Introduction Pastalaya is a delightful fusion of two beloved dishes: pasta and jambalaya. This Louisiana-inspired dish brings together the rich flavors of jambalaya with the comforting textures of pasta, creating a meal that’s both hearty and delicious. Stalekracker’s take on pastalaya adds a unique twist, making it a must-try for food enthusiasts.
Ingredients To make Stalekracker’s pastalaya, you'll need the following ingredients:
Proteins:
1 lb chicken thighs, cut into bite-sized pieces 1 lb smoked sausage, sliced 1 lb shrimp, peeled and deveined Vegetables:
1 lb pasta (penne or rotini work well) 2 cups chicken broth 1 can diced tomatoes 2 tablespoons tomato paste Spices:
2 tablespoons Cajun seasoning 1 teaspoon smoked paprika 1 teaspoon thyme Salt and pepper to taste Others:
2 tablespoons olive oil Green onions, chopped (for garnish) Fresh parsley, chopped (for garnish) Instructions 1. Preparing the Ingredients Start by prepping all your ingredients. Chop the vegetables and proteins, and measure out the spices and liquids. Having everything ready will make the cooking process much smoother. 2. Cooking the Chicken and Sausage In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken thighs and cook until browned on all sides. Remove the chicken and set it aside. In the same pot, add the smoked sausage slices and cook until they’re nicely browned. Remove the sausage and set it aside with the chicken.
3. Sautéing the Vegetables Add the chopped onion, bell pepper, and celery to the pot. Sauté until the vegetables are soft and the onions are translucent. Add the minced garlic and cook for another minute until fragrant.
4. Combining the Ingredients Return the chicken and sausage to the pot with the sautéed vegetables. Add the Cajun seasoning, smoked paprika, and thyme. Stir to coat the meat and vegetables evenly with the spices.
5. Adding Liquids and Pasta Pour in the chicken broth, diced tomatoes, and tomato paste. Stir well to combine. Bring the mixture to a boil, then reduce the heat to a simmer. Add the pasta to the pot, ensuring it is submerged in the liquid. Cover and cook for about 15-20 minutes, stirring occasionally, until the pasta is tender and has absorbed most of the liquid.
6. Cooking the Shrimp Add the shrimp to the pot during the last 5 minutes of cooking. Stir well and cook until the shrimp are pink and opaque.
7. Final Touches Taste and adjust the seasoning with salt and pepper. If the pastalaya is too thick, you can add a little more chicken broth to reach your desired consistency.
8. Serving Serve the pastalaya hot, garnished with chopped green onions and fresh parsley. This dish is best enjoyed with friends and family, embodying the communal spirit of Louisiana cuisine.
Conclusion Stalekracker’s pastalaya is a flavorful and satisfying dish that brings together the best of pasta and jambalaya. Whether you’re a seasoned cook or new to the kitchen, this recipe is sure to impress. Enjoy the rich, spicy flavors of Louisiana with every bite!
Feel free to share your experience or ask any questions in the comments below. Happy cooking!
