This Easy Homemade Pastalaya is a delightful mix of pasta, chicken, and spicy sausage, all cooked in a flavorful Creole sauce. It’s a hearty dish that’s perfect for any dinner!
You’ll love how everything comes together in one pot—no fuss! I enjoy pairing it with some crusty bread to soak up that tasty sauce. Who can resist a meal that brings the whole family together? 🍽️
Key Ingredients & Substitutions
Andouille Sausage: This smoked sausage adds a unique flavor. If you can’t find it, chorizo or kielbasa are great substitutes. Just remember, the spice level will change based on what you choose!
Chicken: I love using thighs for their juiciness, but chicken breasts work too. If you need a lighter option, shrimp or even tofu can be used instead. Just adjust the cooking time accordingly!
Vegetables: The holy trinity of Cajun and Creole cooking is onion, celery, and bell pepper. You can switch it up with whatever veggies you have on hand, like zucchini or mushrooms, for added flavor and nutrition.
Pasta: Elbow macaroni is traditional, but feel free to use any small pasta like penne or fusilli. Gluten-free pasta options also work well if needed.
How Do I Get the Sausage and Chicken Just Right?
The key to great flavor is browning the sausage and chicken properly. Here’s how to do it:
- Use medium-high heat and don’t overcrowd the pan; this helps achieve that nice golden color.
- After removing the cooked meat, look for those delicious browned bits at the bottom of the pot. They add tons of flavor!
Also, remember to cook the vegetables until they’re softened but not mushy. This keeps a great texture in your dish!
Easy Homemade Pastalaya Recipe for Flavorful Creole Dinner
Ingredients You’ll Need:
For The Dish:
- 1 lb (450g) smoked Andouille sausage, sliced
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-size pieces
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes with juice
- 2 cups chicken broth
- 1 tsp Creole seasoning (or Cajun seasoning)
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 tsp cayenne pepper (adjust to taste)
- 8 oz (about 2 cups) elbow macaroni or small pasta
- 2 tbsp vegetable oil or olive oil
- Salt and black pepper to taste
For Garnish:
- 2 green onions, chopped
- Fresh parsley, chopped
Estimated Time:
You’ll need about 10 minutes for prep and around 30 minutes to cook the pastalaya, making a total of about 40 minutes to create this delicious Creole dinner.
Dive Into The Cooking Instructions:
1. Start with the Sausage:
Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the sliced Andouille sausage and let it cook until browned and flavorful, which should take about 4-5 minutes. Once done, remove it with a slotted spoon and set aside.
2. Cook the Chicken:
In the same pot, add your bite-sized chicken pieces. Cook them until they’re nice and brown on all sides, which should take about 5-6 minutes. Once they’re cooked, set them aside with the sausage.
3. Sauté the Vegetables:
Now, it’s time to add some color! Toss in the diced onion, green bell pepper, and celery into the pot. Stir occasionally for about 5 minutes, letting them soften. Add the minced garlic and sauté for an additional minute until it smells amazing!
4. Combine Everything:
Now, stir in the diced tomatoes (with their juice), chicken broth, Creole seasoning, oregano, thyme, cayenne, and season with salt and black pepper. Bring this delicious mixture to a boil, then reduce the heat to a gentle simmer.
5. Bring It All Together:
Return the cooked sausage and chicken to the pot, stirring to combine well. Then, add the pasta, ensuring it’s well mixed.
6. Let It Simmer:
Cover the pot and let it simmer on low heat for about 15-20 minutes, or until the pasta is tender and most of the liquid has been absorbed. Make sure to stir occasionally so it doesn’t stick to the bottom!
7. Final Touches:
Give it a taste and adjust the seasoning if needed. Remove from heat, and sprinkle with chopped green onions and parsley for that final fresh touch.
8. Serve And Enjoy:
Dish out your flavorful Creole pastalaya while it’s hot. Enjoy every last spoonful of this hearty, spicy, and delicious meal!
This pastalaya recipe is rich in flavors and full of comforting goodness, making it a hit for any dinner. Bon appétit! 🌟
FAQ for Easy Homemade Pastalaya Recipe
Can I Use Different Types of Sausage?
Absolutely! While Andouille sausage gives it the classic Creole flavor, you can substitute it with chorizo, kielbasa, or even turkey sausage if you prefer a lighter option. Just keep in mind that each type will add a different flavor profile.
What If I Don’t Have Elbow Macaroni?
No problem! You can use any small pasta shape you have on hand, like penne, fusilli, or even gluten-free pasta. Just check the cooking time, as different shapes may require varying lengths of time to cook.
How Do I Store Leftovers?
Store any leftover pastalaya in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the microwave or on the stovetop with a splash of broth or water to loosen it up. Stir occasionally for even heating!
Can I Make This Ahead of Time?
Yes! You can prepare the pastalaya up to the point of cooking it, then refrigerate it for up to a day. Just add the pasta and cook it when you’re ready to eat. This dish also freezes well for up to 2 months—just thaw in the fridge before reheating.
