Cajun Ninja Pastalaya Recipe

Cajun Ninja pastalaya is one of those dishes that instantly feels like home cooking the moment the pot hits the stove. It’s bold, hearty, deeply seasoned, and made to feed a crowd. If you’ve ever watched Cajun Ninja cook, you know his style is all about real Louisiana flavor, no shortcuts, and food that brings people together. Pastalaya is his pasta-based twist on classic jambalaya, swapping rice for pasta while keeping all the smoky, spicy, soulful goodness.

This version stays true to that Cajun spirit while being halal-friendly. Traditional pastalaya often uses pork sausage, but pork is haram, so this recipe uses chicken or beef smoked sausage instead, without sacrificing flavor. The result is rich, comforting, and every bit as satisfying.

What Is Pastalaya?

Pastalaya is essentially jambalaya made with pasta instead of rice. It’s a popular Cajun dish at cookouts, tailgates, weddings, and large family gatherings because it’s filling, affordable, and easy to scale up.

The key elements are:

• A deep, well-built seasoning base
• Smoked meat for flavor
• Chicken as the main protein
• Trinity vegetables (onion, bell pepper, celery)
• One-pot cooking for maximum flavor

Ingredients

Proteins

• 2 pounds boneless chicken thighs or breasts, cut into bite-size pieces
• 1 pound halal chicken or beef smoked sausage, sliced into rounds

Vegetables

• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 celery stalks, chopped
• 4–5 cloves garlic, minced
• 1 bunch green onions, sliced (for garnish)

Pasta and Liquids

• 1 pound penne or rotini pasta
• 4–5 cups chicken broth (halal)

Fats

• 3 tablespoons vegetable oil or olive oil

Seasonings

• 2 teaspoons salt (adjust to taste)
• 2 teaspoons Cajun seasoning
• 1 teaspoon paprika
• 1 teaspoon black pepper
• ½ teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 2 bay leaves

Prep and Cooking Time

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6–8

Step-by-Step Instructions

Seasoning the Chicken

Place the chicken pieces in a large bowl. Season generously with salt, black pepper, Cajun seasoning, paprika, garlic powder, and onion powder.

Mix well so every piece is coated. Let it rest for at least 10 minutes. This step builds flavor from the inside out, something Cajun Ninja always emphasizes.

Browning the Sausage

Heat a large heavy-bottom pot or Dutch oven over medium-high heat. Add the oil.

Add the sliced halal sausage and cook until nicely browned on both sides. This creates flavorful bits at the bottom of the pot that will season the entire dish.

Remove the sausage and set aside, leaving the oil and browned bits in the pot.

Cooking the Chicken

Add the seasoned chicken to the same pot. Spread it out so it browns instead of steams.

Cook for 4–5 minutes, stirring occasionally, until lightly browned. The chicken does not need to be fully cooked at this stage.

Remove the chicken and set it aside with the sausage.

Building the Cajun Trinity

Lower the heat to medium. Add the chopped onion, bell pepper, and celery to the pot.

Cook for 5–7 minutes, stirring often, scraping up the browned bits from the bottom. This is where the base flavor really develops.

Add the minced garlic and cook for 30 seconds, just until fragrant.

Bringing It All Together

Return the chicken and sausage to the pot. Stir well to combine with the vegetables.

Add thyme, oregano, bay leaves, and cayenne pepper if using.

Pour in the chicken broth and bring the mixture to a gentle boil.

Cooking the Pasta

Once boiling, add the dry pasta directly into the pot. Stir well to prevent sticking.

Reduce the heat to medium-low, cover, and simmer for about 12–15 minutes, stirring occasionally.

Cook until the pasta is tender and has absorbed most of the liquid. The mixture should be thick, not soupy.

If it gets too thick before the pasta is done, add a little more broth.

Final Adjustments

Taste and adjust seasoning with more salt or Cajun seasoning if needed.

Remove bay leaves.

Turn off the heat and let the pastalaya rest for 5 minutes. This allows everything to settle and thicken perfectly.

Garnishing and Serving

Sprinkle sliced green onions over the top just before serving.

Serve hot, straight from the pot, family-style.

@/budgetbytes

Tips for Authentic Cajun Flavor

• Use chicken thighs for juicier results
• Don’t rush the browning process
• Stir the pasta often to avoid sticking
• Adjust spice levels gradually
• Let the dish rest before serving

Variations You Can Try

• Add shrimp in the last 5 minutes of cooking
• Use rotini for extra sauce-holding texture
• Add diced tomatoes for a slightly saucier version
• Include mushrooms for extra depth

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat gently on the stovetop or microwave with a splash of broth to loosen the pasta.

Why This Recipe Works

This Cajun Ninja–style pastalaya works because it respects the fundamentals of Cajun cooking. Layered seasoning, proper browning, and one-pot cooking create deep flavor without complexity. Using halal chicken or beef sausage keeps it accessible while still delivering that smoky, bold taste pastalaya is known for.

Final Thoughts

Cajun Ninja pastalaya is comfort food with attitude. It’s bold, filling, and made to be shared. This halal-friendly version proves you don’t need pork to achieve authentic Cajun flavor. One pot, simple ingredients, and a little patience are all it takes.

Whether you’re feeding family, hosting guests, or just craving something hearty and soulful, this pastalaya delivers every time. Once you make it, don’t be surprised if it becomes a regular request at your table.