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!
Video
Equipment
Ingredients
- 3 Thick Cut Bacon Slices chopped
- 1 Large Onion chopped (yellow)
- 1 Green Bell Pepper chopped
- 2 Celery Stalks chopped
- 3 Garlic Cloves chopped
- 1 Cup Pork steak or roast cut into 1" cubes
- 1 lb Smoked Sausage sliced
- 2 Skinless boneless Chicken Thighs, cut into 1" cubes
- 1 Chicken Breast cut into 1" cubes
- 1 10oz Can of Rotel
- 3 Sprigs Fresh Thyme
- 1 Teaspoon Creole Seasoning or Cajun Seasoning
- 1 Cup Water
- 1-½ Cups Chicken Broth
- 1 Tablespoon Kitchen Bouquet
- 1 10oz Can Cream of Chicken Soup
- 1 10oz Can Cream of Mushroom Soup
- 1 lb Pasta Farfalle (bowtie) or Penne
- 3 Green Onions chopped
Instructions
- Heat a large Dutch Oven (or cast iron pot) on medium high heat, then add the bacon and the onion, bell pepper and celery. Cook until totally soft and the bacon is cooked.
- Add garlic and cook a further 3 minutes.
- Brown pork and smoked sausage and cook about 20-25 minutes until the sausage begins to caramelize somewhat.
- Add chicken pieces, canned Rotel, Creole Seasoning and Thyme and cook for 15-20 minutes more on medium-high heat. Preheat oven to 300°F.
- To the pot add the water, chicken broth, soups and kitchen bouquet and cook for a further 20 minutes.
- Add the pasta, stir well and bring to a rolling boil.
- 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.
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: 452kcal | Carbohydrates: 32g | Protein: 26g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 14g | Cholesterol: 88mg | Sodium: 1563mg | Fiber: 2g | Sugar: 3g
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