Best 2 Cajun Pastalaya Recipes

**Jambalaya and Pastalaya: A Taste of Louisiana's Rich Culinary Heritage**

Embark on a culinary journey to the heart of Louisiana with two iconic dishes that showcase the state's vibrant flavors: jambalaya and pastalaya. These one-pot wonders, deeply rooted in the region's history and culture, tantalize taste buds with their aromatic blend of spices, succulent seafood, tender meats, and hearty vegetables. Jambalaya, a Creole classic, boasts a rich tomato-based broth infused with the "holy trinity" of Cajun cooking: bell peppers, onions, and celery. Pastalaya, a Cajun favorite, features an equally flavorful broth made from a roux, stock, and aromatic vegetables, offering a unique twist on the traditional jambalaya. Both dishes are a testament to Louisiana's diverse culinary heritage, showcasing the influence of French, Spanish, and African cultures that have shaped the state's unique cuisine.

Let's cook with our recipes!

CAJUN PASTALAYA

Cajun Pastalaya image

My own Cajun pastalaya recipe I put together after trying 3 or 4 different local Southern Louisiana recipes. The prep/cook times may be off, as I have never timed myself. Hope y'all enjoy! Serve with crusty bread.

Provided by Bevin

Categories Main Dish Recipes Pasta Shrimp

Time 1h30m

Yield 8

Number Of Ingredients 20

Ingredients

2 tablespoons butter
1 pound andouille sausage, sliced
1 cup finely chopped celery
1 large sweet onion (such as Vidalia®), finely chopped
1 large green bell pepper, finely chopped
3 cloves garlic, finely chopped
1 pound skinless, boneless chicken thighs, cut into bite-sized pieces
1 (28 ounce) can crushed tomatoes (such as San Marzano®)
1 teaspoon sweet paprika
1 teaspoon Creole seasoning (such as Tony Chachere's®)
¼ teaspoon cayenne pepper
2 cups chicken broth
1 (16 ounce) package penne pasta
1 pound uncooked medium shrimp, peeled and deveined
½ cup heavy whipping cream
½ bunch fresh thyme, chopped
½ bunch fresh oregano, chopped
½ bunch fresh basil, chopped
¼ cup chopped green onions
¼ cup Parmesan cheese, or to taste

Steps:

Melt butter in a large pot over medium heat. Add sausage and cook for 2 minutes. Add celery, onion, bell pepper, and garlic; cook until soft, 5 to 7 minutes. Add chicken and cook until no longer pink inside and juices run clear, 5 to 7 minutes more. Add tomatoes, paprika, Creole seasoning, and cayenne pepper; bring to a simmer and cook for 10 minutes.
Add broth to the pot and return to a simmer. Add penne and simmer for 8 minutes. Add shrimp. Continue to simmer, stirring constantly, until pasta is tender but firm to the bite and shrimp are cooked through, about 7 minutes more.
Stir in cream. Stir in thyme, oregano, and basil. Cook until just heated through, 3 to 5 minutes more. Serve topped with green onions and Parmesan cheese.

Nutrition Facts : Calories 640.1 calories, Carbohydrate 53.7 g, Cholesterol 185.1 mg, Fat 31.5 g, Fiber 4.7 g, Protein 36.6 g, SaturatedFat 12.7 g, Sodium 1217.6 mg, Sugar 7.1 g

REAL CAJUN PASTALAYA

Real Cajun Pastalaya image

This is one of our favorite "go to" meals here in our south Louisiana home. It's a modern twist on traditional jambalaya where we use pasta instead of rice. This is a basic recipe that is very versatile, so the combinations are many. I prefer penne pasta, but you can use any pasta from spaghetti, fettuccine, rotini, elbow; regular, flavored (spinach/ tomato pasta, for example) wheat... really, ANY pasta. The protein can be varied as well; I use rotisserie chicken because I like the flavor it gives it. You may use 1/2 pound boneless, skinless chicken breasts. NOTE: when using chicken breasts, brown them in a skillet whole and cube them after. Other proteins can be added, I usually use more than one. Our local favorites: crawfish, shrimp, and alligator work well. For sausage I use Andouille, but you can use any smoked sausage, tasso, or whatever is local for you... I've done it with kielbasa too. You can even throw some BACON in if you'd like. This dish is the epitome of "versatile." I don't think I've cooked it the same twice. Hope you enjoy it as much as we do.

Provided by Mathikaileigh

Categories One Dish Meal

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

remove meat, chop
1/2 lb andouille sausages or 1/2 lb other sausage, cut lengthwise then sliced
1 medium onion, of choice chopped (I like Vidalia)
1 medium green bell pepper, chopped
1 tablespoon minced garlic (less if you prefer)
2 cans Rotel Tomatoes, UNDRAINED
1 cup chicken broth (or water or boullion)
2 cups penne pasta, uncooked
1 tablespoon italian seasoning
1 teaspoon cajun seasoning (Tony Chachere's, Slap Ya Mama, etc)
2 stalks green onions, sliced

Steps:

In a heavy pot that is NOT nonstick (I use Magnalite) brown sausage.
After sausage is browned, remove from pot and add onions and bell pepper. Cook on medium-high heat in fat rendered from sausage (add butter or olive oil if needed) until wilted; about 5 minutes.
Add garlic and cook a few more minutes.
Add sausage back to pot along with chicken or which ever protein you choose, except if using shrimp).
Add all remaining ingredients except green onions and bring to a boil, stirring occasionally to make sure it doesn't stick to bottom. Reduce heat, cover, simmer for about 25 minutes, until pasta is tender and most of the liquid has been absorbed. If using shrimp, add it at this point.
Remove from heat, stir in green onions. Serve hot. French bread is delicious with it and you can sop up the sauce.

Tips for Making the Best Cajun Pastalaya:

Use a flavorful base: Make sure to start with a rich and flavorful base for your pastalaya. This means using a combination of Cajun spices, vegetables, and protein, such as shrimp, chicken, or sausage.
Cook the rice properly: The rice is the main ingredient in pastalaya, so it's important to cook it properly. Use a long-grain rice, such as basmati or jasmine, and cook it according to the package directions.
Add plenty of vegetables: Vegetables add flavor, color, and nutrition to pastalaya. Use a variety of vegetables, such as bell peppers, onions, celery, and okra.
Don't overcrowd the pot: When cooking pastalaya, it's important not to overcrowd the pot. This will prevent the rice from cooking evenly and will make the dish mushy.
Let the pastalaya rest before serving: Before serving, let the pastalaya rest for a few minutes. This will allow the flavors to meld together and will make the dish even more delicious.

Conclusion:

Cajun pastalaya is a delicious and flavorful dish that is perfect for a casual meal. With its combination of rice, protein, vegetables, and Cajun spices, pastalaya is a hearty and satisfying dish that is sure to please everyone at the table. So next time you're looking for a new and exciting dish to try, give Cajun pastalaya a try. You won't be disappointed!