Cooked Pastalaya in a bowl with Fleur de Lis shaped Dagostino pasta

One-Pot Pastalaya Recipe

What is pastalaya?  Influenced by Sicillian immigrants entering America through the port of New Orleans, pastalaya uses pasta instead of jambalaya’s traditional rice. Onion, celery, and green bell pepper, Cajun cooking’s “holy trinity” of ingredients, round out the savory flavors of this Louisiana Creole dish.

Like jambalaya recipes, everyone has their own take on this Creole-Italian comfort food. Chef Daniel's recipe incorporates spicy smoked Andouille sausage, trinity vegetables, creole seasoning, and Dagostino’s Fleur de Lis Pasta add that something special to your next family meal or a perfect game day meal #whodat!

45 minutes | Serves 8


Pastalaya Fleur de Lis Added

What is Jambalaya?

Jambalaya comes from the Provençal word ‘jambalaia’, meaning mish mash or mixup. It is thought to be based on early rice-and-meat dishes common in Louisiana cuisine. Originating in the French Quarter, it is thought to be the Spanish attempt at making paella without access to the costly imported saffron.

With French influence eventually dominating New Orleans, spices from the Carribean changed this paella spin-off into a chicken and sausage dish unique to Creole culture.

Ingredients for Pastalaya

1 lb Dagostinos Fleur de Lis Pasta

2 large chicken breasts, cubed

2 tbl salted butter

3/4 lbs boneless Boston butt pork, cubed

4 ½ cups chicken stock

3/4 lbs Andouille sausage

1 large onion, chopped

3 stalks of celery, chopped

1 large red bell pepper, chopped

4 large cloves of garlic, minced


1 tbl Worcheshire

Crystal Hot Sauce

1 bunch green onions, chopped

Salt and pepper


Dagostino Fleur de Lis Pasta Pastalaya

Directions for Pastalaya

  1. Season chicken well with salt and pepper.  In a large dutch oven, heat a tablespoon of butter at medium high heat.  Once heated, add chicken and brown, set aside.

  2. Season the pork with salt.  Heat a tablespoon of butter in the dutch oven and add the pork.  After 1 minute, add ¾ cup of chicken stock.  Cook on medium for 15 minutes or until the liquid is gone.

  3. Add another ¾ cup of chicken stock and scrape up the browned bits on the bottom of the pot. Then, add sausage and cook for 10 minutes or until the liquid is gone.

  4. Add the garlic and “trinity” vegetables and hot sauce, to taste, to the dutch oven with the meat.  Reduce heat and cook on medium, stirring constantly for 10 minutes. 

  5. Add the remaining 3 cups of chicken stock, chicken, and Worcheshire

  6. When the liquid comes to a boil, add the Dagostino Fleur de Lis Pasta, stirring to make sure it doesn't stick.  Try the pasta after 8 minutes to make sure it is cooked al dente, or tender (note that because the pasta is not in its normal boiling water it takes a little longer to cook).  After trying, add salt, hot sauce, and/or your favorite cajun seasoning to get the desired flavor profile.

  7. To serve, place the desired amount of pasta in a bowl and top with green onions.

Buon Appetito! Enjoy our Creole-Italian One-Pot Pastalaya Recipe


About Dagostino Handmade Pasta

From Lemons to Premium Pasta...

Our founders, the Fresina Family, were some of the original lemon farmers in Sicily during the early 19th century. During that time, Sicilians created settlements in New Orleans as citrus traders and brought pasta with them on their voyage. The Fresina Family felt right at home in Louisiana which led to The Fresina Macaroni Manufacturing Company being born in 1926. This began the foundation of 3 generations of hard-work and implementing traditional Italian methods to create handmade pasta that is now Dagostino Pasta.

We continue to stick to our Italian roots by producing our pasta the old-fashioned way right here in New Orleans. Our centuries-old delicate method consists of small quantities of pure semolina pasta cut through bronze, carefully looped over wooden rods, straightened and the air-dried in wooden cellars. We are dedicated to preserving our family traditions and Italian customs for many more generations to come.

Every pure artisan pasta deserves to be paired with a delicious sauce. Dagostino has some of the most authentic sauces available outside of Italy. Our fresh herb and spice blend is unique, preservative free, and all handmade in small batches. We pride ourselves for our ingredients being all-natural and preservative free, providing you with premium artisan pasta and tasty sauces to enjoy.

You will experience our time-honored family treasure in every meal.