This Pastalaya - a.k.a. jambalaya pasta - is packed with all of the rich deep flavors you love in jambalaya, including sausage, chicken, and shrimp in a spicy tomato sauce with onion, bell pepper, and celery.
Pastalaya - a.k.a. Creole Jambalaya Pasta
This Pastalaya, also known as Jambalaya Pasta, is a masterpiece of rich, deep Louisiana Creole flavors. It includes noodles in a spicy sauce with tomatoes, bell pepper, onion, and celery (the holy trinity) with shrimp, chicken, and andouille sausage.
Pastalaya is essentially the same as jambalaya, but with noodles instead of rice. The noodles are cooked right in the same pot in the sauce so they soak up all of that intense flavor.
What Is Jambalaya?
Jambalaya is an American Creole and Cajun dish consisting of meats and/or seafood, onions, celery, bell pepper, and garlic, and rice. There are both Creole and Cajun interpretations of this dish (which I discuss more of the differences of here). This recipe leans more towards the Creole version, as it contains tomatoes.
What Kind of Pasta Should I Use in Pastalaya?
I like spaghetti, linguine, or fettuccine, personally. They have a similar thickness to rice and give you more of that jambalaya feel. You can try other noodles such as rotini, cavatappi, or penne. Watch the cook time closely to make sure they've cooked all the way through.
Also, you can use whole wheat pasta, gluten free pasta, or chickpea or lentil pasta as well. Just read the box to adjust noodle cook times.
Do I Have to Cook the Pasta First?
Nope! The pasta will cook in the broth with the vegetables and will be infused with all of that flavor.
Jambalaya Pasta Variations
- Cream - after cooking, stir in about ¼ cup to ½ cup cream for a creamy version of this pastalaya.
- Okra - You can add in some sliced okra. I recommend using fresh over frozen as frozen okra will be slimy when thawed.
- Andouille sausage - This type of sausage is often spicy. If you don't like spice or are cooking for small kids, make sure you pick a mild one or even just a smoked sausage or kielbasa.
- Spice - you can increase or decrease your spice level, according to your preference. To cut back on heat, omit the jalapeno, opt for a mild sausage, and halve the Creole seasoning. To increase the heat, add some shakes of Louisiana-style hot sauce to taste.
- Cheese - Although I usually try to keep this dish as close to traditional jambalaya as possible, you can absolutely add some shredded cheese and cover the pot with a lid until melted. Try a Jack cheese or even a smoked cheese such as smoked gouda.
- Protein - You can absolutely change up the protein a bit. You can use all chicken in place of shrimp or vice versa. I wouldn't recommend omitting the sausage because it packs in so much flavor, but if you do, you will probably want to adjust the Creole seasoning to taste.
How to Serve Pastalaya
I love to keep it simple and serve this jambalaya pasta with a fresh green salad and a piece of warm crusty bread.
You might also like to serve it with this creamy southern coleslaw or skillet cornbread to sop up the sauce.
More Southern Recipes You'll Love
- Southern Pan-Fried Catfish - catfish tossed in a crispy cornmeal coating and pan fried to golden perfection.
- Shrimp Etouffee - shrimp smothered in a rich, flavorful, buttery sauce flavored with a dark roux with fluffy white rice.
- Air Fryer Hush Puppies - all the classic flavors of your favorite hush puppies with none of the mess of cooking oil. These hush puppies come out perfectly crisp in the air fryer.
- Southern Skillet Cornbread - a classic southern cornbread recipe made with buttermilk in the cast iron skillet.
- Southern Succotash - succotash is a corn dish with added veggies tossed in butter, herbs, and a little lime for lightness.
Pastalaya (Jambalaya Pasta) Video
Pastalaya (Creole Jambalaya Pasta)
Ingredients
- 3 tablespoons olive oil divided
- 2 boneless skinless chicken breast (about 1 pound) cut into bite-sized pieces
- 1 pound andouille sausage thinly sliced into rounds
- 3 bell peppers cored and diced
- 2 celery ribs diced
- 1 jalapeno seeded and finely chopped
- 1 medium onion diced
- 5 garlic cloves minced
- 1 can (14 ounces) crushed tomatoes
- 4 cups chicken stock
- 2 tablespoons Cajun or Creole seasoning (we love Tony Chachere's)
- 1 teaspoon dried thyme
- ¼ teaspoon cayenne pepper or to taste
- 12 ounces uncooked linguine pasta
- 1 pound raw shrimp peeled and deveined
- Salt and pepper to taste
Instructions
- Heat 1 tablespoon oil in a stock pot (or a very large, deep sauté pan) over medium-high heat.
- Add the chicken and sausage and sauté for 5-7 minutes, stirring occasionally, until the chicken is cooked through and the sausage is lightly browned. Transfer to a clean plate and set aside.
- Add the remaining 2 tablespoons oil to the stock pot. Add bell peppers, celery, jalapeño, onion and garlic. Sauté for 6 minutes, stirring occasionally, until the onions are softened.
- Add the crushed tomatoes, chicken stock, Cajun seasoning, thyme, and cayenne, and stir to combine.
- Continue cooking until the mixture reaches a boil. Then reduce heat to medium-low.
- Add linguine. Stir to combine.
- Cover and simmer for about 11-16 minutes, or until the pasta is nearly cooked through, stirring every 5 minutes or so along the way so that it does not burn.
- Add the shrimp, and stir to combine. Continue to simmer, stirring occasionally, until the shrimp are cooked through and pink.
- Stir in the chicken and sausage.
- Taste and season the jambalaya pasta with salt, pepper, and additional Cajun seasoning if needed. Remove from heat.
- Serve warm.
Notes
- Storage: Store in an airtight container in the refrigerator for up to 5 days. As it sits, the pasta will continue to absorb liquid from the sauce and develop a more intense flavor and spice.
- Freezer Directions: Allow to cool to room temperature. Transfer to a freezer bag or container. Freeze for up to 3 to 6 months. Thaw overnight in the refrigerator. Reheat in a large pot until heated through.
Nutrition
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