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Creamy shrimp pastalaya with penne pasta and fresh herbs

Name: Pastalaya Recipe – One-Pot Cajun Pasta

Summary: A bold and comforting Louisiana-style dish that combines the spicy flavors of jambalaya with tender pasta in one pot. Featuring smoked sausage, seasoned chicken, Cajun seasonings, and the classic Holy Trinity of vegetables, this pastalaya recipe is perfect for weeknight dinners or feeding a crowd.
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Prep Time 15 minutes
Cook Time 30 minutes
25 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: dinner
Cuisine: Cajun
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients Serves 6–8:
  • 1 tbsp neutral oil canola or vegetable
  • ½ lb smoked sausage Andouille preferred, sliced
  • ¾ lb boneless chicken thighs or breasts cubed
  • 1 large yellow onion diced
  • 1 green bell pepper diced
  • 2 –3 celery stalks diced
  • 3 –4 cloves garlic minced
  • 1 –2 tbsp Cajun or Creole seasoning
  • ½ tsp paprika
  • ¼ tsp thyme
  • ¼ tsp oregano
  • Salt and pepper to taste
  • 4 –5 cups low-sodium chicken broth
  • 1 lb uncooked spaghetti or penne, fettuccine, bowtie
  • Optional: ½ lb shrimp peeled, deveined
  • Optional: ½ cup heavy cream for creamy variation
  • Garnish: chopped green onions fresh parsley

Equipment

  • Equipment:
  • Large Dutch oven or deep stockpot
  • Wooden spoon or spatula
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Ladle

Method
 

  1. Instructions:
  2. Heat oil in a large Dutch oven over medium-high heat. Add sliced sausage and brown until golden. Remove and set aside.
  3. Add cubed chicken and sear on all sides until browned. Remove and set aside with the sausage.
  4. In the same pot, add onion, bell pepper, and celery. Cook 10–12 minutes until soft and beginning to caramelize. Stir in garlic and cook 1 more minute.
  5. Add Cajun seasoning, paprika, thyme, oregano, salt, and pepper. Stir to coat vegetables, then deglaze the pot with ½ cup of broth, scraping up browned bits.
  6. Return sausage and chicken to the pot. Pour in remaining broth. Bring to a boil, then reduce heat and simmer uncovered for 10 minutes.
  7. Stir in uncooked pasta. Cover and cook on low for 10 minutes. Uncover, stir, and cook another 10–12 minutes until pasta is al dente and most liquid absorbed.
  8. If using shrimp, stir them in for the final 5 minutes of cooking.
  9. For a creamy version, add heavy cream during the last 3 minutes and stir until heated through.
  10. Taste and adjust seasoning. Garnish with green onions and parsley before serving.

Notes

Notes:
Add a splash of extra broth before serving if it seems too thick.
Avoid pre-cooked pasta—it won’t absorb flavor properly.
Can be made a day ahead. Flavor improves over time.
Easily customizable with tomato base, cream, or seafood-only options.