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!
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
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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