The Ultimate One-Pot Pastalaya
Experience the vibrant flavors of Louisiana with this authentic pastalaya recipe. A perfect one-pot meal combining smoky sausage, tender chicken, and pasta cooked directly in a rich, Cajun-spiced broth.
Servings 8 bowls
Calories 480kcal
Equipment
- Large Pot or Dutch Oven
- Cutting Board
- Chef's knife
- Wooden Spoon
Ingredients
Meats
- 1 lb Andouille sausage or Polska kielbasa sliced
- 1 lb boneless skinless chicken breasts diced
Vegetables & Aromatics
- 1 medium onion diced
- 1 medium green bell pepper diced
- 2 stalks celery diced
- 3 cloves garlic minced
Pasta & Liquids
- 1 lb Penne pasta
- 4 cups chicken broth
- 1 can petite diced tomatoes 14.5 oz
Seasonings
- 1 tbsp Cajun seasoning
- 1 tsp dried basil
- 0.25 tsp cayenne pepper
Instructions
- Heat a large pot or Dutch oven over medium-high heat. Add the sliced sausage and diced chicken, browning the meat on all sides until cooked through.
- Add the diced onion, green bell pepper, celery, and minced garlic to the pot. Saute until the vegetables are softened and fragrant.
- Pour in the chicken broth, petite diced tomatoes, Cajun seasoning, dried basil, and cayenne pepper. Stir well, scraping up any browned bits from the bottom of the pot.
- Add the uncooked penne pasta to the pot, stirring to ensure the pasta is mostly submerged in the liquid. Bring the mixture to a boil.
- Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the pasta is tender and most of the liquid has been absorbed.
- Remove from heat and let the Pastalaya rest for 5 minutes before stirring and serving.
Notes
Nutritional Information :
calories:480 |
carbohydrates:45 |
protein:28 |
fat:18 |
sodium:850 For the best results, ensure your pot has a tight-fitting lid so the liquid doesn't evaporate too quickly during the simmering process.
carbohydrates:45 |
protein:28 |
fat:18 |
sodium:850 For the best results, ensure your pot has a tight-fitting lid so the liquid doesn't evaporate too quickly during the simmering process.