Pastalaya is just what it sounds like, jambalaya with pasta instead of rice. A deep flavor base and great color start by browning pork, chicken, sausage, and the Trinity with other South Louisiana seasonings, then adding uncooked spaghetti pasta to cook in a rich stock until the pasta has absorbed the flavorful liquid. All done in one pot, it's no surprise that Pastalaya is very popular in South Louisana. Try this at your next family gathering, tailgate, or Mardi Gras party. Perfect for a crowd, Sweet Daddy D’s Pastalaya recipe is simple, no-angst, and delicious.
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What is Pastalaya?
As you may guess from the name, Pastalaya is a variation of Jambalaya with pasta taking the place of rice. This is a relatively new dish in South Louisiana cuisine but has continued to gain popularity over the last fifteen years. Pastalaya is usually served like jambalaya is served: perfect for large groups, relatively low cost, and made in one pot. It's great in a small batch or can easily be scaled up for a crowd.
There isn’t much information available about the origins of Pastalaya. One story I read said that it was created by a chef intending to make jambalaya before he realized he didn’t have any rice. He substituted pasta and the rest is history. I’ve also read that the dish is a fusion of Italian and Creole cuisines, using pasta in the place of rice. Both sound plausible, but whatever the origin, it is becoming a staple in South Louisiana.
What Makes This a Good Pastalaya?
I’ve eaten a lot of Pastalaya, some outstanding and some not. Here are my thoughts on what makes this recipe a good pastalaya:
- When it's not great it's usually because the cook treats it like a pasta dish, not taking the time to build the flavor.
- Layers of flavor and color are built from the bottom up. Browning the meats builds fond that is mixed into the Trinity, creating a base of deep flavor and color. The flavor and color are then infused with other seasonings by slowly simmering them together in a rich stock.
- Another factor is choosing the wrong type of pasta.
- The best Pastalaya uses a thin noodle, like like spaghetti. This way, the meats and seasonings are not overpowered by the pasta.
- Don't use cooked pasta.
- Uncooked pasta is added and absorbs the flavors of the simmering liquid as it cooks. The result is a harmonious flavor creation that is absorbed by the pasta.
Here’s What You Need
Here are some of the key ingredients for this recipe:
Ingredient Notes
- Bacon drippings: If you have stored bacon drippings available, you can use them. My rule of thumb is to use 1 slice of bacon for each tablespoon of bacon drippings you need, and vice versa.
- The Trinity: The yellow onions, bell peppers, and celery serve the purpose of the mirepoix in French cuisine. In South Louisiana vernacular, we refer to these collectively as the Trinity or Holy Trinity.
- Pork: I usually use cut-up Pork Butt or Country Style Pork Ribs.
- Chicken: I recommend boneless-skinless thighs, but you can use breasts as well.
- Sausage: The sausage will have a big effect on the flavor profile. I usually use andouille or smoked pork sausage. I do not recommend fresh sausage.
- Chicken Stock: Commercial stock or Homemade stock works well in this recipe. If you don't have those, use bouillion cubes. I do not recommend plain water.
- Salt: I developed this recipe using Le Bon Papa Creole Seasoning, a No-Salt, No-MSG all-purpose Creole or Cajun Seasoning. If you use a seasoning that contains salt, make sure to taste the recipe before adding more salt. Another source of salt in this recipe is the chicken stock.
Equipment
Here is some of the equipment I used in making this recipe:
This post is not sponsored, but you will find affiliate links on this page. As an Amazon Associate, I earn from qualifying purchases. The price you pay as a consumer does not change, but I may make a small commission based on your purchase.
Pastalaya does not require special equipment. It is a one-pot meal that can all be cooked in an enamel Dutch Oven or a Cast Iron Dutch Oven. Other than that, you will need your usual prep equipment.
Hints and Tips (FAQs)
The ratio I use is 4 cups of liquid to 1 pound of spaghetti. In this recipe, I use an extra half-cup of stock to account for the reduction when the stock simmers uncovered before adding the spaghetti.
You can use whatever pasta you want, but I think spaghetti works best. Fettuccini and linguine are good substitutes. Hearty pasta like Bowtie, rotini, and penne are popular substitutes but are usually thicker and tend to overpower the other ingredients. If you use something besides spaghetti, the cooking time may have to be adjusted to reach the al dente state.
You can use more or less of each of the meats or leave one or two of them out altogether. Try to stick with the overall quantity for the meat (2 ½ pounds in this recipe), if possible. You can add shrimp in the last 10 minutes if you'd like. I would leave out the pork and chicken if I'm adding shrimp but it's all personal preference.
Vegetable stock or bouillion cubes can be substituted. Water can be used, but does not bring any flavor to the dish. If you go with shrimp, shrimp stock is a great option.
Let the Pastalaya cool down before storing it. Leftover Pastalaya can be refrigerated in an airtight container for 3 to 5 days. It can also be frozen in an airtight, freezer-safe container for about 3 months. A vacuum sealer works well. Thaw out overnight in the fridge. Reheat in the microwave or saucepan.
Here’s What You Do
First…you have a beer. South Louisiana cuisine has so many dishes that are just fun to make. That's likely because you know you're going to have fun with friends and family when you eat them. This is one such recipe. Get prepared by sipping on a beer while you read the recipe all the way through. Make sure you have the ingredients you need, and learn what to do with them and what equipment you will need. Then perform your mise en place and you're ready to go.
Mise en place
All ingredients should be placed in separate prep bowls:
- Chop the pork into bite-size ½ to ¾-inch cubes or strips; sprinkle on some Le Bon Papa Creole Seasoning and set aside.
- Do the same with the chicken.
- Slice the smoked sausage into medallions about ¼ inch thick.
- Slice the bacon into about 1-inch pieces.
- Chop the Trinity, garlic, and green onions.
- Measure the stock, pasta, and the Herbs and Spice Blend.
Lagniappe Tip on Chopping:
The Trinity can be roughly chopped without much concern for the size because it will cook for a while in the stock. When making this recipe, I like to cut the pork, chicken, and green onions into somewhat long strips. I think that matches better with the spaghetti. But, the bottom line? Chop everything the way you want.
Brown the Meats
What happens in this step? This is when we create the first layer of deep flavor and establish the rich, brown color of the dish. When your finished dish is delicious, it's because of this step.
- Start with a Dutch oven over medium heat. Fry the bacon until the fat has rendered, about 6 minutes. Alternately you can use bacon drippings that you have saved.
- Add the seasoned pork and saute for 12 to 15 minutes until browned. Stir only occasionally to make sure some searing takes place. That helps build some fond.
Lagniappe Tip on Browning the Meat:
Don’t rush through this part. Use medium heat so that the meats do not burn. Start with the fattiest meat: pork, then sausage, then chicken. Only stir occasionally because you want to get some searing that will leave fond in the pan. This fond will be picked up and mixed in, providing deep flavor and color.
- Next, add the sausage and saute for about 15 minutes until browning and rendered.
- Once the sausage is browned, add the seasoned chicken and saute for about 10 minutes.
Build the Stock
What happens in this step? The second step of flavor and color building comes here when sauteing the Trinity and garlic renders their natural sugars. This browns and intensifies their flavor which is then all brought together with the stock.
- Increase the heat to medium-high and add the Trinity. Mix well with the browned meats and saute for about 15 minutes until the onions are starting to carmelize. Again, stir only occasionally, but lower the heat if it's starting to cook too fast. Don't burn the vegetables.
- Now, add the garlic and the Herb and Spice Blend to the Dutch oven. Mix well and saute for about 2 minutes until aromatic.
Lagniappe Tip on the Trinity Deglazing:
The Dutch oven should be deglazed after the meats are browned, but wait until after you saute the Trinity. While frying the Trinity, the onions will sweat, releasing water that will naturally deglaze the bottom at this point.
- Add about ¾ of the green onions and saute for another few minutes. Reserve the remaining green onions for later.
- Next, comes the chicken stock. Start with about ½ cup of the stock and deglaze the fond that has built up from the vegetables. Stir the loosened fond into the other ingredients before adding the remaining stock. Bring the stock to a boil, then reduce the heat and simmer for 10 minutes, uncovered. Taste for seasoning and adjustment as needed.
Lagniappe Tip: As the stock simmers, taste for seasoning and make adjustments as needed. It's okay to be a little over-seasoned at this point. The best time to adjust the seasoning is before the pasta goes in.
Lagniappe Tip on the Pasta/Liquid Ratio:
I use 4 cups of liquid for 1 pound of pasta. In this recipe, I added ½ cup of stock to account for the reduction while simmering the stock for 10 minutes uncovered.
Let's Put the Pasta in Pastalaya
What happens in this step? The dry pasta will absorb the cooking stock and integrate all that great color and flavor we have been creating.
- After simmering the stock for 10 minutes, increase the heat to a slight boil. Break the spaghetti in half and add it to the stock. Mix well, doing your best to coat all the pasta in the stock.
- When the mixture returns to a slight boil, cover the Dutch oven and lower the heat. Simmer for 10 minutes, then remove the lid and stir thoroughly to mix all the pasta and other ingredients.
Lagniappe Tip: You may not be able to get all the uncooked spaghetti into the stock at first. Gently push it down as best you can. The pasta will soften while it cooks, sinking down into the stock as it absorbs the liquid.
- Place the lid back on the Dutch oven and simmer for another 10 minutes until the liquid is mostly gone and the pasta is al dente.
- At this point, if there is a lot of liquid remaining or the pasta has not reached al dente, continue to simmer uncovered until the liquid is gone. Check every five minutes. If all the liquid is gone and the pasta has not reached al dente, add a little more stock.
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Serving Suggestions
Pastalaya is an informal dish that can be served right out of the Dutch oven. Make sure to have a nice green salad, like a Sensation Salad, and some crispy French bread.
Try these side dishes with your Pastalaya:
In the mood for other "alayas"??
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Yeah You Right!
Recipe
Pastalaya
Here's What You Need
- 3 slices bacon or 3 tablespoons bacon drippings
- ¾ pound pork butt cubes
- 1 pound smoked sausage
- ¾ pound chicken thighs
- 4 cups Yellow onions
- 1 cup Bell peppers
- ½ cup Celery
- 5 cloves Garlic
- 2 bunches Green onions
- 4 ½ cups Chicken Stock
- 1 pound dry spaghetti
Herb and Spice Blend
- 1 Tablespoon Creole seasoning
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Here's What You Do
- Fry slices bacon in a Dutch oven over medium heat until the fat has rendered, about 6 minutes.
- Add the pork and saute for about 12 to 15 minutes until starting to brown. Stir occasionally so that some searing takes place.
- Add the sausage and saute for about 15 minutes until browning and rendered.
- Add the chicken. Saute for about 10 minutes.
- Increase the heat to medium-high. Add the Trinity and mix well with the browned meats. Saute for about 15 minutes until browning. Stir occasionally.
- To the browned meats and Trinity (yellow onions, bell peppers, and celery) add the garlic, Creole seasoning, kosher salt, and black pepper. Mix well and saute for about 3 minutes until aromatic.
- Next, stir in about ¾ of the green onions, reserving the rest for later.
- Next, add 4 ½ cups of chicken stock. Start with about ½ cup of the stock and deglaze the Dutch oven. Combine the loosened fond in with the contents of the Dutch oven before adding the remainder of the stock. Bring to a slight boil. Reduce the heat and simmer for 10 minutes, uncovered.
- As the stock simmers, taste for seasoning and make adjustments as needed.
- After 10 minutes, increase the heat to a slight boil. Break the spaghetti in half and add it to the stock. Mix well, making sure to that all the pasta has touched the stock.
- Cover the Dutch oven and lower the heat. Simmer for 10 minutes, remove the lid and stir thoroughly to mix all the pasta and other ingredients together.
- Place the cover back on the Ducth oven and simmer for another 10 minutes. Check that al the liquid has been absorbed by the pasta. Test the pasta for al dente. If there is a lot of liquid or the past is not al dente yet, simmer another 5 minutes uncovered or until the liquid is gone.
Recipe Notes
Nutrition Estimate
It's Me!
Louisiana is a wonderful place where the rich cultural heritage enriches and entertains. I'm Dave Howson, aka Sweet Daddy D. I'm glad you found my website and I look forward to exploring the cultural mosaic of Louisiana with you…
read the "It's Me" page to find out more about me and this website…
Chantelle
I made this last night and it was soooo good! My whole family loved it! I'm from South Louisiana but have never made Pastalaya before. I loved your step by step instructions. I will definitely be making it again!
Sweet Daddy D
So glad you liked it, Chantelle! I appreciate you giving my recipe a try, thanks for taking the time to let me know! Keep cooking!
Cameron
Made this tonight. Only edits I made were subbing diced Tasso in place of bacon, and I added some kitchen bouquet to add color and some extra richness to the sauce. Turned out absolutely delicious! Definitely going into the regular rotation in my house.
Sweet Daddy D
Hey Cameron, thanks for giving my recipe a try. I'm glad you liked it! Keep cooking!
Mae
This was so good, but so spicy! I only used half the Cajun seasoning, and I’m glad I didn’t use the full amount. Our Midwest mouths were on fire! Will definitely make again though. Thanks for sharing!
Sweet Daddy D
Thanks for giving my recipe a try, Mae. I'm glad you liked it. All Cajun and Creole seasonings are not created equal. Some can be very spicy and salty. I developed this recipe using my brand, Le Bon Papa Creole Seasoning. It will enhance the flavors in the recipe without overpowering them.
Cindi
If you follow this recipe, you will make the best pastalaya you have ever had. And I'm Cajun, so that's speaking the truth sha.
Sweet Daddy D
Yeah you right, Cindi. Thanks for giving my recipe a try, so glad you liked it! That's a high compliment.
Brenda
Tested this recipe last week and my husband loved it, as did I. It brought back fond memories of our visits to Baton Rouge. Serving it tomorrow, here in California, to my Bunco ladies for our Christmas dinner, and I know there will be rave reviews. Merry Christmas🎄!!
Sweet Daddy D
Hi, Brenda. So glad you liked the recipe...it must be good to serve to the Bunco gals! I appreciate you taking the time to reach out.
Marisol
I made this pastalaya recipe. It came out delicious. Thank you for the recipe.
Sweet Daddy D
Thanks, Marisol. I appreciate you trying my recipe, so glad you liked it.
Bob S.
Hey, Dave! A housemate ran across this recipe on Facebook, and forwarded it to me a few days ago to ask if I'd make it this weekend.
So I found your website, made it today, and I'm very pleased with the result. Both of us have wandered back to the pot for seconds & thirds! Thanks, too, for the thorough & informative discussion of the techniques along with the recipe -- Bob S. 🙂
Sweet Daddy D
Bob S., thanks so much for that kind review. I appreciate you trying my recipe (and kudos to the housemate!). I'm so glad you liked it and found the article helpful. If you get the chance, I'd certainly appreciate a 5-star rating. Keep cooking!
Jess
Love this recipe and so does everyone else. I use andouille and chicken thighs along with browning seasoning to get that nice color quickly.
Sweet Daddy D
Thanks, Jess! I appreciate you giving my recipe a try.
Happy Wife Happy Life
Sweet daddy d has turned me into a rockstar in the kitchen. Gives me so much confidence following one of your recipes, and the wife always loves it
Sweet Daddy D
Yeah you right, Dylan! Thanks for the comment. Gotta keep Mama happy! Keep cooking!
Chelsie
Heyy so you say Use a ratio of 4 cups of liquid for 1 pound of pasta but you use 4.5 cups of broth?
Sweet Daddy D
Hey, Chelsie. I can see where that may be a little confusing the way I wrote it. The basic ratio is 4 cups stock to 1 pound pasta. I add another 1/2 cup stock if the stock reduces too much as it simmers before adding the pasta. You can use 4 1/2 cups, just make sure it simmers uncovered for about 10 minutes to reduce before adding the pasta. When you let the stock reduce, it intensifies the flavor.
Chelsie
Perfect. Thanks!
Monai
So very good!
Sweet Daddy D
Thanks, Monai! Thanks for trying the recipe, I appreciate you taking the time to let me know. Glad you liked it!
MIKE
Awesome, love the recipe.
if like to add shrimp, how do I cook the shrimp with it?
Sweet Daddy D
Hey, Mike. Sounds good. I would season the shrimp with some Creole Seasoning (Le Bon Papa preferred!)and add them in the final 10 minutes of the cook. Let me know how it turns out.
Lauren
Was I supposed to take each meat out after browning? Pork and sausage ended up way over cooked 🫣
Sweet Daddy D
Hi Lauren, I do not remove the meats after they brown. This is the beginning of building the flavor and color we're looking for. The heat in the browning stage is medium because it does take a while to brown everything. Maybe you can cut the pieces a little larger to brown them. All that being said, it is an option to remove the meats after they are browned, then return them right before you add the pasta. I feel that you may miss out on some of the flavor you're building by doing that but when it's all done, I wonder if you'd even notice.
Nikki
I have always wanted to try making this but never found a recipe that sounded right. Well I have just found it!! Easy to follow and what wonderful flavors!
Sweet Daddy D
Yeah you right, Nikki! Thanks or giving the recipe a try and I appreciate you reaching out to me.
Brenda Rakestraw
What is the Trinity? Wasn’t mentioned in ingredients.
Sweet Daddy D
Hi, Brenda. The combination of the yellow onions, bell peppers, and celery are referred to as the Trinity (and sometimes the Holy Trinity) in Cajun and South Louisiana cooking. It serves the same purpose as mirepoix in French cuisine. Mirepoix is onions, celery, and carrots. In the article, I have a note describing the Trinity in the "Here's What You Need" section. Many recipes start with the Trinity to build a flavor base for the entire dish. Thanks for the question, I hope you try the Pastalaya recipe.