Description
Pastalya, also known as Jambalaya Pasta, is a flavorful Cajun-inspired dish combining penne pasta with spicy andouille sausage, tender chicken, succulent shrimp, and vibrant bell peppers. Cooked in a creamy tomato-based sauce seasoned with Cajun spices, this hearty one-pot meal brings together the best of Cajun flavors in an easy-to-make pasta dish that’s perfect for a family dinner.
Ingredients
Scale
Protein
- 1 pound andouille sausage, sliced into rounds
- 1 pound boneless skinless chicken breast, cut into bite-sized pieces
- 1 pound large shrimp, peeled and deveined
Produce
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 1/4 cup chopped fresh parsley
Dry Goods & Spices
- 12 ounces penne or rotini pasta
- 2 teaspoons Cajun seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
Liquids & Dairy
- 1 tablespoon olive oil
- 1 (14.5-ounce) can diced tomatoes with juices
- 1 cup chicken broth
- 1/2 cup heavy cream
Seasonings
- Salt and pepper to taste
- Grated Parmesan cheese for garnish (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add 12 ounces of penne or rotini pasta and cook according to package instructions until al dente. Drain the pasta and set aside.
- Brown the sausage: Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add the sliced andouille sausage and cook for about 4–5 minutes until browned. Remove the sausage from the skillet and set aside.
- Cook the chicken and shrimp: In the same skillet, add the chicken pieces and cook for 5–6 minutes until no longer pink. Then add the shrimp and cook for an additional 2–3 minutes until pink and opaque. Remove all cooked meat and set aside with the sausage.
- Sauté the vegetables: Add the diced green and red bell peppers and onion to the skillet. Sauté for 4–5 minutes until softened. Stir in the minced garlic, 2 teaspoons Cajun seasoning, 1/2 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper, cooking for 1 minute until fragrant.
- Make the sauce: Pour in the 14.5-ounce can of diced tomatoes with juices and 1 cup chicken broth. Bring the mixture to a simmer, stirring occasionally.
- Add cream and return meats: Stir in 1/2 cup heavy cream, then return the cooked sausage, chicken, and shrimp to the skillet. Let everything simmer together for 5 minutes to meld flavors.
- Combine pasta and season: Add the cooked pasta to the skillet and toss to coat well with the sauce. Simmer for another 2–3 minutes to heat through and blend flavors. Season with salt and pepper to taste.
- Garnish and serve: Remove from heat. Garnish with chopped fresh parsley and grated Parmesan cheese if desired. Serve hot.
Notes
- You can adjust the heat level by using more or less cayenne pepper or choosing a milder sausage.
- Substitute half-and-half for heavy cream to create a lighter version of the sauce.
- Use gluten-free pasta to make this dish gluten-free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For extra flavor, you can add a splash of hot sauce or Worcestershire sauce when simmering the sauce.
