Jul 14 2026
Restaurants›The Jambalaya Shoppe O'Neal Ln›Pastalaya Bowl Recipe

Pastalaya Bowl Recipe

Inspired by The Jambalaya Shoppe O'Neal Ln
Time55m
Serves4

Chicken & sausage pastalaya. Served with roll.

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Ingredients

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Protein & Main

Vegetables & Aromatics

Rice & Liquid

Seasoning & Oil

Finish & Serve

Method

Prep

  1. 1

    Prepare ingredients

    Dice the onion, bell pepper, and celery. Mince the garlic. Slice the sausage and cut chicken thighs into 1-inch pieces. Rinse rice briefly under cold water and drain.

Cook Protein & Vegetables

  1. 2

    Brown sausage

    Heat 1 tablespoon of oil in a large heavy skillet or Dutch oven over medium-high heat. Add the sliced andouille sausage in a single layer and brown for 2–3 minutes per side until nicely caramelized. Remove sausage with a slotted spoon and set aside, leaving rendered fat in the pan.

  2. 3

    Sear chicken

    Add remaining 1 tablespoon oil to the pan if needed. Season the chicken pieces with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Add chicken to the hot pan and sear 3–4 minutes without moving to develop color, then stir and cook another 2 minutes until golden but not fully cooked through. Remove chicken and set aside with the sausage.

  3. 4

    Cook aromatics

    Reduce heat to medium. Add diced onion, bell pepper, and celery to the pan. Cook, stirring occasionally, until softened, about 5–6 minutes. Stir in minced garlic and cook 30–60 seconds until fragrant.

Assemble & Simmer Rice

  1. 5

    Combine base flavors

    Stir in tomato paste and cook 1 minute with the vegetables. Add the diced tomatoes with juices, scraping any browned bits from the pan. Stir in Cajun seasoning, smoked paprika, dried thyme, crushed red pepper (if using), remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon black pepper.

  2. 6

    Add rice and liquid

    Return the browned sausage and chicken to the pan. Add the rinsed rice and mix to coat the grains in the tomato mixture. Pour in the chicken stock and add the bay leaf. Stir once to distribute evenly.

  3. 7

    Simmer gently

    Bring the mixture to a gentle boil, then reduce heat to low, cover tightly, and simmer for 18–20 minutes without lifting the lid, until rice is tender and liquid is absorbed. If using a very hot burner, check at 15 minutes to prevent sticking. If rice is not tender but liquid is absorbed, add up to 1/4 cup additional stock or hot water, cover, and cook a few more minutes.

Finish & Serve

  1. 8

    Finish the pastalaya

    Remove the pan from heat. Stir in 1 tablespoon butter and chopped parsley (if using) to enrich the dish. Taste and adjust seasoning with additional salt, pepper, or Cajun seasoning as needed. Remove and discard bay leaf.

  2. 9

    Rest briefly

    Let the pastalaya rest, covered, for 5 minutes to allow flavors to settle and the rice to finish steaming.

  3. 10

    Serve

    Fluff gently with a fork. Spoon the pastalaya into bowls, garnish with sliced green onions, and serve each bowl with a warm dinner roll on the side.

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