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
Scale
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.
