Pastalaya Recipe

A classic twist on jambalaya, this pastalaya recipe puts an Italian spin on a Cajun dish. This is one of my favorite recipes. It's easy to make, it tastes great, and it won't empty your wallet. Substitute whole grain pasta and use low-fat sausage along with naturally salt-free Basin Blend seasoning to make it even healthier.

Cooking Time: About 40 minutes


1 lb smoked andouille

1 lb penne or rotini pasta

2 Tbsp olive oil

4 Tbsp Basin Blend rough cut seasoning

1 cup diced tomatoes

2 cups low sodium chicken or vegetable broth

1 cup cold water

2 tbsp half & half

1 tsp Cayenne pepper (optional)



  1. Sauté Basin Blend and olive oil in a large pot on medium heat. Slice the andouille into rounds and stir into the seasoning. Increase to high heat until the sausage browns
  2. Add diced tomatoes, pasta, broth, water, and cayenne pepper (optional) to the pot and mix well
  3. Place the lid and bring to a boil then reduce heat and simmer for about 15 minutes, stirring occasionally
  4. Stir in the half & half, replace the lid, and continue to simmer for 5 minutes or until the noodles are fully cooked
  5. Let stand for 3 to 5 minutes before serving

serves: 8



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