Savor the Comfort of Velvety Pastalaya in Every Bite

Discover the delicious layers of flavor in Velvety Pastalaya, a creamy twist on classic jambalaya that is both satisfying and comforting.

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Prep Time 15

Cook Time 1 10

Resting Time 10

Total Time 1 35

Servings: 6 portions

Course: Dinner

Cuisine: Cajun

Calories: 600

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

6 slices Thick Cut Bacon Adds depth and smokiness; substitute with olive oil for a non-pork option.
1 medium Yellow Onion Provides sweetness and aroma; no substitutions necessary.
1 medium Green Bell Pepper Adds crunch and freshness; can substitute with any bell pepper.
2 stalks Celery Contributes to the aromatic base known as the 'holy trinity'; no substitutions necessary.
4 cloves Garlic Enhances overall flavor; fresh garlic is preferred, but powder can be substituted if needed.

For the Meats

1 pound Pork Steak Adds texture and richness; substitute with pork roast or omit for a lighter dish.
1 pound Smoked Sausage Introduces spice and smokiness; use Andouille for more heat or shrimp for a seafood alternative.
2 pieces Chicken Thighs Provides protein and texture; you can use just one type or increase the sausage amount.
2 pieces Chicken Breast Provides protein and texture; can be mixed with thighs.

For the Sauce

1 can Diced Tomatoes and Chilies (Rotel) Adds acidity and flavor; canned tomatoes can be used as a substitute.
2 teaspoons Fresh Thyme Offers a herby note; substitute with dried thyme if fresh is unavailable.
2 tablespoons Creole Seasoning Essential for the Cajun flavor profile; use Cajun seasoning or customize with preferred spices.
2 cups Water Adds liquid for cooking the pasta; low-sodium versions can be used for a healthier option.
1 cup Chicken Broth Adds liquid for cooking the pasta; can use low-sodium version.
2 tablespoons Browning Sauce Provides color and depth; substitute with soy sauce for a different flavor.
1 can Cream of Chicken Soup Contribute creaminess; homemade or alternative cream bases can be used for a lighter version.
1 can Cream of Mushroom Soup Contribute creaminess; homemade or alternative cream bases can be used for a lighter version.

For the Pasta and Garnish

1 pound Pasta (Farfalle or Penne) Main carbohydrate component; any type of pasta can be used.
4 tablespoons Green Onions For garnish and a fresh bite; optional and can be omitted.

Equipment

Dutch oven
Cutting board
knife

Method

Cooking Steps

Heat a large Dutch oven or cast iron pot over medium-high heat. Add thick cut bacon, chopped yellow onion, green bell pepper, and diced celery. Cook for about 5–7 minutes, stirring frequently, until the bacon is crispy and the vegetables soften.
Stir in 4 cloves of minced garlic and sauté for an additional 2–3 minutes until fragrant.
Add the cubed pork steak and sliced smoked sausage to the pot. Cook for 20–25 minutes, stirring occasionally until the sausage caramelizes.
Add chicken thighs, diced tomatoes, fresh thyme, and creole seasoning to the pot. Cook on medium-high heat for 15–20 minutes.
Pour in water, chicken broth, cream of chicken soup, cream of mushroom soup, and browning sauce. Stir together and let simmer for about 20 minutes.
Stir in one pound of uncooked pasta, ensuring it's fully submerged in the liquid. Bring to a boil, then turn off the heat.
Cover the pot with a tight-fitting lid and transfer it to a preheated oven at 300°F. Bake for 1 hour.
After 10 minutes of resting, uncover the pot and give the Velvety Pastalaya a gentle stir. Garnish with chopped green onions and serve immediately.

Nutrition

Serving: 1bowlCalories: 600kcalCarbohydrates: 70gProtein: 35gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 1200mgPotassium: 700mgFiber: 3gSugar: 4gVitamin A: 15IUVitamin C: 35mgCalcium: 5mgIron: 10mg

Notes

This dish brings a delightful blend of flavors together for a truly comforting meal.

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