Best 2 Real Cajun Pastalaya Recipes

Embark on a culinary journey to the heart of Louisiana with our authentic Cajun Pastalaya recipes. Pastalaya, a delectable fusion of pasta and paella, embodies the vibrant spirit of Cajun cuisine. Dive into a symphony of flavors as tender chicken, succulent shrimp, and savory Andouille sausage dance harmoniously with colorful bell peppers, aromatic onions, and a medley of zesty Cajun spices.

Indulge in our two carefully curated recipes: the Classic Cajun Pastalaya and the Seafood-Packed Cajun Pastalaya. Whether you prefer a traditional approach or an abundance of succulent seafood, both recipes promise an explosion of flavors that will tantalize your taste buds.

Prepare to be captivated by the Classic Cajun Pastalaya, a harmonious blend of chicken, sausage, and the "holy trinity" of Cajun cooking: bell peppers, onions, and celery. The addition of tomatoes and a rich chicken broth creates a flavorful base for the pasta, while a dash of cayenne pepper adds a touch of warmth.

For seafood enthusiasts, the Seafood-Packed Cajun Pastalaya is a true delight. Plump shrimp, tender calamari, and flaky fish fillets take center stage, complemented by a generous helping of mussels and clams. Immerse yourself in the depths of seafood flavors as the briny essence of the ocean mingles with the aromatic Cajun spices.

Both recipes feature detailed instructions, making them accessible to home cooks of all skill levels. Step-by-step guides, cooking tips, and ingredient suggestions ensure a successful culinary experience. Whether you're a seasoned chef or a novice in the kitchen, these recipes will guide you towards creating an unforgettable Cajun Pastalaya that will leave a lasting impression on your palate.

Here are our top 2 tried and tested recipes!

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.

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

Tips:

Use fresh ingredients whenever possible. This will give your pastalaya the best flavor.
Don't be afraid to adjust the spices to your liking. Pastalaya is a versatile dish that can be made to taste mild, medium, or spicy.
Cook the rice until it is al dente. Overcooked rice will make your pastalaya mushy.
Add the cooked meat and vegetables to the pot in batches. This will prevent them from overcrowding the pot and cooking unevenly.
Simmer the pastalaya for at least 30 minutes. This will allow the flavors to meld and develop.
Serve pastalaya with your favorite toppings. Some popular options include green onions, chopped parsley, and hot sauce.

Conclusion:

Pastalaya is a delicious and easy-to-make dish that is perfect for a weeknight dinner or a potluck. With its combination of rice, meat, vegetables, and spices, pastalaya is sure to please everyone at the table. So next time you're looking for a new recipe to try, give pastalaya a try. You won't be disappointed!

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