$7.51 RECIPE / $1.25 SERVING
Mardi Gras!! Instead of going out, I opted to take it easy, remain warm, and make a big pot of Pastalaya.
What is Pastalaya, exactly? It’s similar to jambalaya, however, it’s made with pasta instead of rice!
This easy-to-prepare dish can be found at large gatherings, festivals, and even the Mardi Gras parade route. Pastalaya is one of those budget-friendly crowd-pleasers.
PASTALAYA RECIPES ARE ALL DIFFERENT
Pastalaya, like jambalaya, is unique to each chef. Making with andouille smoked sausage, trinity, herbs and spices, and a splash of cream at the end to smooth things out is my version.
You may also use leftover rotisserie chicken or boneless skinless chicken thighs.
WHERE DO I GET MY SAUSAGE?
If you live in Louisiana, andouille is the only option, but I understand that it’s difficult to find elsewhere. If you can’t locate good andouille at the shop, any type of smoked sausage, especially spicy if you can find it, would suffice.
TRINITY FRESH OR FROZEN
The base for most Cajun and Creole meals is Trinity, a blend of onion, bell pepper, and celery. I had to substitute a pre-chopped and frozen “seasoning mix” (aka trinity) because my grocery shop was out of green peppers today.
If you don’t feel for slicing things up, this is a wonderful shortcut, but fresh always tastes better. Instead of the bagged seasoning combination I used, use one yellow onion, one green bell pepper, and around two stalks of celery.
Are you ready to start the Mardi Gras celebrations?
- 1 Tbsp vegetable oil ($0.04)
- 1/2 lb smoked sausage (preferably Andouille) ($2.50)
- 2 cloves of garlic ($0.16)
- 10 oz bag frozen “seasoning mix”* ($1.29)
- 15 oz can diced tomatoes ($0.59)
- 1/2 Tbsp Creole seasoning** ($0.15)
- 1/2 tsp oregano ($0.05)
- 1/2 tsp smoked paprika ($0.05)
- 1/4 tsp thyme ($0.02)
- Freshly cracked pepper ($0.03)
- 2 cups chicken broth ($0.26)
- 1 cup of water ($0.00)
- 1 lb penne pasta ($1.39)
- 2 Tbsp half and half or cream ($0.11)
- 1/2 bunch of fresh parsley ($0.45)
- 1/2 bunch of green onions ($0.42)
- Firstly, Cut any bigger pieces of smoked sausage in half before slicing them into tiny circles. In a large pot, brown the sausage with the vegetable oil over medium heat (about 5 minutes).
- 2 garlic cloves, minced 1 minute, or until garlic is tender and fragrant Sauté until the package of frozen seasoning mix is completely warmed (3-5 minutes). In a large pot, combine the chopped tomatoes (with liquids), Creole seasoning, oregano, smoked paprika, thyme, freshly cracked pepper (approximately 20 cranks of a pepper mill), and pasta. Finally, stir in 1 cup of water and the chicken broth until everything is well incorporated.
- Turn the heat to medium-high and cover the saucepan with a lid. Bring the water to a boil in a separate pot.
- When it comes to a boil, give it a quick toss, cover it, reduce the heat to low, and cook for 10-12 minutes, or until the pasta is cooked. To keep the spaghetti from sticking, stir the pot once every few minutes while it simmers. To keep a steady boil, replace the lid as soon as feasible. Allow the pot to boil without a lid for the last few minutes if the mixture is still soupy at this point. It’s ideal to have a little thick sauce at the bottom of the saucepan.
- Prepare the parsley and green onions while the pasta is cooking.
- Remove the pan from the heat and add half-and-half or cream. Most of the chopped parsley and green onions should be mixed in, but some should be reserved to sprinkle on top of each bowl. Warm it up before serving.
- The “seasoning mix” is a pre-chopped and frozen mix of onion, bell pepper, and celery known as the “trinity.” Chop one yellow onion, one green bell pepper, and two celery stalks if you want to use fresh.
- Although most large supermarkets carry Creole seasoning, you may mix your own with this spice blend. Because store-bought Creole spice blends are typically high in salt, you may need to add more salt to the final result if you make your own.
- Serving: 1.5 Cups
- Calories: 462.1 kcal
- Carbohydrates: 68.03 g
- Protein: 19.45 g
- Fat: 12.87 g
- Sodium: 1174.18 mg
- Fiber: 6.34 g
STEP-BY-STEP GUIDE TO MAKING PASTALAYA
- Start with half a pound of smoked sausage, ideally Andouille. The sausage should be cut into rounds, then half-moons. Combine the sausage and one tablespoon of your favorite frying oil in a large pot. Brown the sausage over medium-low heat.
- Diced onion, bell pepper, and celery are commonly used in jambalaya. Although fresh veggies are usually preferred, a frozen blend of these vegetables is commonly available. Add the fresh bell pepper combo (10oz. bag). 1-2 celery ribs, 1 onion, and 1 bell pepper.
- Just before you add the trinity, add two garlic cloves to the stew. Add the trinity one minute later. Sauté until the trinity has softened a little (the frozen trinity softens immediately upon thawing, fresh will take 5-7 minutes).
- 1/2 teaspoon oregano, 1/2 teaspoon smokey paprika, 1/4 teaspoon thyme, and freshly cracked pepper.
- Finally, mix together 2 cups chicken broth and 1 cup water. Over medium-high heat, cover the saucepan and bring to a boil. When the water starts to boil, rapidly lift the lid to stir, then replace it, reduce the heat to low, and cook for 10-12 minutes, or until the pasta is cooked. Stir the pasta every few minutes to keep it from sticking, but immediately replace the top to avoid heat loss. The pasta must boil continuously in order to cook.
- Remove the lid and finish cooking if it’s still soupy after 8 minutes. It’s okay if the bottom of the saucepan has a little thick saucy liquid.
- 2 tablespoons half-and-half.
- While the pasta is cooking, remove half of a bunch of parsley leaves and cut them. green onions, cut half a bunch A small amount of parsley and green onions should be sprinkled on top of each bowl.
- That’s it. Pastalaya is a Louisiana-style one-pot pasta dish.