If you’re craving a comforting, soul-satisfying meal packed with layers of bold flavors, this Pastalaya Recipe with Smoked Sausage and Creole Seasonings Recipe is exactly what you need. Imagine smoky, savory sausage mingling with a vibrant mix of creole spices, tender penne pasta soaking up all the rich, spicy goodness, and fresh herbs adding the perfect brightness. It’s a dish that’s hearty but never heavy, inspiring memories of Louisiana kitchens and weekend family dinners. So get ready to bring a little Cajun magic to your table with every bite of this unforgettable pastalaya.
Ingredients You’ll Need
As simple as it is flavorful, this recipe calls for ingredients that work together perfectly to deliver a dish that’s colorful, aromatic, and utterly delicious. Each component, from the smoked sausage to the perfectly balanced Creole seasonings, adds its unique character to make this pastalaya pop.
- 1 Tbsp vegetable oil: Helps brown the sausage beautifully while preventing sticking.
- 1/2 lb. smoked sausage (preferably Andouille): The star protein with its smoky, spicy kick that defines the dish.
- 2 cloves garlic: Adds a subtle punch of savory aroma to build depth of flavor.
- 1 10oz. bag frozen “seasoning mix” (onion, bell pepper, celery): The classic “holy trinity” that brings authentic Creole taste and vibrant color.
- 1/2 Tbsp Creole seasoning: The essential spice blend that layers complexity and heat.
- 1/2 tsp oregano: Adds a gentle herbal note for a well-rounded taste.
- 1/2 tsp smoked paprika: Enhances smokiness with a sweet pepper flavor.
- 1/4 tsp thyme: Provides an earthy undertone that ties all the spices together.
- Freshly cracked pepper: For a subtle sharpness and aromatic finish.
- 2 cups chicken broth: Infuses the pasta with savory goodness while cooking.
- 1 cup water: Balances the liquid to cook the pasta just right.
- 1/2 bunch fresh parsley: Adds brightness and freshness when stirred in at the end.
- 1/2 bunch green onions: Offers a mild onion flavor and appealing color contrast.
- 1 lb. penne pasta: The perfect sturdy pasta shape to hold tasty sauce and sausage bits.
- 2 Tbsp half and half or cream: Rounds out the dish with a luscious creaminess for ultimate comfort.
How to Make Pastalaya Recipe with Smoked Sausage and Creole Seasonings Recipe
Step 1: Cook the sausage
Start by slicing your smoked sausage into thin rounds, cutting any larger slices in half so they cook evenly and fit easily among the pasta. Heat the vegetable oil in a large pot over medium heat, then add the sausage. Let it brown well on all sides for about 5 minutes. This browning step is crucial — it builds the smoky, caramelized foundation for the entire dish.
Step 2: Sauté the garlic
Next, mince those two garlic cloves and toss them into the pot with the sausage. Give them about a minute of sautéing until fragrant and soft. Don’t rush here—garlic truly blooms and releases its magic flavor when gently cooked like this.
Step 3: Add seasoning mix and spices
Now it’s time for the frozen seasoning mix to join the party. Stir it into the pot, cooking until it’s completely heated through, which should take about 3 to 5 minutes. After that, add your Creole seasoning, oregano, smoked paprika, thyme, and lots of freshly cracked pepper. These spices are where your Pastalaya Recipe with Smoked Sausage and Creole Seasonings Recipe really begins to sing with deep, layered character.
Step 4: Add pasta and liquids
Stir in the penne pasta, chicken broth, and water, making sure everything is combined well. Bring this mixture up to a rolling boil, then reduce the heat to low. Cover the pot and let the pastalaya simmer for about 10 to 12 minutes, stirring occasionally to prevent sticking and to make sure the pasta cooks evenly and soaks up all those incredible flavors.
Step 5: Prepare fresh herbs
While the pasta cooks, chop your fresh parsley and slice the green onions. These fresh ingredients add such a lovely pop of color and brightness that perfectly balances the rich sausage and spices.
Step 6: Finish the dish
Once the pasta is tender and the liquid is mostly absorbed, turn off the heat. Stir in the half and half or cream to add a silky smooth finish. Then fold in most of the fresh parsley and green onions, reserving some for garnish. Serve your pastalaya hot and ready to impress!
How to Serve Pastalaya Recipe with Smoked Sausage and Creole Seasonings Recipe
Garnishes
Garnishing your pastalaya with freshly chopped parsley and green onions elevates every bite with a burst of vibrant green. A light sprinkle of crushed red pepper flakes can add some fun heat for those who like things spicy. For a touch of richness, a few shavings of sharp cheddar or a drizzle of hot sauce can be wonderful additions.
Side Dishes
Pastalaya is a hearty meal on its own, but pairing it with a crisp green salad dressed in tangy vinaigrette or some classic cornbread can create a balanced, crowd-pleasing dinner. For a more traditional Louisiana experience, try serving it alongside pickled okra or a simple coleslaw to cut through the richness.
Creative Ways to Present
Want to wow your guests? Serve pastalaya in rustic bowls with a sprinkling of fresh herbs and a lemon wedge for brightness. Another idea is to turn leftovers into stuffed bell peppers or top them with melted cheese for a pastalaya bake. The possibilities are endless and endlessly delicious!
Make Ahead and Storage
Storing Leftovers
This Pastalaya Recipe with Smoked Sausage and Creole Seasonings Recipe keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to preserve the flavors, and before serving, you might want to add a splash of broth or cream to refresh the creamy texture.
Freezing
If you want to keep this deliciousness longer, freezing is a great option. Transfer cooled pastalaya into freezer-safe containers or bags, leaving some space for expansion. It will keep well for up to 2 months. To maintain the best texture, it’s ideal to thaw overnight in the fridge rather than microwaving straight from frozen.
Reheating
Reheat your pastalaya gently on the stovetop over low heat, stirring occasionally and adding a bit of milk, cream, or broth to revive its creamy consistency. If you’re in a rush, the microwave works too—just be sure to stir halfway through and cover to keep moisture locked in.
FAQs
Can I use a different type of pasta for this Pastalaya Recipe with Smoked Sausage and Creole Seasonings Recipe?
Absolutely! While penne works wonderfully for its shape and texture, you can substitute with rotini, elbow macaroni, or even rice for a twist, just adjust cooking time accordingly to achieve the perfect tenderness.
What if I don’t have Creole seasoning on hand?
No worries—mix together your own blend using paprika, cayenne pepper, garlic powder, onion powder, oregano, thyme, salt, and pepper. This mix will still bring that unbeatable Creole flavor we’re all after.
Is there a vegetarian version of the Pastalaya Recipe with Smoked Sausage and Creole Seasonings Recipe?
You can easily swap the smoked sausage for smoked tofu or tempeh and use vegetable broth instead of chicken broth. Also, increasing the vegetables like mushrooms or zucchini helps keep the dish hearty and satisfying.
How spicy is this recipe?
It has a moderate level of spice thanks to the Creole seasoning and smoked paprika. You can always adjust the heat by adding more cayenne or red pepper flakes if you like a kick or reduce it for a milder dish.
Can I make this dish ahead of time?
Yes! Pastalaya tastes even better the next day after the flavors fully meld. Just be sure to store it properly and reheat gently to maintain that creamy texture and vibrant flavor.
Final Thoughts
There’s something so comforting and joyful about making and sharing the Pastalaya Recipe with Smoked Sausage and Creole Seasonings Recipe. It’s food that warms your heart and fills your home with amazing aromas, perfect for family dinners or casual get-togethers. Trust me, once you try it, this recipe will quickly become one of your all-time favorites—so go ahead, give it a whirl and enjoy every flavorful bite!
Print
Pastalaya Recipe with Smoked Sausage and Creole Seasonings Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Cajun
Description
This delicious Pastalaya recipe is a flavorful one-pot dish inspired by Cajun cuisine, combining smoky Andouille sausage, aromatic vegetables, and perfectly cooked penne pasta in a savory Creole-seasoned broth. It’s a comforting, hearty meal ready in under an hour, perfect for family dinners or gatherings.
Ingredients
Meat and Oils
- 1 Tbsp vegetable oil
- 1/2 lb smoked sausage (preferably Andouille), sliced into thin rounds and halved if large
Vegetables and Seasonings
- 2 cloves garlic, minced
- 1 (10 oz) bag frozen seasoning mix (onion, bell pepper, celery)
- 1/2 Tbsp Creole seasoning
- 1/2 tsp oregano
- 1/2 tsp smoked paprika
- 1/4 tsp thyme
- Freshly cracked black pepper, to taste
- 2 cups chicken broth
- 1 cup water
- 1/2 bunch fresh parsley, chopped
- 1/2 bunch green onions, sliced
Pasta and Dairy
- 1 lb penne pasta
- 2 Tbsp half and half or cream
Instructions
- Cook the Sausage: Heat vegetable oil in a large pot over medium heat. Add the sliced smoked sausage and cook for about 5 minutes, stirring occasionally, until the sausage is well browned and fragrant.
- Sauté Garlic: Add the minced garlic to the pot with the sausage and sauté for one minute until fragrant and softened, being careful not to burn the garlic.
- Add Seasoning Mix and Tomatoes: Stir in the frozen seasoning mix (onion, bell pepper, celery) and cook for 3 to 5 minutes until heated through. Then add diced tomatoes along with their juices, Creole seasoning, oregano, smoked paprika, thyme, and freshly cracked black pepper. Stir to combine all ingredients.
- Add Pasta and Liquids: Pour in the penne pasta, chicken broth, and water. Stir everything together, bring the mixture to a boil, then reduce heat to low. Cover the pot and simmer for 10 to 12 minutes, stirring occasionally, until the pasta is tender and has absorbed much of the flavorful broth.
- Prepare Herbs: While the pasta cooks, chop the fresh parsley and slice the green onions. These fresh herbs will add brightness and color to the dish.
- Finish the Dish: Once the pasta is cooked, turn off the heat. Stir in the half and half or cream to add richness. Fold in most of the chopped parsley and green onions, reserving a little for garnish. Serve the Pastalaya hot, garnished with the remaining herbs for a fresh finish.
Notes
- For a spicier kick, add extra Creole seasoning or a pinch of cayenne pepper.
- Andouille sausage provides authentic smoky flavor, but you can substitute with any smoked sausage if unavailable.
- If you prefer a thinner sauce, add an extra 1/2 cup of chicken broth or water during cooking.
- Half and half or cream can be substituted with whole milk or a non-dairy creamer for variation.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop or microwave.
