Cajun Pastalaya with Chicken and Smoked Sausage
One-pot pasta jambalaya combining tender chicken, andouille sausage, and tomatoes with Cajun spices. Bacon fat browns the proteins before building a flavorful base with onions, peppers, and garlic. Pasta cooks directly in chicken stock and tomatoes, absorbing the savory liquid while thyme, basil, and parsley infuse the dish. Butter and fresh green onion finish this accessible weeknight meal.
Ingredients
- 1 tablespoon bacon fat, canola oil, or olive oilbutter1:1dairyadds dairy
use unsalted
- ½ pound boneless skinless chicken breast
- ½ pound andouille or Conecuh smoked sausagekielbasa or smoked ham1:1pork
different spice profile
- ½ cup Vidalia or other onion, coarsely chopped
- ½ cup green bell pepper, coarsely chopped
- 2 teaspoon garlic, minced
- 2 14.5 ounce can diced tomatoes, undrained
- 1 cup chicken stock, broth, or water
- 2 cup dry medium short-cut pasta
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 tablespoon dried parsley
- ½ teaspoon Creole or Cajun seasoning(optional)
- 1 tablespoon unsalted butter
- 1 green onion, sliced
- kosher salt, to taste(optional)
- black pepper, freshly cracked, to taste(optional)
Instructions
- 1
Heat fat in a large covered pot and brown chicken on both sides, then remove and set aside.
- 2
Slice sausage in half lengthwise, chop, add to skillet and cook until browned.
- 3
Stir in onion and green pepper, cook until tender, then add garlic and cook for another minute.
- 4
Stir in diced tomatoes with liquid and water, bring to a boil.
- 5
Cut chicken into cubes and return to pot with dry pasta, thyme, basil, parsley, and Cajun seasoning.
- 6
Return to boil, reduce to medium low heat, cover and cook until pasta is tender and most liquid has been absorbed.
- 7
Stir in butter and green onion, remove from heat and let rest covered for 5 minutes.
- 8
Taste, adjust salt, pepper, and seasonings as needed, then serve with hot French bread.
Tips
Use a covered pot to retain moisture and allow pasta to cook evenly in the liquid.
Browning the chicken and sausage properly creates deep flavor for the entire dish.
The 5-minute rest with the lid on allows the dish to continue absorbing liquid and flavors to meld.
Good to Know
Cover and refrigerate up to 3 days. Reheat gently on stovetop with additional broth if needed.
Prepare vegetables and measure spices the day before. Do not cook pasta in advance.
Serve immediately with hot French bread to soak up juices. Garnish with additional sliced green onion if desired.
Common Mistakes
Do not skip browning the chicken and sausage to avoid flat flavor in the final dish.
Do not omit the rest period to avoid mushy pasta.
Do not stir constantly during cooking to avoid releasing too much starch and creating a gummy texture.
Substitutions
Dairy-Free Swaps
General Alternatives
different spice profile