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.
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.
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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:
See recipe card below for quantities.
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.
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.
More Cajun recipes I think you'll love
- Boudin Balls - a great tailgating recipe, balls of boudin sausage that is breaded and fried.
- Crawfish Pastalaya - another great Jambalaya with pasta recipe.
- Cajun Chicken Stroganoff - weird right? Not really, it's just a creamy chicken alternative to the classic Russian recipe - with a Cajun twist.
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
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.
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.
It's perfect served with a crusty bread and some salad on the side.
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!
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Viral Recipe Alert!
Banana Bread
Due to the secret ingredient in this deliciously moist banana bread it has become one of my most sought after recipes!
Velvety Pastalaya
Video
Equipment
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
Nutrition
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Janice Reed says
Thank you for this recipe. Can the meat and sauce be made, refrigerated overnight and
reheated and pasta added the next day?
Melanie Cagle says
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!
Rachel says
This receipt was EXCELLENT !!
I left out the chicken b/c I thought I had some & never .
Everyone LOVED it !
Melanie Cagle says
That's excellent, I'm glad you enjoyed my pastalaya!
Carol Lane says
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!
Melanie Cagle says
Thanks Carol - I'm really glad you enjoyed it! I agree with your son, I bet sour cream would taste great with Pastalaya!
Claire says
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’
Melanie Cagle says
Aww, what a great friend you are! I agree, Pastalaya is extremely comforting! It certainly makes the tummy happy. Glad you liked it!
Dawn says
Great dish! My picky eater gobbled it all up!
Melanie Cagle says
Thanks Dawn, so glad you enjoyed it!
Johnathan D says
Amazing! One small pork tenderloin, 4 boneless skinless chicken thighs and 1 pound smoked sausage!
Melanie Cagle says
Glad you enjoyed it!
Paul Neale says
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
Melanie Cagle says
Thank you so much for the review, I'm so happy that you all enjoyed it. Pastalaya is one of our favorites!!
Sasha says
Could I replace the pork roast with beef roast? Or should I just leave it out?
Melanie Cagle says
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?