Pastalaya: A Cross between Jambalaya and a Creamy Pasta – What could be better?

The answer is nothing. There is nothing better than pastalaya, especially when you are in need of quick cajun fix. This recipe combines the best part of jambalaya – the so-called “holy trinity” with sausage and tomatoes, with perfectly cooked penne and a touch of cream for a super flavorful and craveable pasta dish.

Jambalaya is typically a rice based dish with the usual cajun mashup of flavor from France, Spain, Africa, and the Caribbean, or as I like to call it, uniquely Louisiana on a plate. With the rice, you have your onion, celery, peppers, tomatoes, and of course some seafood and meat, usually shrimp, sausage, chicken or even rabbit. But for my pasta take on jambalaya, you know I gotta mix it up for the perfect pastalaya!

In my pastalaya recipe I am just using sausage; there is already enough stuff in it IMO. I am also adding some okra just because it was calling to me at the market, and while it’s typical home is gumbo, jambalaya needs some okra love too. All of this comes together in one pot for an easy meal that is ready to eat in just over 30 minutes. So try this easy and comforting pasta dish for something a little different and delicious!

Serves 6

Suggested Wine Pairing:

There are so many opinions for what wine goes best with the complex and spicy notes of pastalaya. You could go for a red with a zinfandel or sauvignon blanc if you prefer a white, but you will not go wrong with rose any day!

Ingredients:

1 pound of sausage, sliced

2 tablespoons of butter

1 onion, diced

2 celery stalks, diced

1 bell pepper diced

2 cloves of garlic, minced

2 cayenne peppers, minced (optional but necessary IMO)

1 tablespoon of cajun seasoning

1 – 14 ounce can of diced tomatoes

1/2 cup of okra, sliced (optional)

2 cups of chicken stock,

18 ounces of penne pasta

1 cup of cream

Salt and pepper to taste

Parmesan cheese, parsley, and hot sauce to serve

Instructions:

1. In a large stock pot, begin by melting butter over medium heat. Add the sausage and brown for about 5 minutes.
2. Add the onion, celery, and bell pepper. Season with salt and pepper and cook, stirring occasionally to prevent sticking for about 3 more minutes.
3. Add the garlic, cayenne (if using), and creole seasoning. Stir to combine and allow to cook for another minute before adding the tomatoes, chicken stock, okra (if using). Season with a bit more salt and pepper if needed.
4. Raise the heat to high and allow it to boil before stirring in the penne. Make sure the penne is mostly covered with liquid and place the lid on the stock pot and reduce the heat to low. Cook for about 12-15 minutes, stirring occasionally making sure it is not burning and checking for the doneness of the pasta. If you notice the liquid is absorbed, add a bit more water.
5. Once the pasta is just aldente, add the cream and stir to combine. Allow the cream to just heat up (another 1-2 minutes or so) and add a little more salt if needed.
6. To serve, divide between bowls and top with parmesan cheese and parsley.