There is something utterly irresistible about the rich, smoky flavors of Cajun cuisine meeting the comforting embrace of pasta, and that’s exactly what the Pastalya (Jambalaya Pasta) Recipe delivers. This one-pot wonder combines the bold spices of jambalaya with tender penne, succulent chicken, and shrimp, all simmered in a savory tomato broth with just the right hint of heat. It’s a hearty, crowd-pleasing dish that’s simple enough for a weeknight yet special enough to share with friends and family. If you’ve been craving a fusion feast packed with flavor and texture, this recipe is your new best friend in the kitchen.
Ingredients You’ll Need
The beauty of this Pastalya (Jambalaya Pasta) Recipe lies in its straightforward ingredients that come together to create a symphony of taste and color. Each component plays a crucial role, from the smoky andouille sausage to the fresh veggies that add vibrant texture, making the cooking process as enjoyable as the final dish.
- 1 tablespoon olive oil: The perfect base to gently cook your sausage and chicken, imparting a subtle fruitiness.
- 1 pound andouille sausage (sliced): Adds rich, smoky depth that’s iconic to jambalaya, but feel free to swap with turkey or plant-based alternatives.
- 1 pound boneless skinless chicken thighs (cut into bite-sized pieces): Tender and juicy, thighs stay flavorful throughout cooking.
- 1 small onion (diced): A classic sautéed vegetable that builds the savory foundation.
- 1 green bell pepper (diced): Adds freshness and a subtle sweetness that balances the spices.
- 1 celery stalk (diced): Brings a mild crunch and aromatic lift to the mix.
- 4 garlic cloves (minced): Garlic infuses the dish with its unmistakable warmth and depth.
- 1 teaspoon smoked paprika: Gives a mild smoky flavor that complements the sausage beautifully.
- 1 teaspoon dried oregano: Earthy and herbaceous, it rounds out the spice blend wonderfully.
- ½ teaspoon cayenne pepper: Adds just the right kick of heat to brighten the dish.
- ½ teaspoon black pepper: For subtle piquancy and warmth.
- 1 teaspoon salt: Enhances all the flavors evenly.
- 2 tablespoons tomato paste: Concentrated tomato richness that deepens the sauce’s flavor.
- 1 (14.5 oz) can diced tomatoes: Provides freshness and acidity to keep things balanced.
- 3 cups chicken broth: The cooking liquid that brings everything together with savory notes.
- 12 ounces penne pasta (uncooked): Holds sauce and adds perfect bite as the pasta cooks right in the pot.
- ½ pound medium shrimp (peeled and deveined): Adds sweet, succulent seafood flavor in the final minutes of cooking.
- ½ cup heavy cream or coconut milk (optional for creamier texture): Optional, but it adds a luscious, silky finish.
- Chopped green onions and parsley for garnish: Fresh herbs brighten and add a lovely pop of color on top.
How to Make Pastalya (Jambalaya Pasta) Recipe
Step 1: Brown the Sausage
Start by heating olive oil in a large pot or deep skillet over medium heat. Add the sliced andouille sausage and let it brown until it’s nice and crispy around the edges, about 4 to 5 minutes. This step is key because it releases those smoky oils that will flavor the entire dish. Once browned, remove the sausage and set it aside for now.
Step 2: Cook the Chicken
Using the same pot with all those wonderful sausage flavors, add the chicken thighs next. Cook them until they’re browned on the outside and cooked through, stirring occasionally to ensure even color and doneness. This gives the chicken a savory crust that locks in juiciness, making each bite tender and flavorful.
Step 3: Sauté the Vegetables
Now it’s time to soften the veggies that will add freshness and texture to your Pastalya (Jambalaya Pasta) Recipe. Toss in the diced onion, green bell pepper, celery, and minced garlic. Sauté these until they become fragrant and tender, roughly 5 minutes. You’ll notice the kitchen start to smell incredible at this stage—the heart of Cajun-inspired cooking!
Step 4: Spice it Up
Sprinkle in the smoked paprika, dried oregano, cayenne pepper, black pepper, and salt. Stir everything together well so the spices can toast slightly and infuse into the veggies, releasing their full aroma and flavor. This step is where your jambalaya pasta really starts to develop its signature taste.
Step 5: Build the Sauce
Add the tomato paste and stir until it’s fully combined and slightly caramelized, around 2 minutes. Then pour in the diced tomatoes and chicken broth. Bring the mixture to a boil—it’s the start of your flavorful sauce that will cook the pasta and meld all ingredients together.
Step 6: Cook the Pasta
Once boiling, add the uncooked penne pasta directly into the pot. Reduce the heat to a gentle simmer and cover the pot. Let the pasta cook for 12 to 15 minutes, stirring occasionally to prevent sticking and ensure even cooking. The pasta will soak up all those beautiful flavors and become tender but still with a satisfying bite.
Step 7: Add Shrimp and Sausage Back In
When the pasta is just about done, add the shrimp and return the browned sausage to the pot. Cook everything together for an additional 3 to 4 minutes until the shrimp turn bright pink and are cooked through. This final protein addition brings sweetness and a seafood touch that complements the smoky meats perfectly.
Step 8: Finish with Cream (Optional)
If you love a creamier texture, stir in the heavy cream or coconut milk now. This softens the spices and creates a luscious finishing sauce that clings beautifully to every piece of pasta and protein. Taste your dish and adjust the seasoning if needed before plating.
How to Serve Pastalya (Jambalaya Pasta) Recipe
Garnishes
Freshly chopped green onions and parsley are the perfect finishing touch for your Pastalya (Jambalaya Pasta) Recipe. They add a burst of color and a hint of freshness that contrasts wonderfully with the rich, hearty flavors of the dish. Plus, they make it look absolutely irresistible on the plate!
Side Dishes
While this dish is a meal all on its own, pairing it with a crisp green salad or some buttery garlic bread can elevate the experience. The crunch and lightness from a salad balance the richness, and the bread is ideal for scooping up any delicious sauce left behind. For a truly Cajun flair, consider serving with pickled okra or coleslaw on the side.
Creative Ways to Present
Want to impress guests? Serve your Pastalya in rustic bowls with a sprinkle of smoked paprika over the top and a lemon wedge on the side to add a zesty brightness. You can also turn this into a beautiful buffet-style spread, letting everyone assemble their own plates with extra toppings like shredded cheese, hot sauce, or fresh herbs.
Make Ahead and Storage
Storing Leftovers
Pastalya (Jambalaya Pasta) Recipe tastes fantastic even the next day, making it a perfect candidate for leftovers. Store any uneaten portions in airtight containers in the refrigerator for up to 3 days. By chilling the pasta in its own sauce, all those flavors continue to meld wonderfully, giving you a quick, flavorful meal the day after.
Freezing
If you want to enjoy this dish later, freeze it in suitable containers or heavy-duty freezer bags. It keeps well for up to 2 months. When freezing, avoid adding cream beforehand since dairy can sometimes separate upon reheating. Instead, add cream fresh after thawing and reheating for the best texture.
Reheating
Reheat your Pastalya gently on the stovetop over low heat, stirring occasionally. If it seems a bit thick, add a splash of chicken broth or water to loosen it up. For creamy versions, stir in cream after warming through. This method helps preserve the delicate flavors and prevents overcooking the pasta or shrimp.
FAQs
Can I use a different type of pasta for Pastalya?
Absolutely! While penne works brilliantly because of its shape and bite, you can use other sturdy pasta like rigatoni, rotini, or even elbow macaroni. Just adjust cooking times slightly as needed.
How spicy is this Pastalya (Jambalaya Pasta) Recipe?
The cayenne pepper and black pepper add a pleasant kick, but you can easily tailor the heat level by adjusting these spices. If you prefer milder dishes, reduce the cayenne or omit it altogether.
Is this recipe suitable for dairy-free diets?
Yes! Simply skip the heavy cream or substitute it with coconut milk to keep the creamy texture without dairy. This makes the dish friendly for those who are lactose intolerant or prefer plant-based options.
Can I make this recipe vegetarian or vegan?
You can! Replace the sausage and chicken with plant-based sausage alternatives and add extra vegetables or beans for protein. Using vegetable broth instead of chicken broth will keep it vegan-friendly.
What’s the best way to reheat leftover Pastalya?
Reheat it slowly on the stovetop with a splash of broth to bring back moisture while preventing the shrimp from overcooking. You can also microwave it in short bursts, stirring in between to heat evenly.
Final Thoughts
If you’re craving a dish that unites bold Cajun flavors with the universal comfort of pasta, the Pastalya (Jambalaya Pasta) Recipe is your golden ticket. Its easy one-pot preparation means less cleanup and more time to savor the amazing aroma and taste. Give it a try, and you might just find yourself coming back to this vibrant, hearty meal again and again. Enjoy every flavorful spoonful!
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Pastalya (Jambalaya Pasta) Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun-Fusion
- Diet: Dairy-Free Optional
Description
Pastalya, also known as Jambalaya Pasta, is a flavorful Cajun-fusion one-pot meal combining classic jambalaya ingredients with pasta for a hearty and comforting dinner. This dish features andouille sausage, tender chicken thighs, shrimp, and a medley of vegetables simmered in a spiced tomato broth, finished with an optional touch of cream for richness. Perfect for those craving a spicy, creamy, and satisfying meal that comes together on the stovetop.
Ingredients
Meat and Seafood
- 1 pound andouille sausage, sliced
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
- ½ pound medium shrimp, peeled and deveined
Vegetables & Aromatics
- 1 small onion, diced
- 1 green bell pepper, diced
- 1 celery stalk, diced
- 4 garlic cloves, minced
- Chopped green onions and parsley for garnish
Spices & Seasonings
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper
- ½ teaspoon black pepper
- 1 teaspoon salt
Other Ingredients
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- 1 (14.5 oz) can diced tomatoes
- 3 cups chicken broth
- 12 ounces penne pasta, uncooked
- ½ cup heavy cream or coconut milk (optional for creamier texture)
Instructions
- Brown the sausage: In a large pot or deep skillet, heat the olive oil over medium heat. Add the sliced andouille sausage and cook until browned, about 4–5 minutes. Once browned, remove the sausage from the pot and set aside to prevent overcooking.
- Cook the chicken: In the same pot, add the bite-sized chicken thigh pieces. Cook until they are browned on the outside and cooked through, ensuring they reach a safe internal temperature. This usually takes about 5–7 minutes.
- Sauté the vegetables: Add the diced onion, green bell pepper, celery, and minced garlic to the pot with the chicken. Sauté everything together until the vegetables soften, approximately 5 minutes, stirring occasionally to prevent burning.
- Add spices and tomato paste: Stir in the smoked paprika, dried oregano, cayenne pepper, black pepper, and salt, coating the vegetables and chicken evenly. Then add the tomato paste and cook, stirring, until it is well incorporated and fragrant.
- Add liquids and bring to boil: Pour in the diced tomatoes with their juices and the chicken broth. Stir to combine everything and bring the mixture to a rolling boil over medium-high heat.
- Cook the pasta: Add the uncooked penne pasta to the boiling mixture. Reduce the heat to a simmer, cover the pot, and let the pasta cook for 12–15 minutes. Stir occasionally to prevent sticking and ensure even cooking. The pasta should be tender but not mushy.
- Add shrimp and sausage: Once the pasta is nearly cooked, add the peeled and deveined shrimp along with the reserved sausage back to the pot. Cook for an additional 3–4 minutes until the shrimp turn pink and are fully cooked through.
- Finish with cream (optional): Stir in the heavy cream or coconut milk if you desire a creamier texture. Mix well to incorporate and warm the cream without bringing the mixture back to a boil.
- Adjust seasoning and garnish: Taste the dish and adjust salt, pepper, or cayenne pepper as needed. Sprinkle chopped green onions and parsley on top as a fresh, vibrant garnish before serving.
Notes
- You can substitute turkey sausage or plant-based sausage for a lighter or vegetarian version.
- To make the recipe dairy-free, skip the heavy cream or use coconut milk instead.
- Adjust the cayenne pepper to your preferred spice level for milder or spicier results.
