This all-in-one pasta dish is a delicious take on classic jambalaya. 

Makes about 6 servings
  • 2 tablespoons olive oil
  • 1 (1-pound) package smoked sausage,* sliced
  • 1½ pounds large fresh shrimp, peeled and deveined
  • 1 tablespoon plus ¾ teaspoon Creole seasoning, divided
  • 1 cup chopped yellow onion
  • ½ cup chopped green bell pepper
  • ½ cup chopped celery
  • 4 cloves garlic, thinly sliced
  • 1 (28-ounce) can whole plum tomatoes*
  • 1 cup low-sodium chicken broth
  • 2 teaspoons dried oregano
  • 1 teaspoon sugar
  • ½ teaspoon kosher salt
  • 1 (16-ounce) box linguine
  • Garnish: chopped green onion, lemon halves
  1. In a 12-inch cast-iron skillet, heat oil over medium-high heat. Add sausage; cook, stirring frequently, until browned, about 6 minutes. Remove using a slotted spoon, and let drain on paper towels, reserving drippings in skillet. Add shrimp to skillet, and sprinkle with ¾ teaspoon Creole seasoning. Cook, stirring frequently, until just pink, about 2 minutes. Remove from skillet; set aside.
  2. Add onion, bell pepper, celery, and garlic to skillet; cook, stirring occasionally, until vegetables are just soft, about 5 minutes. Add tomatoes, broth, oregano, sugar, salt, and remaining 1 tablespoon Creole seasoning. Break up tomatoes with a wooden spoon. Bring to a boil; reduce heat, and simmer for 8 minutes.
  3. Bring a large pot of water to a boil. Cook pasta to al dente according to package directions. Reserve 1 cup pasta water.
  4. Add sausage, shrimp, reserved 1 cup pasta water, and cooked pasta to skillet. Cook, stirring to coat pasta, until shrimp are cooked through, about 3 minutes. Garnish with green onion and lemon, if desired.
We used Conecuh and Tuttorosso.




  1. I made Pastalaya for my family awhile ago…My grandson said it was the best he ever had..Took him to Kanki’s (Japanese Hibachi Rest.) and he said Pastalaya was better than Kanki…or at least on a par…this from a 13 YO who wants to be a chef….Love your cook them often..Can’t afford a subscription now, maybe next 88 I cook all the time..and find your books to be just the “thing” to make and interesting dinner.

    • Hi Margaret,
      Thank you for your kind words. We are so glad you all enjoyed the Pastalaya so much, and love our cookbooks!


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