Cajun Pastalaya
A comforting Cajun Pastalaya recipe filled with meats and pasta, perfect for family meals.
Equipment
- Dutch oven or cast iron pot Essential for even cooking.
Ingredients
Main Ingredients
- 3 slices thick-cut bacon, chopped
- 1 large yellow onion, chopped
- 1 large green bell pepper, chopped
- 2 ribs celery, chopped
- 3 cloves garlic, minced
- 1 cup beef steak or roast, cut into 1" cubes
- 1 pound smoked sausage, sliced
- 2 large chicken thighs, skinless, boneless, cut into 1" cubes
- 1 large chicken breast, cut into 1" cubes
- 1 can diced tomatoes and chilies (10 ounces)
- 3 sprigs fresh thyme
- 1 teaspoon Creole seasoning or Cajun seasoning
- 1 cup water
- 1.5 cups chicken broth
- 1 tablespoon browning sauce
- 1 can cream of chicken soup (10 ounces)
- 1 can cream of mushroom soup (10 ounces)
- 1 pound pasta (farfalle or penne)
Instructions
- In a large Dutch oven or cast iron pot over medium-high heat, cook the chopped bacon, onion, bell pepper, and celery until soft and the bacon is cooked, about 5-7 minutes.
- Add the minced garlic and cook for an additional 3 minutes, stirring frequently to avoid burning.
- Brown the cubed beef steak and smoked sausage for about 20-25 minutes until the sausage starts to caramelize, stirring occasionally.
- Add the cubed chicken thighs, chicken breast, diced tomatoes and chilies, Creole seasoning, and fresh thyme. Cook for another 15-20 minutes on medium-high heat, allowing the flavors to meld. Preheat the oven to 300°F.
- Pour in the water, chicken broth, cream of chicken soup, cream of mushroom soup, and browning sauce. Cook for an additional 20 minutes, stirring to combine.
- Stir in the dry pasta, ensuring it is well mixed, and bring the mixture to a boil.
- Turn off the heat, press the noodles down into the liquid, ensuring they are mostly submerged.
- Cover the pot and place it in the oven for 1 hour. After 1 hour, remove from the oven and let it sit, covered, for 10 minutes.
- After 10 minutes, uncover the pot, stir from the bottom, add the chopped green onions, and serve.
Notes
For a spicier kick, add a dash of hot sauce or extra Creole seasoning. This dish can be topped with grated Parmesan cheese for extra flavor. No alcoholic drinks allowed, please substitute with a non-alcoholic option.