Pastalaya
Pastalaya is a flavorful twist on traditional jambalaya, swapping pasta for rice to create a hearty, comforting dish. It's a staple at our large gatherings and celebrations. It's perfect for everything from parade watching to football tailgates and weekend brunches. Our recipe features Double D Smoked Sausage, a local brand from southeast Louisiana, but feel free to use your favorite andouille or smoked sausage to make it your own.
Happy National Pasta Day!
If there’s one dish my husband loves to make for football watching and feeding a crowd, it’s Pastalaya! It’s a Louisiana favorite that’s made for sharing!
I’m so happy to share this recipe from my cookbook, Feed Dat Boy! New Orleans Home Cooking to Fill Your Belly and Feed Your Soul.
There’s something special about seeing these family favorites find their way into your kitchens, onto your tables.
So grab a pot, turn to page 75 in my cookbook or grab it below, invite a few friends, turn on the game, and let’s get cooking!
If you enjoyed this recipe or simply reading Feed Dat Boy! cookbook, please leave a review. Here’s the link. Your review lets readers know what to expect inside the book, from the type of recipes, the recipe directions to the photography. Your review is a gift to me and a guide for future readers. Thank you for helping these recipes find their way onto more tables!
Take a peek at my cookbook HERE.
Pastalaya
Serving: 12-14
Recipe from Feed Dat Boy! cookbook
By Yvette Zuniga Jemison
2 tablespoons olive oil
2 cups yellow onion, diced
1 1/2 cups celery, chopped
1 large green bell pepper, diced
1 large yellow bell pepper, diced
1 large red bell pepper, diced
3 bay leaves
2 pounds boneless chicken thighs, cut into bite-size pieces
1 1/2 pounds Double D® mild smoked sausage, 1/2 inch sliced
2 tablespoons fresh minced garlic
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon Italian seasoning
1 tablespoon Crystal® Hot Sauce
1 1/2 teaspoons salt
1 teaspoon black pepper
1/4 teaspoon cayenne pepper
5 cups reduced sodium chicken broth
14.5-ounce can fire roasted tomatoes
3 tablespoons tomato paste
1 pound penne pasta
1 cup green onions, chopped
1/2 cup parsley, chopped
1. In a large heavy-bottom pot, warm the olive oil on medium heat. Add the yellow onions, celery, bell peppers, and bay leaves. Cook, stirring occasionally, until the vegetables are softened, about 15 minutes.
2. Add the chicken and stir until the chicken is beginning to brown and pink in the center, about 5 minutes. Add the sausage and cook until heated throughout, about 3 minutes.
3. Add the minced garlic and stir until warm and fragrant, about 1 minute.
4. Add the granulated garlic, granulated onion, Italian seasoning, hot sauce, salt, black pepper, and cayenne and stir to combine.
5. Add the broth, tomatoes with juice, and tomato paste to the pot with the vegetables and meat. Stir with a wooden spoon while scraping the bottom of the pot until the stock is boiling and the tomato paste is dissolved.
6. Stir in the pasta and return to a boil. Immediately reduce to a simmer; stir to make sure the pasta is submerged. Cover and simmer until the pasta has absorbed the liquid and is tender, about 30 minutes.
7. Stir in the green onions and parsley and serve.
