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 of our favorite Cajun dishes. It all comes down to what part of the state and what family you’re from to determine that recipe.
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 gave me when I moved to Colorado.
This recipe is from a family friend and had only been prepared in HUGE cast iron pots for tailgates/camping/etc. Soooo this recipe is essentially a fourth of his original.
I’ve made this Pastalaya SO. MANY. TIMES. and with so many little recipe changes.
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 has a quicker cooking time than my other recipe. It uses pre-chopped veggies and adds in Jimmie Dean Breakfast Sausage which I think is a great addition!
Make both versions and let me know which is your favorite!
- 2 pounds chicken thighs seasoned with 1 teaspoon Tony’s
- 1 pound smoked sausage of choice
- ½ roll Jimmy Dean Original Breakfast Sausage Hot can also be used
- 1 bag frozen mirepoix mix (onions, bell peppers, celery)
- ½ teaspoon garlic powder
- 1 can of Original Rotel Hot can also be used
- ¼ cup Worcestershire Sauce
- 1 tablespoon Kitchen Bouquet
- 1 tablespoon hot sauce preferably Louisiana Hot Sauce
- 6 oz can of chopped mushrooms, drained (optional)
- 4 cups water
- 3 teaspoons Better than Bouillon - Chicken flavor
- ½ tablespoon dried parsley
- 1 box thin spaghetti noodles
- Season chicken thighs with Tony’s and grill until cooked through. Shred or cut into small pieces.
- Slice smoked sausage into ½ inch slices and add to a heated Dutch oven or large saute pan.
- 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, around 8-10 minutes
- Remove meats from pan to a paper towel lined plate to catch excess grease
- Add frozen veggies to a food processor for tiny pieces or straight into the same Dutch oven as before. Reduce heat to medium-low and cook down for 15 minutes or until veggies are very tender
- Add in garlic, Rotel, Worcestershire, Kitchen Bouquet, Hot Sauce, and mushrooms to the pan. Cook down with veggies for 5-7 minutes on medium-low heat.
- Add back in meats (both sausages and chicken), water, better than bouillon, and parsley. Stir to incorporate and bring to boil (high heat)
- Once boiling, add in spaghetti noodles and make sure that all noodles are touching the liquid
- Cover Dutch oven completely and let boil for 3 minutes on medium-high heat
- Remove cover and then boil, stirring the noodles into the meat mixture. (It seems impossible, but I promise it works 😁)
- Boil noodles for 10-12 minutes, or until noodles are al dente and most liquid has been absorbed.
- Turn off heat, cover completely and let sit for 5 minutes. Serve with cornbread or potato salad!
Here’s a picture of the frozen veggie mix that I use 😁