Creamy Pastalaya (a.k.a Cajun Jambalaya Pasta)

Creamy Pastalaya (a.k.a Cajun Jambalaya Pasta)

This creamy Pastalaya recipe is loaded with bold creole seasoning, customizable proteins (andouille sausage, shrimp and/or chicken), diced tomatoes, vegetables and pasta. It's basically our Instant Pot Jambalaya recipe made with pasta instead of rice.

Course Dinner, Lunch

Cuisine American, Southern

Keyword Creole Recipes, Pasta Recipe, Southern Recipes

Prep Time 10

Cook Time 30

Total Time 40

Servings bowls

Calories 576kcal

Author Darcey Olson

Cost $20

Equipment

Dutch Oven

Ingredients

PASTA

1 lb Penne Pasta
Salt, To Taste (To Season Pasta Water)

PROTEINS

1 Tbsp Vegetable Oil
1 lb Smoked Sausage, Sliced Into 1/4" Rounds (*Note 1)
1 lb Skinless and Boneless Chicken Thighs, Diced (*Note 1)
½ lb Raw Shrimp, Peeled and Deveined (*Note 1)

VEGETABLES & SPICES

1 large Onion, Diced
2 large Bell Peppers, Diced
2 stalks Celery, Diced
½ Tbsp Minced Garlic
14.5 oz Petite Diced Tomatoes, With Juices
2-3 Tbsp Creole Seasoning (*Note 2)
Black Pepper, To Taste
1 whole Bay Leaf
½ cup Chicken Broth
1 tsp Worcestershire Sauce
½ cup Heavy Cream
Salt, To Taste
Optional Garnish: Green Onions

Instructions

Bring a large pot of salted water to a boil. Cook the macaroni according to the "al dente" directions on the back of the box. Set aside.

PROTEINS

Pre-heat a large dutch oven over medium-high heat and add the vegetable oil.
SHRIMP (Skip This Step If Not Using): Season with black pepper and add to the dutch oven. Sauté for 2-3 minutes. Remove and set aside.
CHICKEN (Skip This Step If Not Using): Season with black pepper and add to the dutch oven. Sauté for 4-5 minutes, until no longer pink in the center. Remove and set aside with the shrimp.
SAUSAGE (Skip This Step If Not Using): Add the sausage to the dutch oven and cook until well browned (approx. 5 minutes). Optional: use a paper towel to remove some of the leftover oil.
Push the sausage to the side of the pan and add the onion, bell peppers and celery and sauté until softened (approx. 4-5 minutes). Add the garlic and sauté for 30-60 seconds, until fragrant.
Add the diced tomatoes, 2 Tbsp of creole seasoning, black pepper, bay leaf, chicken broth and Worcestershire. Bring to a boil and reduce heat to medium low. Let simmer, uncovered, for about 10 minutes.
Add the heavy cream and simmer for 2 minutes before adding the cooked shrimp, chicken and cooked pasta back to the pan. Stir to combine. Taste and add more creole seasoning, black pepper and/or salt, as needed.
Divide the pasta into bowls, top with green onions and enjoy!

Notes

Note 1 - We recommend using a total of 2-2.25 lbs of protein. If using just one type of protein, use 2 lbs of that cut (or 4 smoked sausage links). If using a combination of proteins, aim for about 2.25 lbs.

Note 2 - If you only have cajun seasoning on hand, no worries. Just add 1/2 tsp smoked paprika, 1/2 tsp oregano, and 1/4 thyme to the mix.

Note 2 - Store brand has varying amounts of sodium, so we highly recommend not adding extra salt until the dish is finished cooking. Taste and add as needed.

Nutrition