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Home » Recipes » Cajun Recipes

Velvety Pastalaya


4.80 from 5 votes
Prep Time :1 hour hr 20 minutes mins
Cook Time :1 hour hr
Total Time :2 hours hrs 30 minutes mins
Servings :8 people
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Overhead shot of a pot full of Cajun Pastalaya.
pastalaya before in a pot being prepared then underneath a pot of the finished pastalaya

Published: Apr 12, 2024 · Modified: Jun 1, 2025 by Melanie Cagle · 16 Comments

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

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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.

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

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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

To make this Pastalaya recipe you will need the following ingredients:

Ingredients needed to make a Cajun Pastalaya.

See recipe card below for quantities.

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

Pastalaya Recipe Instructions

This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.

A Dutch oven with chopped onions, bell peppers and celery, with bacon.
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.
Garlic being added to ingredients cooking in a Dutch oven.
Step 2: Add Garlic and cook a further 3 minutes.
Chopped pork and sausage being added to a Dutch oven with other ingredients.
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.
Tomatoes, chicken and seasonings being added to a Dutch oven.
Step 4: Add Chicken, Rotel, Thyme and Creole Seasoning. Cook for another 15-20 Minutes.
Soups and broths being added to a Dutch oven cooking a pastalaya.
Step 5: Add water, chicken broth, cream of chicken soup, cream of mushroom soup and browning sauce. Cook a further 20 minutes.
Pasta being added to a Dutch oven with Pastalaya ingredients.
Step 6: Add pasta and stir well, bring the pot to a boil.
A spatula pushing down ingredients in a Dutch oven, cooking a pastalaya recipe.
Step 7: Take off the heat and push pasta down into the liquid. Make sure all noodles are in the liquid.
A lid closing a Dutch oven pot cooking a Pastalaya recipe.
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.

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.

About The Author

Melanie Cagle

Melanie is a professional cook, food photographer and Cajun food connoisseur. Since 2020 she has been sharing rigorously tested recipes and tutorials right here on this blog.

Her work has been featured on Fox News channels, Yahoo news, Southern Living and more.

About Mel
Overhead dish of pastalaya.
A delicious plate of Cajun Pastalaya

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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.

What should I serve with Pastalaya?

It's perfect served with a crusty bread and some salad on the side.


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4.80 from 5 votes

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!
Prep Time1 hour hr 20 minutes mins
Cook Time1 hour hr
Additional Time10 minutes mins
Total Time2 hours hrs 30 minutes mins
Servings: 8 people
Cuisine: Cajun and Creole, Southern Food
Author: Melanie Cagle
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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.
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Nutrition

Serving: 1Cup | Calories: 481kcal | Carbohydrates: 51g | Protein: 23g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 62mg | Sodium: 947mg | Potassium: 700mg | Fiber: 3g | Sugar: 5g | Vitamin A: 356IU | Vitamin C: 5mg | Calcium: 41mg | Iron: 2mg

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Filed Under: Cajun Recipes, Chicken Recipes, Mardi Gras Recipes, Pasta Recipes, Southern Recipes

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    Recipe Rating





  1. Janice Reed says

    July 29, 2021 at 4:24 pm

    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

      July 31, 2021 at 12:03 pm

      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!

      Reply
  2. Rachel says

    May 30, 2023 at 7:26 pm

    This receipt was EXCELLENT !!
    I left out the chicken b/c I thought I had some & never .
    Everyone LOVED it !

    Reply
    • Melanie Cagle says

      May 31, 2023 at 12:48 pm

      That's excellent, I'm glad you enjoyed my pastalaya!

      Reply
  3. Carol Lane says

    February 17, 2024 at 5:49 pm

    5 stars
    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

      February 18, 2024 at 11:10 am

      Thanks Carol - I'm really glad you enjoyed it! I agree with your son, I bet sour cream would taste great with Pastalaya!

      Reply
  4. Claire says

    April 26, 2024 at 2:25 pm

    5 stars
    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

      April 26, 2024 at 3:34 pm

      Aww, what a great friend you are! I agree, Pastalaya is extremely comforting! It certainly makes the tummy happy. Glad you liked it!

      Reply
  5. Dawn says

    November 10, 2024 at 6:38 pm

    4 stars
    Great dish! My picky eater gobbled it all up!

    Reply
    • Melanie Cagle says

      November 11, 2024 at 9:09 am

      Thanks Dawn, so glad you enjoyed it!

      Reply
  6. Johnathan D says

    January 09, 2025 at 9:13 pm

    5 stars
    Amazing! One small pork tenderloin, 4 boneless skinless chicken thighs and 1 pound smoked sausage!

    Reply
    • Melanie Cagle says

      January 11, 2025 at 11:19 am

      Glad you enjoyed it!

      Reply
  7. Paul Neale says

    February 22, 2025 at 8:45 am

    5 stars
    Melanie, this recipe is fantastic and very easy to follow. I kept it simple and eliminated the pork steak, but kept everything else as written. The meal was so tasty, my wife and son couldn't believe how creamy and velvety the meal was and I was told to keep making this one more than the actual jambalaya with rice. (hahahhahahaha) It was just us three and the pot is almost gone.
    Paul

    Reply
    • Melanie Cagle says

      February 24, 2025 at 11:07 am

      Thank you so much for the review, I'm so happy that you all enjoyed it. Pastalaya is one of our favorites!!

      Reply
  8. Sasha says

    May 16, 2025 at 3:44 pm

    Could I replace the pork roast with beef roast? Or should I just leave it out?

    Reply
    • Melanie Cagle says

      May 17, 2025 at 7:50 am

      One of the best things about Pastalaya is you can use any meat really, although pork does add nice flavor (and fat). Beef would be great, can you let me know how it tastes?

      Reply

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I'm Melanie, I am mom to two beautiful children and married to James - my American sweetheart (I'm British).  A transplant in Houma, South Louisiana I have found a love for all Cajun and Creole food.
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