Cajun Pastalaya - Next time that you're craving traditional jambalaya, try this Cajun pasta dish instead. With just one large pot and a few minutes, this great recipe will transport your taste buds to New Orleans!
It's no secret that my culinary origins were in New Orleans and south Louisiana. I learned to create and love creole cuisine, as well as Cajun food. Ever since I moved to Colorado, I've done my best to share these creole dishes and Cajun flavors, both in my work, and at my locally famous Mardi Gras party.
This is one of our new favorite meals, pairing our favorite jambalaya ingredients, and using al dente pasta in place of rice. It's easy to give it that spicy kick of Cajun seasoning, thanks to our tried and true blackening spice. Having some dry pasta in the pantry makes so many different dishes convenient and simple to prepare. Our recipe for shrimp linguine makes and elegant dinner, and an awful lot of people can't stop taking about the chicken artichoke penne pasta!
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What You're Going to Need!
- Shrimp - peeled and de-veined, these are 21-25 count, which is usually graded as "large" in most stores.
- Louisiana Hot Sauce - this name is in reference to the type of hot sauce, not the brand. We like to use Crystal, but Tabasco, Louisiana brand, or even Franks Red Hot will do in a pinch.
- Andouille Sausage - a staple in creole and Cajun cuisine, smoked, and spiced with garlic and cayenne pepper.
- Yellow Onion - diced onion.
- Green Bell Pepper - also small diced.
- Celery - the third ingredient in what's referred to as the "holy trinity" of Louisiana cooking.
- Blackening Spice - a spicier version of creole seasoning, of course we suggest using our recipe, but Paul Prudhomme brand is also quite good.
- Garlic - peeled and minced.
- Diced Tomatoes - Ro-tel canned tomatoes with green chilies are what we are using, see variations below for acceptable substitutions.
- Chicken - boneless skinless chicken thighs preferred, cut into bite sized, large dice.
- Bay Leaves (not shown) - a few of these really create a nice back note of flavor.
- Vegetable Oil (not shown) - choose a light, mild flavored, and high smoke point oil.
- Pasta (not shown) - you can use just about any type of pasta you would like, we chose fettucine, (boil in advance according to the instructions on the box, minus a minute to allow it to cook a bit in the finished dish).
- Green onions (not shown) - this is an optional garnish, but very traditional.
See recipe card for quantities.
Recipe
Simple Cajun One Pot Louisiana Pastalaya Recipe
Equipment
- 1 Pot large stock pot, or Dutch oven
- 1 kitchen spoon
- 1 Chef Knife
- 1 Cutting Board
- 1 colander
- 1 Kitchen Scale
- 1 Set measuring spoons
Ingredients
- ½ lb. Fettuccine pasta
- 1 lb. chicken thighs boneless, skinless, cut into ¼inch bite sized pieces
- ½ lb. Andouille sausage Cut into ¼ inch thick half moons.
- 1 lb. shrimp large, 21-25 per lb.
- 6 oz. yellow onion small diced
- 6 oz. bell pepper green and red, small diced
- 4 oz. celery small diced
- 1 can rotel diced tomatoes small, drained
- 2 each large garlic cloves peeled and minced
- 2½ tablespoon blackening spice blend
- 4 tablespoon butter unsalted
- ½ each large lemon juiced
- 1 teaspoon Louisiana style hot sauce crystal preferred
- 2 tablespoon light vegetable oil
- 1½ teaspoon salt kosher
- 3 each bay leaf
Instructions
- Gather, measure, and prep all ingredients.
- Cook pasta in rapidly boiling water until al dente, about 13 minutes.
- Strain pasta through a colander and return pot to the stove over high heat.
- Add oil to pot uin order to cover the bottom with a thin layer.
- Add the Andouille sausage to pot to render out the fat and lightly crisp, about 5 minutes, only stirring ocasionally.
- Add the chicken to the pot, allowing it to sear completely on all sides.
- Add the onion, bell pepper, and celery, (trinity), to the pot and saute until the onions no longer smell raw, about 5 minutes.
- Add the minced garlic and saute for one additional minute.
- Add the blackening spice and the canned tomatoes, stirring to combine.
- Add the bay leaf and the lemon juice., stir to combine.
- Lower heat to medium.
- Add the hot sauce and salt, while stirring, and then add the pasta back in.
- Stir the pasta in with the other ingredients gently.
- Finish with butter off of the heat until just melted.
- Serve right away.
Directions
- Heat your pot, (or large Dutch oven), over medium high. Add oil to coat the bottom of the pot. Add the sliced sausage, chicken pieces, and spices.
2. Even out to form a single layer so that it sears well.
3. Cook until the meat is evenly seared and golden brown.
4. Add the "trinity" vegetables, (onion, pepper and celery), and stir to combine.
5. Once the trinity has begun to soften and the onions are translucent, add the tomatoes and garlic.
6. Toss the shrimp in last, so as to leave them nice and tender.
7. Adding the chunks of butter to the resulting broth helps to make a smooth, and relatively thick sauce. Lower to medium heat.
8. Add the cooked pasta, stirring to coat with the sauce for the last couple of minutes.
Chef Tip
Jambalaya, as well as this pasta version, really has very little rules. Start with some trinity and creole spices, and just about anything goes after that! Look around in your refrigerator, and let your imagination take over.
Substitutions & Variations
This easy jambalaya pasta can be made to suit almost any diet, with just a few modifications. As with just about any savory recipe, this pasta can be changed to suit your tastes.
- Gluten - gluten free pasta noodles do the trick, (we prefer the chick pea variety), keep in mind that they do get overcooked more easily, and adjust the cooking time accordingly.
- Vegetarian - the meat can be left out entirely, or replaced with your choice of vegetarian protein, ( you may need to adjust the seasoning for the appropriate depth of flavor).
- Vegan - make the vegetarian version as described above, and leave out the butter.
- Spicy - this dish is already pretty spicy, but by all means, some cayenne pepper can be added to the seasoning, or you can sub some or all of the bell pepper with jalapeno to really kick it up!
- Meats - if you cannot find andouille, smoked sausage works quite well, and chicken breasts can sit in for the thighs, (even rotisserie chicken can be folded in towards the end).
- Heavy cream - if you would prefer a creamier pasta, add some cream right before the noodles and let it boil for a minute to get thick, (garnishing with a little sour cream would have the same effect).
- Pasta - spaghetti noodles will work, or just about any kind of pasta that you would like.
Storage & Helpful Hints
Store this pastalaya in an airtight container in your refrigerator, and it will stay fresh for up to 4 days.
We don't recommend freezing this dish, as the pasta will get really mushy upon thawing.
Reheating leftover pastalaya is a cinch! Just toss it into a hot pan with a couple of tablespoons of water, toss or stir it a couple of times as it heats, and it will be good to go in 5-7 minutes. It can also be heated in a tightly sealed bowl in the microwave for 2 to 3 minutes. Remember that the pasta cooks a little more when it's added back to the pot to finish. When you boil it initially, leave it a tiny bit undercooked.
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Yes, you can. If you can't find andouille sausage your favorite smoked sausage will work great!
Can I use a different type of pasta? Of course you can use whatever pasta you would like.
Jason Miller says
Five Stars!