One-Pot Wonders

One-Pot Pastalaya

March 10, 2021
6 Ratings
Photo by James Ransom
  • Prep time 30 minutes
  • Cook time 50 minutes
  • Serves 6
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

Test Kitchen Notes

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

What You'll Need
  • 1 tablespoon olive oil
  • 1 pound Zatarain's Andouille 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)
  • 1 (28-ounce) can Italian plum tomatoes (preferably San Marzano)
  • 1 cup water, plus more as needed
  • 10 ounces dried pasta (I use penne)
  • 3/4 pound peeled and deveined shrimp (I use 21/25s)
  • 1/4 cup 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.
Contest Entries

See what other Food52ers are saying.

  • marsiamarsia
  • sevenfaces
  • ChefJune
  • anotherfoodieblogger
  • fiveandspice

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

44 Reviews

marsiamarsia January 25, 2017
Fairly recently, I found the Tofurky brand of vegetarian sausages in the supermarket's section of the fresh produce, near where they sell the tofu. I have tried meatless Chorizo and meatless Italian-style sausage, loved them, and now I plan to use their Andouille sausage, which offers me a healthier alternative to pork sausage (IMO). I've been a vegetarian for a long time, but having grown up on the Texas Gulf Coast, I still allow myself some shrimp sometimes. But the vegetarian sausage gives me more interesting choices, such as this tempting recipe! Just the kind of meal I'm attracted to in winter.
inpatskitchen January 25, 2017
Thanks marsiamarsia! I certainly hope you enjoy this!
Mark August 5, 2016
Correct me if I'm wrong, but shouldn't this be called "Jambapasta" instead "Pastalaya?" (Because the "Jambon" (ham) is still in the dish...)
inpatskitchen August 6, 2016
Mark August 6, 2016
Once upon a time, one of the base ingredients was ham (usually Tasso, but has evolved to be replaced with Andouille). The name Jambalaya was thought to be an Anglicization of the name of the dish that included ham (jambon in French).
inpatskitchen August 7, 2016
Thanks Mark!
Jane W. January 5, 2016
Can this be made ahead by an hour or so, or would it get mushy? Having a dinner party for 10. Sounds so good but I don't think I can do it while guests are here.
inpatskitchen January 5, 2016
Hi Jane! You could prep it to the step just before adding the pasta. The pasta goes in for about 12 minutes and you could add the shrimp at the very end. You'd need to excuse yourself for about 15 minutes, however. Hope you enjoy and please let me know how it works out for you.
Jane W. January 5, 2016
Ooh, that makes sense. Thank you and I will get back to you to let you know how it went over.
Livinonthecrowrock July 15, 2015
I made my first "real" jambalaya after a visit to Lafayette, LA. We got our Andouille there and brought some home. This recipe tastes as good as the traditional style, but was equally as tasty and much easier! I know I will be making this again and again. PS- I did use some of our stash of LA Andouille...
inpatskitchen July 15, 2015
Thanks so much! Theres nothing like the "real" deal when it comes andouille!
Traveler July 13, 2015
I have been making jambalaya like this for years. The Cheesecake Factory makes theirs with pasta (you can request rice) and that is where I got the idea. I am not much of a rice person so this is right up my alley.
inpatskitchen July 13, 2015
Thanks! So happy you enjoy making it this way..we love it!
AnnieHynes March 30, 2014
I have made this 3x's already! Love!
inpatskitchen March 30, 2014
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!
sevenfaces March 15, 2014
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!
inpatskitchen March 16, 2014
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!!!
Singapore D. March 1, 2014
Hi, from Sydney, Australia. Really outstanding one pot meal. Great flavours and depth. Thank :)
inpatskitchen March 1, 2014
Thanks Dave! We really enjoy it too!
ChefJune February 12, 2014
What's not to love? This looks like a great Snow Day Dinner...
inpatskitchen February 12, 2014
And haven't most of us had enough snow days? Thanks June!
anotherfoodieblogger January 31, 2014

Congratulations! This one is a sure winner in my book.
inpatskitchen January 31, 2014
Thanks so much afb! I hope so too...
Karen January 31, 2014
I can't wait to try this dish & many more of your recipes! Congrats!!
inpatskitchen January 31, 2014
Thanks Karen! And welcome to Food52!
fiveandspice January 31, 2014
Yay ipk! This looks like a keeper!!!
inpatskitchen January 31, 2014
Thank you Emily! Please keep it!
inpatskitchen January 31, 2014
Thanks Emily!! Would love your opinion!
vvvanessa January 31, 2014
Super idea! Congrats!
inpatskitchen January 31, 2014
Thanks vvvanessa!
foxeslovelemons January 30, 2014
Congrats, Pat! I knew this recipe was a star from the moment I first saw it!
inpatskitchen January 31, 2014're so kind! Thank you!
sexyLAMBCHOPx January 30, 2014
you're on fire! congrats. I cant eat shrimp, but perhaps I can modify. love your recipes.
inpatskitchen January 31, 2014
Thank you chops! Maybe extra chicken and a little clam juice or fish stock to replace some of the water?
aargersi January 30, 2014
some of my favorite things! Congrats!!!
inpatskitchen January 31, 2014
Thanks Abbie! I too love all the ingredients in this one!
Kukla January 30, 2014
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!!!
inpatskitchen January 31, 2014
Thanks Kukla! I just love this site...everyone makes one feel so welcome!
lapadia January 30, 2014
An excellent one pot comfort, Congrats, Pat!
inpatskitchen January 31, 2014
Thank you lapadia...when Tom raves about a recipe I make I know I've struck gold!
drbabs January 30, 2014
inpatskitchen January 31, 2014
I knew you'd like this one Barbara! Thanks so much!
hardlikearmour January 14, 2014
Yum! What a deliciously clever spin on jambalaya.
inpatskitchen January 14, 2014
Oh Thank You HLA! And quick and easy to make too!!