There is something irresistibly comforting about a warm, flavorful one-pot meal that brings a touch of Southern charm to your table. This Pastalaya Recipe with Smoked Sausage, Creole Seasonings, and Cream Recipe combines smoky sausage, bold Creole spices, tender pasta, and a splash of creamy goodness for a dish that feels like a big, delicious hug. Whether you’re cooking for family or craving a cozy dinner, this recipe is a surefire winner that captures the vibrant spirit of Louisiana cooking in every bite.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward ingredients that each play a vital role in creating layers of flavor and texture. From the smoky richness of the sausage to the fresh bite of parsley and green onions, every component adds something special to the pot.
- 1 Tbsp vegetable oil: Helps brown the sausage nicely while adding a subtle base fat for cooking.
- 1/2 lb. smoked sausage (preferably Andouille): The star of the show, lending that signature smoky depth and savory punch.
- 2 cloves garlic: Adds aromatic warmth that enhances all the other ingredients.
- 1 10oz. bag frozen “seasoning mix” (onion, bell pepper, celery): The classic “holy trinity” of Cajun and Creole cooking that forms the dish’s flavor foundation.
- 1/2 Tbsp Creole seasoning: Packs herbs and spices that bring bold, complex layers to the dish.
- 1/2 tsp oregano: Adds an earthy, slightly bitter note that balances richer flavors.
- 1/2 tsp smoked paprika: Deepens the smoky profile with a subtle sweetness and color.
- 1/4 tsp thyme: Offers fresh, herbal hints that brighten the overall flavor.
- Freshly cracked pepper: To taste, providing a gentle heat and peppery bite.
- 2 cups chicken broth: Creates a savory, flavorful cooking liquid for the pasta and ties everything together.
- 1 cup water: Balances the broth for perfectly tender pasta without overpowering saltiness.
- 1/2 bunch fresh parsley: Chopped and added at the end to infuse freshness and a pop of green color.
- 1/2 bunch green onions: Adds mild onion flavor and a vibrant crunch for texture contrast.
- 1 lb. penne pasta: Holds all the tasty sauce well with its tube shape, making every bite satisfying.
- 2 Tbsp half and half or cream: Brings a luscious, silky finish that mellows the spices for a smooth, indulgent touch.
How to Make Pastalaya Recipe with Smoked Sausage, Creole Seasonings, and Cream Recipe
Step 1: Cook the sausage
Start by slicing your smoked sausage into thin rounds, cutting any larger pieces in half so each bite has a perfect balance of meat and spice. Heat the vegetable oil in a large pot over medium heat and add the sausage. Let it cook until it’s well browned and has released those irresistible smoky aromas, about 5 minutes. This browning step is crucial because it builds that deep, flavorful foundation that everything else will rest on.
Step 2: Sauté garlic
Next, mince your garlic cloves finely and toss them into the pot. Sauté for just about a minute until fragrant and soft—this is when that beautiful garlicky aroma fills your kitchen, signaling you’re on the right track. Garlic’s gentle sweetness will mingle with the sausage’s smoky notes, creating layers of flavor that invite you back for more.
Step 3: Add seasoning mix and spices
Now it’s time for the flavor magic. Add your frozen seasoning mix of onion, bell pepper, and celery right into the pot and sauté it until it’s thawed and warm, about 3 to 5 minutes. Then, sprinkle in the Creole seasoning, oregano, smoked paprika, thyme, and freshly cracked pepper. Stir everything together well, allowing the spices to bloom and coat the vegetables and sausage, building that soulful Creole flavor everyone loves.
Step 4: Add pasta and liquids
Pour in the penne pasta, chicken broth, and water all at once. Give it a good stir to combine, then bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 10 to 12 minutes. Make sure to stir occasionally so the pasta cooks evenly and absorbs all those savory liquids. You want tender pasta with a slightly saucy texture that clings to each tube like a cozy sauce hug.
Step 5: Prepare herbs
While your pasta simmers, take the time to chop fresh parsley and slice the green onions. These fresh herbs will inject brightness and an appealing color contrast once the cooking is done, helping balance the richness of the sausage and cream perfectly.
Step 6: Finish the dish
When the pasta is tender and the liquid is just about fully absorbed, turn off the heat. Stir in the half and half or cream gently to enrich the dish with a smooth, velvety finish. Then fold in most of the chopped parsley and green onions, reserving a bit for garnish. Serve your Pastalaya Recipe with Smoked Sausage, Creole Seasonings, and Cream Recipe piping hot, topped with those fresh herbs for an inviting and flavorful plate that’s pure comfort food.
How to Serve Pastalaya Recipe with Smoked Sausage, Creole Seasonings, and Cream Recipe
Garnishes
Freshness matters, so sprinkling extra parsley and green onions on top right before serving adds vibrant color and a pop of brightness. If you love a little kick, try adding a dash of hot sauce or sliced jalapeños for heat that wakes up each bite without overwhelming the smoky, creamy flavors.
Side Dishes
Pastalaya is hearty on its own, but pairing it with crisp, cool sides like a simple mixed green salad or crunchy coleslaw balances the richness beautifully. You can also offer some buttery garlic bread or cornbread, which is perfect for mopping up any leftover creamy sauce.
Creative Ways to Present
For a fun twist, you could serve the pastalaya in hollowed-out bell peppers or over a bed of wilted greens. Individual ramekins make for pretty single servings if you’re entertaining, and garnishing with edible flowers or microgreens adds a lovely, unexpected touch that elevates this humble dish to something special.
Make Ahead and Storage
Storing Leftovers
Leftover pastalaya stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors deepen nicely overnight, making it even tastier the next day. Just make sure to store the dish without cream if you anticipate eating it much later, adding cream fresh when reheating to keep the texture silky.
Freezing
You can freeze leftover pastalaya for up to 2 months, but keep in mind that pasta may soften slightly upon thawing. For best results, freeze before adding the cream, and stir in fresh cream after reheating to preserve that luscious texture. Thaw overnight in the refrigerator before warming up.
Reheating
Reheat pastalaya gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of water or broth to loosen the sauce if needed. You can also microwave it covered in short bursts, stirring between rounds for even heating. Finish by stirring in cream if you removed it earlier; this will refresh the dish’s creamy richness and make it taste freshly made.
FAQs
Can I use other types of sausage in the Pastalaya Recipe with Smoked Sausage, Creole Seasonings, and Cream Recipe?
Absolutely! While Andouille sausage is traditional and offers a great balance of smoky heat, you can substitute with kielbasa, chorizo, or even a milder smoked sausage according to your preference or what you have on hand.
Is it possible to make this dish vegetarian?
Yes! Swap the smoked sausage for plant-based sausage alternatives or hearty mushrooms like smoked portobello, and use vegetable broth instead of chicken broth. The Creole seasonings and vegetables still bring plenty of bold flavor to the table.
Can I prepare this Pastalaya Recipe with Smoked Sausage, Creole Seasonings, and Cream Recipe ahead of time?
Definitely, this recipe is perfect for meal prepping. Just hold off on stirring in the cream until just before reheating to keep the texture fresh and creamy. The flavors actually get better as they meld together overnight.
What if I don’t have frozen seasoning mix?
No problem! You can easily make your own by chopping fresh onions, bell peppers, and celery in equal amounts. Just sauté them until soft and aromatic before proceeding with the recipe.
How spicy is this Pastalaya Recipe with Smoked Sausage, Creole Seasonings, and Cream Recipe?
The heat level tends to be moderate, coming mainly from the Creole seasoning and smoked paprika. If you like it spicier, feel free to add crushed red pepper flakes or a splash of hot sauce while cooking or at the table.
Final Thoughts
There’s truly nothing like a bowl of this comforting Pastalaya Recipe with Smoked Sausage, Creole Seasonings, and Cream Recipe to warm your soul and satisfy your taste buds. Its rich, smoky, and creamy flavor profile combined with wholesome ingredients makes it a perfect weeknight dinner or a crowd-pleasing dish to share. Give this recipe a try soon—you might just find it becoming a much-loved staple on your table!
Print
Pastalaya Recipe with Smoked Sausage, Creole Seasonings, and Cream Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southern American, Cajun
Description
A flavorful and comforting Pastalaya recipe featuring smoky Andouille sausage, a vibrant blend of vegetables and spices, tender penne pasta, and a creamy finish with half and half, all simmered together for a hearty Southern-inspired one-pot meal.
Ingredients
Meat and Oils
- 1 Tbsp vegetable oil
- 1/2 lb. smoked sausage (preferably Andouille)
Vegetables and Seasonings
- 2 cloves garlic
- 1 10oz. bag frozen seasoning mix (onion, bell pepper, celery)
- 1/2 Tbsp Creole seasoning
- 1/2 tsp oregano
- 1/2 tsp smoked paprika
- 1/4 tsp thyme
- Freshly cracked pepper, to taste
- 2 cups chicken broth
- 1 cup water
- 1/2 bunch fresh parsley
- 1/2 bunch green onions
Pasta and Dairy
- 1 lb. penne pasta
- 2 Tbsp half and half or cream
Instructions
- Cook the sausage: Slice the smoked Andouille sausage into thin rounds, cutting larger pieces in half. Heat 1 tablespoon of vegetable oil in a large pot over medium heat. Add the sausage and cook until well browned and flavorful, about 5 minutes.
- Sauté garlic: Mince 2 cloves of garlic and add them to the pot with the sausage. Sauté for 1 minute until the garlic is fragrant and soft, enhancing the depth of flavor.
- Add seasoning mix and tomatoes: Add the 10-ounce bag of frozen seasoning mix (onion, bell pepper, celery) to the pot and sauté until heated through, about 3 to 5 minutes. Then incorporate creole seasoning, oregano, smoked paprika, thyme, freshly cracked pepper, and diced tomatoes with their juices to create a rich, aromatic base.
- Add pasta and liquids: Stir in 1 pound penne pasta, 2 cups chicken broth, and 1 cup water. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 10 to 12 minutes, stirring occasionally, until the pasta is tender and has absorbed the flavors.
- Prepare herbs: While the pasta simmers, finely chop 1/2 bunch fresh parsley and slice 1/2 bunch green onions to be used as fresh garnishes for the dish.
- Finish the dish: Turn off the heat and stir in 2 tablespoons of half and half or cream to add a creamy richness. Mix in most of the chopped parsley and green onions, reserving some for garnish. Serve the Pastalaya hot, garnished with the remaining fresh herbs for a burst of color and fresh flavor.
Notes
- Use Andouille sausage for authentic smoky flavor, but other smoked sausages can substitute.
- Frozen seasoning mix typically includes onion, bell pepper, and celery; fresh can be used but adjust cooking time.
- Adjust cream or half and half quantity to desired creaminess.
- Stir occasionally during simmering to prevent pasta from sticking.
- Can be garnished with hot sauce for extra kick.
