Creamy Cajun Pastalaya is a one-pot fusion of jambalaya and pasta with sausage, bold Creole spices, and cream – perfect for easy, flavorful dinners.
Why You’ll Love This Recipe
This dish takes everything you love about Cajun cooking and delivers it in a no-fuss, one-pot meal:
- Combines the zest of jambalaya with the comfort of creamy pasta
- One pot = less mess and faster cleanup
- Ready in just 35 minutes
- Customizable with your favorite proteins or veggies
- Deliciously satisfying and packed with Southern flair
Ingredients
- 1 tablespoon vegetable oil
- 1/2 pound smoked sausage (Andouille or spicy sausage), sliced
- 2 cloves garlic, minced
- 1 (10 oz) bag frozen seasoning mix (onion, bell pepper, celery blend)
- 1 (15 oz) can diced tomatoes, with juices
- 1/2 tablespoon Creole seasoning
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon dried thyme
- Freshly cracked black pepper, to taste
- 2 cups chicken broth
- 1 cup water
- 1 pound penne pasta
- 2 tablespoons half and half or cream
- 1/2 bunch fresh parsley, chopped
- 1/2 bunch green onions, sliced
Directions
- Brown the Sausage:
Heat the oil in a large pot over medium heat. Add the sausage slices and cook until browned, about 5 minutes. - Sauté Garlic and Veggies:
Add minced garlic and cook for 1 minute until fragrant. Stir in the frozen seasoning mix and cook for 3–5 minutes until softened. - Build the Base:
Add diced tomatoes with juices, Creole seasoning, oregano, smoked paprika, thyme, and black pepper. Stir well. - Add Pasta and Liquids:
Pour in the chicken broth, water, and pasta. Stir to combine and bring to a boil over medium-high heat. - Simmer:
Once boiling, stir again, cover the pot, reduce heat to low, and simmer for 10–12 minutes, stirring occasionally, until the pasta is tender and liquid is mostly absorbed. - Add Cream and Finish:
Remove from heat and stir in the half and half or cream. Mix in most of the parsley and green onions, saving some for garnish. - Serve:
Spoon into bowls and garnish with remaining herbs. Serve hot and enjoy!
Servings And Timing
- Servings: 6
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Calories: Approx. 470 kcal per serving
Variations
- Protein Swap: Add shrimp, chicken, or plant-based sausage
- Extra Creamy: Increase cream or stir in a handful of shredded cheese
- Spice it Up: Add cayenne pepper or hot sauce for more heat
- Veggie Boost: Add chopped spinach, zucchini, or mushrooms
- Gluten-Free Option: Use gluten-free pasta and verify broth is gluten-free
Storage/Reheating
Storage:
- Store in an airtight container in the refrigerator for up to 4 days.
Reheating:
- Reheat on the stovetop over medium-low heat with a splash of broth or water to loosen the sauce. Microwave in 1-minute bursts, stirring in between.
Freezing:
- Freeze in airtight containers for up to 2 months. Thaw overnight before reheating.
FAQs
What’s the difference between pastalaya and jambalaya?
Pastalaya uses pasta instead of rice but keeps the bold Creole seasoning and smoky protein from traditional jambalaya.
Can I use fresh veggies instead of frozen mix?
Yes, fresh chopped onion, bell pepper, and celery are great substitutes—use about 1 cup each.
Is this dish spicy?
It has mild heat from the sausage and seasoning. Adjust with more or less Creole spice.
Can I make this dairy-free?
Yes, simply omit the cream or use a plant-based alternative like coconut milk or cashew cream.
Can I use a different type of pasta?
Absolutely! Rotini, rigatoni, or fusilli all work well—just adjust the cooking time if needed.
Does this dish work for meal prep?
Yes! It reheats beautifully and is great for lunches throughout the week.
What’s the best sausage for this recipe?
Andouille is ideal for its smoky spice, but any fully cooked spicy sausage will work.
Can I make it without tomatoes?
Yes—omit the tomatoes and add a bit more broth for a less acidic version.
Should I drain the diced tomatoes?
No, use the juices for added flavor and moisture.
How can I thicken the sauce?
Let it simmer uncovered at the end, or add a tablespoon of cream cheese or grated parmesan.
Conclusion
One-Pot Creamy Cajun Pastalaya is a bold, flavorful twist on a Louisiana favorite. With smoky sausage, creamy sauce, and al dente pasta all made in one pot, this meal is as easy as it is satisfying. Whether you’re looking for a quick dinner, comfort food fix, or something to impress guests with minimal effort, this recipe brings the heat and the heart of Southern cooking to your table.
Print
One-Pot Creamy Cajun Pastalaya
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
Creamy Cajun Pastalaya – a one-pot fusion of jambalaya and pasta with sausage, bold Creole spices, and cream for easy, flavor-packed dinners.
Ingredients
1 tbsp vegetable oil
1/2 lb smoked sausage (Andouille or spicy), sliced
2 cloves garlic, minced
1 (10 oz) bag frozen seasoning mix (onion, bell pepper, celery)
1 (15 oz) can diced tomatoes, with juices
1/2 tbsp Creole seasoning
1/2 tsp dried oregano
1/2 tsp smoked paprika
1/4 tsp dried thyme
Freshly cracked black pepper, to taste
2 cups chicken broth
1 cup water
1 lb penne pasta
2 tbsp half and half or cream
1/2 bunch fresh parsley, chopped
1/2 bunch green onions, sliced
Instructions
In a large pot, heat oil over medium heat. Add sausage, cook 5 mins until browned.
Add garlic, sauté 1 minute.
Stir in frozen seasoning mix, cook 3–5 mins.
Add tomatoes, Creole seasoning, oregano, paprika, thyme, and black pepper. Mix.
Pour in broth, water, and pasta. Stir to combine.
Cover and bring to boil over medium-high heat.
Once boiling, stir, cover again, reduce to low, and simmer 10–12 mins until pasta is tender. Stir occasionally.
Remove from heat, stir in half and half or cream.
Fold in most parsley and green onions. Garnish with the rest and serve hot.
Notes
Swap sausage for plant-based or chicken for variation. Use rotini or fusilli if penne isn’t available. Add cayenne for more heat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Simmer
- Cuisine: Cajun / Southern