One-Pot Pastalaya

By • January 14, 2014 • 33 Comments

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Author Notes: Jambalaya's cousin, pastalaya has become extremely popular in Louisiana according to my brother, a relatively recent transplant to Baton Rouge. The same flavors of jambalaya with pasta instead of rice, this makes for a hearty one-pot meal.inpatskitchen

Food52 Review: WHO: Inpatskitchen is a long-time Food52er from Michigan.
WHAT: A lightning-fast, filling dish to make when you're in need of warming.
HOW: This is an exercise in adding a lot of things to one pot. Stir and simmer, and 30 minutes later, dinner is served.
WHY WE LOVE IT: We never thought jambalaya had the potential to be much more comforting than it already is, but this dish proves us wrong. Saucy, warming, and studded with pasta, this is how we'll take ours from now on.
The Editors

Serves 6

  • 1 tablespoon olive oil
  • 1 pound andouille sausage (or other spicy smoked sausage), cut into 1/4-inch thick rounds
  • 3/4 pound boneless, skinless chicken thighs (or breasts) cut into 3/4-inch cubes
  • 1 cup finely diced onion
  • 3/4 cup finely diced celery
  • 3/4 cup finely diced green bell pepper
  • 2 cloves minced garlic
  • 2 teaspoons Hungarian sweet paprika
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon cayenne pepper (optional)
  • One 28-ounce can Italian plum tomatoes (preferably San Marzano)
  • 1 to 1 1/2 cups water
  • 10 ounces dried pasta (I use penne)
  • 3/4 pound peeled and deveined shrimp (I use 21/25s)
  • Thinly sliced green onion, for garnish
  1. Coat a very large skillet (about 14 inches in diameter) with a lid with the olive oil. On medium heat, warm the oil and add the sliced sausage. After the sausage begins to render some of its fat, raise the heat and add the chicken. Sauté until the sausage and chicken just begin to brown a bit.
  2. Stir the onion, celery, bell pepper, garlic, paprika, thyme, basil, oregano, and cayenne (if using) into the sausage and chicken and sauté over medium heat until the vegetables soften. Crush the tomatoes and add them, along with their juices, to the pan. Simmer for about 10 minutes, partially covered.
  3. Add one cup of the water, bring up to a low boil, and stir in the pasta.
  4. The pasta should take about 12 minutes to cook, so at the 7-minute mark, add the shrimp and continue to simmer until the pasta is al dente and the shrimp is just cooked through. If you need to loosen the dish up a bit, add that extra 1/2 cup of water during the last few minutes.
  5. Serve in bowls, and garnish with the green onion.
Jump to Comments (33)

Tags: pasta

Comments (33) Questions (0)


11 months ago AnnieHynes

I have made this 3x's already! Love!


11 months ago inpatskitchen

So happy you love it! I'm making it this week for my brother who's coming into town...will see how it compares to any he's had in LA. Thanks so much!


12 months ago sevenfaces

This tastes absolutely fantastic, and it's SO easy! The hardest thing about this is peeling and deveining the prawns, which I happen to like doing anyway. I think using fresh whole prawns as opposed to the pre-peeled frozen ones that are commonly available here is essential to the flavour. Added peas near the end because it felt right (and didn't have any spring onions). Excellent recipe!


12 months ago inpatskitchen

I totally agree with you re: the prawns. Shell on is the way to go to start. Unfortunately here in Michigan I can only find them frozen. You're so luckly to have fresh available. So happy you enjoyed the pastalaya...Thanks so much!!!


about 1 year ago Singapore Dave

Hi, from Sydney, Australia. Really outstanding one pot meal. Great flavours and depth. Thank :)


about 1 year ago inpatskitchen

Thanks Dave! We really enjoy it too!


about 1 year ago ChefJune

June is a trusted source on General Cooking.

What's not to love? This looks like a great Snow Day Dinner...


about 1 year ago inpatskitchen

And haven't most of us had enough snow days? Thanks June!


about 1 year ago anotherfoodieblogger

Congratulations! This one is a sure winner in my book.


about 1 year ago inpatskitchen

Thanks so much afb! I hope so too...


about 1 year ago Karen

I can't wait to try this dish & many more of your recipes! Congrats!!


about 1 year ago inpatskitchen

Thanks Karen! And welcome to Food52!


about 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Yay ipk! This looks like a keeper!!!


about 1 year ago inpatskitchen

Thank you Emily! Please keep it!


about 1 year ago inpatskitchen

Thanks Emily!! Would love your opinion!


about 1 year ago vvvanessa

Super idea! Congrats!


about 1 year ago inpatskitchen

Thanks vvvanessa!


about 1 year ago foxeslovelemons

Congrats, Pat! I knew this recipe was a star from the moment I first saw it!


about 1 year ago inpatskitchen're so kind! Thank you!


about 1 year ago sexyLAMBCHOPx

sexyLAMBCHOPx is a trusted home cook.

you're on fire! congrats. I cant eat shrimp, but perhaps I can modify. love your recipes.


about 1 year ago inpatskitchen

Thank you chops! Maybe extra chicken and a little clam juice or fish stock to replace some of the water?


about 1 year ago aargersi

Abbie is a trusted source on General Cooking.

some of my favorite things! Congrats!!!


about 1 year ago inpatskitchen

Thanks Abbie! I too love all the ingredients in this one!


about 1 year ago Kukla

Congratulation Pat on being one of the finalists!! Your recipe looks and sounds wonderful and it is such a smart spin on a Jambalaya!! Good luck!!!


about 1 year ago inpatskitchen

Thanks Kukla! I just love this site...everyone makes one feel so welcome!


about 1 year ago lapadia

An excellent one pot comfort, Congrats, Pat!


about 1 year ago inpatskitchen

Thank you lapadia...when Tom raves about a recipe I make I know I've struck gold!


about 1 year ago drbabs

Barbara is a trusted source on General Cooking.



about 1 year ago inpatskitchen

I knew you'd like this one Barbara! Thanks so much!


about 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

Congratulations on the finalist spot, this is a really clever, love that it's so easy and fast to make.


about 1 year ago inpatskitchen

Thanks Suzanne! It really is fast and easy.


about 1 year ago hardlikearmour

hardlikearmour is a trusted home cook.

Yum! What a deliciously clever spin on jambalaya.


about 1 year ago inpatskitchen

Oh Thank You HLA! And quick and easy to make too!!