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Stalekracker Pastalaya Recipe

Stalekracker Pastalaya Recipe

Stalekracker Pastalaya is a Cajun-inspired pasta dish based on traditional Louisiana jambalaya. The main difference is that pastalaya uses pasta instead of rice. It typically combines chicken, smoked sausage, ground meat, the Louisiana “holy trinity” of onion, bell pepper, and celery, Cajun seasonings, and a flavorful cooking liquid. As the pasta cooks, it absorbs the savory broth and seasonings, creating a rich and deeply flavored one-pot meal.
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Prep Time 20 minutes
Cook Time 9 hours 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 Servings
Course: Main Course
Cuisine: Southern
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb smoked sausage sliced into bite-size rounds.
  • 1 lb boneless skinless chicken thighs, cut into bite-size pieces.
  • ½ lb beef stew meat or chuck roast cut into small pieces; optional but adds extra richness.
  • 1 lb penne or rigatoni pasta.
  • 1 medium yellow onion diced.
  • 1 bell pepper diced.
  • 2 celery stalks finely chopped.
  • 4 cloves garlic minced.
  • 1 can 10 oz Rotel diced tomatoes with green chilies.
  • 1 cup heavy cream.
  • 1 cup chicken broth plus extra as needed.
  • 8 oz Velveeta or processed cheese cut into cubes.
  • 4 oz cream cheese cut into small cubes.
  • 2 –3 tablespoons Cajun seasoning adjusted to taste.
  • ½ teaspoon smoked paprika.
  • ½ teaspoon black pepper.
  • Salt to taste.
  • 1 –2 tablespoons vegetable oil or olive oil if needed.
  • ¼ cup sliced green onions for garnish.
  • 2 tablespoons chopped fresh parsley optional.
  • Hot sauce optional, for serving.

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Large pot for pasta
  • Large skillet
  • Chef's knife and cutting board
  • Wooden spoon or sturdy spatula
  • Measuring cups and spoons
  • Colander and ladle
  • Heatproof serving spoon

Method
 

Prepare the Ingredients
  1. Cut the chicken and beef into bite-size pieces and slice the smoked sausage. Dice the onion and bell pepper, chop the celery, and mince the garlic. Having everything prepared before cooking makes the process much easier.
Cook the Pasta
  1. Bring a large pot of salted water to a boil. Add the pasta and cook it until just shy of al dente. Drain and set it aside. Avoid overcooking because the pasta will continue to absorb the creamy sauce later. Some pastalaya methods cook the pasta directly in the cooking liquid, but separately cooked pasta gives you more control over its texture.
Brown the Smoked Sausage
  1. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sliced sausage and cook for about 4–5 minutes, turning occasionally, until browned around the edges. Transfer it to a plate and leave the flavorful drippings in the pot.
Brown the Chicken and Beef
  1. Add the chicken pieces to the same pot. Season lightly with Cajun seasoning and black pepper. Cook until browned and cooked through, about 6–8 minutes. If using beef, add it and cook until nicely browned. Remove the cooked meat and set it aside with the sausage.
Sauté the Cajun Trinity
  1. Add a little oil if the pot looks dry. Add the diced onion, bell pepper, and celery. Cook for about 5–7 minutes, stirring occasionally, until the vegetables soften and begin to develop some color.
Add the Garlic and Seasonings
  1. Stir in the minced garlic, Cajun seasoning, smoked paprika, and black pepper. Cook for about 30–60 seconds, just until the garlic becomes fragrant. Be careful not to burn it.
Build the Creamy Sauce
  1. Pour in the chicken broth and scrape the bottom of the pot with a wooden spoon to loosen the browned bits. Add the Rotel tomatoes and stir well. Reduce the heat and let the mixture simmer for about 5 minutes.
Add the Cream and Cheese
  1. Lower the heat and stir in the heavy cream. Add the cubed Velveeta and cream cheese a little at a time, stirring until completely melted and smooth. The sauce should become creamy and richly seasoned.
Return the Meat to the Pot
  1. Add the browned chicken, sausage, and beef back into the creamy Cajun sauce. Stir everything together and allow it to simmer gently for 3–5 minutes so the flavors can come together.
Add the Pasta
  1. Add the cooked pasta and gently toss until every piece is coated in the creamy Cajun sauce. If the mixture is too thick, add a small amount of chicken broth or reserved pasta water until you reach your preferred consistency.
Taste and Adjust
  1. Taste the pastalaya before adding additional salt. Adjust the Cajun seasoning, black pepper, or hot sauce according to your preference. Cajun seasoning can vary considerably in salt and heat, so adding it gradually is the safest approach.
Garnish and Serve
  1. Turn off the heat and let the pastalaya rest for 2–3 minutes. Sprinkle with chopped green onions and fresh parsley. Serve hot with crusty French bread, cornbread, or a simple green salad.

Notes

Tip: The biggest key to good pastalaya is controlling the pasta texture. Whether you cook it separately or directly in the sauce, avoid overcooking it because pasta continues absorbing liquid as it sits.