Pastalaya Recipe

Oh, how I adore a good jambalaya! The rich flavors, the medley of ingredients, and that comforting heat—it’s a dish that never disappoints. But you know what? Sometimes you’ve got to shake things up a bit. Enter this scrumptious Pastalaya recipe! 

If you love New Orleans cooking, you’ll love this Jambalaya pasta recipe. It’s everything you love about traditional jambalaya but with a delightful pasta twist. I’ve swapped out the rice for penne and added a touch of sour cream for extra creaminess. It’s the kind of dish that keeps the essence of jambalaya alive while offering a new texture and flavor profile. Trust me, if you’re a fan of jambalaya like I am, this Pastalaya recipe will be your next go-to dish when you’re in the mood for something a little different yet equally satisfying.

What You’ll Need for this Pastalaya Recipe

Penne Pasta. Penne pasta is the foundation of this Pastalaya recipe. Unlike traditional jambalaya that uses rice, penne offers a different texture and a more robust bite. Its tube-like shape holds onto the flavors of the sauce and other ingredients incredibly well. It provides the dish with a hearty base that makes it filling and satisfying.

Cajun Seasoning or Creole seasoning. A crucial ingredient to get that authentic Louisiana flavor. Whether you opt for Cajun or Creole seasoning, both bring a blend of spices like paprika, cayenne, garlic powder, and more that give the dish its characteristic spiciness and complexity. It elevates the flavor of every single ingredient and ties the dish together. Slap Ya Mama is by far my favorite Cajun seasoning. 

Garlic. Garlic brings a layer of aromatic depth to the Pastalaya. Its pungent and earthy notes complement both the meat and vegetables. It acts as a flavor bridge, creating a more rounded and fuller taste in the dish.

Andouille Sausage. Andouille sausage adds a smoky, spicy kick that’s iconic in many Southern dishes. Its fat content contributes richness, while the spiciness works wonderfully with the overall flavor profile. It’s an integral part of what makes this dish feel like a genuine Cajun or Creole experience. If you can’t find Andouille sausage, any kind of smoked sausage will work.

Celery. Celery offers a crunchy texture and a slightly earthy, fresh flavor. It’s one of the elements of the “Holy Trinity” in Cajun and Creole cooking (along with bell pepper and onion), providing a balanced base for all the rich and spicy flavors in the dish.

Thyme. Thyme adds a subtle, herbal undertone that complements the stronger, more robust flavors. Whether you use fresh or dried, thyme works in harmony with the Cajun or Creole seasoning to enhance the depth of the dish.

Onion. Another component of the “Holy Trinity,” onion brings a natural sweetness and complexity to the Pastalaya. It melds well with the other ingredients and absorbs the spices, becoming a flavor-packed addition that enriches the overall dish.

Green Bell Pepper. The final element of the “Holy Trinity,” green bell pepper adds a mild, slightly sweet flavor and a touch of color. Its crispness becomes tender after cooking, adding another layer of texture and contributing to the medley of flavors.

Chicken Broth. Chicken broth serves as the liquid base of the Pastalaya, imparting a rich, meaty flavor that complements the other ingredients. It not only cooks the pasta but also helps to create a saucy, flavorful dish, enhancing the overall eating experience.

Tomatoes. Tomatoes bring a touch of acidity and sweetness, balancing the richness and spiciness of other ingredients. They add a burst of color and contribute to the saucy consistency that makes this Pastalaya so irresistible.

Sour Cream. Sour cream is the unexpected star that elevates this Pastalaya to another level. It adds a tangy creaminess that balances the heat and spices. The result is a lusciously smooth and slightly indulgent dish that you’ll want to savor again and again.

The Holy Trinity of Cajun and Creole Cooking

Hailing from a farm just outside of The Big Easy, celebrity chef Paul Prudhomme played a significant role in popularizing both Cajun cuisine and the use of the Holy Trinity in cooking. 

But what is it? The “Holy Trinity” in Cajun and Creole cooking refers to a base of three essential vegetables: onion, bell pepper, and celery. This trio is the foundation for many dishes in these culinary traditions, much like mirepoix (carrot, celery, and onion) in French cuisine.

The Holy Trinity is often sautéed together at the beginning of a recipe to create a flavorful base that sets the stage for the other ingredients. The combination offers a balanced blend of sweetness from the onion, earthiness from the celery, and a mild, slightly sweet note from the bell pepper, contributing depth and complexity to a wide variety of dishes.

some other dishes that leverage the “Holy Trinity”:

1. Gumbo: This hearty stew features a mix of meats or seafood, and it always starts with a base of the Holy Trinity sautéed in a dark roux.
2. Étouffée: Whether you make it with crawfish, shrimp, or chicken, étouffée relies on the Holy Trinity for its deep, complex flavor.
3. Jambalaya: A one-pot dish combining rice, meat, and sometimes seafood. The Holy Trinity is sautéed first to provide a flavorful base for the other ingredients.
4. Red Beans and Rice: This comforting dish uses the Holy Trinity as part of its flavor base, which also typically includes andouille sausage and spices.
5. Shrimp Creole: A tomato-based dish featuring shrimp, the Holy Trinity is essential in creating the rich sauce that accompanies the seafood.
6. Crawfish Boil: While not sautéed, the Holy Trinity is often included in the boiling mixture for flavor.
7. Dirty Rice: This dish features rice cooked with small pieces of meat like chicken livers or sausage, all flavored with the Holy Trinity.
8. Maque Choux: A corn-based dish where the Holy Trinity adds complexity and flavor to the sweet corn.
9. Cajun Pasta: Similar to Pastalaya, various pasta dishes might feature the Holy Trinity sautéed in with other ingredients like cream and spices.
10. Cajun Soup: Whether it’s a seafood bisque or a chicken and sausage soup, the Holy Trinity is almost always the starting point for soups in this culinary tradition.

How To Make Pastalaya

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 4-6

Ingredients

• 12 ounces Penne Pasta
• 1/2 tablespoons Cajun or Creole seasoning
• 4 cloves Garlic, minced
• 12 ounces Andouille Sausage, sliced
• 1 large stalks Celery, diced
• 2 teaspoons fresh Thyme, chopped (or 1 teaspoon dried)
• 1 large Onion, diced
• 1 Green Bell Pepper, diced
• 4 cups Chicken Broth (or beef broth)
• 1 can (14.5 ounces) Tomatoes, diced
• 1/2 cup Sour Cream
• Fresh parsley or green onions

Instructions

1. Preparation: Start by prepping all your ingredients: chop the onion, bell pepper, and celery; slice the Andouille sausage; and mince the garlic. Also, measure out the Cajun or Creole seasoning, thyme, and chicken broth.
2. Cook the Sausage: In a large Dutch oven or pot over medium-high heat, sauté the Andouille sausage slices until they start to brown. Remove them from the pot and set aside.
3. Sauté the Vegetables: In the same pot, add the diced onion, bell pepper, and celery. Cook until the vegetables start to soften, about 5 minutes. Stir in the minced garlic and cook for another 1-2 minutes on medium heat so the garlic doesn’t burn.
4. Season: Add the Cajun or Creole seasoning and fresh thyme to the vegetables, stirring to evenly distribute the spices.
5. Pasta: Pour in the penne pasta and stir to coat it with the seasoned vegetables.
6. Liquids: Add the chicken broth and diced tomatoes (with their juice) to the pot. Stir well to combine all the ingredients.
7. Cook: Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 12-15 minutes, or until the pasta is cooked to your liking.
8. Sour Cream: Once the pasta is done, remove the pot from heat and stir in the sour cream until well-mixed. If you’re out of sour cream, you can also substitute whole milk, heavy cream, or half and half. Just reduce the amount by half.
9. Return Sausage: Add the cooked Andouille sausage back into the pot, stirring to incorporate.
10. Serve: Serve hot, garnished with additional thyme, parsley or green onions.

This Pastalaya recipe offers a delightful twist on a classic dish, packing in flavors that will take your taste buds on a Cajun adventure. Enjoy!

Jambalya Pasta Variations

Looking to switch up your Pastalaya? This dish is incredibly versatile and lends itself well to a variety of tweaks and substitutions. Here are some ideas for you to consider:

Changing Up the Sausage

• Smoked Sausage: If you prefer a milder flavor, a smoked sausage can be a good alternative to the spicy Andouille.
• Chorizo: For an extra kick and a Spanish twist, you could use chorizo.
• Vegetarian Sausage: If you’re looking to make the dish vegetarian-friendly, use a plant-based sausage instead of pork sausage. Vegetarian sausages have come a long way and can mimic the texture and taste of meat-based sausages.

Using Cream of Chicken Soup

Instead of sour cream, consider incorporating a can of cream of chicken soup. This will make the sauce richer and add a unique flavor. Since the soup is already quite creamy and seasoned, you may need to adjust your salt and other seasonings accordingly. This addition/swap definitely alters the flavor of the recipe slightly, but it’s equally as delicious!

Adding or Substituting Chicken Thighs

Boneless chicken thighs can make an excellent addition or substitution in this dish. Chicken thighs are more flavorful and juicier compared to chicken breasts. You can cook them in the same pot along with the sausage or by themselves. If using both sausage and chicken, you’ll get a fuller, meatier flavor profile that’s hard to resist.

Pastalaya FAQs

What is Pastalaya made of?

Pastalaya is essentially jambalaya with a pasta twist. The dish usually consists of a protein like Andouille sausage and/or chicken, combined with the “Holy Trinity” of onion, bell pepper, and celery. Additional seasonings like garlic, thyme, and Cajun or Creole seasoning are used for flavor. The dish is usually prepared with a base of chicken broth, and it often includes tomatoes. It’s all brought together with penne pasta and sour cream for extra creaminess.

Where did Pastalaya originate?

Pastalaya is a modern culinary creation inspired by jambalaya, a dish rooted in Louisiana’s Cajun and Creole traditions. While jambalaya has been around for centuries, Pastalaya is a newer invention designed to offer a different take on the classic, swapping out rice for pasta. It’s particularly popular in Southern U.S. states and is often featured at cookouts, potlucks, and family gatherings.

What side goes with Pastalaya?

Pastalaya is a hearty dish on its own, but it pairs well with simple sides that don’t overshadow its flavors. Consider serving it with a side of garlic bread to soak up any extra sauce, or a light, refreshing salad to balance out the richness. Collard greens or a simple coleslaw can also complement the dish wonderfully. If you want to keep the Southern theme going, cornbread makes an excellent side as well.

Where did Jambalaya originate?

Jambalaya originated in Louisiana and is a staple in both Cajun and Creole cooking. The dish has roots in Spanish and French cuisines, particularly influenced by paella and various Provencal stews. It was an effort to make paella in the New World where saffron was not readily available. Tomatoes were used in Creole jambalaya as a substitute, whereas Cajun jambalaya does not traditionally include tomatoes. It is a one-pot dish that combines rice with a variety of ingredients like meat, seafood, and vegetables, along with a host of flavorful spices.

More Recipe Inspiration

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Have questions or suggestions about this Pastalaya recipe? Leave them in the comments below.