It’s like everyone’s favorite jambalaya, but with pasta instead of rice. How cool! This is seriously is one of the most delicious pasta dishes I’ve ever had. Don’t hesitate, start your grocery shopping list now! As you know by now, we love those Creole and Cajun flavors from Louisiana. Jambalaya is probably the most famous dish from the region. I’ve cooked the original Jambalaya many times, and have even “soupified” it with my Jambalaya Soup. Though I had heard of pastalaya, I always assumed it was more of an internet thing than a Louisiana thing. That was until our recent trip to New Orleans, where I saw it on every single menu.
What is Pastalaya?
Quite simply, it is jambalaya in pasta form… And if you mix the words around you can call it Pastalaya! If you’re not familiar with jambalaya, it’s a one pot rice dish from Louisiana that is generously seasoned with veggies and Cajun or Creole seasoning. It features some combination of shrimp, chicken and sausage. Think paella, but with different seasonings. This pasta version has the same base meats and flavors, but replaces the rice with pasta. Unlike the rice version, cream and cheese are also added in. I also like that it’s quicker than the original. A good conventional jambalaya will take an hour plus, but this is more fit for a weeknight dinner.
Ingredients Needed
Meats – Shrimp, chicken, and sausage are my go-to trio. But some days if I’m missing one, that’s totally fine. I can still whip up a mighty tasty jambalaya pasta even with just one type of meat. I just make sure the total amount is around 1.5-2 pounds. Veggies – Onions, bell peppers, canned diced tomatoes. Flavor enhancers – Garlic, Creole seasoning, and a dash of Louisiana hot sauce (I like to use Crystal or Tabasco, depending on how spicy I’m feeling) are a must for that authentic kick. Chicken broth – I usually use chicken broth, but sometimes I’ll switch it up with seafood broth for a more coastal vibe. Heavy cream – For a lighter dish, you can use half and half. Parmesan cheese – Freshly shredded. Pasta – I like to use penne, but any small shapes like rotini or bowties work just as well. Even fettuccine or linguine are great options.
Creole Seasoning
You can buy store bought Creole seasoning, but as many brands are mostly just salt, I recommend making your own. It just takes a few minutes, and you probably already have all the ingredients. Check out my homemade Creole Seasoning Recipe.
Pastalaya Recipe
- Boil Pasta: First thing I do is get the pasta cooking according to the directions on the package. It’s easy to get that going while I prep everything else.
- Cook the Meats: I like to sprinkle a little Creole seasoning on the shrimp and chicken to let them marinate for a few minutes while I’m prepping the other ingredients. When I’m ready to cook, I give the shrimp a quick sear on each side, then remove them to a plate. I cook the sausage and chicken together in the same pan, letting them brown for about 5-6 minutes.
- Sauté Veggies: Once the meats are browned, I push them to the edge of the pan and add in the onions, peppers, and garlic. I cook everything together for a few minutes until the veggies start to soften.
- Create the Sauce: Next, I add the tomatoes, chicken broth, hot sauce, and the remaining Creole seasoning. I bring it all to a low boil, then reduce the heat to medium-low and let it simmer, uncovered, for about 10 minutes. In the last couple of minutes, I stir in the cream and freshly shredded Parmesan cheese to create a rich, creamy sauce.
- Finish the Dish: Once the cheese melts and the sauce reaches a smooth, uniform consistency, I stir the shrimp back in along with the cooked pasta. I make sure everything is well combined, and then it’s ready to serve! Done!
Jason’s Tips
Sausage Selection: I always go for quality andouille sausages. It really makes a world of difference. The more authentic, the better the flavor. If I can’t find andouille, I’ll pick a smoked sausage with a good kick. Use Good Shrimp: Wild-caught shrimp are my top choice for the best flavor and texture. If I’m using frozen, I make sure they’re fully thawed before cooking. Creole Seasoning: If you’re up for it, making your own Creole seasoning is always best for all your Nola dishes. Simmer Time: I never rush the 10-minute simmer. It’s crucial for letting all the flavors meld together perfectly. Cheese: I always use freshly shredded Parmesan for the best melting and flavor. Pre-shredded can contain additives that prevent it from melting smoothly. Pasta Doneness: Cook your pasta to just below your preferred doneness. It will continue to cook when you mix it with the sauce. Spice Level: The hot sauce is adjustable. Start with the recommended amount and then add more if you’re after that extra kick! Save on Cleanup: Not a fan of doing dishes? To save on dishes, I cook the pasta first, drain it, and then make the sauce in the same pot. Lazy Day Hack: On lazy days, I’ll grab a pre-cooked rotisserie chicken to save some time.
Serving Suggestions
Jambalaya pasta is fully loaded with meats, starches and veggies. That being said, sides are always good! Here are some nice pairings: Veggie Side Dishes: Cajun Maque Choux, Grilled Zucchini, Roasted Broccoli or Fried Green Tomatoes. Salads: Caesar Salad, Wedge Salad or Cucumber Tomato Salad. Breads: No Knead Artisan Bread or Bacon Cheddar Jalapeno Cornbread. So, are you ready to give your pasta some kick? Cook my easy Jambalaya Pasta for dinner tonight, and savor the flavors of Louisiana! When you try it, please leave a star rating and a comment, I love hearing from you! Pin or bookmark this great pastalaya recipe so you always know where to find it. And be sure to subscribe to GypsyPlate, we’re always cooking up new easy recipes for you!
Pastalaya, on our Gypsy Plate… enjoy!
Try these other great Cajun and Creole dishes!Blackened Shrimp and GritsShrimp CreoleCochon de LaitRemoulade SauceShrimp RemouladeCajun Shrimp ScampiShrimp po’ BoyGrillades and GritsYakamein
