Foolproof Stalekracker Pastalaya Recipe
A tested, home-scale version of the viral stalekracker pastalaya recipe — sausage, chicken, and pasta simmered together in a smoky Cajun broth, all in one pot.
Servings: 8 servings
Calories: 480kcal
Ingredients
For the Pastalaya:
- 1 lb andouille sausage, sliced into half-moons
- 1 lb boneless, skinless chicken thighs, cut into 1-inch cubes
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 clove garlic, minced
- 2 tablespoon Cajun/Creole seasoning, plus more to taste
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
- 4 cup low-sodium chicken broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Kitchen Bouquet browning sauce (optional)
- 1 lb rotini or cavatappi pasta, uncooked
- 4 green onions, sliced
- 2 tablespoon chopped fresh parsley
- Salt and black pepper, to taste
Instructions
- Heat a large, heavy-bottomed pot over medium-high heat. Add the sliced andouille sausage (no oil needed) and cook for 4–5 minutes, stirring occasionally, until browned.
- Push the sausage to the side and add the cubed chicken thighs to the rendered fat. Cook for 5–6 minutes, stirring occasionally, until browned on the outside.
- Add the diced onion, bell pepper, and celery to the pot. Cook for 5–7 minutes, stirring often, until softened. Add the garlic in the last minute.
- Sprinkle in the Cajun seasoning, smoked paprika, and cayenne (if using). Stir constantly for 30–60 seconds until fragrant.
- Pour in the chicken broth, Worcestershire sauce, and Kitchen Bouquet (if using), scraping the bottom of the pot. Bring to a rolling boil and taste the broth, adjusting salt and seasoning as needed.
- Stir in the dry pasta. Reduce heat to a gentle simmer, cover, and cook for 12–15 minutes, stirring every 3–4 minutes, until the pasta is tender and the sauce has thickened and clings to the noodles.
- Remove from heat and let rest, covered, for 5 minutes. Stir in the green onions and parsley before serving.
Notes
- Kitchen Bouquet is purely for color — the dish tastes identical without it, just a shade lighter in the pot.
- Stir the pot every few minutes once the pasta goes in; it sticks to the bottom fast in the final 10 minutes of simmering.
- No andouille on hand? Kielbasa or any smoked sausage works, though the final dish will be a little less smoky and spicy.
- Leftovers thicken significantly in the fridge — reheat with a splash of chicken broth stirred in to loosen the sauce back to its original consistency.