...
Go Back
–+ servings
A homemade bowl of Louisiana pastalaya with sausage, chicken, and rotini pasta in a rich Cajun sauce, served on a white kitchen counter with a wooden spoon.

Easy Pastalaya Recipe

This authentic pastalaya recipe delivers deep Cajun flavor in a single pot. Smoky andouille, tender chicken, and bold spices create a comforting Louisiana classic.
No ratings yet
Print Pin
Course: Main Course
Cuisine: Cajun, Creole, southern
Prep Time: 15 minutes
Cook Time: 45 minutes
Resting Time: 10 minutes
Total Time: 1 hour 10 minutes
Servings: 6
Calories: 520kcal
Cost: 15$

Equipment

  • 1 Large Dutch oven (6–8 quart, heavy-bottomed)
  • 1 Cutting board (For prepping meats and veggies)
  • 1 Sharp knife (For slicing sausage & dicing veggies)
  • 1 Wooden spoonIdeal (for stirring & scraping bits)
  • 1 Measuring cups (For liquids and seasonings)
  • 1 Garlic press (Optional) ( for fresh garlic)

Ingredients

  • 12 oz Andouille sausage - Sliced into coins
  • 1.5 lb Chicken thighs - Boneless, skinless, cubed
  • 1 tablespoon Cajun seasoning - Divided plus more to taste
  • 2 tablespoon Vegetable oil - For browning meats
  • 1 cup Onion - Diced, yellow onion preferred
  • 1 cup Bell peppers - Diced, green or mixed colors
  • ½ cup Celery - Thinly sliced
  • 4 cloves Garlic - Minced
  • 2 tablespoon Tomato paste - Adds depth of flavor
  • 1 can Diced tomatoes - 14.5 oz with juices
  • 3 cups Chicken stock - Preferably homemade or low-sodium
  • 12 oz Rotini pasta - Penne or fusilli also work
  • 1 teaspoon Fresh thyme - Optional for added aroma
  • 2 Bay leaves - Remove before serving
  • ½ teaspoon Black pepper - Adjust to taste
  • ¼ teaspoon Cayenne pepper - Optional: adjust for spice level
  • 1 tablespoon Dark beer (Optional) - for richer flavor
  • ½ cup Fresh parsley - Chopped for garnish

Instructions 

Prepare Ingredients

  • Slice sausage into coins.
  • Cube chicken thighs and season with 1 teaspoon Cajun seasoning.
  • Dice onions, bell peppers, celery, and mince garlic.

Brown the Meats

  • Heat oil in a large Dutch oven over medium-high heat.
  • Brown sausage until rendered, about 3 minutes. Remove and set aside.
  • Sear chicken until golden, about 4 minutes per side. Remove and set aside.

Build the Flavor Base

  • In the same pot, add diced onions, bell peppers, and celery.
  • Sauté for 5 minutes, stirring occasionally.
  • Add garlic and cook for 1 more minute.

Develop the Sauce

  • Stir in tomato paste and cook until it darkens, about 2 minutes.
  • Add diced tomatoes with juices, scraping any browned bits from the pot.

Simmer the Dish

  • Return sausage and chicken to the pot.
  • Pour in chicken stock, add thyme, bay leaves, black pepper, and cayenne.
  • Bring to a simmer, cover, and cook for 10 minutes.

Cook the Pasta

  • Add pasta directly to the pot, stirring well.
  • Cover and simmer for 15–20 minutes, stirring occasionally.

Final Adjustments

  • Check pasta for doneness, adjust seasoning as needed.
  • Remove bay leaves, let sit for 5 minutes.

Garnish & Serve

  • Stir in fresh parsley.
  • Serve hot, optionally with extra Cajun seasoning on top.

Nutrition

Serving: 350g | Calories: 520kcal (26%) | Carbohydrates: 55g (18%) | Protein: 28g (56%) | Fat: 20g (31%) | Saturated Fat: 6g (38%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 75mg (25%) | Sodium: 920mg (40%) | Potassium: 480mg (14%) | Fiber: 4g (17%) | Sugar: 6g (7%) | Vitamin A: 850IU (17%) | Vitamin C: 30mg (36%) | Calcium: 70mg (7%) | Iron: 3mg (17%)