Welcome, today I’m diving into one of the boldest and most comforting Cajun-inspired dishes I’ve ever cooked, and honestly, I still get excited every time I make it.
The Stalekracker pastalaya recipe has this wild, rich, meaty charm that pulls you straight into the heart of Louisiana cooking.
I first stumbled on it the same way a lot of folks did — scrolling online and suddenly stopping because that loud, fun guy Stalekracker was stirring a huge pot of creamy Cajun goodness like it was the easiest thing in the world.
Hi, My Name is Dipendra Kumar. I am a Pro Chef. I like cooking food and writing articles. For the above a my relative calls me, you are a pro
And just like that, I was hooked. Before we get cooking, here’s a quick peek at this recipe
Cuisine: American / Cajun
Prep Time: 15 minutes
Cook Time: 55 minutes
Servings: 8
It’s a dish that blends jambalaya’s big flavors with the comfort of pasta, making something that feels familiar and new at the same time.
Instead of rice, you get tender pasta coated in creamy Cajun sauce mixed with sausage, chicken, beef, veggies, and cheese.
It’s one of those one-pot wonders that fills your kitchen with warmth and excitement, and honestly, it’s a meal that feels like a hug after a long day.
What Makes Stalekracker Pastalaya So Special
What I love most about this dish is how it manages to be bold, creamy, smoky, and spicy all at once.
The mix of meats—smoked sausage, juicy chicken, and tender beef—creates layers of flavor that feel almost built from the bottom up.
And unlike a classic jambalaya, the creamy sauce brings everything together in a way that just melts into the pasta.
This pastalaya recipe is also incredibly beginner-friendly. Even if you’ve never made Cajun food before, the steps are simple and forgiving.
You brown your meats, sauté your veggies, whisk in your creamy sauce, and toss everything with pasta.
The Cajun seasoning gives it heat without being overbearing, and the cheese thickens it into something seriously irresistible.
It’s also a great option for feeding a crowd or a cozy family dinner because one pot goes a long way.
I’ve served this for game nights, backyard dinners, and even holidays, and there’s never a spoonful left at the end.
Ingredients You Need for Stalekracker Pastalaya
Here’s a quick look at everything I grab before starting. I like to have all my ingredients prepped so the cooking goes smoothly.
Ingredients Table
| Amount | Unit | Name | Notes |
|---|---|---|---|
| 1 | lb | Smoked sausage | Andouille gives amazing flavor |
| 1 | lb | Chicken thighs or breasts | Cut into small chunks |
| ½ | lb | Beef stew meat | Cubed for tenderness |
| 1 | medium | Onion | Diced |
| 1 | whole | Bell pepper | Diced |
| 2 | stalks | Celery | Chopped |
| 4 | cloves | Garlic | Minced |
| 1 | can | Rotel tomatoes | 10 oz, with green chilies |
| 1 | cup | Heavy cream | Makes it rich and smooth |
| 1 | cup | Chicken broth | Helps thin the sauce |
| 8 | oz | Velveeta cheese | Cut into cubes |
| 4 | oz | Cream cheese | Adds extra creaminess |
| 1 | lb | Pasta | Penne or rigatoni |
| 2–3 | tbsp | Cajun seasoning | Adjust to taste |
| – | – | Salt & pepper | To taste |
| 1–2 | tbsp | Cooking oil | For browning |
Equipment I Use
I always like to lay out my tools beforehand.
Equipment List
- Large pot or Dutch oven
- Wooden spoon
- Knife and cutting board
- Measuring cups and spoons
- Colander
Once I’ve got everything out, I’m ready to get into the heart of this recipe.
How to Make Stalekracker Pastalaya
Step 1: Cook the Pasta
I start by filling a big pot with water, adding a pinch of salt, and bringing it to a rolling boil. The pasta goes in and cooks for about 8–10 minutes.
I keep it slightly firm because it’ll cook again when mixed with the sauce. After draining, I save a cup of pasta water just in case I need to thin things later.
Step 2: Brown the Meats
This is one of those steps that make the dish so flavorful. I heat some oil in my large pot over medium-high heat.
First goes the sausage, and I let it brown until the edges get crispy. Then I remove it and add my seasoned chicken.
The Cajun seasoning starts working its magic right away as the chicken browns.
After the chicken is cooked through, I remove it and add the beef. It gets a sprinkle of Cajun seasoning and browns until it picks up color.
If the beef feels tough, I splash in a little broth and let it simmer for a few minutes to soften.
Step 3: Sauté the Vegetables
Once the meats are done, those browned bits at the bottom of the pot are like flavor gold.
I toss in my onions, bell peppers, and celery and cook them until they soften and smell incredible.
The pot fills with that classic Cajun “holy trinity” aroma. Garlic goes in last so it doesn’t burn.
Step 4: Build the Creamy Sauce
This is where everything becomes magical. I pour in the Rotel tomatoes, heavy cream, and chicken broth.
Then I add the Velveeta and cream cheese. I stir constantly over low heat until it all melts into a silky, creamy sauce that coats the spoon beautifully.
Step 5: Combine Everything
I return the sausage and chicken to the pot, stirring gently to coat the meats. Then the cooked pasta goes in.
I fold everything together slowly because I don’t want to break the pasta. The pot simmers for about 5 minutes, so the pasta absorbs all that nice flavor.
Step 6: Taste & Finish
I always taste and adjust the seasoning here—sometimes I want more Cajun kick, other times the spice level is perfect.
A little salt or pepper might be needed, depending on the broth and cheese. Once the sauce is creamy and everything’s coated, I serve it right away.
Tips for Making the Best Pastalaya
I’ve cooked this recipe many times, and these little tricks make a huge difference.
Use fresh veggies
They release moisture and flavor that help build the sauce.
Don’t rush Browning
The meat’s color adds depth to the whole dish.
Keep the pasta firm
Overcooked pasta will turn mushy once it simmers in the sauce.
Add seasoning slowly
Cajun seasoning varies a lot between brands, so add a little at a time.
Stir gently
The pasta is tender, and you want it to hold its shape.
Perfect Sides for Stalekracker Pastalaya
This dish is incredibly filling, but I love pairing it with something fresh or crunchy. A simple green salad with a light dressing balances the richness.
Garlic bread or crusty French bread is perfect for scooping up leftover sauce. For veggies, roasted broccoli or steamed green beans go really well.
And if you want a drink with it, iced tea or lemonade cools down the Cajun spice just right.
Storing & Reheating Leftovers
Once the dish cools, I store leftovers in an airtight container in the fridge for about 3–4 days.
When reheating, I add a splash of milk, broth, or even pasta water to bring the creaminess back.
If I freeze it, I let it cool fully and store it for up to 2 months. To reheat, I thaw it overnight and warm it gently on the stove.
Stalekracker Pastalaya Recipe
Ingredients
Equipment
Method
- Fill a large pot with water, add a pinch of salt, and bring to a rolling boil. Add pasta and cook 8–10 minutes until tender but still slightly firm (al dente). Drain and reserve 1 cup pasta water. Set pasta aside.
- Heat oil in a large pot or Dutch oven over medium-high heat. Add smoked sausage and brown on all sides (about 5 minutes). Remove and set aside.
- In the same pot, add chicken pieces, season with 1 tbsp Cajun seasoning, and brown until cooked through (about 8 minutes). Remove and set aside with the sausage.
- Add the beef to the pot, season with additional Cajun seasoning, and brown on all sides (6–8 minutes). If beef seems tough, add a splash of chicken broth, cover, and simmer 10–15 minutes until tender.
- Add diced onion, bell pepper, and celery to the pot with the beef. Cook 7–8 minutes, stirring occasionally, until softened. Add minced garlic in the last minute and sauté briefly.
- Pour in the Rotel tomatoes with their juices, then add heavy cream and chicken broth. Stir to combine and bring to a gentle simmer.
- Reduce heat to low and add cubed Velveeta and cream cheese. Stir constantly until the cheeses melt into a smooth, creamy sauce (about 5 minutes). Be patient and keep heat low to avoid separation.
- Return the sausage and chicken to the pot, gently stirring to coat. Add the cooked pasta and fold carefully so the pasta holds its shape. Simmer together ~5 minutes so the pasta absorbs sauce. If sauce is too thick, loosen with reserved pasta water or extra broth.
- Taste and add more Cajun seasoning, salt, or pepper as needed. Serve hot, garnished with chopped green onions or parsley if desired. The cheese will thicken as it cools, so serve promptly.
Notes
- I store leftovers in an airtight container in the fridge for 3–4 days. Reheat with a splash of milk, chicken broth, or reserved pasta water to bring back creaminess.
- To freeze: cool completely, transfer to a freezer-safe container, and freeze up to 2 months. Thaw overnight before reheating.
- Variations: swap beef for shrimp for a seafood pastalaya, or use whole wheat pasta and leaner sausage for a lighter version.
- Tips: don’t overcook pasta; brown meats thoroughly for deep flavor; add Cajun seasoning gradually — brands vary in salt/heat.
FAQs:-
Is it spicy?
It has a mild-to-medium heat, but you can make it hotter or milder based on your seasoning.
Can I make it ahead?
Yes! It reheats really well with a splash of broth.
What pasta is best?
I love penne or rigatoni because they grab the sauce perfectly.
Can I skip the beef?
Absolutely, you can keep it simple with just sausage and chicken.
Can I make it vegetarian?
Use plant-based sausage and veggie broth. It still tastes amazing.
Conclusion
I love making this Stalekracker pastalaya because it brings such big, bold flavor with pretty simple steps.
Every time I cook it, I feel like I’m stirring a little piece of Louisiana right in my own kitchen, even if my timing or stirring gets a little messy. It’s warm, hearty, and always a crowd favorite, and I hope you’ll enjoy it as much as I do.
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