One Pot Cajun Pastalaya
User Reviews
5
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Servings
4 servings
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Calories
804 kcal
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Course
Main Course
One Pot Cajun Pastalaya
Description
This pastalaya begins by sautéing sliced andouille sausage with diced onions, bell peppers, celery, minced garlic, and a mix of spices including sweet and smoked paprika, oregano, thyme, basil, cayenne, and salt. The aromatics soften and the sausage browns lightly, intensifying the flavor base. Dried pasta and chicken stock are then added directly to the skillet, brought to a boil, and simmered until the pasta fully cooks, absorbing flavors and liquid. More stock can be added if needed to finish the cooking.
Once the pasta is tender, heavy cream and minced fresh parsley are stirred in to create a creamy texture with fresh herbal notes. The finished dish is a hearty, creamy pasta with smoky, savory depth from the sausage and spices balanced by the fresh herbs.
This dish is served immediately to retain creaminess and texture. It pairs well with simple sides or can stand alone as a complete meal thanks to the protein, vegetables, and starch combined.
Notes advise using larger pasta shapes like cavatappi, penne, ziti, or rigatoni for best texture and mention options to add other proteins like cubed chicken or shrimp (adding shrimp near the end to prevent overcooking). Using a large, high-sided skillet or pot is recommended to hold all ingredients and liquid during cooking.
Ingredients
- 2 tablespoons olive oil
- 1 pound andouille sausage sliced or diced
- 1 cup yellow onion diced
- 1 cup bell pepper diced
- 1/2 cup celery diced
- 4 cloves garlic minced
- 1 tablespoon paprika sweet
- 1 teaspoon kosher salt
- 1 oregano dried
- 1/2 teaspoon thyme dried
- 1/2 teaspoon basil dried
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1 pound dried pasta
- 5 cups chicken stock
- 1 fire roasted diced tomatoes 15 ounce can
- 1/4 cup heavy cream
- 1/4 cup parsley fresh, minced
Instructions
- Add a large high-sided 12-inch skillet over medium-high heat and add the olive oil.
- Once the oil is hot add the sausage, onion, bell pepper, celery, garlic, sweet paprika, kosher salt, oregano, thyme, basil, smoked paprika, and cayenne pepper.
- Cook until the onion is translucent and the sausage is lightly browned.
- Add in your dried pasta and chicken stock.
- Bring to a boil and reduce the heat to medium-low.
- Let the mixture gently boil, string every few minutes, until the pasta is fully cooked, about 15 minutes. If the pasta is still not done and you're running out of chicken stock pour a little more in just to help cook the pasta.
- After the pasta is fully cooked give the mixture a good stir and pour in the heavy cream and parsley.
- Let the ingredients warm throughout and the heavy cream should make the pasta rich and creamy.
- Remove from the heat and serve immediately.
Notes
- Use larger pasta shapes such as cavatappi, penne, ziti, or rigatoni for this dish.
- Other proteins like cubed chicken or shrimp can be added; add shrimp near the end to avoid overcooking.
- A large, high-sided 12-inch skillet or pot is ideal to accommodate cooking the pasta and ingredients in one pot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 804 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 804kcal | 40% |
| Carbohydrates | 60g | 20% |
| Protein | 30g | 60% |
| Fat | 49g | 75% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 27g | 159% |
| Cholesterol | 95mg | 32% |
| Sodium | 1758mg | 73% |
| Fiber | 5g | 20% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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