Real Cajun Pastalaya
Dive into the heart of Louisiana with this Real Cajun Pastalaya, a bold and flavorful twist on traditional jambalaya that swaps rice for tender penne pasta. This one-pot dish is loaded with succulent chicken thighs, smoky sausage, and plump shrimp, all simmered together with the “Holy Trinity” of Cajun cooking—onions, bell peppers, and celery—alongside aromatic garlic and a touch of fiery Cajun seasoning. A rich chicken stock and diced tomatoes create a hearty base that infuses every bite with authentic Southern flavor, while fresh green onions and parsley provide a vibrant finishing touch. Perfect for feeding a crowd, this easy-to-make recipe offers all the comfort of a classic Cajun meal with an irresistibly creamy, pasta-forward twist.
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Recipe Information
Ingredients
- 1 pound Penne pasta (uncooked)
- 1 pound Chicken thighs (boneless, skinless, cut into bite-sized pieces)
- 1 pound Smoked sausage (sliced into rounds)
- 1 pound Shrimp (peeled and deveined)
- 1 large Yellow onion (chopped)
- 2 medium Bell peppers (chopped, any color)
- 3 stalks Celery (chopped)
- 3 cloves Garlic (minced)
- 2 tablespoons Cajun seasoning
- 14.5 ounces Tomatoes (diced, canned with juice)
- 4 cups Chicken stock
- 3 tablespoons Olive oil
- 1 bunch Green onions (sliced, for garnish)
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
Season the chicken pieces with 1 tablespoon of Cajun seasoning, salt, and pepper, then add them to the pot. Sauté until the chicken is browned on all sides, about 5-7 minutes. Remove and set aside.
Add the smoked sausage to the pot and cook until browned, about 4-5 minutes. Remove and set aside with the chicken.
Lower the heat to medium, then add 1 tablespoon of olive oil. Add the chopped onions, bell peppers, and celery. Sauté for 5-7 minutes or until softened.
Stir in the minced garlic and cook for another 1-2 minutes, being careful not to burn it.
Add the canned diced tomatoes with their juice and stir well. Cook for 2-3 minutes, allowing the flavors to combine.
Pour in the chicken stock and bring the mixture to a boil.
Once boiling, add the uncooked pasta to the pot and stir to ensure it's evenly distributed.
Reduce to a simmer and cover the pot. Cook for 10-12 minutes (or until the pasta is al dente), stirring occasionally to prevent sticking.
Return the browned chicken and sausage to the pot, and stir to combine.
Add the shrimp to the pot and stir. Cover and cook for another 5 minutes or until the shrimp are pink and cooked through.
Taste for seasoning and adjust with more Cajun seasoning, salt, or pepper if needed.
Turn off the heat and allow the Pastalaya to rest for 5 minutes to thicken slightly.
Garnish with sliced green onions and freshly chopped parsley before serving.
Nutrition Facts
Calories |
4409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.2 g | 232% | |
| Saturated Fat | 51.9 g | 260% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1238 mg | 413% | |
| Sodium | 11471 mg | 499% | |
| Total Carbohydrate | 411.8 g | 150% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 46.9 g | ||
| Protein | 280.3 g | 561% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 660 mg | 51% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 4536 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
