Velvety 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!

Jump to Recipe Jump to Video Print Recipe

Overhead shot of a pot full of Cajun Pastalaya.

Pastalaya is a traditional Cajun recipe, in it's most basic explanation is Jambalaya with the rice replaced by pasta and is a very comforting and filling dish.

Overhead shot of a pot full of pastalaya with a spoon on the side. — Pastalaya

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:

What makes this recipe so yummy
Groceries you'll need: Ingredients
Recipe Walkthrough: Instructions
Recipe variations and substitute ideas
Mel's Kitchen Notes
How To Serve Pastalaya
More Cajun recipes I think you'll love
How to store leftovers
Frequently asked questions: FAQs
Velvety Pastalaya
💬 Comments

The Cagle Diaries

What makes this recipe so yummy

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.

Groceries you'll need: Ingredients

Ingredients needed to make a Cajun Pastalaya.

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)
Browning Sauce
Cream of Chicken Soup
Cream of Mushroom Soup
Pasta, Farfalle or Penne
Green Onions, chopped

See recipe card below for quantities.

Very close up picture of a spoon digging into a pot of pastalaya. — Jambalaya pasta recipe

Recipe Walkthrough: 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.

A collage of four images showing how to make Pastalaya, steps 1-4.

Step5: Add water, chicken broth, cream of chicken soup, cream of mushroom soup and browning sauce. 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.

A collage of four images showing how to make Cajun Pastalaya, steps 5-8.

Recipe variations and substitute ideas

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.

Mel's Kitchen Notes

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.

Overhead dish of pastalaya. — A delicious plate of Cajun Pastalaya

More Cajun recipes I think you'll love

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.

How to store leftovers

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.

Frequently asked questions: FAQs

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.

If you’ve tried this Pastalaya recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!

If you love this recipe please give it a 5 star rating! ⭐️⭐️⭐️⭐️⭐️

You can also follow me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes!

4.67 from 3 votes

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 20

Cook Time1

Additional Time10

Total Time2 30

Servings: people

Cuisine: Cajun and Creole, Southern Food

Author: Melanie Cagle

Video

Equipment

1 Dutch Oven

Ingredients

3 Slices Thick Cut Bacon chopped
1 Each Yellow Onion chopped, large
1 Each Green Bell Pepper chopped
2 Ribs Celery chopped
3 Cloves Garlic minced
1 Cup Pork Steak steak or roast cut into 1" cubes
1 Pound Smoked Sausage sliced
2 Each Chicken Thighs Skinless, boneless, cut into 1" cubes
1 Each Chicken Breast cut into 1" cubes
1 (10 Ounce) Can Diced Tomatoes and Chilies
3 Sprigs Fresh Thyme
1 teaspoon Creole Seasoning or Cajun Seasoning
1 Cup Water
1-½ Cups Chicken Broth
1 Tablespoon Browning Sauce
1 (10 Ounce) Can Cream of Chicken Soup
1 (10 Ounce) Can Cream of Mushroom Soup
1 Pound Pasta Farfalle (bowtie) or Penne
3 Each Green Onions chopped

Instructions

Heat a large Dutch Oven (or cast iron pot) on medium high heat, then add the chopped bacon, the onion, bell pepper and celery. Cook until totally soft and the bacon is cooked.
3 Slices Thick Cut Bacon, 1 Each Yellow Onion, 1 Each Green Bell Pepper, 2 Ribs Celery
Add minced garlic, minced and cook a further 3 minutes.
3 Cloves Garlic
Brown the cubed pork steak and smoked sausage, cook about 20-25 minutes until the sausage begins to caramelize somewhat.
1 Cup Pork Steak, 1 Pound Smoked Sausage
Add the cubed chicken thighs, chicken breast, can of diced tomatoes and chilies (Rotel), Creole seasoning and fresh thyme and cook for 15-20 minutes more on medium-high heat. Preheat oven to 300°F.
2 Each Chicken Thighs, 1 Each Chicken Breast, 1 (10 Ounce) Can Diced Tomatoes and Chilies, 3 Sprigs Fresh Thyme, 1 teaspoon Creole Seasoning
To the pot add the water, chicken broth, cream of chicken soup, cream of mushroom soup, and the browning sauce (kitchen bouquet). Cook for a further 20 minutes.
1 Cup Water, 1-½ Cups Chicken Broth, 1 Tablespoon Browning Sauce, 1 (10 Ounce) Can Cream of Chicken Soup, 1 (10 Ounce) Can Cream of Mushroom Soup
Add the dry pasta, stir well and bring to a rolling boil.
1 Pound Pasta
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.
3 Each Green Onions

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.

Nutrition

Did You Make This?Mention @caglediaries or tag #caglediaries!

Sign Up for my emails and never miss another recipe!

I'll never share your email, or send you spam. Pinkie Promise!