Best 4 Pastalaya Recipes
Indulge in the flavors of Louisiana with Pastalaya, a delectable dish that combines the essence of pasta and paella. This hearty creation features succulent shrimp, tender chicken, and a medley of colorful vegetables, all simmered together in a flavorful broth infused with Cajun spices. Pastalaya offers a unique twist on traditional pasta dishes, blending the vibrant flavors of Louisiana cuisine with the comforting textures of pasta.
In this comprehensive guide, we present a collection of Pastalaya recipes designed to cater to various dietary preferences and skill levels. Whether you're a seasoned cook looking for a culinary adventure or a beginner seeking a straightforward recipe, we have you covered. From a classic Pastalaya recipe that stays true to its Louisiana roots to a vegetarian version bursting with garden-fresh vegetables, our recipes offer something for every palate.
For those looking for a quick and easy meal, our One-Pot Pastalaya recipe delivers convenience without compromising on taste. With minimal cleanup and hassle-free preparation, this recipe ensures a delicious Pastalaya in no time.
If you're seeking a healthier alternative, our Healthy Pastalaya recipe utilizes whole wheat pasta and an array of nutritious vegetables, providing a guilt-free indulgence.
For those with dietary restrictions, our Gluten-Free Pastalaya recipe offers a delectable option that caters to gluten sensitivities. Using gluten-free pasta and carefully selected ingredients, this recipe ensures a flavorful and allergy-friendly Pastalaya experience.
Seafood lovers will delight in our Seafood Pastalaya recipe, a medley of shrimp, fish, and calamari simmered in a flavorful broth. This recipe captures the essence of Louisiana's seafood heritage, offering a taste of the bayou in every bite.
And for those who prefer a vegetarian option, our Vegetarian Pastalaya recipe showcases a vibrant array of vegetables, creating a hearty and flavorful dish that satisfies even the most ardent meat-eaters.
With our comprehensive collection of Pastalaya recipes, you're sure to find one that suits your taste buds and dietary needs. Embark on a culinary journey to the heart of Louisiana, where the flavors of pasta and paella dance together in perfect harmony.
CAJUN PASTALAYA
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
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
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
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.
CROCK-POT JAMBALAYA-PASTALAYA
I have yet to try this recipe but it looks pretty good. I got it off of a website called realcajunrecipes.com. It calls for noodles but you can obviously use rice instead if you like. Posted for ZWT5
Provided by Leahs Kitchen
Categories Gumbo
Time 4h15m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In a crock-pot add all together except, bell pepper and shrimp.
- Cook on high for 4 hours.
- Add shrimp and bell pepper and cook an additional 30 minutes.
- Serve over rice or combine with enough rice to the desired consistency. Instead of rice, prepare pasta and serve over it for Pastalaya.
Nutrition Facts : Calories 697.4, Fat 26.9, SaturatedFat 9.1, Cholesterol 85.1, Sodium 2419.3, Carbohydrate 68.8, Fiber 5.3, Sugar 7, Protein 43.6
PASTALAYA
A staple here in south Louisiana. Wonderful one pot meal that is delicious as well as must have for social gatherings here in South Louisiana. This can also be changed up to add your favorite meat besides chicken, like cubed pork or shrimp or even a combo of chicken & pork which is very common.
Provided by RENEE WITHERS
Categories Other Main Dishes
Time 55m
Number Of Ingredients 13
Steps:
- 1. Melt butter in large Dutch oven pot, add seasoning vegetables & saute until just turning tender. Add sausage & brown for a few minutes. Stirring so vegetables dont burn.
- 2. Add chicken, rotel, soup, & broth. Bring to a boil. As soon as it comes to a boil, break spaghetti noodles in half add noodles to the mix. Bring this to another boil. At this point, add salt & pepper to taste. The salt taste should be a little heavy at this point because the noodles will soak up a good bit.
- 3. Cover the pot & turn the heat to low/simmer. Cook until noodles are done & the liquid has been absorbed. This should be about 20 minutes or so. Serve with hot crusty garlic bread.
Tips:
- Use a Dutch oven or a large pot with a heavy bottom. This will help to evenly distribute the heat and prevent the gumbo from burning.
- Cook the vegetables until they are tender but not mushy. This will give the gumbo a nice texture and flavor.
- Use a variety of seafood. This will give the gumbo a more complex and interesting flavor.
- Don't overcook the seafood. Seafood cooks quickly, so it's important to remove it from the heat as soon as it's cooked through.
- Season the gumbo to taste. Add salt, pepper, and other seasonings to taste until the gumbo is flavorful.
- Serve the gumbo with rice. This is the traditional way to serve gumbo, and it's a delicious combination.
Conclusion:
Gumbo is a delicious and versatile soup that can be made with a variety of ingredients. It's a great way to use up leftover seafood and vegetables, and it's always a hit with family and friends. So next time you're looking for a hearty and flavorful soup to warm you up, give gumbo a try. You won't be disappointed!
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