Pastalaya

This Cajun-inspired pasta dish combines everything you love about jambalaya with the satisfying twirl of perfectly cooked penne. It’s the kind of meal that makes everyone at the table go silent – you know, that good kind of silence where they’re too busy enjoying every bite to talk.

The magic happens when spicy andouille sausage meets tender chicken, all swimming in a sauce that’s loaded with authentic Louisiana flavors. The best part? It all comes together in one pot, which means maximum flavor and minimal cleanup. Now that’s what I call a winning dinner!

Ingredients

For the Protein:

• 2 Tablespoons vegetable or canola oil
• 1 pound andouille sausages, cut into coins
• 1½ pounds boneless skinless chicken breasts, cut into bite-size pieces

For the Trinity Base:

• 1 yellow or white onion, chopped
• 4 green onions, chopped
• 3 ribs celery, chopped
• 1 green bell pepper, chopped
• 4 cloves garlic, finely minced

Seasonings:

• 1½ teaspoons dried basil
• 1½ teaspoons Cajun seasoning
• 1 teaspoon kosher salt
• ½ teaspoon fresh ground black pepper
• ¼ teaspoon cayenne pepper (optional)

For the Base:

• 1 (14.5 ounce) can petite diced tomatoes
• 2½ cups low-sodium chicken broth
• ½ cup water
• 1 pound penne pasta

Steps

1. Heat 2 tablespoons oil in a large skillet (minimum 12×2 inches) or dutch oven over medium-high heat. Once shimmering hot, add chicken pieces and brown for 2-3 minutes per side until golden (don’t worry about cooking through). Remove to a bowl. Add sausage coins and cook until deeply browned, about 2 minutes per side. The browned bits on the pan bottom will add incredible flavor – don’t scrape them off yet!
2. Lower heat to medium and add remaining oil. Now’s the time to scrape up those flavorful browned bits! Add your trinity (onions, celery, bell pepper) and garlic, sautéing for 3 minutes until vegetables start to soften and become fragrant. The moisture from the vegetables will help release those stuck-on bits.
3. Add basil, Cajun seasoning, diced tomatoes, salt and pepper, stirring to combine. Let this mixture cook for 1-2 minutes to bloom the spices – you’ll know it’s ready when it becomes deeply aromatic.
4. Pour in chicken broth, water, and pasta. Bring to a gentle boil (you should see steady bubbles but not a rolling boil). Return reserved meat to the pan. Reduce heat to medium-low, cover with a tight-fitting lid, and cook for 11 minutes. Set a timer and lift the lid to stir every 3-4 minutes to prevent sticking. The pasta is done when it’s al dente and most liquid is absorbed.

Smart Swaps

• Use whole wheat penne for extra fiber and nutrients
• Substitute turkey andouille for a lighter option
• Try cauliflower rice instead of pasta for a low-carb version

Make It Diabetes-Friendly

• Replace regular pasta with high-protein chickpea pasta (reduces carbs by 15g per serving)
• Use turkey sausage to reduce fat content by 8g per serving
• Add extra bell peppers and celery to increase fiber content
• Serve with a side salad to slow carb absorption

Pro Tips

• Toast the dry pasta in the pan for 2 minutes before adding liquid for extra nutty flavor
• Reserve ½ cup of cooking liquid before serving to adjust sauce consistency
• Let rest 5 minutes after cooking to allow sauce to thicken perfectly