Pastalaya Recipe

A fresh skillet full of soul-satisfying Pastalaya with sausage, chicken, and shrimp

All the down-home flavors of jambalaya mixed into a cozy bowl of pasta is what makes pastalaya ridiculously crave-worthy. With all that Cajun goodness in a one-pot meal, you'll be putting this recipe on repeat, guaranteed.

Course dinner, Main

Cuisine Cajun, Creole, Southern

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 692kcal

Author Imma

Ingredients

1 12-ounce package fettuccine (or whatever pasta you desire)
2 tablespoons unsalted butter
2 tablespoons olive oil
1 pound Andouille sausage, thinly sliced (or other smoked sausage)
2 boneless chicken breasts, cut into 1-inch chunks
1 pound medium shrimp
2 tablespoons Creole seasoning, divided
1 medium onion, diced
½ cup chopped green bell pepper
½ cup chopped red bell pepper
1 stalk celery, diced
4 cloves garlic, minced
1 teaspoon minced thyme
1 plum tomato, diced
1 cup low-sodium chicken broth
½ cup heavy cream
Salt and pepper to taste
2 green onions, chopped
lemon wedges for garnish

Instructions

Bring a large pot of water to a boil. Then, cook the fettuccine to al dente according to package directions. Reserve a cup of the pasta water. Drain the pasta and set it aside.
Melt the butter in a 12-inch cast-iron skillet over medium-high heat. Add sausage and sauté, stirring frequently, until browned, about 5 minutes. Remove it from the pan with a slotted spoon, transfer to a plate, and leave the drippings in the skillet.
Lightly season the shrimp with salt, pepper, and about ½ teaspoon of Creole seasoning. Cook the seasoned shrimp in the same pan, stirring frequently, until just pink, about two minutes. Remove from skillet, and set aside.
Season chicken with 1 teaspoon of Creole seasoning, salt, and pepper. Cook it in the cast iron skillet for 4-5 minutes, stirring a time or two until the chicken is no longer pink inside. Add some more oil to the pan if needed. Transfer to the same plate as the sausage and shrimp.
Add oil to the skillet, then add the onion, bell pepper, celery, garlic, and thyme. Cook, stirring occasionally, until barely soft, about 5 minutes. Add the diced tomatoes and the remaining Creole seasoning. Continue cooking for another 3-4 minutes.
Next, pour in the heavy cream and chicken broth. Stir well. Bring to a boil, reduce heat, and simmer for 5 minutes.
Add cooked pasta and reserved ½ cup pasta water to the simmering sauce. Stir well to coat the pasta with the sauce. Add sausage, shrimp, chicken, and cooking liquid, stir to combine, and cook for about 3 minutes—season with salt and pepper to taste.
Garnish with green onion and lemon if desired. Serve and enjoy.

Notes

Use a cast iron skillet. The heavy cast iron is better at regulating temperatures, which is helpful when you saute ingredients in batches, as we do for pastalaya.
Add more oil as needed. If your pan starts looking dry or your ingredients start sticking as you saute, add a little more oil or butter to keep things from sticking and burning.
Try some time savers. If you want to whip this up extra fast, pick up some pre-chopped "trinity" veggies (celery, onion, bell pepper) at the grocery store to reduce prep time. You can also use pre-cooked meats, which you'll only have to saute until they are warmed through. That speeds up the actual cooking process.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition