Pastalaya is everything I want in a weeknight dinner: bold, saucy, and forgiving. It borrows the spirit of jambalaya — the sausage, the holy trinity of vegetables, the Creole seasoning — and tucks it into a creamy, tomato-kissed sauce with pasta instead of rice. It comes together fast, feeds a crowd, and keeps well for leftovers.
This version blends shrimp, diced chicken, and slices of Andouille for that smoky backbone. There’s a touch of cream to round the acidity from tomatoes and Worcestershire, and green onions for a bright finish. It’s hearty without being heavy and sits perfectly on the table when you want something with personality but no fuss.
I’ve written the recipe here so you can cook confidently: clear ingredient notes, the exact step-by-step order, and tips for troubleshooting. Read through once, then get your mise en place ready — pastalaya moves quickly on the stovetop.
Ingredient Notes
Before you start, a couple of quick notes about the components. The protein trio (shrimp, chicken, Andouille) gives the dish texture and flavor contrast: shrimp for sweetness, chicken for bulk, Andouille for spice and smoke. Use good-quality Andouille or another smoked sausage if you can — it’s a major flavor driver.
The aromatics are classic: onions, green and red bell peppers, and celery. They soften and add body during the sauté step. For the sauce, diced tomatoes, tomato paste, Worcestershire, and chicken broth form the savory base; cream smooths and binds everything to the linguine. Lastly, keep that reserved pasta water — it’s small but essential for adjusting the sauce consistency.
Ingredients
- 12 ounces linguine — the flat strands hold sauce well; cook to package directions for al dente.
- 2 tablespoons butter, divided — used in stages for browning shrimp and building flavor.
- 3/4 pound shrimp — season and sauté briefly so they stay tender.
- salt and pepper — simple seasoning; adjust at the end to taste.
- 1 tablespoon olive oil — for cooking chicken without burning the butter.
- 1 boneless, skinless chicken breast, cut into 1/2-inch dice — lean protein; dice evenly for quick, even cooking.
- 3/4 pound Andouille sausage (about 3 links), cut into thin slices — smoky, spicy backbone; brown to render fat and flavor.
- 1 medium onion, diced — softens into the sauce and adds sweetness.
- 1/2 cup diced green pepper — part of the “trinity”; gives freshness and crunch when still slightly crisp.
- 1/2 cup diced red bell pepper — color and sweetness to balance the spice.
- 1 stalk celery, diced — the third of the trinity; adds subtle aromatic bitterness and texture.
- 3 cloves garlic, minced — punched into the sauce for aroma; add later so it doesn’t burn.
- 1 teaspoon paprika — color and mild earthy sweetness.
- 1/2 teaspoon garlic powder — layered garlic flavor without extra moisture.
- 1/2 teaspoon oregano — dried herb note; compliments the tomato base.
- 1/2 teaspoon thyme — adds subtle savory depth.
- 1 tablespoon Worcestershire sauce — umami booster; balances acidity.
- 1 cup diced tomatoes — can be canned or fresh; provides acidity and body.
- 1 tablespoon tomato paste — concentrated tomato flavor; helps thicken the sauce.
- 3/4 cup chicken broth — deglazes the pan and builds the sauce’s liquid base.
- 1/2 cup heavy cream — rounds and slightly thickens the sauce.
- 3 green onions, sliced — finishing garnish for brightness and color.
From Start to Finish: Cajun Pastalaya
- Bring a large pot of salted water to a boil. Add 12 ounces linguine and cook until al dente according to package directions. Before draining, reserve 1/4 cup of the pasta cooking water. Drain the pasta and set aside.
- In a large skillet over medium-high heat, melt 1 tablespoon butter. Season 3/4 pound shrimp with salt and pepper. Add the shrimp in a single layer and sauté 2–3 minutes, until opaque and just cooked through. Remove the shrimp from the skillet and set aside.
- Add 1 tablespoon olive oil to the same skillet and keep the heat at medium-high. Season the 1 boneless, skinless chicken breast (cut into 1/2-inch dice) with salt and pepper. Add the chicken and cook 3–4 minutes, stirring once or twice, until no longer pink in the center. Remove the chicken and set it aside with the shrimp.
- Add the remaining 1 tablespoon butter to the skillet. Add 3/4 pound Andouille sausage (sliced), 1 medium diced onion, 1/2 cup diced green pepper, 1/2 cup diced red bell pepper, and 1 stalk diced celery. Cook 4–5 minutes, stirring occasionally, until the sausage is browned and the vegetables are softened.
- Add 3 cloves minced garlic, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon oregano, and 1/2 teaspoon thyme. Cook about 30 seconds, stirring, until fragrant.
- Stir in 1 tablespoon Worcestershire sauce, 1 cup diced tomatoes, 1 tablespoon tomato paste, and 3/4 cup chicken broth. Bring to a simmer and cook 3 minutes.
- Add 1/2 cup heavy cream, stir to combine, and simmer 3 minutes to warm and slightly thicken the sauce.
- Return the cooked shrimp and chicken to the skillet. Add the cooked linguine and the reserved 1/4 cup pasta cooking water. Toss or stir to combine and simmer 2–3 minutes, until everything is heated through and the pasta is coated. Taste and adjust seasoning with salt and pepper as needed.
- Serve immediately, topped with the 3 sliced green onions.
What Sets This Recipe Apart
This pastalaya stands out because it combines multiple proteins and a lightly creamy tomato base that clings to linguine. The Andouille sausages render fat and give smoky heat without turning the dish overly spicy. The multi-stage cooking — searing shrimp and chicken separately — preserves texture and prevents overcooking. And using a small amount of reserved pasta water creates a silky emulsion that keeps the sauce from being thin or broken.
Finally, it’s built to be forgiving: you can swap proteins, adjust heat, and control the sauce thickness with a tablespoon or two of that reserved pasta water. The flavor is layered rather than reliant on a single big spice hit.
Allergy-Friendly Substitutes
- Shellfish allergy: Omit the shrimp and increase diced chicken or use firm tofu (press and pan-fry first) to replace texture.
- Dairy-free: Replace 1/2 cup heavy cream with canned full-fat coconut milk for creaminess; use dairy-free butter or extra olive oil for sautéing.
- Gluten-free: Use gluten-free linguine and swap Worcestershire for a gluten-free alternative (check label), and use gluten-free broth.
- Pork-free: Replace Andouille with a smoked turkey sausage or omit and add a tablespoon of smoked paprika for depth.
Tools of the Trade
- Large pot — for boiling pasta and reserving cooking water.
- Large skillet (12-inch) — wide surface area helps you brown proteins and sauté vegetables without crowding.
- Tongs — for tossing pasta into the sauce and testing doneness.
- Measuring spoons and cups — for precise amounts of broth, cream, and seasonings.
- Sharp knife and cutting board — even 1/2-inch dice of chicken and vegetables cook uniformly.
Mistakes That Ruin Cajun Pastalaya
- Overcooking the shrimp: Shrimp only need 2–3 minutes; extra time makes them rubbery. Remove them as soon as they’re opaque.
- Crowding the pan when searing: If shrimp or chicken are crowded, they steam instead of brown. Sear in a single layer for caramelization.
- Skipping reserved pasta water: Without it you may end up with a sauce that’s too loose or won’t cling to the linguine. That 1/4 cup matters.
- Adding garlic too early: Garlic burns quickly and turns bitter. Add it after vegetables have softened and keep it moving for about 30 seconds.
- Under-seasoning: The dish needs salt at each stage. Taste at the end and adjust; the cream can mask salt, so be mindful.
Nutrition-Minded Tweaks
If you’re watching calories or fat, several simple swaps keep the flavor while trimming richness. Use half-and-half or evaporated milk instead of heavy cream (reduce simmer time to avoid separation). Replace the full linguine portion with a whole-wheat or legume-based pasta to bump fiber and protein. Swap the chicken breast for skinless thighs if you need more forgiving protein that won’t dry out — though calories will be slightly higher.
To cut sodium, use low-sodium chicken broth and watch added salt until the end. Add extra vegetables — zucchini, mushrooms, or spinach — to increase volume and nutrients without much impact on total calories.
Pro Tips & Notes
Timing and order
Cook components in stages and set them aside. This prevents overcooking and keeps textures distinct: browned sausage, tender chicken, and juicy shrimp. Deglazing the pan with chicken broth after browning captures those fond bits and boosts flavor.
Sauce texture
If your sauce seems thin after adding cream, simmer a minute or two uncovered; if it’s too thick, stir in a splash more chicken broth or the reserved pasta water. For a silkier finish, toss pasta directly in the skillet over low heat for those final 2–3 minutes.
Spice and heat
Adjust heat with black pepper, cayenne, or a few dashes of hot sauce. Remember Andouille brings smokiness and some spice, so taste before adding extra heat.
Save for Later: Storage Tips
Cool leftovers to room temperature within two hours and refrigerate in an airtight container for up to 3 days. Reheat on the stovetop over medium-low with a splash of chicken broth or water to loosen the sauce and keep it creamy. Microwaving works — add a tablespoon of liquid and heat in 30-second bursts, stirring between intervals.
Freezing is possible but not ideal for texture; cream can separate. If you plan to freeze, omit the heavy cream, freeze the saucy base, and add cream when reheating. Stored this way, components keep well for up to 2 months. Thaw overnight in the fridge before reheating.
Your Top Questions
- Can I make this vegetarian? Yes. Replace shrimp and chicken with firm tofu or extra vegetables like mushrooms and eggplant, and use a vegetarian Worcestershire or soy sauce.
- Can I use a different pasta? Absolutely. Short pasta like penne or rigatoni will work; cooking times may vary. Adjust reserved pasta water to achieve the right sauce cling.
- Can I prep ahead? You can dice vegetables and proteins ahead of time and keep them refrigerated. Cook pasta and proteins just before serving for best texture.
- How spicy is it? Moderate. The Andouille gives warmth rather than straight heat. Add cayenne if you want a kick.
Save & Share
If you try this Cajun Pastalaya, take a photo and share it with friends — it travels well to potlucks and weeknight tables alike. Bookmark the recipe, tweak the proteins to suit your household, and keep a jar of high-quality Andouille on hand. Little choices — browning the sausage well, reserving pasta water, finishing with green onions — make this simple dish sing.
Happy cooking. If you have specific swaps, timing questions, or want a lighter variation, leave a comment and I’ll answer.
Cajun Pastalaya
Ingredients
Ingredients
- 12 ounceslinguine
- 2 tablespoonsbutter ,divided
- 3/4 poundshrimp
- salt and pepper
- 1 tablespoonolive oil
- 1 boneless skinless chicken breast, cut into 1/2-inch dice
- 3/4 poundAndouille sausage (about 3 links), cut into thin slices
- 1 medium onion diced
- 1/2 cupdiced green pepper
- 1/2 cupdiced red bell pepper
- 1 stalk celery diced
- 3 clovesgarlic minced
- 1 teaspoonpaprika
- 1/2 teaspoongarlic powder
- 1/2 teaspoonoregano
- 1/2 teaspoonthyme
- 1 tablespoonWorcestershire sauce
- 1 cupdiced tomatoes
- 1 tablespoontomato paste
- 3/4 cupchicken broth
- 1/2 cupheavy cream
- 3 green onions. sliced
Instructions
Instructions
- Bring a large pot of salted water to a boil. Add 12 ounces linguine and cook until al dente according to package directions. Before draining, reserve 1/4 cup of the pasta cooking water. Drain the pasta and set aside.
- In a large skillet over medium-high heat, melt 1 tablespoon butter. Season 3/4 pound shrimp with salt and pepper. Add the shrimp in a single layer and sauté 2–3 minutes, until opaque and just cooked through. Remove the shrimp from the skillet and set aside.
- Add 1 tablespoon olive oil to the same skillet and keep the heat at medium-high. Season the 1 boneless, skinless chicken breast (cut into 1/2-inch dice) with salt and pepper. Add the chicken and cook 3–4 minutes, stirring once or twice, until no longer pink in the center. Remove the chicken and set it aside with the shrimp.
- Add the remaining 1 tablespoon butter to the skillet. Add 3/4 pound Andouille sausage (sliced), 1 medium diced onion, 1/2 cup diced green pepper, 1/2 cup diced red bell pepper, and 1 stalk diced celery. Cook 4–5 minutes, stirring occasionally, until the sausage is browned and the vegetables are softened.
- Add 3 cloves minced garlic, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon oregano, and 1/2 teaspoon thyme. Cook about 30 seconds, stirring, until fragrant.
- Stir in 1 tablespoon Worcestershire sauce, 1 cup diced tomatoes, 1 tablespoon tomato paste, and 3/4 cup chicken broth. Bring to a simmer and cook 3 minutes.
- Add 1/2 cup heavy cream, stir to combine, and simmer 3 minutes to warm and slightly thicken the sauce.
- Return the cooked shrimp and chicken to the skillet. Add the cooked linguine and the reserved 1/4 cup pasta cooking water. Toss or stir to combine and simmer 2–3 minutes, until everything is heated through and the pasta is coated. Taste and adjust seasoning with salt and pepper as needed.
- Serve immediately, topped with the 3 sliced green onions.
Equipment
- Large Pot
- Large Skillet
