Cajun Pastalaya is a one-pot Louisiana pasta dish that combines browned andouille sausage, rotisserie chicken, and Rotel tomatoes in a 25-minute simmer. It's a modern, versatile take on jambalaya that works with any pasta shape and protein combination.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
In a heavy pot that is NOT nonstick (I use Magnalite) brown sausage.
After sausage is browned, remove from pot and add onions and bell pepper. Cook on medium-high heat in fat rendered from sausage (add butter or olive oil if needed) until wilted; about 5 minutes.
Add garlic and cook a few more minutes.
Add sausage back to pot along with chicken or which ever protein you choose, except if using shrimp).
Add all remaining ingredients except green onions and bring to a boil, stirring occasionally to make sure it doesn't stick to bottom. Reduce heat, cover, simmer for about 25 minutes, until pasta is tender and most of the liquid has been absorbed. If using shrimp, add it at this point.
Remove from heat, stir in green onions. Serve hot. French bread is delicious with it and you can sop up the sauce.
Store leftovers covered in the refrigerator for up to 3 days; reheat on the stovetop with a splash of broth if needed.
heavy non-nonstick pot (cast iron or Magnalite recommended)
Yes. Brown boneless, skinless chicken breasts whole in the skillet, then cube them after browning before adding back to the pot.
Any smoked sausage works—try tasso, kielbasa, or other local varieties. The dish is designed to be adapted to what you have available.
Yes. Add shrimp (or crawfish) at step 5, after the simmer has been going for about 25 minutes, just before the pasta finishes cooking.
Penne is the creator's preference, but spaghetti, fettuccine, rotini, elbow, or flavored pastas (spinach, tomato) all work. Use 2 cups uncooked.
Store leftovers covered in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth if the pasta has absorbed excess liquid.
