By Dr. Leah Alexander | Published on October 11, 2023 | Last Updated on October 11, 2023
Kevin Bolton is a renowned chef and culinary expert who specializes in Cajun cuisine. Born and raised in Louisiana, his passion for the bold flavors and unique ingredients of Cajun cooking has made him a sought-after authority on the subject.
With years of experience working in some of the top restaurants in New Orleans, Kevin has perfected his craft and developed innovative recipes that showcase the rich history and culture of Cajun cuisine.
Pastalaya is one of his signature dishes, blending the classic flavors of Cajun jambalaya with Italian pasta. This fusion dish has become a staple in many households and is a delicious way to introduce people to the bold and spicy flavors of Cajun cooking.
This dish is perfect for those looking to spice up their pasta game or wanting to try something new and exciting in Cajun cooking. With this guide, you can easily recreate this delicious Pastalaya at home and impress your family and friends with your culinary skills. Let’s get started!
What is Kevin Belton’s Pastalaya?
Kevin Belton’s Pastalaya is a popular Cajun dish that combines the flavors of jambalaya with pasta. It is made with chicken, sausage, vegetables, and spices cooked in a flavorful tomato-based sauce and served over broken spaghetti noodles.
This fusion dish highlights the bold and spicy flavors of Cajun cuisine while also adding a unique twist to traditional jambalaya.
The name “Pastalaya” is a play on the words “pasta” and “jambalaya,” reflecting the combination of these two dishes. It has become a household favorite in Louisiana and beyond, loved for its hearty and satisfying flavors that make it perfect for any occasion.
Why You’ll Love This Kevin Belton’s Pastalaya?
One of the main reasons you’ll love Kevin Belton’s Pastalaya is its unique and delicious flavor profile. The combination of Cajun spices, tender chicken and sausage, and tangy tomato sauce creates a bold and flavorful dish that will leave your taste buds wanting more.
Another reason to love this dish is its versatility. You can easily customize it to your taste by adding more or less spice, using different types of meat, or incorporating your favorite vegetables. It’s a dish that can easily accommodate dietary restrictions and preferences, making it perfect for any gathering.
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The Ingredients
- Boneless Chicken: This recipe calls for 2 pounds of boneless chicken. You can use any type of chicken you prefer, such as breast or thigh meat.
- Cajun Style Smoked Sausage: The smoky flavor of the Cajun style smoked sausage adds a depth of flavor to the dish. You can find this type of sausage in most grocery stores or online.
- Andouille Sausage: Another type of sausage that adds a spicy kick to the dish. You can substitute it with another type of sausage, but make sure it has some heat to balance out the flavors.
- Olive Oil: This is used to sauté the vegetables and meats before adding in the other ingredients.
- Onion and Garlic: These aromatics are essential in Cajun cooking and add a rich flavor to the dish.
- Parsley: Adds freshness and color to the dish.
- Spices: Creole seasoning, oregano, red pepper flakes, and kosher salt all come together to create a flavorful spice blend for the pastalaya.
- Tomato Paste: This adds depth and richness to the sauce.
- Chicken Stock: The base of the sauce for the pastalaya. You can use homemade or store-bought stock.
- Spaghetti: Instead of using traditional rice, this recipe opts for thin spaghetti to soak up all the flavors in the dish.
- Bell Pepper and Celery: These vegetables are classic Cajun ingredients and add a slight crunch to the dish.
- Green Onions: Adds a nice pop of color and freshness to the dish.
Step by Step Instructions
Step 1
Prepare the Ingredients
- Start by prepping all your ingredients.
- Cube the chicken, slice the sausages, chop the onions and bell pepper, mince the garlic, and chop the parsley and green onions.
Step 2
Sauté
- In a large pot or Dutch oven, heat olive oil over medium-high heat.
- Add in the chicken and sausage, and cook until browned.
- Remove from the pot and set aside.
Step 3
Sauté Vegetables
- In the same pot, add the onion, bell pepper, celery, and garlic.
- Cook for a few minutes until slightly softened.
Step 4
Add Spices and Tomato Paste
- Stir in the Creole seasoning, oregano, red pepper flakes, and kosher salt.
- Add the tomato paste and stir until well combined.
Step 5
Add Chicken Stock
- Pour in the chicken stock and bring to a boil.
Step 6
Add Pasta
- Break the spaghetti into small pieces and add it to the pot.
- Stir until all pasta is coated in the sauce.
Step 7
Simmer
- Lower the heat and let simmer for about 15 minutes, or until pasta is cooked al dente.
- Stir occasionally to prevent sticking.
Step 8
Add Chicken and Sausage
- Once the pasta is cooked, add in the chicken and sausage.
- Stir to combine.
Step 9
Add Parsley and Green Onions
- Stir in the chopped parsley and green onions.
- Cook for an additional 2-3 minutes until heated through.
Step 10
Serve and Enjoy!
- Garnish with additional green onions or parsley, if desired.
- Serve hot!
Tips and Tricks
- Use homemade chicken stock for a richer flavor in the dish.
- If you can’t find Creole seasoning, you can make your own by combining equal parts paprika, garlic powder, onion powder, cayenne pepper, dried oregano, and dried thyme.
- If using store-bought chicken stock, opt for low sodium to control the saltiness of the dish.
- For extra heat, add in more red pepper flakes or a dash of hot sauce.
- Don’t overcook the pasta as it will continue to cook while simmering in the sauce.
- Let the dish sit for a few minutes before serving to allow the flavors to fully develop.
Nutrition Information
How to store Kevin Belton’s Pastalaya?
- After letting the dish cool, store it in an airtight container in the fridge for up to 3 days.
- You can also freeze leftovers for up to 3 months.
- To reheat, let thaw in the refrigerator overnight and then heat on the stovetop or in the microwave until warmed through.
Variations
- Vegetarian: Omit the chicken and sausages and use a variety of vegetables like bell peppers, mushrooms, and zucchini.
- Seafood: Add in your choice of seafood such as shrimp, crawfish, or crabmeat.
- Low carb: Use cauliflower rice instead of spaghetti to make this dish low-carb friendly.
Kevin Belton Pastalaya Recipe
Equipment
- Stirrer
Ingredients
- 2 lb chicken boneless
- 1 lb Cajun Style Smoked Sausage
- 1 lb andouille sausage sliced half-moons
- 1/4 cup olive oil
- 2 cup diced onion
- 1/2 cup parsley chopped
- 2 lb thin spaghetti broken
- 1 cup diced green bell pepper
- 1/4 cup Creole seasoning
- 2 tbsp. fresh oregano chopped
- 1/2 cup tomato paste
- 2 tbsp red pepper flakes
- 10 cups chicken stock
- 1 cup diced celery
- 6 garlic cloves minced
- 1 cup sliced green onions
- 2 tsp kosher salt
Instructions
- Begin by gathering all the necessary ingredients and prepping them. Cube the chicken into bite-size pieces, slice the sausages into half-moons, chop the onions and bell pepper, mince the garlic cloves, and finely chop the parsley and green onions.
- In a large pot or Dutch oven, heat up some olive oil over medium-high heat.
- Add in the chicken and sausage, cooking until they are nicely browned. Once done, remove them from the pot and set aside for later use.
- In the same pot, add the chopped onions, bell pepper, celery, and garlic. Let them cook for a few minutes until they begin to soften.
- Next, stir in the Creole seasoning, oregano, red pepper flakes, and kosher salt. Add in the tomato paste and mix everything until well combined.
- Pour in the chicken stock and bring it to a boil.
- Break the thin spaghetti into smaller pieces and add them to the pot. Stir until all the pasta is evenly coated with the sauce.
- Lower the heat and let it simmer for approximately 15 minutes, or until the pasta reaches al dente consistency. Remember to stir occasionally to prevent any sticking. Once the pasta is cooked, add back in the chicken and sausage, stirring until everything is well incorporated.
- Finally, add in the freshly chopped parsley and green onions, cooking for an additional 2-3 minutes until they are heated through.
- Your delicious Pastalaya is now ready to be served! For a finishing touch, you can garnish it with some extra green onions or parsley. Serve hot and enjoy this flavorful Cajun dish.
Notes
- Use homemade chicken stock for a richer flavor in the dish.
- If you can’t find Creole seasoning, you can make your own by combining equal parts paprika, garlic powder, onion powder, cayenne pepper, dried oregano, and dried thyme.
- If using store-bought chicken stock, opt for low sodium to control the saltiness of the dish.
- For extra heat, add in more red pepper flakes or a dash of hot sauce.
- Don’t overcook the pasta as it will continue to cook while simmering in the sauce.
- Let the dish sit for a few minutes before serving to allow the flavors to fully develop.
FAQs
Can I use different types of meat?
Absolutely! You can try using beef, pork, or even turkey in place of chicken and sausage.
Is this dish spicy?
The level of spiciness can be adjusted based on your preference. This recipe has a medium level of spice, but you can add more or less red pepper flakes to suit your taste.
Can I use rice instead of pasta?
Yes, you can substitute the spaghetti with rice if preferred. Just adjust the cooking time accordingly.
Wrapping Up
Kevin Belton’s Pastalaya is a delicious and flavorful dish that combines the best of Cajun and Italian cuisines. It’s perfect for any occasion, from weeknight dinners to potlucks with friends. The versatility of this dish makes it a crowd-pleaser that can be tailored to fit anyone’s taste.
Thank you for reading this recipe for Kevin Belton’s Pastalaya! We hope you give it a try and love it as much as we do. Don’t forget to share this article with your friends and family.
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.
