Creole Atchafalaya Pastalaya - KCTV5 News

Creole Atchafalaya Pastalaya

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Creole Atchafalaya Pastalaya (a rendition of traditional Creole Jambalaya)
courtesy of Danny's Big Easy


2 dozen  shrimp, peeled and deveined

1 pound cooked crawfish tails

1 pound jumbo lump crabmeat

12 ounces uncooked  penne pasta

1/4 cup  olive oil

1/2 cup diced onions

1/4 cup diced red bell pepper

1/4 cup diced yellow bell pepper

1/4 cup  minced garlic

3/4 cup thinly sliced andouille

1/2 cup diced Creole tomatoes

2 tbsps

1 quart shellfish stock

1 tbsp thyme

2 tbsps basil

1/4 cup chopped green onions

Salt and black pepper to taste

Slap Ya Mama Cajun seasoning to taste


Preparation time

45 minutes


In a large cast iron dutch oven, heat olive oil over medium-high heat. Add onions, bell peppers, garlic, celery and andouille sausage. Saute 3-5 minutes or until vegetables are wilted. Add tomatoes and blend well into the vegetable mixture. Sprinkle in flour and, using a wire whisk, stir constantly until white roux is achieved. Add shellfish stock, 1 ladle at a time, until all has been incorporated. Add thyme, basil and season to taste using salt, pepper and Slap Ya Mama seasoning. Bring mixture to a rolling boil, reduce to simmer and cook 5 minutes. Add peeled shrimp, crawfish and lump crabmeat. Gently blend seafood into the simmering liquid. Add green onions then fold in pasta. Reduce heat to low, cover and cook pastalaya 20-25 minutes or until pasta is al dente and liquid has been absorbed. Garnish with fresh parsley and ENJOY!

Ca C'est Bon, Cher!

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