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A jambalaya-like dish made with dry pasta instead of rice. Very popular South Louisiana fare.
Prep Time20 mins
Cook Time1 hr 20 mins
Total Time1 hr 40 mins
Course: Main Dish, Side Dish
Cuisine: Cajun, Creole
Keyword: pastalaya
Servings: 12 Servings
Calories: 438kcal

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

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) and 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.


Leftovers can be stored in the fridge for 3 to 5 days. They can also be frozen for up to 3 months. Make sure to always store leftovers in airtight containers. Allow the leftovers to cool down before storing. Defrost in the fridge overnight or in cold water which is changed frequently. Reheat on the stove or in the microwave.
You can substitute other types of pasta like bowtie, rotini, or penne. Cooking time may need to be adjusted.
Use a ratio of 4 cups of liquid for 1 pound of pasta. 


Calories: 438kcal | Carbohydrates: 39g | Protein: 23g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 78mg | Sodium: 632mg | Potassium: 555mg | Fiber: 3g | Sugar: 5g | Vitamin A: 649IU | Vitamin C: 22mg | Calcium: 40mg | Iron: 2mg

This recipe came from www.firstyouhaveabeer.com.