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Pastalaya is the kind of comfort food that makes you want a second helping before you are even halfway through the first. Rich with Cajun flavors and creamy sauce over tangled noodles, it is a festive bowl that always reminds me of holiday gatherings where the kitchen was packed with people and laughter. Expect the most cozy blend of Louisiana and Italian favorites in every bite.
The first time I tried this mashup I was amazed how quickly it won over everyone from my picky cousin to my spice-loving uncle. Even now it sparks a bit of nostalgia whenever the scent hits the kitchen.
Ingredients
- Linguine: makes the base for all those savory toppings, look for imported or bronze-cut for extra flavor
- Shrimp: adds sweet brininess, buy wild-caught or Gulf when possible and be sure they are deveined for the best texture
- Andouille sausage: smoky, spicy, and essential for authentic Cajun undertones, try a local butcher or trusted brand
- Boneless chicken thigh: gives juicy, savory depth, more forgiving than chicken breast
- Onion: builds savory sweetness, use yellow or sweet variety
- Diced tomatoes: offer juicy acidity and brighten the entire dish, grab a can of San Marzano if available
- Bell peppers: bring classic gumbo taste and beautiful color, red or green work equally well
- Butter: brings silkiness and flavor, opt for unsalted to control saltiness
- Olive oil: adds richness, use an extra virgin for bold flavor
- Garlic: minced finely, this is non-negotiable for full taste
- Smoked paprika: infuses deep woodsy warmth, choose Spanish smoked if you can
- Garlic powder: reinforces flavor and aroma
- Onion powder: rounds out the base taste
- Oregano: brings herby brightness
- Dried thyme: gives aromatic depth
- Worcestershire sauce: ups the umami factor
- Chicken broth: ties all the flavors together, low sodium gives you better control over salt levels
- Heavy cream: transforms the sauce silky and luxurious, use full fat for best results
- Tomato paste: thickens and packs a punch of tomato flavor, squeeze tubes keep well in the fridge
- Parsley for garnish: adds a fresh green kick, look for flat leaf for best flavor
- Salt and pepper: to taste, always taste as you go
Instructions
- Prepare the pasta:
- Cook the linguine in salted boiling water according to the package instructions until just al dente. Drain and set aside, reserving a little pasta water in case you want to loosen the sauce later.
- Sear the shrimp:
- Pat the shrimp dry and season with salt and pepper. Melt one tablespoon butter in your largest skillet over medium high heat. Once hot, place the shrimp in a single layer. Cook about two minutes per side until they are opaque and just cooked through. Immediately remove to a plate to prevent overcooking.
- Cook the chicken:
- Season chicken thigh pieces with salt and pepper to taste. Heat olive oil in the same skillet. Sauté chicken for around five minutes until fully cooked and golden on the edges. Remove chicken and set aside with the shrimp.
- Brown the sausage:
- Add the sliced andouille to the hot skillet. Let it sizzle and brown for a few minutes, turning occasionally so all sides caramelize. Set aside with the shrimp and chicken.
- Sauté the vegetables:
- Add remaining butter to the skillet. Drop in the diced onion and bell peppers. Sauté over medium heat for about four minutes until softened and golden around the edges. Stir in garlic and cook for another minute until fragrant.
- Build the sauce:
- Sprinkle in smoked paprika, garlic powder, onion powder, oregano, and dried thyme. Stir until everything smells aromatic and gets cozy in the pan. Add tomato paste, diced tomatoes, Worcestershire sauce, and chicken broth. Mix to combine. Bring the whole mix to a gentle simmer so the flavors meld for about three minutes.
- Finish with cream and combine:
- Lower the heat and gently pour in the heavy cream. Stir well and let the sauce get creamy and slightly thickened, about two to three more minutes. Add the cooked pasta, sausage, chicken, and shrimp into the skillet. Toss everything together and gently heat through. Taste and add more salt and pepper if needed.
- Garnish and serve:
- Scatter chopped parsley over the finished pastalaya. Ladle into bowls and bring right to the table.
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I absolutely love the burst of flavor from smoked paprika. It is the one thing that really gives this pastalaya its deep warmth and restaurant-style taste. My family always fights over the last spoonful and I have fond memories of sharing it at late night gatherings with friends.
Storage Tips
If you have leftovers, scoop them into airtight containers and refrigerate for up to three days. Pastalaya also freezes well, just let it cool completely before packing into freezer-safe bags. Defrost in the fridge and warm gently on the stove with a splash of broth or cream to refresh.
Ingredient Substitutions
No andouille sausage? Use any spicy smoked sausage you like. If you prefer no shrimp, simply add a little extra chicken or use smoked turkey sausage. For a dairy-free version, swap out the cream for full fat coconut milk for a rich but different twist.
Serving Suggestions
This dish can be a full meal by itself but I like to serve it with garlic bread and a crisp side salad. If you want the true Louisiana experience, add a few dashes of hot sauce at the table.
Cultural and Historical Context
Pastalaya is a playful fusion of traditional jambalaya and Italian pasta traditions. It was born out of Cajun kitchens when rice was scarce or cooks wanted to surprise a crowd with something extra special. It speaks to Louisiana’s creativity and love for vibrant shared meals.
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There is something about this pasta dish that brings everyone together. It is always the first empty pot at any gathering and if you are lucky enough to have leftovers it might just taste even better the next day. So roll up your sleeves and enjoy the art of pastalaya making in your own kitchen.
Frequently Asked Questions
- → What kind of sausage can be used?
Andouille sausage is traditional, but any smoked or spicy sausage will add great flavor and texture.
- → Can I substitute the protein?
Yes, feel free to use all chicken, all shrimp, or even add sliced turkey or tofu for a variation.
- → What pasta type works best?
Linguine is ideal, but penne, fettuccine, or spaghetti are also excellent options in this dish.
- → How can I make it spicier?
Add cayenne pepper, hot sauce, or extra smoked paprika to enhance the heat level to your taste.
- → Is heavy cream essential?
Heavy cream brings richness, but you can use half-and-half or a dairy-free alternative if preferred.