Pastalaya (Louisiana Jambalaya Pasta) - A Sprinkling of Cayenne

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My pastalaya features a truly irresistible mix of perfectly seasoned meats and luscious textures in each downright delectable bite, y’all!! A modern-day twist on traditional jambalaya, this fusion of classic South Louisiana cuisine is destined to become an instant family dinnertime favorite. Yep and yay…

Pastalaya in round white bowl alongside a green cheesecloth napkin and red carnation.

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Pastalaya is Jambalaya with Pasta Instead of Rice

Pastalaya replaces rice in classic South Louisiana jambalaya. This variation incorporates land and sea meats, browned Cajun trinity veggies, broth, and sometimes tomatoes into a one-pot meal that features the distinctive flavor profile of the original.

My unique take on this dish features chicken, smoked sausage, and shrimp, a local-favorite combination that makes this Cajun pastalaya a meat lover’s dream. While there is a fair amount of ingredients, they all work together to create an authentic dish that’s overflowing with regional flavors.

I can say with full certainty that this dish is definitely worth the effort, y’all! It’s a versatile, forgiving recipe. So you can make it using what you have on hand every time, without missing a beat.

And once you make it the first time, you’ll get the hang of it and be able to make it on repeat. Which is a very, very good thing, as pastalaya is just as perfect for family dinners as it is for potlucks, holidays, birthdays, and every other food occasion in between. Indeed.

Ingredients & Substitutions

Labeled ingredients for pastalaya in bowls on a white marble background.

Andouille, beef, chicken, deer, or turkey smoked sausage works well in this recipe. Keep in mind that the spicier the smoked sausage, the spicier the pastalaya will turn out. Therefore, for the best results, choose a brand you’ve used before to ensure the jambalaya pasta isn’t over-spiced.
Fresh, peeled, deveined shrimp are best for this dish. Thawed or frozen shrimp also work well. I use roughly 31/35-count shrimp with great success, but you can use smaller shrimp if that’s what you have on hand. If you use larger shrimp, cut them into 2 to 3 bite-sized pieces before seasoning.
Pound and chop the chicken breast right before using to ensure the best taste and texture. You can also use boneless, skinless chicken thighs or chicken tenders.
Canned diced tomatoes are convenient to use in this pastalaya. Because this dish is already perfectly seasoned using the stated recipe ingredients, I recommend using plain.
Farfalle pasta is a great choice because its bite-sized shape is easy to serve and eat. However, you can use any type of pasta that you have on hand, including rotini, fusilli, or penne pasta.
The browned chopped Cajun trinity veggies of onion, green bell pepper, and celery, along with garlic, form the New Orleans-style flavor base that makes this pastalaya recipe authentic. Use all of them for the best taste and texture results.

What to Serve with Pastalaya

Pastalaya is an all-in-one meal that’s incredibly filling on its own, y’all!! However, if you’re hosting company, you can add a few select sides to round out the offerings and stretch the jambalaya pasta to feed even more people.

Roasted broccoli and cauliflower are slightly charred, perfectly seasoned bites of deliciousness that go well with Cajun pastalaya. Best of all, you can time them to come out of the oven right when the jambalaya pasta is ready.
Corn maque choux is a popular regional side dish that enhances the South Louisiana-inspired theme of your dinner event. It’s a perfect choice for those who’ve never had New Orleans-style food before, as it lets them sample two famous local dishes at once.
Remoulade slaw is a lighter side that’s served cold. So, if you’re looking for a side for the pastalaya that doesn’t need to be cooked, this is it.
Cajun-smothered yellow squash is a melt-in-your-mouth side that is always a big hit at a party. This soft, well-seasoned veggie is the perfect side for jambalaya pasta because it complements the dish without overpowering it.

Storage

Store the cooled pastalaya leftovers in an airtight container in the refrigerator for up to three days.

Freezing

For the best taste and texture, freeze the cooled pastalaya in vacuum-sealed bags for up to three months. You can use large bags for family-sized portions or small bags for individual-sized servings. When you’re ready, thaw the bags in the refrigerator overnight, or defrost them in the microwave.

Reheating

Reheat the jambalaya pasta in the microwave or oven until hot. Check on it often, stirring as needed to ensure even reheating.

Variations

This pastalaya with chicken, sausage, and shrimp recipe can be easily modified to use other types of protein. You can try it with any meats you have, including:

ham
ground sausage
ground beef
vegan sausage
venison

How to Make Pastalaya

Pour the fresh shrimp into their own bowl and the chopped chicken breast pieces into another bowl.

Sprinkle half of the dried seasonings over each bowl.

One bowl of cubed chicken breast topped with dried spices and one bowl of raw shrimp topped with dried spices.

Mix to combine, then set aside.

One bowl of seasoned shrimp and one bowl of seasoned chicken breast cubes on a white marbled background.

Pour the chopped Cajun trinity veggies and the oil and butter into the bottom of a large cast iron Dutch oven.

Chopped onion, green bell pepper, and celery with butter and oil in a large pot.

Cook until about halfway-browned.

Halfway-browned Cajun trinity veggies in a Dutch oven.

Add the smoked sausage slices.

Sliced, smoked beef sausage and vegetables in a pot on the stove.

Continue cooking until the veggies and the sausage are browned.

Browned smoked sausage and chopped onions, bell pepper, and celery in an enameled cast iron Dutch oven.

Add the seasoned chicken breast cubes to the pot, then stir to combine.

Raw seasoned chicken being added to the base for Cajun pastalaya.

Continue until the chicken is cooked through and lightly browned.

Browned sausage, chicken, and veggies in a pot.

Add the minced garlic to the pot.

Minced garlic over meat and vegetables for pastalaya.

Then, add the diced tomatoes and broth to the mixture.

Diced tomatoes over the rest of the ingredients for jambalaya pasta in a pot.

Now, cover the ingredients with the dry pasta.

Gluten free farfelle pasta over browned meat, veggies, and tomatoes in a large cast iron Dutch oven.

Finally, top the pasta with the seasoned shrimp and stir to combine.

Bring to a boil, then cover partially with a lid and simmer until the pasta is tender and the shrimp are cooked.

Raw seasoned shrimp over dry pastq, tomatoes, broth, browned chicken cubes and tomatoes.

And that’s it, y’all!!

This pastalaya with chicken, shrimp, and sausage is an incredibly delicious dish whose mere memory will likely make you salivate!! The seasoned shrimp and chicken impart their traditional New Orleans flavors to every bite, making each a well-spiced delight!

And the smoky browned sausage, Cajun trinity veggies, and garlic balance the lushness of the tomatoes and perfectly cooked pasta to South Louisiana foodie perfection, y’all!! Just like jambalaya, this pastalaya cousin is a cherished comfort food with balanced flavors and a velvety texture that make it a staple you’ll want to put down on your table often. For sure!!

Share with those whose time-tested tenderness, tenacity, and trustworthiness raised your standards all the way to the top. Much food love, and see y’all on the yum side…

Closeup of pastalaya in a red enameled cast iron Dutch oven.

More Super-Delectable Cajun Pasta Dishes

Pastalaya with chicken, sausage, and shrimp in a round white bowl.

For the Seasoned Shrimp and Chicken Breast

1 pound peeled, deveined fresh shrimp 31/35-count is the ideal size but use what you have
1 pound chicken breast, pounded and chopped into bite-sized pieces or boneless, skinless chicken thighs or tenders
2 tablespoons dried parsley flakes
1 teaspoon lemon pepper or lemon zest
1 teaspoon paprika
salt, black pepper, and cayenne pepper to taste I used about ¾ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon cayenne

For the Pastalaya

2 tablespoons butter
2 tablespoons avocado oil or high-heat olive oil
1 large yellow onion, chopped can also use a white onion
1 large green bell pepper, chopped
3 medium-sized fresh celery ribs, trimmed of white parts and chopped
1 tablespoon minced garlic about 4 medium-sized cloves
1 14.5-ounce can diced tomatoes
2 cups chicken broth
¾ pound farfalle pasta can also use fusilli or penne pasta, or what you have on hand
1 pound smoked sausage, sliced into thin, ⅛-inch circles use andouille sausage, or beef, chicken, pork, or deer smoked sausage

Cook ModePrevent your screen from going dark

Place the shrimp in one bowl and the chopped chicken cubes in another bowl.
Pour half of the seasonings over the shrimp, then pour the rest over the chicken pieces. Toss to combine the seasonings with both proteins, then set aside.
Pour the chopped onion, green bell pepper, celery, butter, and oil into the bottom of a large cast iron Dutch oven or stainless steel pot set over medium-high heat.
Cook until the veggies soften, and the onions are starting to brown.
Add the smoked sausage to the pot, and continue to cook until the vegetables and the sausage are browned.
Stir the chicken into the mixture, and continue cooking for about 5 minutes, until each piece is cooked through.
Add the minced garlic and cook for one more minute.
Reduce the heat to medium-low.
Stir the diced tomatoes, chicken broth, dry pasta, and seasoned shrimp into the mixture.
Cook for another 12 to 15 minutes, stirring often, or until the pasta is al dente. (At this time, an instant-read thermometer inserted into the chicken pieces and sausage should read at least 165 degrees F, and the shrimp at least 145 degrees F.)
Remove from heat and let sit for 5 minutes to let the flavors meld. Stir right before serving.

I recommend using plain diced tomatoes for this recipe, as they will soak up the flavors of the seasoned shrimp and chicken breast. You can also use tomatoes with green chilies, but they may make the pastalaya you prepare too spicy for your taste.
Cook the pastalaya with the pot partially covered. This will concentrate the flavors and prevent the pot from boiling over during the final step of the recipe.
Chop the veggies and the meats the night before you cook to shave about 30 minutes of hands-on prep time when you are ready to make the dish.
Take the time to fully brown the Cajun trinity veggies and smoked sausage. This creates the deep, rich, distinctive South Louisiana flavor profile that makes this pastalaya recipe truly authentic. If you don’t, both the taste and texture of the prepared dish will be ‘off.’

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