• Recipe: Pastalaya Stalekracker
• Published By: Recipes FAQ
• Culinary art: American (Cajun Cuisine)
• Category: Pasta
• Get-Ready Time: 20 minutes
• Cook time: 45 minutes
• Servings: 8-10
• Calories: Approximately 450-600 per serving

About Pastalaya Stalekracker

Pastalaya Stalekracker is a modern variation of traditional jambalaya, originating from the vibrant culinary landscape of Louisiana, USA. Jambalaya itself is a dish deeply rooted in Cajun and Creole cuisines, reflecting the diverse cultural influences of French, Spanish, African, and Native American cooking traditions.

Pastalaya Stalekracker recipe gained popularity through social media and culinary enthusiasts who embraced its easy preparation and robust flavors. Today, it remains a popular choice for gatherings and celebrations, known for its rich taste and comforting appeal. Pastalaya Stalekracker offers a delightful fusion of Cajun flavors and pasta, providing a satisfying and comforting meal option for any occasion. Whether prepared for a family dinner or shared with friends, this dish promises to impress with its robust flavors and versatile presentation options.

Historically, jambalaya emerged as a practical and flavorful dish prepared by Louisiana residents, particularly in the rural areas where rice, vegetables, and locally available meats were combined into hearty one-pot meals. Over time, variations of jambalaya have evolved, with Pastalaya emerging as a twist that substitutes rice with pasta, providing a unique texture and flavor profile. For more culinary inspiration, visit Recipes FAQ.

Ingredients and Their Purpose

Andouille sausage	1 pound	Adds smoky, spicy flavor
Chicken breast	1 pound	Provides protein and a tender texture
onion	1 large	Adds sweetness and depth of flavor
bell pepper	1 large	Contributes sweetness and crunch
celery	2 stalks	Adds aromatic depth and slight bitterness
garlic	4 cloves	Enhances overall flavor with a pungent kick
diced tomatoes	1 can	Adds acidity and moisture
chicken broth	4 cups	Forms the base of the sauce
heavy cream	1 cup	Adds richness and creaminess
pasta (penne or rotini)	12 ounces	Serves as the main carbohydrate, replacing rice
Cajun seasoning	2 tablespoons	Provides the signature spicy, smoky flavor
Olive oil	2 tablespoons	Used for sautéing the vegetables and meats
Salt and pepper	To taste	Enhances and balances the flavors

Additional ingredients like Worcestershire sauce, thyme, bay leaves, and green onions were not included in the recent list but can be added according to taste buds.

Quick Recipe

Cook the Pasta:

• Bring a large pot of salted water to a boil.
• Add 12 ounces of pasta (penne or rotini) and cook according to the package instructions until al dente. Drain and set aside.

Prepare the Meats and Vegetables:

• Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.
• Add 1 pound of sliced andouille sausage and cook until browned about 5-7 minutes.
• Add 1 pound of cubed chicken breast until browned and cooked through about 7-10 minutes.

Sauté the Vegetables:

• To the pot, add 1 large diced onion, 1 large diced bell pepper, 2 chopped celery stalks, and 4 minced garlic cloves.
• Sauté until the vegetables are tender and fragrant, about 5-7 minutes.

Create the Sauce:

• Stir in 1 can of diced tomatoes (including the juice) and 4 cups of chicken broth. Bring to a simmer.

Add Cream and Seasoning:

• Reduce the heat to low and stir in 1 cup of heavy cream and 2 tablespoons of Cajun seasoning. Simmer for 5-10 minutes, stirring occasionally.

Combine and Serve:

• Add the cooked pasta to the sauce, tossing to coat evenly.
• Let simmer for an additional 5 minutes to allow flavors to meld.
• Season with salt and pepper to taste.

Detailed Step-by-Step Process

Prepare Ingredients:

• Andouille Sausage: Slice 1 pound of andouille sausage into thin rounds.
• Chicken Breast: Cut 1 pound of chicken breast into bite-sized cubes.
• Vegetables: Dice 1 large onion, and 1 large bell pepper, and chop 2 celery stalks. Mince 4 garlic cloves.
• Other Ingredients: Measure out 1 can of diced tomatoes, 4 cups of chicken broth, 1 cup of heavy cream, 12 ounces of pasta (penne or rotini), 2 tablespoons of Cajun seasoning, 2 tablespoons of olive oil, and salt and pepper to taste.

Cook the Pasta:

• In a large pot, bring salted water to a boil.
• Add the pasta and cook according to package instructions until al dente.
• Drain the pasta and set aside.

Sauté the Meats:

• In a large Dutch oven or pot, heat 2 tablespoons of olive oil over medium heat.
• Add the sliced andouille sausage and cook until browned about 5-7 minutes.
• Add the cubed chicken breast to the pot until browned and cooked through about 7-10 minutes.

Sauté the Vegetables:

• To the pot with the cooked meats, add the diced onion, diced bell pepper, chopped celery, and minced garlic.
• Sauté the vegetables until they are softened and fragrant, about 5-7 minutes.

Create the Sauce:

• Stir in the diced tomatoes (including the juice) and chicken broth into the pot with the meats and vegetables.
• Bring the mixture to a simmer over medium heat.

Simmer and Season:

• Reduce the heat to low and add the heavy cream and Cajun seasoning to the pot.
• Stir well to combine all ingredients and let the sauce simmer gently for 5-10 minutes, allowing the flavors to meld together.
• Taste and adjust seasoning with salt and pepper as needed.

Combine and Serve:

• Add the cooked pasta to the pot with the sauce.
• Gently toss the pasta with the sauce until it is well coated.
• Let the dish simmer for an additional 5 minutes to ensure everything is heated through and flavors are well combined.

Serve Hot:

• Transfer the Pastalaya Stalekracker to a serving dish or individual plates.
• Garnish with chopped parsley or green onions if desired.
• Serve immediately and enjoy the delicious Cajun flavors!

For a video tutorial, you can check it up here.

Ingredient Substitutes

Flexible Options:

1. Andouille Sausage: Use smoked sausage or chorizo as alternatives. They provide a similar smoky flavor and spicy kick to the dish.
2. Chicken Breast: Substitute with boneless, skinless chicken thighs for a juicier texture and richer flavor. They work well with the Cajun seasoning and creamy sauce.
3. Heavy Cream: For a lighter version, substitute with half-and-half. Alternatively, coconut milk can be used as a dairy-free option with a hint of coconut flavor.
4. Cajun Seasoning: Create your own Cajun seasoning blend using paprika, garlic powder, onion powder, thyme, and cayenne pepper. Adjust the spice level to suit your taste preferences.

Serving Suggestions

Pairing Recommendations:

1. Garlic Bread: The buttery, garlic-infused bread complements the rich and spicy flavors of Pastalaya Stalekracker.
   how to prepare: Slice a French baguette, spread with garlic butter, and toast until golden brown.
2. Green Salad: A crisp green salad provides a refreshing contrast to the hearty pasta dish.
   Ingredients: Mix fresh greens such as arugula or spinach with cherry tomatoes, cucumbers, and a light vinaigrette.

Presentation Ideas

Individual Plating: Portion the Pastalaya into individual plates, ensuring each serving is generously coated with the creamy sauce. Make sure to Sprinkle with extra Cajun seasoning or serve with a lemon wedge for a burst of citrus flavor.

Family-Style Serving: Serve Pastalaya Stalekracker in a large, decorative bowl at the center of the table, allowing guests to serve themselves. Aside from that, Garnish with fresh parsley or grated Parmesan cheese for added flavor and presentation.

Recommendations and Tips

Cooking Techniques:

1. Meat Preparation: Ensure the andouille sausage and chicken breast are thoroughly cooked and well-browned before adding other ingredients. This step enhances their flavors and textures.
2. Vegetable Sauté the onions, bell peppers, celery, and garlic until they are tender yet retain some crunch. This adds layers of texture and enhances the overall flavor profile of the dish.
3. Simmering the Sauce Allow the sauce to simmer gently after adding the tomatoes, chicken broth, cream, and Cajun seasoning. This helps meld the flavors together and results in a rich, creamy sauce.
4. Cook the pasta separately – Cook the pasta separately from the rest of the ingredients and add it to the pot just before serving. This will prevent the pasta from becoming mushy or overcooked.

Presentation Ideas:

1. Garnish each serving of Pastalaya Stalekracker with freshly chopped parsley or green onions. This adds a pop of color and freshness to the dish.
2. Accompaniments: Serve with garlic bread or crusty French bread slices for dipping into the flavorful sauce. This enhances the dining experience and allows guests to savor every bite.

Storage Suggestions:

1. Refrigeration: Store any leftover Pastalaya Stalekracker in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
2. Freezing: If you wish to freeze leftovers, ensure the dish is completely cooled before transferring it to a freezer-safe container. Thaw in the refrigerator overnight before reheating.
3. Meal Prep: This dish can be prepared ahead of time and stored in the refrigerator or freezer for quick and convenient meals. Consider portioning into individual containers for easy reheating and serving.