Description
Pastalya, or Jambalaya Pasta, is a flavorful Cajun-Creole dish that combines the spicy, hearty elements of traditional jambalaya with tender pasta. Featuring andouille sausage, chicken, shrimp, and a creamy, seasoned sauce, this dish is a perfect fusion of Southern comfort and Italian pasta favorites. It’s rich, savory, and packed with bold spices, making it an excellent main course for those craving a spicy yet creamy meal.
Ingredients
Scale
Protein
- 1/2 lb andouille sausage, sliced
- 1/2 lb boneless skinless chicken breast or thighs, cubed
- 1/2 lb large shrimp, peeled and deveined
Vegetables & Aromatics
- 1 small onion, diced
- 1 green bell pepper, diced
- 1 celery stalk, diced
- 3 cloves garlic, minced
Pantry & Dairy
- 12 oz penne or fettuccine pasta
- 1 tablespoon olive oil
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 can (14.5 oz) diced tomatoes, drained
- 1 1/2 cups heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
Garnish
- Chopped parsley
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the penne or fettuccine pasta until al dente, typically about 9-11 minutes. Drain the pasta thoroughly and set it aside to keep warm.
- Brown Sausage: In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the sliced andouille sausage and cook until browned on both sides, about 4-5 minutes. Remove the sausage from the pan and set aside.
- Cook Chicken: Using the same skillet, add the cubed chicken pieces and season lightly with Cajun seasoning. Cook until the chicken is golden brown and cooked through, approximately 6-7 minutes. Remove the chicken and set aside with the sausage.
- Sauté Vegetables: If needed, add a little more olive oil to the skillet. Add the diced onion, green bell pepper, and celery. Sauté for 4-5 minutes until the vegetables are softened and fragrant.
- Add Spices and Garlic: Stir in minced garlic, 1 tablespoon Cajun seasoning, smoked paprika, and cayenne pepper if using. Cook for about 1 minute to release their aromas without burning.
- Build Sauce: Add the drained diced tomatoes, heavy cream, and chicken broth to the skillet. Bring the mixture to a gentle simmer and cook for 3-5 minutes, allowing the sauce to thicken slightly and flavors to meld.
- Add Meats and Shrimp: Return the cooked sausage and chicken back to the pan. Add the peeled and deveined shrimp and simmer for 3-4 minutes, just until the shrimp turn pink and are cooked through.
- Combine with Pasta: Stir in the grated Parmesan cheese and cooked pasta. Toss thoroughly to coat all the ingredients evenly with the creamy sauce. Taste and adjust seasoning with salt and black pepper as needed. Cook for 2-3 minutes more to heat everything through.
- Serve: Plate the pastalya hot and garnish with chopped parsley for a fresh, vibrant finish. Serve immediately.
Notes
- For a lighter version, substitute half-and-half for heavy cream to reduce fat while maintaining creaminess.
- If using pre-cooked shrimp, stir them in at the end just to warm through rather than cooking them in the sauce.
- Adjust the cayenne pepper amount to control the heat level according to your preference.
- Using a Dutch oven helps evenly cook and simmer the dish but a large skillet works just as well.
