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Steaming bowl of Cajun pastalaya with rotini pasta, juicy chicken, smoked sausage, and caramelized onions in a spicy tomato-based sauce.

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.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: Main Course
Cuisine: Cajun, Creole, southern
Calories: 520
Ingredients Equipment Method

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

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

Method
 

Prepare Ingredients
  1. Slice sausage into coins.
  2. Cube chicken thighs and season with 1 teaspoon Cajun seasoning.
  3. Dice onions, bell peppers, celery, and mince garlic.
Brown the Meats
  1. Heat oil in a large Dutch oven over medium-high heat.
  2. Brown sausage until rendered, about 3 minutes. Remove and set aside.
  3. Sear chicken until golden, about 4 minutes per side. Remove and set aside.
Build the Flavor Base
  1. In the same pot, add diced onions, bell peppers, and celery.
  2. Sauté for 5 minutes, stirring occasionally.
  3. Add garlic and cook for 1 more minute.
Develop the Sauce
  1. Stir in tomato paste and cook until it darkens, about 2 minutes.
  2. Add diced tomatoes with juices, scraping any browned bits from the pot.
Simmer the Dish
  1. Return sausage and chicken to the pot.
  2. Pour in chicken stock, add thyme, bay leaves, black pepper, and cayenne.
  3. Bring to a simmer, cover, and cook for 10 minutes.
Cook the Pasta
  1. Add pasta directly to the pot, stirring well.
  2. Cover and simmer for 15–20 minutes, stirring occasionally.
Final Adjustments
  1. Check pasta for doneness, adjust seasoning as needed.
  2. Remove bay leaves, let sit for 5 minutes.
Garnish & Serve
  1. Stir in fresh parsley.
  2. Serve hot, optionally with extra Cajun seasoning on top.