Happy Mardi Gras! Despite the chilly and gloomy morning in New Orleans, I opted to stay cozy indoors rather than venture out for the parades. I decided to whip up a delicious batch of Pastalaya instead. Wondering what Pastalaya is? It’s similar to jambalaya, but with pasta instead of rice! This satisfying dish is commonly enjoyed at festive events, gatherings, and even along the parade route during Mardi Gras. Pastalaya is not only a crowd-pleaser but also a budget-friendly option. Sounds like something you’d find on Budget Bytes, don’t you think?
Every Pastalaya Recipe is Unique
Similar to jambalaya, each chef has their unique spin on pastalaya. My version is incredibly easy, featuring andouille smoked sausage, trinity vegetables, an ample amount of flavorful herbs and spices, and a touch of cream towards the end to create a velvety texture. Many individuals opt for a combination of sausage and chicken, so if you happen to possess any remaining rotisserie chicken or boneless skinless chicken thighs, feel free to incorporate them into the dish as well.
What Kind of Sausage to Use
If you reside in Louisiana, Andouille is the ultimate selection, but I understand that it may be challenging to find elsewhere. Therefore, if you are unable to procure quality Andouille at your local grocery store, your next preferable alternative would be any variety of smoked sausage, preferably with a spicy kick if available!
Use Fresh or Frozen Trinity
Today, due to the high demand for jambalaya, my grocery store had run out of green peppers. As a substitute, I opted for a pre-chopped and frozen “seasoning mix” (also known as trinity), which consists of onion, bell pepper, and celery. This trinity blend serves as the fundamental base for numerous Cajun and Creole delicacies.
If you’re not in the mood for chopping everything, it’s a convenient shortcut. However, the taste of fresh ingredients is always superior. If you prefer the fresh option, opt for one yellow onion, one green bell pepper, and approximately two stalks of celery instead of the pre-packaged seasoning mix I utilized.
Are you prepared to commence the Mardi Gras celebration?
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How to Make Pastalaya – Step by Step Photos
To begin, gather 1/2 lb. of smoked sausage, preferably Andouille. Slice the sausage into rounds, then halve each round to create half-moon shapes. In a large pot, combine the sausage with a tablespoon of your preferred cooking oil. Proceed to sauté the sausage over medium heat until it achieves a delightful brown color.
The traditional jambalaya recipe typically includes a combination of diced onion, bell pepper, and celery, known as trinity. Although the taste is usually enhanced with fresh ingredients, you can often find a frozen blend of these vegetables as a substitute. As the grocery store did not have fresh bell pepper available on that particular day, I chose to use a 10oz bag of frozen mixed vegetables instead. If you prefer a fresher approach, you can use one onion, one bell pepper, and approximately 2-3 celery ribs.
Mince two cloves of garlic and add them to the pot right before including the trinity. Allow the garlic to sauté for one minute and then proceed to add the trinity. Sauté the trinity until it becomes soft, taking into account that frozen trinity softens instantly after thawing, while fresh trinity will take approximately 5 to 7 minutes.
Include the following ingredients: a 15oz. can of diced tomatoes, 1 pound of penne pasta, 1/2 tablespoon of creole seasoning, 1/2 teaspoon of oregano, 1/2 teaspoon of smoked paprika, 1/4 teaspoon of thyme, and a generous amount of freshly cracked pepper.
In conclusion, pour in 2 cups of chicken broth and 1 cup of water. Stir until all the ingredients are thoroughly combined. Cover the pot with a lid and increase the heat to medium-high. Allow the mixture to come to a boil. Once boiling, briefly lift the lid to stir, then replace the lid and reduce the heat to low. Let it simmer for 10-12 minutes or until the pasta is tender. Remember to stir every few minutes to prevent sticking, but be sure to replace the lid promptly to maintain heat. It is crucial for the pasta to simmer throughout the cooking process.
If you observe that the consistency is still quite watery after approximately 8 minutes, you may choose to let it simmer for a couple more minutes without covering the pot. It is acceptable to have a slightly thick sauce-like liquid at the bottom.
Add 2 tablespoons of half-and-half or cream and mix well.
As the pasta simmers, take half a bunch of parsley and remove its leaves, giving them a thorough chop. Additionally, slice half a bunch of green onions. Combine the majority of the chopped parsley and sliced green onions with the pasta, reserving a small amount to sprinkle on each bowl as a garnish.
And there you have it, a mouthwatering Louisiana-style one-pot pasta known as Pastalaya! Yum!
Happy Mardi Gras!
