Pastalaya Recipe
A hearty Louisiana-inspired dish featuring chicken, turkey sausage, veggies, and pasta cooked in savory Cajun spices. This pastalaya recipe delivers big flavor in one pot—perfect for weeknight meals or casual gatherings.
Equipment
- Large Dutch oven or deep skillet
- Cutting board and knife
- Wooden Spoon or Spatula
- Measuring cups and spoons
Ingredients
- 1 pound chicken breast cut into bite-size chunks
- 12 –16 ounces turkey sausage sliced
- 1 large onion chopped
- 2 bell peppers any color, diced
- 2 –3 celery stalks sliced
- 3 –4 cloves garlic minced
- 1 –2 tablespoons Cajun seasoning adjust to taste
- 1 can 14.5 oz diced tomatoes
- 3 cups chicken broth low-sodium recommended
- 12 ounces pasta penne or bow-tie
- 2 tablespoons olive oil
- Salt & pepper to taste
(Optional) Shrimp, hot sauce
Instructions
- Warm a large pot over medium-high heat. Drizzle in olive oil.
- Add chicken chunks and brown for about 3–4 minutes. Stir in sliced turkey sausage; cook another 2–3 minutes.
- Add onion, bell peppers, celery, and garlic. Season with salt and pepper; sauté until the onions become translucent.
- Stir in Cajun seasoning, adjusting the amount to your spice preference.
- Pour in diced tomatoes (with juices) and chicken broth; bring to a simmer.
- Add pasta, ensuring it’s submerged. Cover and simmer for 12–15 minutes, stirring occasionally, until the pasta is al dente.
- Taste and adjust seasonings; if adding shrimp, stir them in during the last 2–3 minutes.
Notes
Feel free to customize the ingredients based on your dietary preferences. If you’d like extra spice, add a dash of hot sauce toward the end.