Louisiana pastalaya recipes consist of all the good stuff from Jambalaya: variety of proteins, the holy trinity mix of vegetables (onion, bell pepper and celery), creole spices, diced tomatoes and pasta in place of rice. There are a few common proteins added to pastalaya, so mix and match or use just one.
Pastalaya. Her mother, Dianne de Las Casas is the award-winning author of the delightful picture book The Cajun Cornbread Boy (Pelican, 2008), and her big sister Soleil Lisette teamed up with Eliana to illustrate Cool Kids Cook Louisiana. With classic Cajun and Creole recipes like Shrimp Étoufée, Jambalaya, and White Chocolate Bread Pudding,...
Chef Nino’s Pastalaya 40 ratings Rate this recipePrint this recipe Ingredients 2 pounds Rouses Smoked Sausage, cut into ½-inch rounds 2 pounds boneless skinless chicken thighs, cut into 1-inch pieces 1 1/2 pounds onions, diced 1 stalk celery, finely diced 1 green bell pepper, finely diced 2 tablespoons minced fresh garlic 1 pound tasso, thinly cut
Pastalaya goes by a few names, including cajun pasta jambalaya and jambalaya pasta recipe. It’s a New Orleans based dish, thought to arrive on the scene in the 1980’s.