Spicy Three-Meat Pastalaya from Chef John Folse

Prep Time: 1½ Hours

Yields: 6–8 Servings


Everybody's had jambalaya, but what about pastalaya? Pastalaya is a popular version of jambalaya made with pasta instead of rice. This dish is wonderful for tailgating at the football games or even watching the game at home.


½ pound pork butt, (1-inch) cubed

1 pound boneless, skinless chicken thighs, (1-inch) cubed

½ pound sliced andouille sausage

3 cups penne pasta

¼ cup bacon fat

1½ cups diced onions

1 cup diced celery

½ cup diced red bell peppers

½ cup diced yellow bell peppers

¼ cup sliced garlic

¼ cup minced jalapeño pepper

2 (14.5-ounce) cans diced tomatoes, with liquid

½ cup Southern™ Cajun Bar-B-Que Sauce

1½ cups chicken stock

1½ tsps chopped thyme leaves

1 tbsp chopped basil leaves

¾ cup sliced green onions

¼ cup chopped parsley

salt and black pepper to taste

granulated garlic to taste


In a large cast iron Dutch oven, heat bacon fat over medium-high heat. Add pork, chicken and sausage then cook until sausage is browned and fat is rendered, stirring occasionally. Add onions, celery, bell peppers, sliced garlic and minced jalapeño. Cook 3–5 minutes or until vegetables are wilted. Stir in diced tomatoes with liquid, barbeque sauce and stock. Bring to a rolling boil, reduce to simmer and cook 20 minutes, stirring occasionally. Add thyme, basil, green onions and parsley then continue to cook 5 additional minutes. Season to taste using salt, black pepper and granulated garlic. Add pasta, blending well into mixture. Reduce heat to low and cook 30 minutes or until pasta is tender and most of the liquid is absorbed. NOTE: Medium-sized pasta shells may be substituted for penne pasta.