Today, we’re diving into the heart of a unique and mouthwatering dish – Stalekracker Pastalaya. If you’re a fan of bold and savory creations, you’re in for a treat.
This recipe combines the rich goodness of jambalaya with a crunchy twist, thanks to the addition of Stalekrackers.
Get ready to savor the perfect blend of spices, meats, and the delightful crunch that will leave your taste buds dancing. Let’s embark on this culinary adventure and whip up a batch of Stalekracker Pastalaya that will have everyone asking for seconds!
What is Stalekracker Pastalaya?
Justin Chiasson, known as Stalekracker, is a popular TikTok content creator and chef who gained fame for his engaging cooking videos.
One of its popular items is Stalekracker Pastalaya. It is a classic Cajun dish that combines the flavors of traditional Cajun cuisine with the smoky flavor of andouille sausage.
It is a one-pot meal that is cooked in a large skillet or Dutch oven. The ingredients are simple and easy to find, making it an ideal weeknight meal. The result is a hearty and flavorful meal that the whole family will love.
Why You’ll Love this Stalekracker Pastalaya?
This Stalekracker Pastalaya recipe is sure to please the palate with its rich and savory flavors. The andouille sausage adds a smoky depth of flavor that pairs perfectly with the Cajun seasonings and the trinity of bell pepper, celery, and onion.
The texture is creamy and comforting, thanks to the addition of the cream cheese. This dish is sure to become a new family favorite!
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The Ingredients
Pasta: The robust, bronze-cut penne pasta serves as the base of the dish, providing a substantial and hearty texture to absorb the flavors of the other ingredients. Its shape and texture make it perfect for holding onto the sauce and various elements in the dish.
Proteins:
- Boneless skinless chicken thighs: These are used for their tenderness and rich flavor, adding a poultry element that complements the other meats and soaks up the seasonings and broth beautifully.
- Hardwood-smoked sausage: Adds depth and smokiness to the dish, infusing it with savory flavors and a different texture compared to the chicken.
Vegetables and Aromatics:
- Diced San Marzano tomatoes: Brings a sweet and tangy taste to the dish, enhancing the sauce’s richness and texture.
- Fire-roasted bell peppers: Their smoky, slightly charred flavor adds complexity and a pop of color to the dish.
- Onions (yellow and red): Offer depth and a mix of flavors—yellow for a milder sweetness and red for a slightly sharper taste.
- Freshly minced garlic: Adds aromatic intensity and a robust flavor to the dish.
- Sliced celery: Provides a refreshing crunch and a hint of herbaceousness.
Broth and Seasonings:
- Homemade chicken broth: Infuses the dish with rich chicken flavor, adding moisture and depth.
- Dried thyme, Cajun seasoning, dried oregano, smoked paprika, Himalayan salt, cayenne pepper: This combination of seasonings brings a symphony of flavors—herbal, zesty, smoky, spicy, and savory—to elevate the overall taste profile of the dish.
Garnish:
- Fresh green onions: These provide a vibrant, fresh finish, adding a pop of color and a mild onion flavor to garnish the dish.
Directions
Step 1 – Prepare Ingredients:
- Boneless Chicken Thighs: Start by cutting boneless chicken thighs into bite-sized pieces. This ensures they cook evenly and quickly.
- Hardwood-Smoked Sausage: Slice the sausage into rounds. This sausage will add a rich, smoky flavor to the dish.
- Fire-Roasted Bell Peppers: Dice the bell peppers to infuse a charred, slightly sweet taste into the dish.
- Onions and Garlic: Mince yellow and red onions along with garlic for a robust base of flavors.
- Celery: Thinly slice the celery, adding a delightful crunch to the dish.
- Seasonings and Garnishes: Have all your seasonings like dried thyme, Cajun seasoning, dried oregano, smoked paprika, salt, and cayenne pepper ready to go. Additionally, prepare fresh green onions for garnishing.
Step 2 – Cook Pasta:
- Boil a large pot of salted water and cook the penne pasta according to the package instructions until it’s al dente. This ensures the pasta maintains its texture. Drain and set aside.
Step 3 – Brown Meats:
- In a large skillet or Dutch oven over medium-high heat, brown the chicken thighs until they’re cooked through. This step adds a nice caramelized flavor to the chicken. Remove and set aside.
- In the same skillet, brown the smoked sausage rounds until they develop a slight caramelization. Remove and set aside.
Step 4 – Sauté Aromatics:
- Using the rendered fat from the meats or by adding a touch of oil if necessary, sauté the minced onions until they turn translucent.
- Add the minced garlic, diced fire-roasted bell peppers, and sliced celery. Sauté until they become fragrant and slightly softened, enhancing their flavors.
Step 5 – Season and Simmer:
- Stir in the diced San Marzano tomatoes along with dried thyme, Cajun seasoning, dried oregano, smoked paprika, salt, and cayenne pepper. These seasonings bring depth and spice to the dish.
- Pour in homemade chicken broth to create a flavorful base. Bring the mixture to a simmer, allowing the flavors to meld together.
Step 6 – Combine Ingredients:
- Add the cooked chicken thighs and smoked sausage back into the skillet with the simmering vegetable mixture. This step allows the meats to absorb the flavors of the dish.
Step 7 – Incorporate Pasta:
- Gently fold in the cooked penne pasta, ensuring it’s thoroughly coated with the flavorful mixture. Let it simmer together for a few minutes to let the flavors marry.
Step 8 – Adjust Seasoning:
- Taste the Pastalaya and adjust the seasoning according to your preference. Add more salt, Cajun seasoning, or cayenne pepper for extra heat if desired.
Step 9 – Serve:
- Once everything is heated through and well combined, serve the Stalekracker Pastalaya hot and ready to be enjoyed.
Step 10 – Garnish and Enjoy:
- Sprinkle finely chopped fresh green onions on top before serving to add a vibrant finishing touch to the dish. It not only enhances the visual appeal but also adds a pop of freshness to each bite.
Notes
* To make this dish gluten-free, use a gluten-free andouille sausage.
* To make this dish vegetarian, omit the andouille sausage and use vegetable broth instead of chicken broth.
* To make this dish spicier, add more Cajun seasoning or add a pinch of cayenne pepper.
* To make this dish creamier, add an additional ½ cup of cream cheese.
* To make this dish heartier, add an additional ½ cup of cooked and crumbled bacon.
Storage Tips
Stalekracker Pastalaya can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the desired amount in a microwave-safe dish and heat for 1-2 minutes, or until warmed through.
Nutrition Information
Serving Size: 1/4 of recipe
Calories: 355
Total Fat: 18g
Saturated Fat: 7g
Cholesterol: 42mg
Sodium: 623mg
Carbohydrates: 30g
Fiber: 2g
Sugar: 4g
Protein: 14g
Serving Suggestions
Serve with a side of steamed or roasted vegetables.
Serve with a side of warm and crusty French bread.
Sprinkle with freshly-grated Parmesan cheese.
Top with freshly-chopped parsley or cilantro.
Serve over a bed of cooked and crumbled bacon.
Top with a dollop of sour cream or plain Greek yogurt.
What other substitute can I use in Stalekracker Pastalaya?
- Long-grain rice: If you don’t have long-grain rice on hand, you can substitute with white jasmine rice, brown rice, or wild rice.
- Andouille sausage: If you don’t have andouille sausage, you can substitute with another type of sausage such as chorizo or kielbasa.
- Cream cheese: If you don’t have cream cheese, you can substitute with equal parts ricotta cheese or sour cream.
- Cajun seasoning: If you don’t have Cajun seasoning, you can substitute with equal parts of paprika, garlic powder, oregano, and cayenne pepper.
- Parsley: If you don’t have parsley, you can substitute with equal parts of fresh cilantro or basil.
Equipment
- Pot
Ingredients
- 2 pounds of succulent boneless skinless chicken thighs
- 2 pounds of robust bronze-cut penne pasta
- 2 pounds of savory hardwood-smoked sausage
- 2 vibrant fire-roasted bell peppers, diced
- 2 onions finely minced – one yellow and one red for a mix of flavors
- 2 cans of diced San Marzano tomatoes
- 6 cloves of garlic freshly minced
- 4 stalks of crisp celery thinly sliced
- 2 teaspoons of fragrant dried thyme leaves
- 2 teaspoons of zesty Cajun seasoning blend
- 4 cups of homemade hearty chicken broth
- 2 teaspoons of aromatic dried oregano
- 1 teaspoon of pink Himalayan salt
- 1 teaspoon of smoked paprika for depth
- 1/2 teaspoon of fiery cayenne pepper for a kick
- Finely chopped fresh green onions for a vibrant fresh finishing touch.
Instructions
- Cut the boneless chicken thighs into bite-sized pieces.
- Slice the hardwood-smoked sausage into rounds.
- Dice the fire-roasted bell peppers.
- Mince the yellow and red onions and garlic.
- Thinly slice the celery.
- Have all seasonings and garnishes readily available.
- Boil a large pot of salted water and cook the penne pasta according to package instructions. Drain and set aside.
- In a large, deep skillet or Dutch oven over medium-high heat, brown the chicken thighs until cooked through. Remove and set aside.
- In the same skillet, brown the smoked sausage rounds until lightly caramelized. Remove and set aside.
- In the same skillet, using the rendered fat or adding a touch of oil if needed, sauté the minced onions until translucent.
- Add the minced garlic, diced fire-roasted bell peppers, and sliced celery. Sauté until fragrant and slightly softened.
- Stir in the diced San Marzano tomatoes, dried thyme, Cajun seasoning, dried oregano, smoked paprika, salt, and cayenne pepper.
- Pour in the homemade chicken broth and bring the mixture to a simmer.
- Add the cooked chicken thighs and smoked sausage back into the skillet with the simmering vegetable mixture.
- Gently fold in the cooked penne pasta, ensuring it’s evenly coated with the flavorful mixture. Allow it to simmer together for a few minutes, letting the flavors meld.
- Taste the Pastalaya and adjust the seasoning according to your preference. Add more salt, Cajun seasoning, or cayenne pepper for extra heat if desired.
- Once everything is heated through and well combined, serve the Stalekracker Pastalaya hot.
- Sprinkle the finely chopped fresh green onions on top before serving to add a vibrant finishing touch to the dish.
Notes
- To make this dish gluten-free, use a gluten-free andouille sausage.
- To make this dish vegetarian, omit the andouille sausage and use vegetable broth instead of chicken broth.
- To make this dish spicier, add more Cajun seasoning or add a pinch of cayenne pepper.
- To make this dish creamier, add an additional ½ cup of cream cheese.
- To make this dish heartier, add an additional ½ cup of cooked and crumbled bacon.
Nutrition
Frequently Asked Questions
Q1. What is the best way to reheat Stalekracker Pastalaya?
The best way to reheat Stalekracker Pastalaya is to place the desired amount in a microwave-safe dish and heat for 1-2 minutes, or until warmed through.
Q2. Can I freeze Stalekracker Pastalaya?
Yes, you can freeze Stalekracker Pastalaya. To freeze, place the cooled dish in an airtight container or freezer-safe bag and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and then reheat in the microwave or in a skillet over medium heat.
Q3. How can I make Stalekracker Pastalaya spicier?
To make Stalekracker Pastalaya spicier, add more Cajun seasoning or a pinch of cayenne pepper.
Q4. Can I make Stalekracker Pastalaya vegetarian?
Yes, you can make Stalekracker Pastalaya vegetarian. To do so, omit the andouille sausage and use vegetable broth instead of chicken broth.
Q5. Can I use other types of rice for this recipe?
Yes, you can use other types of rice for this recipe. Other good options include white jasmine rice, brown rice, or wild rice.
Q6. Can I make Stalekracker Pastalaya gluten-free?
Yes, you can make Stalekracker Pastalaya gluten-free. To do so, use a gluten-free andouille sausage.
Q7. What can I use as a substitute for cream cheese?
If you don’t have cream cheese, you can substitute with equal parts ricotta cheese or sour cream.
Conclusion
Stalekracker Pastalaya is an easy and flavorful one-pot meal that is sure to become a family favorite. This unique dish combines traditional Cajun flavors with smoky andouille sausage and creamy cream cheese for a hearty and comforting meal. With simple ingredients and easy instructions, this dish is perfect for busy weeknights.
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Rebecca Novak is a trained chef with over 10 years of experience in the food industry. She has worked in both fine dining and casual Hungarian restaurants and specializes in creating dishes using fresh, seasonal ingredients. She also loves exploring different cuisines worldwide, which allows her to bring unique flavors and ideas to the recipes she creates for Hungarianchef.com. Read more