven.
🔄 Substitutions and Additions
Pastalaya is a very flexible recipe, it's why it's one of my favorite meals. The meats can be changed up quite easily. Other than trying to maintain the quantity - the type can be changed up - perhaps use a pork roast instead of pork steak. Use Andouille Sausage or even shrimp. Try not to use a seasoned meat as there is already a good amount of seasoning in this recipe.
The noodles in a pastalaya are also very flexible, where I prefer the bowtie type pasta a lot of people use Penne or spaghetti (Jambalaya Penne). Any pasta is fine, as long as it's 1lb used (fluid to pasta ratio).
Add some diced tomatoes and allow to simmer a while longer for more of a tomatoey flavor.
You could try topping the pastalaya with some parmesan cheese.
For any spicy fans add some red pepper flakes to extra heat.
💡Top Tips
Expert Tip: Make sure to not remove the lid after you take out from the oven. This is still part of the cooking time and it needs a further 10 minutes.
🍽 How To Serve Pastalaya
- Step 9: Stir in green onions and serve immediately with some garlic bread and salad.
🥘 More Cajun Recipes
- Crab Soup - a delicious cream based soup that is loaded with crab meat.
- Crock Pot Pinto Beans - a classic cowboy-like recipe, cooked low and slow for the best flavors.
- Crawfish Etouffee - a Cajun classic, full of spices and simple ingredients.
- Chicken and Sausage Gumbo - another Cajun classic, once you've tried Gumbo you will never forget it. A Cajun soup, served on rice and full of Creole spices.
- Boudin Balls - a great tailgating recipe, balls of boudin sausage that is breaded and fried.
- Crawfish Pastalaya - another great Jambalaya with pasta recipe.
🧊 Storage
Once cooled Cajun Pastalaya should be stored in an airtight container in the refrigerator, for up to 4 days.
Pastalaya can be put in the freezer, in a freezer safe container for up to 3 months. Allow to thaw in the refrigerator before reheating.
👩🍳 FAQs
What is Pastalaya made of?
It is a one pot meal, made from pasta, meat (including smoked sausage), vegetables and Cajun spice. It is a typical Cajun dish full of flavor! A creamy cajun pasta, a delicious recipe. Otherwise known as Cajun Pasta with Sausage and Chicken.
How do you reheat Pastalaya?
Pastalaya is fine to be reheated in the microwave. You may wish to sprinkle a little water to help with the moisture, although I have never had to.
How To Make Pastalaya
Pastalaya is not as tricky as you would think. As long as you have the right fluid to pasta ratio. Follow the recipe above and your Pastalaya will be perfect!
Does Pastalaya have to be cooked in a Dutch Oven?
A cast iron pot will also work. These types of pots are very good at maintaining even heat all over the pot. If you use a different pot you may have issues with areas cooking more than others as well as sticking to the bottom of the pot.
Is Pastalaya spicy?
This recipe is not spicy, it has a little bite but it's not so bad. My kids eat it and love it. For more heat you could perhaps try a hotter sausage or add hot sauce.
What kind of noodles is better?
I like to use bowtie noodles as that little knot in the middle is thicker and the noodle tends to hold together a bit better.
Penne pasta is another favorite.
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5 from 3 votes
Pastalaya
Pastalaya is a Cajun recipe, originating from the traditional Jambalaya, replacing the rice with Pasta. This Pastalaya recipe is a hearty comfort food that will have you reaching for more!
Prep Time1 hour hr 20 minutes mins
Cook Time1 hour hr
Additional Time10 minutes mins
Total Time2 hours hrs 30 minutes mins
Servings: 8
Cuisine: Cajun and Creole, Southern Food
Author: Melanie Cagle
Video
Equipment
Ingredients
- 3 Thick Cut Bacon Slices chopped
- 1 Large Onion chopped (yellow)
- 1 Green Bell Pepper chopped
- 2 Celery Stalks chopped
- 3 Garlic Cloves chopped
- 1 Cup Pork steak or roast cut into 1" cubes
- 1 lb Smoked Sausage sliced
- 2 Skinless boneless Chicken Thighs, cut into 1" cubes
- 1 Chicken Breast cut into 1" cubes
- 1 10oz Can of Rotel
- 3 Sprigs Fresh Thyme
- 1 Teaspoon Creole Seasoning or Cajun Seasoning
- 1 Cup Water
- 1-½ Cups Chicken Broth
- 1 Tablespoon Kitchen Bouquet
- 1 10oz Can Cream of Chicken Soup
- 1 10oz Can Cream of Mushroom Soup
- 1 lb Pasta Farfalle (bowtie) or Penne
- 3 Green Onions chopped
Instructions
Heat a large Dutch Oven (or cast iron pot) on medium high heat, then add the bacon and the onion, bell pepper and celery. Cook until totally soft and the bacon is cooked.
Add garlic and cook a further 3 minutes.
Brown pork and smoked sausage and cook about 20-25 minutes until the sausage begins to caramelize somewhat.
Add chicken pieces, canned Rotel, Creole Seasoning and Thyme and cook for 15-20 minutes more on medium-high heat. Preheat oven to 300°F.
To the pot add the water, chicken broth, soups and kitchen bouquet and cook for a further 20 minutes.
Add the pasta, stir well and bring to a rolling boil.
At that point turn off the heat and press the noodles down into the liquid so all noodles are mostly in the fluid. It will just about cover most.
Place lid / cover and place in the oven for 1 hour. After 1 hour remove from the oven and don't open the pot for 10 minutes.
After 10 minutes remove the lid and give a good stir from the bottom of the pot. Add the chopped green onions and serve.
Notes
Any noodle is fine for this famous Mardi Gras pasta recipe, I prefer the bow-tie type but penne is also a good noodle for this recipe. This dish is very popular in South Louisiana and I've also seen people use spaghetti. This recipe will have them cooked to just al dente.
If you prefer to leave out the bacon, you'll need to replace it with another cooking oil, like olive oil or vegetable oil.
If you like a little heat go ahead and add a little cayenne pepper (to taste).
There is enough salt in this recipe from the canned soup however, feel free to add some black pepper if you like.
If you like this Check out my Crawfish Pastalaya Recipe.
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Nutrition
Serving: 1Cup | Calories: 452kcal | Carbohydrates: 32g | Protein: 26g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 14g | Cholesterol: 88mg | Sodium: 1563mg | Fiber: 2g | Sugar: 3g
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Reader Interactions
Comments
Mairead says
Thank you for introducing me to this great Cajun dish. It looks so tasty and as you say it's simpler than it looks.
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Biana says
I have not heard of Pastalaya before, but it looks delicious with all the trimmings! Definitely a delicious family dinner.
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Beth says
I haven’t heard of this before, but this looks amazing and so delicious! My family is going to absolutely love this recipe! Definitely trying this tonight!
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Dannii says
What a great twist! I love pasta, and this is such a unique (to me) way to serve it.
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maryanne says
This sounds so incredibly delicious! I will definitely be making this for dinner this week!
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Barbara says
It’s great once you try it you will keep wanting it. Spicy or mild.
Janice Reed says
Thank you for this recipe. Can the meat and sauce be made, refrigerated overnight and
reheated and pasta added the next day?Reply
Melanie Cagle says
Hi Janice, most definitely you could do this! In fact, it just may even make it taste yummier, you know how some things taste better after a night in the refrigerator!
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Sheryl says
What is the best way to get the noodles a little more tender?
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Melanie Cagle says
The noodles should really come out perfectly. As long as you cooked for one hour in the oven and did not remove the lid upon taking out of the oven - for 10 minutes. The noodles should be cooked through. There's a chance your oven may be running cooler - so perhaps try cooking a little longer or at a few degrees hotter? Otherwise, you could try giving the noodles a 2 minute parboil.
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Deb says
I love everything about this dish, it reminds me of paella! A greet one pot meal is hard to find. I hate to try and change a recipe before making it at least once, but what if I cooked the pasta first, do you think it would be as flavorful?
Reply
Melanie Cagle says
Hi Deb,
It truly is a fabulous dish and I know what you mean about Paella. To be honest, I have never made it by cooking the pasta first. I think allowing the dish to cook/simmer as it does here for this length of time really ads to the flavor. I think if you added the cooked pasta afterwards it would kind of dilute the flavor.Reply
Amy Gallagher says
The recipe looks awesome. Some changes I will make are because of my taste. I would take the celery out and use 2 cans of cream of chicken (I don't like mushrooms). I will add different peppers especially jalapenos. It would depend what is ripe in my garden.
Can't wait to try.Reply
Rachel says
This receipt was EXCELLENT !!
I left out the chicken b/c I thought I had some & never .
Everyone LOVED it !Reply
Melanie Cagle says
That's excellent, I'm glad you enjoyed my pastalaya!
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Holly says
Wow--I need to make this cajun jambalaya pasta, soon! I love that you shared the history of the dish! Does freezing this change the texture of the pasta when reheated?
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Melanie Cagle says
Thanks Holly. The noodles in this pastalaya recipe do freeze well. We've frozen it on many occasion and it has thawed well.
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Marye Audet says
Do you think this Cajun Jambalya Pasta would work if I substituted the cream of mushroom soup with another can of cream of chicken? Or, would cream of celery be better? Thanks!
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Brandi says
We've made jambalaya plenty of times but pastalaya was new to us. It's definitely going to be a staple on our menu rotation though because it's delicious! My kids and hubby loved this recipe!
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Rita Joy says
Oh, my goodness! I've never heard of pastalaya or cajun jambalaya pasta - but now that I see it, I know my family will LOVE this! I can't wait to try out this new recipe.
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One Crazy House says
This cajun jambalaya pasta looks amazing! Do you think it would turn out just as well without the meat?
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Melanie Cagle says
I don't know to be honest - I never tried making it without meat. A lot of the flavor comes from the smoked sausage, so ... if you do try it, please come back and comment how it was.
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Sharon says
My family loves trying new meals, and I can't wait to introduce them to Pastalaya!
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Cynthia says
Cajun jambalaya pasta sounds amazing. I love the traditional dish... and anything is good with pasta!
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Cindy says
Cajun Jambalaya pasta sounds amazing. I love jambalaya flavors so I am here for this twist.
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Becky Mansfield says
This is my favorite recipe for cajun jambalaya pasta! I've made it so many times. Our son just loves it.
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Cindy says
What a great way to put two tasty things together!
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Carol Lane says
I love the flavors of paella but am not a huge rice fan. Decided to give this Pastalaya a try. I didn’t have pork on hand nor chicken breast so just used chicken thighs and smoked sausage. I also only had penne pasta on hand. This recipe turned out great! My whole family loved it and is definitely a keeper. My son added sour cream and said it added a lot of flavor even though the recipe as is would stand alone as delicious! I added Parmesan cheese and wow!! Excellent!Reply
Melanie Cagle says
Thanks Carol - I'm really glad you enjoyed it! I agree with your son, I bet sour cream would taste great with Pastalaya!
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Claire says
Winner winner, Pastalaya dinner! Made this recipe for a friend as she is recovering from surgery and caring for a little one with a broken leg. It was perfect and comforting. Just the right amount of spice and filling. I left the pork out, doubled the sausage, and it turned out great’Reply
Melanie Cagle says
Aww, what a great friend you are! I agree, Pastalaya is extremely comforting! It certainly makes the tummy happy. Glad you liked it!
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Kim says
Delicious and authentic recipe!Reply
