Cajun Crockpot Pastalaya
This pastalaya recipe is a Cajun crockpot dinner that mixes chicken, smoked sausage and pasta in a spicy, tomato-rich sauce like jambalaya. The slow cooker builds the base and the pasta finishes in the pot at the end.
8
servings20
minutes5
hoursChicken thighs and andouille cook with the Cajun trinity and tomatoes into a spicy base. Pasta is added at the end to soak up the sauce.
Ingredients
1.5 lb boneless skinless chicken thighs, cut into 1-inch pieces
12 oz andouille sausage, sliced into rounds
1 large yellow onion, diced
1 green bell pepper, diced
2 stalks celery, diced
4 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce
3 cups low-sodium chicken broth
2 tablespoons Cajun seasoning
1 teaspoon smoked paprika
1 teaspoon dried thyme
2 bay leaves
12 oz penne pasta, uncooked
1 cup shredded cheddar or Monterey Jack cheese (optional)
4 scallions, sliced
Directions
- Add the chicken, sausage, onion, bell pepper, celery and garlic to a 6-quart slow cooker.
- Add the tomatoes, tomato sauce, broth, Cajun seasoning, paprika, thyme and bay leaves. Stir well.
- Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the chicken reaches 165 degrees F.
- Remove the bay leaves.
- Stir in the uncooked pasta, pressing it down under the liquid.
- Cover and cook on HIGH for 30 to 40 minutes, stirring once halfway, until the pasta is just tender.
- If the sauce looks too thick, stir in 1/2 cup warm broth.
- Stir in the cheese if using, until melted.
- Top with scallions and serve with hot sauce.
Notes
- Add 1 pound of peeled shrimp in the last 10 minutes for seafood pastalaya. Cajun seasoning varies in salt, so taste before adding more. Leftovers keep 3 days in the fridge and thicken as the pasta absorbs sauce.
Why pastalaya works in the slow cooker
Pastalaya is jambalaya made with pasta instead of rice. The base is the same, onion, bell pepper, celery, smoked sausage and a spicy tomato broth, and the slow cooker lets those flavors build together while you do something else. This is not a refined dish and it is not meant to be. It is a weeknight pot dinner with plenty of kick, one that feeds a crowd with hardly any hands-on time.
Pasta is added at the end because long cooking turns it to mush. It finishes in the hot sauce in under 40 minutes, and the starch from the noodles thickens the liquid into a coating sauce. The tomatoes in the base break down over the long cook and give the sauce a slightly sweet tang that balances the Cajun spice.
Ingredient notes for Cajun pastalaya
Andouille sausage: A spicy smoked pork sausage that gives the dish its backbone. If you cannot find it, use smoked kielbasa and add more Cajun seasoning. Look for andouille with visible spices and a firm texture. Sliced rounds should hold together after hours of cooking instead of crumbling into the sauce.
Chicken thighs: They stay juicy through a long cook, unlike breast. Cut them into bite-size pieces.
The Cajun trinity: Onion, bell pepper and celery are the base of the flavor. Chop them evenly.
Cajun seasoning: Brands differ in heat and salt, so start with the amount in the recipe and adjust later.
Penne: Choose a sturdy tube that does not break easily. Fish the bay leaves out before the pasta goes in so no one bites one.
Tomato sauce: It adds body and a smooth base for the pasta. Use a plain sauce with no added herbs.
Tips for pastalaya that is not mushy
Add pasta late: The most common mistake is putting pasta in at the start. It would be soft paste after hours. Add it at the end and check at 30 minutes. If the pasta is still firm after 40 minutes, turn the heat up and give it another 10 minutes with the lid on.
Use enough liquid: Pasta drinks up broth. If the pot looks dry when you add it, pour in an extra half cup of broth. Stir the pasta once or twice during its cook so it does not clump together at the bottom of the crock.
Season at the end: Sausage and Cajun seasoning are both salty. Taste after the pasta cooks.
Swaps and variations
Use turkey sausage and chicken breast for a lighter dish, but cut the chicken breast bigger and add it later so it does not dry out. Shrimp can be added in the last 10 minutes. For more heat, add cayenne or a few dashes of hot sauce. Mushrooms and okra can be added with the vegetables for a deeper, Louisiana-style taste.
Rice will not work in place of pasta without changing the liquid and time. Use the same pot and time only with pasta. If you want a creamier version, stir in a few spoonfuls of cream cheese with the pasta.
What to serve with it
Serve with cornbread, a crisp green salad with a tangy dressing, and plenty of hot sauce. A cold lager or sweet tea matches the heat well. A bowl of pickled onions or a simple cucumber salad cools the heat nicely. A squeeze of lemon over each bowl brightens the whole pot.
Storing and reheating
Store in the fridge in a covered container for up to 3 days. The pasta soaks up the sauce, so it will be thicker the next day. Keep the cheese on top separate if you plan to store leftovers.
Reheat in a skillet with a splash of broth over medium heat. Freezing is not ideal because the pasta turns soft.
Cajun Crockpot Pastalaya at a glance
- Prep time: 20 minutes
- Cooking time: 5 hours
- Servings: 8 servings
- Ingredients: 16, led by boneless skinless chicken thighs, andouille sausage, yellow onion, green bell pepper
Tips for Cajun Crockpot Pastalaya
Add 1 pound of peeled shrimp in the last 10 minutes for seafood pastalaya. Cajun seasoning varies in salt, so taste before adding more. Leftovers keep 3 days in the fridge and thicken as the pasta absorbs sauce.
Cajun Crockpot Pastalaya FAQ
How long does Cajun Crockpot Pastalaya take?
Cajun Crockpot Pastalaya takes 5 hours of cooking after 20 minutes of prep.
How many people does Cajun Crockpot Pastalaya serve?
This recipe makes 8 servings.
What do I need to make Cajun Crockpot Pastalaya?
16 ingredients, led by boneless skinless chicken thighs, andouille sausage, yellow onion, green bell pepper. Amounts are in the recipe card above.
