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Pastalaya is one of those delightful dishes that combines the comforting elements of pasta with the bold flavors of Cajun and Creole cuisines. Perfect for family gatherings or for meal prepping, this versatile dish is not only hearty but also gentle on your wallet.
Pastalaya is a culinary gem that hails from the vibrant culture of Louisiana, particularly in the heart of Cajun cooking. It’s often thought of as a fusion between the traditional jambalaya and a pasta dish making it a unique offering in Southern cuisine. Traditionally, pastalaya combines pasta, proteins, spices, and what’s known as the “holy trinity” of vegetables: bell peppers, onions, and celery. This dish became popular due to its flexibility and the ability to feed a crowd without breaking the bank. As more people embraced the convenience of pasta, pastalaya secured its place as a staple in many Louisiana kitchens.
Key Ingredients:
Bow Tie Pasta: Also known as farfalle, this pasta shape adds a touch of whimsy to your dish. It holds sauces beautifully and is great for soaking up all those delicious Cajun flavors.
Smoked Sausage: This is where the dish gets its rich, smoky flavor. Sausage adds depth and is often a crowd-pleaser. You can use andouille, kielbasa, or any smoked sausage you prefer.
Boneless Chicken: Chicken provides lean protein that balances out the dish. You can choose chicken thighs for a juicier option or chicken breasts if you prefer something lighter.
Holy Trinity: No Cajun dish would be complete without this aromatic trio—bell peppers, onions, and celery. They form the base for flavor and give your pastalaya its signature taste.
Tomato Paste: This rich ingredient brings a wonderful umami flavor and body to your dish, giving it that classic Cajun color.
Cream of Chicken: For creaminess and additional flavor, cream of chicken adds a delightful richness.
Chicken Broth: This is essential for cooking the pasta and infusing it with flavor. Store-bought or homemade will work wonders!
FAQ
Q: 1. Can I make pastalaya vegetarian?
A: Absolutely! Skip the meats and use vegetable broth and opt for plant-based cream or coconut milk for creaminess. You won’t get that smokiness from the sausage but a dash of liquid smoke might do the trick.
Q: 2. How can I store leftovers?
A: Leftover pastalaya can be stored in an airtight container in the refrigerator for up to 3-4 days. It reheats well in the microwave or on the stovetop with a splash of broth to loosen it up.
Q: 3. Can I freeze pastalaya?
A: Yes, you can freeze pastalaya! Just be sure to let it cool completely before transferring it to a freezer-safe container. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Q: 4. Is pastalaya spicy?
A: The spice level can be adjusted based on your preference. Traditional Cajun cooking can have a kick, but feel free to omit or reduce the spice level, especially for kids or spice-sensitive eaters!
Q: 5. How can I make pastalaya spicier?
A: If you like it hot, consider adding cayenne pepper, hot sauce, or diced jalapeños to enhance the heat!
Pastalaya
Course: Budget Friendly, MainCuisine: Cajun8
servings30
minutes15
minutesA twist on a classic Jambalaya using pasta!
Ingredients
1 medium onion, diced
1 tbs olive oil or bacon grease
1 medium green bell pepper, diced
2 celery ribs, diced
4 garlic cloves, minced
1 lb smoked sausage, cut 1/4 inch rounds
1 lb boneless chicken, 1 inch cubes
2 tbs tomato paste
10.5 oz can of Heart Healthy Campbell’s Cream of Chicken
4 c low sodium chicken broth
1 lb raw bowtie pasta
1 tsp salt
1 tsp black pepper
1 tsp dried thyme
2 tsp Southern Made Creole Seasoning
2 bay leaves
5 green onion, chopped
Directions
- In a large magnalite or dutch oven over medium-high heat, add olive oil and smoked sausage. Cook for about 5 minutes to render the fat and remove from the pot with a slotted spoon.
- Season your chicken with the salt and pepper then add to the pot. Cook for about 2 minutes per side or until they develop a golden crust. Remove and set aside with the sausage.
- In the same pot, add onions, bell peppers and celery. Add about 1 tablespoon of water to help deglaze the bottom of the pot. Sauté the vegetables for about 5 minutes or until tender.
- Add in garlic and tomato paste. Cook for an additional 30 seconds.
- Pour in the cream of chicken and mix until well combined.
- Add the meats back to the pot with the drippings along with the raw pasta.
- Pour in chicken broth, bay leaves, dried thyme and Southern Made Creole Seasoning. Mix everything until well combined and remember, “If you ain’t sneezing, it ain’t seasoned!”
- Bring to a boil then reduce to a low simmer on low heat. Cover and let cook for 15 minutes or until the pasta is tender.
- Remove the lid, stir in green onion and just like my name, you’re all done!
