If you like to eat carbs in the evening and want them to be quickly on your plate – search no more – I got the perfect dish for you: One Pot Pastalaya. A large enough pot to feed many hungry family members. A super easy recipe that’s perfect for weeknight dinners. Perfectly seasoned with a homemade creole spice mix. So good!
Most of us Europeans associate the US with fast food. Hamburgers, fries and milkshakes ;) That’s definitely something you will find everywhere in the US – but the country has much more to offer. So much more. Especially the southern states of the US are known for their excellent cuisine. Along the Gulf Coast, each state has its own special traditions when it comes to food and delicious dishes. From Texas to Louisiana, Mississippi, Alabama to Florida – there is a lot to discover along the coast.
The »southern states« I am referring to, are not the only southern states, of course ;) I am only talking about the ones along the Gulf Coast, because to those I’ve been already. Did not have the chance to visit South Carolina, Tennessee or other »not so southern« southern states… A lot of »southern« in these two sentences ;P
Anyway. The cuisine of all the states I mentioned is strongly influenced by immigrants. Texas is known for its Mexican-inspired and influenced Tex-Mex cuisine, in Florida it’s immigrants from the Caribbean and specifically Cubans that have brought many popular dishes to the Sunshine State. In Louisiana, Mississippi and Alabama you can experience a lot of French, Spanish and African influences in their dishes.
The One Pot Pastalaya is a variation of the popular Jambalaya based in Creole and Cajun cuisine. A rice dish with smoked sausage (Andouille), chicken and often seafood as well. If this sounds familiar – the origins for this dish probably go back to Spain and the Paella that is quite popular there ;)
This recipe here does not ask for seafood and, unfortunately, I had no Andouille at hand. Regular ole smoked sausage had to do the job ;) If you can get hold of Andouille and like seafood – go for it. Probably makes the dish even better. I would have loved to add some shrimp here, but unfortunately, I have »people« here at home that would not eat the dish if I added seafood ;P
Anyway. If you like a well seasoned dish you should definitely take a look at this recipe. The spice mix (Creole Seasoning) is more than you need to make this Pastalaya. Means you got more to do the dish again… and I am pretty sure you will do it again once you tried ;P
INGREDIENTS / ZUTATEN
(4 servings)
some olive oil for frying
17.6 oz. (500g) smoked (pork) sausage, sliced
1 large onion, diced
2-3 garlic cloves, diced finely
1 red bell pepper, in small pieces
1 green bell pepper, in small pieces
2 celery stalks, diced finely
1 can (14 oz./400g) chunky tomatoes
3 tbsp. Creole seasoning (see below)
salt, pepper
3 cups (750ml) chicken broth
17.6 oz. (500g) pasta (dry)
optional: leftover chicken, shredded
some spring onions, in rings
(4 Portionen)
etwas Olivenöl zum Anbraten
500g geräucherte Würste (Knacker), in Scheiben
1 große Zwiebel, gewürfelt
2-3 Knoblauchzehen, fein gewürfelt
1 rote Paprika, in kleine Stücke geschnitten
1 grüne Paprika, in kleine Stücke geschnitten
2 Selleriestangen, fein gewürfelt
1 Dose (400g) stückige Tomaten
3 EL Creole Seasoning (siehe unten)
Salz, Pfeffer
750ml Hühnerbrühe
500g Nudeln (ungekocht)
optional: Brathähnchenreste, zerkleinert
einige Frühlingszwiebelringe
Creole Seasoning
5 tbsp. paprika powder
3 tbsp. flaky sea salt
2 tbsp. onion powder
2 tbsp. garlic powder
2 tbsp. dried oregano
2 tbsp. dried basil
1 tbsp. dried thyme
1 tbsp. black pepper
1 tbsp. smoked paprika powder
1 tbsp. cayenne pepper
DIRECTIONS / ZUBEREITUNG
1. Start by preparing the veggies. Peel and dice the onion and garlic. Wash and dry the bell peppers, remove the insides and cut into small pieces. Clean the celery stalks and dice finely. If you don’t have ready-made creole seasoning mix yourself a small amount (ingredients above).
2. Add some oil to a large pot (or Dutch oven) and heat up. Add the sliced sausage and cook/fry until nicely browned from all sides. Next, add the onion and sauté until soft and glossy. Add the garlic, bell pepper, and celery and cook for 2-3 minutes until slightly softer. Stir often. Add the chunky tomatoes, 3 tbsp. of the Creole seasoning, as well as some salt and pepper. Bring everything to a boil, then add the chicken broth and dry pasta – mix to combine. Bring back to a boil, then reduce the heat and let simmer for about 10-12 minutes – or whatever time your pasta needs to be cooked »al dente«. Don’t forget to stir from time to time, so the pasta is not sticking to the bottom of the pot. If you want to use some leftover chicken, add it about 5 minutes before the end of the cooking time to the pot, so it can warm up. The sauce should have thickened enough to coat the pasta nicely.
3. Serve with some spring onions sprinkled on top and some bread on the side.
1. Mit dem Gemüse starten. Zwiebel und Knoblauch schälen und (fein) würfeln. Die Paprikaschoten waschen, trocknen, das Innenleben entfernen und in kleine Stücke schneiden. Auch die Selleriestangen putzen und fein würfeln. Wer kein fertiges Seasoning hat, sollte sich aus den aufgelisteten Zutaten (s. oben) eine Gewürzmischung zubereiten.
2. Etwas Öl in einen großen (gusseisernen) Topf geben und erhitzen. Die Wurst im heißen Fett rundum schön anbräunen. Dann die Zwiebel dazugeben und kurz anschwitzen lassen. Knoblauch, Paprika und Sellerie hinzugeben und 2-3 Minuten mit anbraten, bis das Gemüse etwas weicher geworden ist – dabei oft umrühren, damit nichts anbrennt. Die stückigen Tomaten, die 3 EL Gewürzmischung, sowie etwas zusätzliches Salz und Pfeffer dazugeben. Einmal alles aufkochen lassen, dann die Hühnerbrühe und die Nudeln dazugeben und alles vermengen. Das Ganze erneut aufkochen lassen, dann die Hitzezufuhr reduzieren und alles für etwa 10-12 Minuten köcheln lassen – die Nudeln sollten »al dente« sein und nicht verkochen. Auf die Kochzeit der Nudeln achten. Immer wieder umrühren, damit nichts am Boden des Topfes hängen bleibt und anbrennt. Wer Brathähnchenreste hat, kann die etwa 5 Minuten vor Ablauf der Kochzeit zum Topf dazugeben. Die Soße sollte schön eingedickt haben und die Nudeln damit überzogen sein.
3. Die fertigen Nudeln mit Frühlingszwiebelringen bestreuen und z.B. mit etwas Brot servieren.
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Here is a version of the recipe you can print easily.
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One Pot Pastalaya
- Prep Time: 00:10
- Cook Time: 00:20
- Total Time: 00:30
- Yield: 4 1x
- Category: Pasta
- Cuisine: United States
Description
A simple one pot dish from the south of the US – One Pot Pastalaya. It’s like jambalaya, just made with pasta instead of rice. Great flavors and easy to prepare :)
Ingredients
some olive oil for frying
17.6 oz. (500g) smoked (pork) sausage, sliced
1 large onion, diced
2–3 garlic cloves, diced finely
1 red bell pepper, in small pieces
1 green bell pepper, in small pieces
2 celery stalks, diced finely
1 can (14 oz./400g) chunky tomatoes
3 tbsp. Creole seasoning (see below)
salt, pepper
3 cups (750ml) chicken broth
17.6 oz. (500g) pasta (dry)
optional: leftover chicken, shredded
some spring onions, in rings
Instructions
1. Start by preparing the veggies. Peel and dice the onion and garlic. Wash and dry the bell peppers, remove the insides and cut into small pieces. Clean the celery stalks and dice finely. If you don’t have ready-made creole seasoning mix yourself a small amount (ingredients above).
2. Add some oil to a large pot (or Dutch oven) and heat up. Add the sliced sausage and cook/fry until nicely browned from all sides. Next, add the onion and sauté until soft and glossy. Add the garlic, bell pepper, and celery and cook for 2-3 minutes until slightly softer. Stir often. Add the chunky tomatoes, 3 tbsp. of the Creole seasoning, as well as some salt and pepper. Bring everything to a boil, then add the chicken broth and dry pasta – mix to combine. Bring back to a boil, then reduce the heat and let simmer for about 10-12 minutes – or whatever time your pasta needs to be cooked »al dente«. Don’t forget to stir from time to time, so the pasta is not sticking to the bottom of the pot. If you want to use some leftover chicken, add it about 5 minutes before the end of the cooking time to the pot, so it can warm up. The sauce should have thickened enough to coat the pasta nicely.
3. Serve with some spring onions sprinkled on top and some bread on the side.
Notes
Enjoy cooking!
Adapted from budgetbytes.com
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
