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
Scale
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.
