Pastalaya – Version 2

Happy Friday Eve!

Before I confuse you. Yes, I am posting another Pastalaya recipe. No, it’s not the same recipe, but yes, it’s just as delicious.

Like I’ve said before, there are numerous variations to our favorite Cajun dishes, it’s all comes down to what part of the state and what family you’re from to determine that variation.

The last Pastalaya recipe that I posted was adapted from The Cajun Ninja, who is from my hometown. However, it’s not the recipe my mom had given me when I moved to Colorado.

Woah, crazy stuff. This recipe is actually from a family friend. He had only ever cooked this dish in HUGE cast iron pots for tailgates/camping/etc. So this recipe is essentially a fourth of his original.

Then I changed it some more to my liking! That’s what recipes are all about; trying it once, following the directions perfectly and then adjusting to what you ultimately like to perfect the dish for you!

I’ve made this Pastalaya SO. MANY. TIMES. and SO. MANY. DIFFERENT. WAYS.

Mr. Bou never complains about my workshopping of this recipe because like me, it’s one of his all time favorites.

With another LSU game this weekend, I can’t think of a better time to share this recipe that’s perfect for game days. GEAUX TIGERS!

This version of Pastalaya is quicker than my other recipe, it uses pre chopped veggies and noodle cooking time is 12 minutes versus an hour for the other. The recipe uses chicken and smoked sausage as well as Jimmy Dean Breakfast Sausage. I love this addition!

Make both versions and let me know which is your favorite!

First up –

We’ll season 4 chicken thighs with Tony’s and then cook on a skillet. Orrrr you can make my Rotisserie Chicken recipe and use that!

Meanwhile, add half a roll of Jimmy Dean Original Sausage into a Dutch Oven or a large saute pan (straight sides). Brown and crumble the sausage until cooked.

You can also use Jimmy Dean’s HOT Breakfast Sausage if you wish for a spicier dish!

While the breakfast sausage is cooking, chop a link of smoked sausage into ½ inch pieces, halved. Add to the breakfast sausage to brown.

Once chicken has been cooked, when it’s cool enough to handle, shred or cut into 1 inch pieces.

Once smoked sausage has been browning for 8-10 minutes, remove both sausages from pan and place in a bowl lined with paper towels to remove grease.

Add one bag of frozen trinity mix (onions, celery, bell pepper) to the saute pan or Dutch oven used for the sausages. Cook on medium low for 10-15 minutes or until veggies are translucent and tender.

I usually like to take my veggies out of the freezer 20-30 minutes before placing in the skillet to thaw. Also, if you have picky eaters at home that don’t like to see veggies, you can pulse the mix in a food processor for a few seconds for extra tiny veggie pieces.

Once veggies have been cooked down, add the following to the skillet:

  • ½ tablespoon jarred minced garlic
  • 1 can of Original Rotel
  • ¼ cup Worcestershire Sauce
  • 1 tablespoon Kitchen Bouquet
  • 1 tablespoon Hot Sauce
  • 6 ounce can of chopped mushrooms (optional)

Let this mixture cook down for 5 minutes.

Add back in meats and then add in:

  • 2 cups chicken broth
  • 1 cup of water
  • ½ tablespoon of dried parsley

Turn your heat high! Once mixture comes to a boil, add in one box of thin spaghetti noodles, cracked in half.

Sooooo, this part is my least favorite because it’s a pain at first to get the noodles in.

What I typically do, is lay the noodles on top of the mixture, pressing with a wooden spoon to make sure that all noodles are touching some liquid. I then cover the skillet completely and let boil for 3-5 minutes.

Once the time is up, I try to dig some of the meats to put on top of the noodles and slowly stir together. I usually repeat this twice until the noodles are cooked enough to bend and stir in the Pastalaya easily.

For the last 4-5 minutes of cooking, I keep the lid off while boiling. Your noodles should take a minute or two longer than the box states, usually 12ish minutes.

When the liquid is almost all gone, the noodles should be cooked. Go ahead and try one!

Give it one last big stir, cover completely to keep the moisture in and then serve with potato salad or cornbread!


  • Easy Rotisserie Chicken or 4-6 chicken thighs, seasoned with Tony’s
  • 1 pound smoked sausage of choice
  • ½ roll of Jimmy Dean Original Breakfast Sausage (Hot can also be used)
  • 1 bag frozen Mirepoix (AKA trinity, AKA onions, bell peppers, celery)
  • ½ tablespoon Jarred Minced Garlic
  • 1 can of Original Rotel (Hot can also be used)
  • ¼ cup Worcestershire Sauce
  • 1 tablespoon Kitchen Bouquet
  • 1 tablespoon Hot Sauce
  • 6 ounce can of chopped mushrooms (optional)
  • 3 cups Chicken Broth, low sodium
  • 1 cup water
  • ½ tablespoon dried parsley
  • 1 box thin spaghetti noodles, cracked in half
  1. Shred prepared rotisserie chicken or season chicken thighs with Tony’s and grill until cooked through. Cut into small pieces.
  2. Slice smoked sausage into ½ inch slices, halved. And add to a heated Dutch oven or large saute pan.
  3. Add in ½ roll of Jimmy Dean sausage into heated skillet as well. Cook down sausages on medium-high, crumbling breakfast sausage until cooked through and smoked sausage has browned, 10-12 minutes
  4. Remove meats from pan to a paper towel lined bowl
  5. Add frozen veggies to food processor for even smaller pieces or straight into the same pan or Dutch oven as before. Reduce meat to medium-low. Cook down for 10-15 minutes or until veggies are very tender
  6. Add in Garlic, Rotel, Worcestershire, Kitchen Bouquet, Hot Sauce, and optional mushrooms to the pan. Cook down with veggies for 5-7 minutes.
  7. Add back in meats (both sausages and chicken), chicken broth, water, and parsley. Stir to incorporate. Turn fire to high heat.
  8. Once boiling, add in spaghetti noodles that have been cracked in half to the pan.
  9. With a spoon, make sure that all noodles are touching liquid (very hard to stir in noodles right away)
  10. Cover pan/Dutch oven completely and let boil for 3 minutes on medium-high heat.
  11. Remove cover and try to scoop some meats/veggies on top of the noodles to slowly incorporate and then cover again and boil for another 3-4 minutes.
  12. When noodles become tender enough, stir to incorporate the noodles completely.
  13. Boil for another 4-5 minutes uncovered until noodles are al dente and most liquid has been absorbed, boiling time should total at 12ish minutes 
  14. Turn off heat, cover completely and let sit for 5-10 minutes. Serve with cornbread or potato salad!

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