This simple one pot Cajun pastalaya is an easy flavor packed dish that is sure to be a hit with the whole family. Smoky andouille sausage mixed with peppers, onions, celery, flavorful spices all mixed with pasta or create a delicious creamy one pot dish.
Are you looking for a simple one pot pasta dish?
Well, this one pot Cajun pastalaya is just that!
If you’re a fan of jambalaya you’ll love this pastalaya which is basically just the same but instead of rice, we are using pasta.
This dish is packed full of vegetables, warm aromatic spices, smoky andouille sausage, pasta, and just a touch of cream to round out the flavors and bring a bit of creaminess to the dish.
If you’re a big fan of spice and flavor this dish is 100% for you!
Plus, if you’re a big fan of not using a bunch of dishes while cooking you’ll love that this dish is one pot!
Ingredients for one pot Cajun pastalaya
- Andouille sausage – A smoky sausage that is found in most Cajun dishes.
- Yellow onion – Onion is a classic ingredient in most Cajun cooking. I like to use yellow onion but sweet or white onion works well here too.
- Bell pepper – I used a mixture of red and green bell pepper but use whatever you have on hand. The difference in flavor will be very little for a dish like this.
- Celery – You can’t have the Holy Trinity without a little celery! I promise even if you don’t like celery it works well here.
- Garlic – This bring flavor and deliciousness!
- Spices – I used a combination of spices to bring flavor, smokiness,
- Pasta – I used cavatappi in this dish and would stick to the same sized pasta if you substitute. Rigatoni, ziti, and penne are all great subsititions.
- Chicken stock – This helps cook and bring flavor to the pasta.
- Fire roasted diced tomatoes – I really love the addition flavor the “fire roasted” brings to the tomatoes but if you have plain diced tomatoes those work well too.
- Heavy cream – Just a touch to bring a nice creaminess to the dish.
- Parsley – I know most people think of it as a garnish but it brings a touch of light fresh flavor to the finished dish.
Can I add chicken or shrimp?
If you wanted to add chicken I would saute it up with vegetables and sausage. Then cooking as the instructions are written.
To add shrimp you’ll wait until the end and stir it in until it’s fully cooked. This won’t take too long as the dish will be very hot.
What other pasta can I use?
I really like cavatappi in this dish but if you want to substitute something different try to stick with a similar-sized pasta.
I really like rigatoni, ziti, or penne for this dish.
Is pastalaya spicy?
This dish has spice but is not overly heat spicy.
If you want it spicier try adding more cayenne pepper.
How do I store leftover pastalaya?
Store any leftover Cajun pastalaya in an airtight container in the refrigerator for 3-4 days.
To reheat I simply pop in the microwave or add a little water to the mixture and heat over low on the stovetop.
Can I freeze pastalaya?
Yes, but sometimes freezing leftover pasta can result in the pasta becoming very soft.
That may not be an issue for everyone so simply let the mixture thaw and then reheat in the microwave or pop in a 350 degree F oven, cover with foil, and let warm throughout, about 20-25 minutes.
Love this one pot Cajun pastalaya?
Why not try a few of my other delicious one pot dishes?
- Want a little spice with your dinner? Try my One Pot Buffalo Chicken Pasta.
- Need a meal that will feed the whole family? Try my One Pot Ground Beef Mushroom Stroganoff.
- How about one of my most popular recipes? Try my One Pot Ground Chicken Fajita Pasta.
- Craving crispy chicken and rice? Try my One Pot Cajun Chicken and Rice.
- 2 tablespoons olive oil
- 1 pound adouille sausage, sliced or diced
- 1 cup diced yellow onion
- 1 cup diced bell pepper
- 1/2 cup diced celery
- 4 cloves garlic, minced
- 1 tablespoon sweet paprika
- 1 teaspoon kosher salt
- 1 teaspon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1 pound dried pasta
- 5 cups chicken stock
- 1 (15 ounce) can fire roasted diced tomatoes
- 1/4 cup heavy cream
- 1/4 cup minced fresh parsley
- Add a large high-sided 12-inch skillet over medium-high heat and add the olive oil.
- Once the oil is hot add the sausage, onion, bell pepper, celery, garlic, sweet paprika, kosher salt, oregano, thyme, basil, smoked paprika, and cayenne pepper.
- Cook until the onion is translucent and the sausage is lightly browned.
- Add in your dried pasta and chicken stock.
- Bring to a boil and reduce the heat to medium-low.
- Let the mixture gently boil, string every few minutes, until the pasta is fully cooked, about 15 minutes. If the pasta is still not done and you're running out of chicken stock pour a little more in just to help cook the pasta.
- After the pasta is fully cooked give the mixture a good stir and pour in the heavy cream and parsley.
- Let the ingredients warm throughout and the heavy cream should make the pasta rich and creamy.
- Remove from the heat and serve immediately.
- I like to use bigger pasta for this dish so I recommend cavatappi, penne, ziti or rigatoni.
- Feel free to add other proteins like cubed chicken or even shrimp. If you want to add shrimp add it near the end so it does not get overcooked.
- Use a large pan or skillet that can handle all the ingredients including cooking the pasta since this is a one pot dish. I like to use a high-sided 12-inch skillet or pot.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 804Total Fat: 49gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 95mgSodium: 1758mgCarbohydrates: 60gFiber: 5gSugar: 12gProtein: 30g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.