Pastalaya Recipe
Pastalaya is a Cajun comfort food that blends the bold flavors of jambalaya with the satisfying texture of pasta. Perfect for gatherings, this one-pot dish features the "Holy Trinity" of Cajun cooking, a variety of proteins, and a rich combination of spices for an authentic Louisiana taste.
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Wooden spoon
Ingredients
- 1 pound pasta spaghetti or linguine
- 1 pound pork pork butt or country-style ribs
- 1.5 pounds chicken boneless, skinless thighs
- 12 ounces andouille or smoked pork sausage
- 1 pound shrimp optional, peeled and deveined
- 4 slices bacon
- 2 cups onions diced
- 1 cup bell peppers diced
- 1 cup celery diced
- 3 cloves garlic minced
- 1/2 cup green onions sliced
- Creole or Cajun seasoning as desired
- 1 teaspoon dried thyme
- 2 bay leaves
- 4 cups chicken stock
Instructions
Prepare the base:
- Heat bacon fat in a large pot or Dutch oven over medium-high heat. Add the cubed pork and sausage, browning them in batches. Remove and set aside.
Cook the vegetables:
- Sauté the "Holy Trinity" (onions, bell peppers, celery) in the same pot for about 8-10 minutes until softened. Add minced garlic and cook for another minute.
Deglaze and simmer:
- Pour in chicken stock, scraping the bottom to deglaze the pot. Return the browned meats to the pot and add thyme and bay leaves. Let the mixture simmer for 15-20 minutes.
Cook the pasta:
- Stir in uncooked spaghetti, ensuring it's fully submerged in the liquid. Cover and cook for 10-12 minutes, stirring occasionally, until the pasta is al dente.
Finish and serve:
- Remove bay leaves. Sprinkle sliced green onions over the dish before serving. Enjoy warm!
Nutrition
Serving: 200gCalories: 450kcalCarbohydrates: 45gProtein: 35gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 850mgPotassium: 700mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 20mgCalcium: 80mgIron: 4mg
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