Today, I’m excited to share a hearty and delicious recipe that holds a special place in my heart – Pastalaya. Having spent years working in various restaurants, I’ve picked up a thing or two about creating comforting meals with a twist.
This Pastalaya recipe is my own take on a classic, blending the rich flavors of jambalaya with the comforting goodness of pasta. Simply click Tacos al Pastor, Mexican Cornbread Muffins to browse through the collection and discover your next culinary masterpiece.
Picture this: a one-pot wonder that’s easy to whip up, perfect for busy days or when you just want a satisfying meal without the fuss.
It’s a crowd-pleaser, and my go-to when I crave something hearty and flavorful. I’ve poured my experience and love for good food into this recipe, hoping it brings as much joy to your table as it does to mine. So, let’s dive into the simple steps and savor the warmth of Pastalaya together!
What Is Pastalaya?
Pastalaya is a delightful fusion dish that combines elements of traditional jambalaya with pasta. It’s a hearty and flavorful one-pot meal that brings together the essence of Louisiana cuisine in a simple and comforting way. In this dish, the usual rice in jambalaya is replaced with pasta, creating a unique and satisfying twist.
The base typically includes a medley of savory ingredients like onions, bell peppers, and celery, often referred to as the “holy trinity” in Cajun and Creole cooking. Protein options can vary, with popular choices being sausage, chicken, shrimp, or a combination of these. The dish is seasoned with a blend of spices, including paprika, thyme, and cayenne pepper, to give it that signature Louisiana flavor.
Pastalaya is a versatile recipe that allows for personalization, making it a go-to for those who enjoy a hearty, one-dish meal with a touch of Southern charm.
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Easy and Delicious Pastalaya Recipe
Equipment
- Oven
Ingredients
- 3 Thick Cut Bacon Slices chopped
- 1 Large Onion chopped (yellow)
- 1 Green Bell Pepper chopped
- 2 Celery Stalks chopped
- 3 Garlic Cloves chopped
- 1 Cup Pork steak or roast cut into 1" cubes
- 2 Skinless boneless Chicken Thighs, cut into 1" cubes
- 1 10oz Can of Rotel
- 1 Cup Water
- 1 Tablespoon Kitchen Bouquet
- 1 10oz Can Cream of Mushroom Soup
- 3 Green Onions chopped
- 1 lb Pasta Farfalle (bowtie) or Penne
Instructions
- Heat a big pot (Dutch Oven or cast iron) on medium-high. Toss in bacon, onion, bell pepper, and celery.
- Cook until everything's soft, and the bacon is nice and crispy. Mix in garlic and let it cook for 3 more minutes.
- Brown pork and smoked sausage for 20-25 minutes until the sausage gets a bit caramelized.Throw in chicken, canned Rotel, Creole Seasoning, and Thyme.
- Cook for an additional 15-20 minutes on medium-high heat. Preheat your oven to 300°F.
- Pour in water, chicken broth, soups, and kitchen bouquet.Cook for another 20 minutes.
- Add the pasta and stir it up.Bring the whole mix to a rolling boil.
- Turn off the heat.Push the noodles into the liquid so they're mostly covered.
- Cover the pot and into the oven it goes for 1 hour. After an hour, resist the urge to peek for 10 minutes.
- Finally, open up, stir from the bottom, toss in those chopped green onions, and get ready to serve!
Notes
- Noodle Choices: While I fancy bow-tie noodles, penne works great too. Some folks even roll with spaghetti. Just make sure they hit that perfect al dente stage.
- Bacon Alternatives: If bacon isn’t your thing, no worries! Swap it out with olive oil or vegetable oil for a different twist.
- Spice It Up: Feeling a bit daring? Sprinkle in some cayenne pepper for that extra kick. Add it slowly, though – we don’t want to set off any flavor fireworks.
- Salt Situation: Canned soup brings its own salty charm to the party. If you’re a black pepper fan, feel free to sprinkle some in for an extra burst of flavor.
Nutrition
Substitutions and Additions
- Mix Up the Meats: Feel free to switch up the meats. If you usually go for pork steak, try a pork roast instead. Andouille Sausage or shrimp can also hop into the mix. Just keep the quantity in check, and avoid using pre-seasoned meats since our recipe already packs a flavorful punch.
- Noodle Variety: Get noodle creative! While I lean towards bowtie pasta, others love Penne or even spaghetti (aka Jambalaya Penne). The key is to use 1lb of any pasta you fancy – we’re all about that perfect fluid-to-pasta ratio.
- Tomato Twist: Craving more tomato goodness? Toss in some diced tomatoes during the simmer for an extra burst of that tomatoey flavor. Let it mingle a bit longer for that perfect blend.
- Cheese Topping: Elevate your Pastalaya game by sprinkling some Parmesan cheese on top. It adds that extra layer of yum!
- Spice It Up: For the heat seekers, throw in some red pepper flakes. It’s a game-changer for that extra kick. Go easy at first – we’re aiming for flavor, not a fire alarm.
