Discover a culinary fusion that will elevate your taste buds with the Pastalaya Stalekracker recipe. This unique dish seamlessly blends the bold, savory goodness of Jambalaya with the comforting allure of pasta.
Picture perfectly cooked chicken, smoked sausage, and aromatic vegetables harmonizing in a Cajun-spiced dance, creating a flavor explosion that’s nothing short of delightful. The addition of pasta brings a new dimension to this Southern classic, turning it into a hearty and satisfying experience.
Simple to prepare in just 35 minutes, this one-pot wonder promises a rich and flavorful meal that’s perfect for family dinners or entertaining guests. Get ready to embark on a culinary adventure with Pastalaya Stalekracker — where Southern charm meets Italian comfort on your plate.
Ingredients
- 1 lb smoked sausage, sliced
- 1 lb chicken breast, diced
- 1 onion, finely chopped
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 2 cups long-grain white rice
- 3 cups chicken broth
- 1 can (14 oz) diced tomatoes
- 1 tsp Cajun seasoning
- 1/2 tsp paprika
- 1/2 tsp thyme
- Salt and pepper to taste
- 1 lb pasta of your choice (penne or rigatoni works well)
Instructions to Make Stalekracker
Prep Work
- Begin by slicing the smoked sausage, dicing the chicken breast, and chopping the onion and bell pepper.
- Mince the garlic cloves and set aside.
- In a separate pot, bring water to a boil for the pasta.
Sautéing
- Heat the skillet over medium heat or use Dutch oven.
- Add the sliced sausage and diced chicken, sautéing until browned.
Aromatics
- Incorporate the chopped onion, diced bell pepper, and minced garlic. Sauté until vegetables are tender.
Rice and Seasoning
- Stir in the long-grain white rice, ensuring it’s well-coated with the flavorful mixture.
- Add Cajun seasoning, paprika, thyme, salt, and pepper.
Liquid and Simmer
- Pour in chicken broth and diced tomatoes with their juice. Bring the mixture to a simmer.
- Cover and let it simmer until the rice is cooked and absorbs the flavors.
Boil Pasta
- Cook the pasta according to package instructions. Drain and set aside.
Combining
- Once the rice is cooked, gently fold in the cooked pasta, ensuring an even distribution of ingredients.
Serve
- Dish out the Pastalaya Stalekracker into plates or bowls.
Recipe Variations
- Seafood Twist: Incorporate shrimp or crawfish for a seafood twist, adding a coastal flair to your Pastalaya Stalekracker.
- Spicy Sausage Kick: Choose a spicy sausage variety to amp up the heat and give your Pastalaya Stalekracker an extra kick.
- Mardi Gras Special: Celebrate Mardi Gras by adding colorful bell peppers, purple onions, and green celery for a festive touch.
What to Serve With Pastalaya Stalekracker
- Crusty Bread: Serve your Pastalaya Stalekracker with a side of crusty bread to soak up the flavorful juices.
- Green Salad: Balance the richness with a crisp green salad. Toss together your favorite greens with a light vinaigrette.
- Garlic Breadsticks: Enhance the meal with some garlic-infused breadsticks. They add a savory crunch to complement the dish.
- Steamed Vegetables: Opt for a side of steamed vegetables to bring a touch of freshness and nutritional balance.
- Cheesy Cornbread: Enjoy the southern charm by pairing your Pastalaya Stalekracker with a slice of cheesy cornbread.
- Coleslaw: A zesty coleslaw provides a refreshing contrast, making it a perfect side for this flavorful dish.
Conclusion
Pastalaya Stalekracker is a delicious blend of Louisiana flavors and Italian comfort. With a simple preparation process, this recipe offers a hearty and satisfying meal that’s sure to become a favorite. Whether you’re a seasoned chef or a kitchen novice, the Pastalaya Stalekracker recipe promises to impress your taste buds and leave you craving more. Enjoy the rich combination of spices, meats, and pasta in this delightful culinary creation.
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Pastalaya Stalekracker Recipe
Ingredients
- 1 lb smoked sausage, sliced
- 1 lb chicken breast, diced
- 1 onion, finely chopped
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 2 cups long-grain white rice
- 3 cups chicken broth
- 1 can (14 oz) diced tomatoes
- 1 tsp Cajun seasoning
- 1/2 tsp paprika
- 1/2 tsp thyme
- Salt and pepper to taste
- 1 lb pasta of your choice (penne or rigatoni works well)
Instructions
Prep Work
- Begin by slicing the smoked sausage, dicing the chicken breast, and chopping the onion and bell pepper.
- Mince the garlic cloves and set aside.
- In a separate pot, bring water to a boil for the pasta.
Sautéing
- Heat the skillet over medium heat or use Dutch oven.
- Add the sliced sausage and diced chicken, sautéing until browned.
Aromatics
- Incorporate the chopped onion, diced bell pepper, and minced garlic. Sauté until vegetables are tender.
Rice and Seasoning
- Stir in the long-grain white rice, ensuring it's well-coated with the flavorful mixture.
- Add Cajun seasoning, paprika, thyme, salt, and pepper.
Liquid and Simmer
- Pour in chicken broth and diced tomatoes with their juice. Bring the mixture to a simmer.
- Cover and let it simmer until the rice is cooked and absorbs the flavors.
Boil Pasta
- Cook the pasta according to package instructions. Drain and set aside.
Combining
- Once the rice is cooked, gently fold in the cooked pasta, ensuring an even distribution of ingredients.
Serve
- Dish out the Pastalaya Stalekracker into plates or bowls.
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