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.
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Sostika Sostika
[email protected]I'm a chef and I can say that this pastalaya recipe is top-notch. It's a must-try for any food lover.
Keanetse Koketso
[email protected]This is the best pastalaya recipe I've ever tried. It's so flavorful and easy to make.
thiru chenduran
[email protected]The pastalaya was a little bland for my taste, but it was still a good recipe.
dylan king
[email protected]This pastalaya was so easy to make and it turned out so good. I will definitely be making it again.
Bidhya Budhathoki
[email protected]I made this pastalaya for a party and it was a huge hit. Everyone loved it.
Daisy Boyd
[email protected]This pastalaya was a little too spicy for my taste, but it was still good.
Junafe Lapined
[email protected]I'm not a big fan of pastalaya, but this recipe changed my mind. It was so flavorful and delicious.
Mia Chaktsiris
[email protected]This pastalaya was so good! I'll definitely be making it again.
Terri Marie
[email protected]I love pastalaya and this recipe is one of the best I've tried.
wahab razzaque
[email protected]This pastalaya was easy to make and turned out great. I followed the recipe exactly and it came out perfect.
Rupesh Lamaking
[email protected]I'm a Cajun food lover and this pastalaya did not disappoint. It had the perfect balance of spices and the shrimp and sausage were cooked to perfection.
Zillhan Basson
[email protected]This pastalaya was a hit! The flavors were bold and delicious. My family loved it and I definitely plan on making it again soon.