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Cajun Pastalaya

Rated as 5 out of 5 Stars
0

"My own Cajun pastalaya recipe I put together after trying 3 or 4 different local Southern Louisiana recipes. The prep/cook times may be off, as I have never timed myself. Hope y'all enjoy! Serve with crusty bread."
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Ingredients

1 h 30 m servings 640
Original recipe yields 8 servings

Directions

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  1. Melt butter in a large pot over medium heat. Add sausage and cook for 2 minutes. Add celery, onion, bell pepper, and garlic; cook until soft, 5 to 7 minutes. Add chicken and cook until no longer pink inside and juices run clear, 5 to 7 minutes more. Add tomatoes, paprika, Creole seasoning, and cayenne pepper; bring to a simmer and cook for 10 minutes.
  2. Add broth to the pot and return to a simmer. Add penne and simmer for 8 minutes. Add shrimp. Continue to simmer, stirring constantly, until pasta is tender but firm to the bite and shrimp are cooked through, about 7 minutes more.
  3. Stir in cream. Stir in thyme, oregano, and basil. Cook until just heated through, 3 to 5 minutes more. Serve topped with green onions and Parmesan cheese.

Footnotes

  • Cook's Note:
  • You can substitute 5 fresh tomatoes, chopped, for the crushed tomatoes.

Nutrition Facts


Per Serving: 640 calories; 31.5 53.7 36.6 185 1218 Full nutrition

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Reviews

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Very good flavor! I doubled the recipe since I am freezing some and I used dried herbs. I will use fresh herbs next time. I could not find a good conversion for 1 bunch of fresh herbs to drie...