Stalekracker Pastalaya Recipe

Recipe Overview

• Cuisine: Cajun / Southern
• Prep time: 15 minutes
• Cook time: 45 minutes
• Total time: 1 hour
• Servings: 6–8

I first tried a pastalaya after watching a bold Louisiana cook toss giant handfuls of sausage, chicken, and spice into a pot and promise fireworks.

This copycat Stalekracker Pastalaya is my version of that loud, comforting, cheesy pasta-laya — a mashup of jambalaya flavor with pasta that soaks up every bit of that creamy, spicy sauce.

It’s roomy enough for a crowd, simple enough for a weeknight, and forgiving when you want to tweak heat, meat, or creaminess.

Why I love this version

This recipe hits the sweet spot for me: smoky sausage, juicy chicken, and a velvety, slightly spicy sauce that clings to every bit of pasta.

It’s hearty, one-pot friendly, and can be dressed up or pared down — add shrimp for a coastal twist, cut back on cream to lighten it, or go full indulgence with extra cheese.

I’ll show you my method, tips to avoid mushy pasta, and how to store leftovers so the next-day meal still tastes great.

Ingredients

Equipment

• Large pot or Dutch oven — For everything to cook together, use a heavy-bottomed pot if possible.
• Wooden spoon — Gentle on the pot and perfect for folding pasta.
• Knife & cutting board — For chopping meats and veg.
• Measuring cups & spoons — For accurate seasoning.
• Colander — To drain pasta (if precooking).
• Tongs or slotted spoon — For removing browned meat.

Step-by-step: How I make Stalekracker Pastalaya

Step 1: Cook the pasta
I bring a large pot of salted water to a rolling boil and cook the pasta 1–2 minutes less than package directions — you want it al dente because it finishes in the sauce.

Drain, reserve a cup of pasta water, and set aside. This helps avoid a mushy result.

Step 2: Brown the sausage
Heat oil in the Dutch oven over medium-high heat. Add the sausage and let it brown well on all sides, about 4–5 minutes. That caramelized crust gives big flavor. Remove and set aside.

Step 3: Brown the chicken
In the same pot, add the chicken chunks seasoned lightly with Cajun seasoning. Brown until golden and mostly cooked through, about 6–8 minutes.

Remove with the sausage. If you’re using beef, brown it next; if it’s a bit tough, add a splash of broth and simmer covered 10–15 minutes until tender.

Step 4: Sauté the holy trinity
Lower the heat to medium. Add the diced onion, bell pepper, and celery to the pot. Cook, stirring, about 6–8 minutes until softened. Add garlic in the last minute so it becomes fragrant but not burnt.

Step 5: Build the creamy sauce
Pour in the diced tomatoes (with juices), heavy cream, and chicken broth. Stir and bring to a gentle simmer.

Add the cubed Velveeta and cream cheese, stirring constantly over low heat until everything melts into a smooth, creamy sauce. Be patient — low and slow makes the creamiest result.

Step 6: Combine meats and pasta
Return the browned sausage and chicken to the pot. Fold in the cooked pasta and gently stir so the sauce coats everything.

Let simmer 3–5 minutes so pasta absorbs flavor; if the sauce thickens too much, loosen with reserved pasta water or more broth.

Step 7: Final seasoning and serve
Taste and adjust with more Cajun seasoning, salt, or pepper. I usually add a little extra Cajun if I want more bite.

Serve immediately while hot and bubbly — the sauce will thicken as it cools, so enjoy straight away.

Tips & tricks for best results

• Don’t overcook the pasta. It should finish in the sauce, not become soggy.
• Brown your meats well — those browned bits are flavor gold.
• Use a heavy pot to avoid scorching once the cheese hits the bottom. Stir often.
• If you skip the cream, increase the broth and consider a splash of evaporated milk for creaminess.
• Start with less Cajun seasoning and add gradually; it’s easier to add spice than take it away.
• If the sauce is too thin, let it simmer uncovered until it reduces. Too thick? Add broth or pasta water a little at a time.

Variations I make depending on mood

• Seafood Pastalaya: swap half the meat for shrimp and crawfish toward the end.
• Veggie Pastalaya: mushrooms, zucchini, and plant-based sausage make a great swap.
• Extra cheesy: stir in shredded cheddar or pepper jack at the end for pull and texture.
• Lighter option: use half-and-half instead of heavy cream and whole-wheat pasta.

Stalekracker Pastalaya Recipe

Welcome, This Stalekracker Pastalaya is my creamy, spicy, one-pot twist on jambalaya — pasta soaking up smoky sausage, juicy chicken, and a cheesy Cajun sauce. It’s bold, cozy, and easy to make for family weeknights. I like it extra meaty, but you can skip the beef or swap in shrimp.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4 People

Course: Main Course

Cuisine: Cajun, Southern

Calories: 780

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb smoked sausage Andouille or kielbasa sliced into bite-sized pieces
• 1 lb chicken thighs or breasts Thighs stay juicier; cut into small chunks
• ½ lb beef stew meat optional Cut into small pieces; optional for extra meatiness
• 1 medium onion diced
• 1 bell pepper diced green or red
• 2 stalks celery chopped
• 4 cloves garlic minced
• 1 can 10–14 oz diced tomatoes or Rotel With chiles for extra zip
• 1 cup heavy cream For richness
• 1 cup chicken broth Add more as needed to adjust sauce
• 8 oz Velveeta or processed cheese Cubed for smooth melting
• 4 oz cream cheese Optional — for extra creaminess
• 1 lb penne or rigatoni Short pasta holds sauce best
• 2 –3 tbsp Cajun seasoning Start with 2 tbsp add to taste
• to taste salt & black pepper
• 1 –2 tbsp cooking oil For browning meats
• ½ – 1 cup reserved pasta water Optional — to loosen sauce if needed

Equipment

• 1 Large pot or Dutch oven Heavy-bottomed preferred so sauce won’t scorch.
• 1 Wooden spoon For stirring gently and scraping browned bits.
• 1 Knife & Cutting Board For chopping meats and vegetables.
• 1 Measuring cups & spoons To measure cream, broth and seasonings.
• 1 Colander To drain pasta if precooking.
• 1 Tongs or slotted spoon For removing browned meat.

Method

 

Step 1: Prep

1. I bring a large pot of salted water to a boil and cook the pasta 1–2 minutes less than package directions so it finishes in the sauce. I drain it, reserve a cup of the pasta water, and set the pasta aside. If you prefer to cook pasta right in the pot later, skip this precook and add dry pasta with extra broth.

Step 2: Brown the sausage

1. I heat 1–2 tablespoons oil in my Dutch oven over medium-high heat and add the smoked sausage. I let it brown nicely, about 4–5 minutes, stirring occasionally so it caramelizes. I remove the sausage to a plate and set it aside.

Step 3: Brown the chicken (and beef if using)

1. In the same pot I add the chicken pieces (seasoned lightly with a bit of Cajun seasoning) and brown them until golden and mostly cooked, about 6–8 minutes. I remove the chicken with the sausage. If using beef, I brown it next; if it seems tough I add a splash of broth and simmer covered 10–15 minutes until tender.

Step 4: Sauté the vegetables — the Holy Trinity

1. I lower the heat to medium, add the diced onion, bell pepper, and celery to the pot, and cook about 6–8 minutes until they’re softened and sweet. I stir in the garlic for the last 30–60 seconds so it becomes fragrant but not burnt.

Step 5: Build the creamy sauce

1. I pour in the diced tomatoes with their juice, then add the heavy cream and chicken broth. I bring everything to a gentle simmer. On low heat I add the cubed Velveeta and cream cheese and stir constantly until everything melts into a smooth, creamy sauce — patience here pays off.

Step 6: Recombine meats and pasta

1. I add the browned sausage and chicken back to the pot and fold in the cooked pasta. I simmer for 3–5 minutes so the pasta soaks up flavor; if the sauce gets too thick I loosen it with a splash of reserved pasta water or more broth.

Step 7: Final seasoning & finish

1. I taste and add more Cajun seasoning, salt, or pepper as needed. If I want extra heat I add hot sauce a little at a time. Once it’s seasoned how I like, I give it one last gentle stir and serve immediately while it’s hot and bubbly.

Notes

• Use chicken thighs for juicier results; breasts can dry if overcooked.
• If you skip Velveeta, use extra cream and 1 cup shredded cheddar for a different cheese profile.
• Leftovers keep 3–4 days in the fridge; reheat with a splash of broth or milk to loosen the sauce.
• To make it lighter, swap half-and-half for heavy cream and choose leaner sausage.
• Make it seafood-style by adding shrimp near the end of cooking.

What I serve with it

This dish is a meal on its own, but a crisp green salad with vinaigrette or roasted broccoli helps cut the richness. I also love it with crusty garlic bread for sopping up sauce, or quick coleslaw to cool the spice.

Storage & reheating

Store cooled leftovers in an airtight container in the fridge for 3–4 days. Reheat on the stove over low heat with a splash of milk or broth to loosen the sauce, stirring frequently. You can freeze portions for up to 2 months; thaw overnight before reheating.

FAQs:-

Conclusion

I love how this pastalaya brings Louisiana-style flavors into a creamy, saucy pasta that feeds a crowd. It’s forgiving, full of smoky and spicy notes, and easy to customize. Give it a go — I bet you’ll find it becomes a regular in your rotation, especially on nights you want big flavor without fuss.

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