I remember the first time I heard about the Stalekracker Pastalaya Recipe. I was scrolling through videos online when I saw this loud, fun guy from Louisiana cooking up a big pot of something that looked amazing.
That guy is Stalekracker, a popular TikTok and YouTube personality known for his wild, flavorful Cajun-style cooking. He does not mess around when it comes to bold flavors, big pots, and tasty food.
So, what exactly is Stalekracker pastalaya? It is a mix of pasta and jambalaya, two comfort foods I love. Instead of rice like in jambalaya, this dish uses pasta, and it is packed with smoked sausage, chicken, beef, veggies, and a cheesy, creamy Cajun sauce that will knock your socks off.
This version is extra meaty, super-rich, and full of that Louisiana heat and flavor.
What Makes This Stalekracker Pastalaya Recipe a Must-Try
You are going to enjoy this Stalekracker Pastalaya because it is creamy, cheesy, and packed with great flavors. The mix of smoked sausage, chicken, and beef gives it a rich taste that feels like a warm hug on a plate. Plus, it is easy to cook, even if you are new to cooking.
You get to make a dish that tastes like it came from a Louisiana kitchen without much fuss. The spices add just the right amount of heat, and the creamy sauce makes every bite smooth and delicious. This recipe is perfect for a cozy dinner that fills you up and makes you happy.
Stalekracker Pastalaya Ingredients
Here is what you will need for Stalekracker Pastalaya Recipe:
- 1 lb. smoked sausage – Cut into bite-sized pieces. Andouille sausage works great for extra flavor.
- 1 lb. chicken thighs or breasts – Cut into small chunks. Chicken Thighs stay juicier, but breasts work too.
- ½ lb. beef stew meat or chuck roast – Cut into small pieces for tenderness.
- 1 medium onion (diced) – Adds sweetness and depth.
- 1 bell pepper (diced) – Green or red, whichever you prefer.
- 2 stalks celery (chopped) – Gives that classic Cajun flavor.
- 4 cloves garlic (minced) – Because everything is better with garlic!
- 1 can Rotel tomatoes with green chilies (10 oz) – Adds a little heat and tang.
- 1 cup heavy cream – Makes the sauce rich and creamy.
- 1 cup chicken broth – Helps bring everything together.
- 8 oz Velveeta cheese (cubed) – Melts smooth for that perfect cheesy sauce.
- 4 oz cream cheese – Adds extra creaminess.
- 1 lb. penne or rigatoni pasta – Holds the sauce well.
- Cajun seasoning (2–3 tbsp, or to taste) – The key to that bold flavor.
- Salt and pepper (to taste) – For seasoning.
- 1–2 tbsp cooking oil – For browning the meat.
Kitchen Equipment Checklist
- Large pot or Dutch oven – For cooking everything together.
- Wooden spoon – Helps stir without scratching the pot.
- Knife & cutting board – For chopping meat and veggies.
- Measuring cups & spoons – To get the right amounts.
- Colander – For draining the pasta.
Step-by-Step: Stalekracker Pastalaya Recipe
Step 1: Cook the Pasta
To start, I fill a large pot with water, add a pinch of salt, and bring it to a rolling boil. Then in goes the pasta, and I let it cook for 8–10 minutes until it’s tender but still has a slight bite.
You do not want it to be mushy because it will be cooked later. I drain it well and set it aside. Save a cup of the pasta water just in case you need it later to thin the sauce.
Step 2: Cook the Meats
In my large pot, I heat some oil over medium-high heat. I add the sausage first and let it brown on all sides. This takes about 5 minutes. The browning adds so much flavor, so do not rush this step. I remove the sausage and set it aside.
In the same pot, I add my chicken pieces and season them with Cajun seasoning. I cook them until they are golden brown and cooked through, about 8 minutes. I remove them and set them aside with the sausage.
Now for the beef – I add it to the pot and season it with more Cajun seasoning. I brown it on all sides, which takes about 6-8 minutes. If the beef seems tough, I add a little chicken broth and let it simmer covered for 10-15 minutes. This helps make it really tender.
Step 3: Cook the Vegetables
I add the diced onions, bell peppers, and celery to the pot with the beef. I cook everything together for about 7-8 minutes, stirring often. The vegetables should get soft and smell amazing.
This is where the magic happens – all those flavors start coming together. I add minced garlic at the last minute of cooking, so it does not burn.
Step 4: Make the Creamy Sauce
Now comes the fun part! I add the Rotel tomatoes with their juice to the pot. Then I pour in the heavy cream and chicken broth. I stir everything together and let it simmer for a few minutes.
Next, I add the cubed Velveeta and cream cheese. I stir constantly over low heat until everything melts into a smooth, creamy sauce. This takes about 5 minutes. Be patient here – you want it to be nice and smooth.
Step 5: Bring Everything Together
I add the cooked sausage and chicken back to the pot with the creamy sauce. I stir gently to coat everything. Then I add the cooked pasta and fold it carefully. I let everything simmer together for about 5 minutes so the pasta can soak up some of that delicious sauce.
I taste and add more Cajun seasoning if needed. The sauce should coat everything nicely but not be too thick.
Step 6: Final Touches
I give everything one final stir and taste for seasoning. Sometimes I add a little salt and pepper if needed. The dish should be creamy, spicy, and full of flavor. I serve it right away while it is hot and bubbly. The cheese will continue to thicken as it cools, so serve it promptly.
How to Make the Best Stalekracker Pastalaya
- Use fresh vegetables for the best flavor.
- Do not overcook the pasta; it should be firm.
- Let the sauce simmer slowly to get creamy and smooth.
- Adjust the Cajun seasoning to your taste, start with less and add more if you want heat.
- Use a mix of meat for a richer taste, but you can skip beef if you want it simpler.
- Stir gently to keep the pasta from breaking.
Perfect Sides for Your Pastalaya
This dish is filling on its own, but you can add some sides to make the meal even better. A simple green salad with a light dressing works well to balance the creamy pastalaya. You can also serve some crusty bread or garlic bread to soak up the sauce.
If you want a veggie side, steamed green beans or roasted broccoli are great choices. For drinks, iced tea, or lemonade pairs nicely with the spicy flavors.
These sides keep the meal fresh and complete without taking away from the rich taste of the Pastalaya.
Storing & Reheating Tips for Leftover Pastalaya
Once the pastalaya cools down, I store it in an airtight container in the fridge. It stays good for up to 3–4 days. When reheating, I just pop a portion in the microwave with a splash of milk or broth to keep it creamy.
If you want to freeze it, let it cool completely, then place it in a freezer-safe container. It’ll keep for about 2 months.
To reheat, thaw it in the fridge overnight and warm it up on the stove or in the microwave – again, adding a little milk or broth helps bring it back to life.
FAQ About Pastalaya
You can use cheddar or any melting cheese, but Velveeta and cream cheese make the sauce extra creamy and smooth. If you use other cheese, add a little milk or cream to keep it creamy.
Yes, you can skip the beef and just use chicken and sausage. It still tastes great and cooks a little faster without the beef step.
I like using smoked sausage because it adds so much flavor. Andouille is great if you want something a little spicier, but regular smoked sausage works simply fine.
Make your own with paprika, garlic powder, onion powder, cayenne, and black pepper.
Yes! Shrimp, turkey sausage, or even ground beef work well.
Yes, you can! Add everything except the pasta to a slow cooker and cook on low for 6-8 hours or high for 4–5 hours. Add the cooked pasta for the last 30 minutes to soak up the sauce.
It is an effortless way to make this Stalekracker pastalaya recipe with less direct time, and it still tastes amazing.
The spice level depends on how much Cajun seasoning you add. Start with 2 tablespoons and add more if you like it hotter. The Rotel tomatoes add a little heat too.
Yes, you can! Skip the sausage, chicken, and beef, and add veggies like mushrooms, zucchini, or eggplant. Use vegetable broth instead of chicken broth.
The creamy sauce and Cajun seasoning will still make it super tasty. You might need to adjust the cooking time for the veggies, but it is an easy swap that keeps the Stalekracker Pastalaya recipe flavorful and satisfying.
Stalekracker Pastalaya Recipe
Ingredients
Equipment
Method
- I start by filling a large pot with water and adding a pinch of salt. I bring it to a rolling boil, then add my pasta. I cook it for about 8-10 minutes until it is tender but still has a little bite to it. You do not want it to be mushy because it will be cooked later. I drain it well and set it aside. Save a cup of the pasta water just in case you need it later to thin the sauce.
- In my large pot, I heat some oil over medium-high heat. I add the sausage first and let it brown on all sides. This takes about 5 minutes. The browning adds so much flavor, so do not rush this step. I remove the sausage and set it aside. In the same pot, I add my chicken pieces and season them with Cajun seasoning. I cook them until they are golden brown and cooked through, about 8 minutes. I remove them and set them aside with the sausage. Now for the beef – I add it to the pot and season it with more Cajun seasoning. I brown it on all sides, which takes about 6-8 minutes. If the beef seems tough, I add a little chicken broth and let it simmer covered for 10-15 minutes. This helps make it really tender.
- I add the diced onions, bell peppers, and celery to the pot with the beef. I cook everything together for about 7-8 minutes, stirring often. The vegetables should get soft and smell amazing. This is where the magic happens – all those flavors start coming together. I add minced garlic at the last minute of cooking, so it does not burn.
- Now comes the fun part! I add the Rotel tomatoes with their juice to the pot. Then I pour in the heavy cream and chicken broth. I stir everything together and let it simmer for a few minutes. Next, I add the cubed Velveeta and cream cheese. I stir constantly over low heat until everything melts into a smooth, creamy sauce. This takes about 5 minutes. Be patient here – you want it to be nice and smooth.
- I add the cooked sausage and chicken back to the pot with the creamy sauce. I stir gently to coat everything. Then I add the cooked pasta and fold it carefully. I let everything simmer together for about 5 minutes so the pasta can soak up some of that delicious sauce. I taste and add more Cajun seasoning if needed. The sauce should coat everything nicely but not be too thick.
- I give everything one final stir and taste for seasoning. Sometimes I add a little salt and pepper if needed. The dish should be creamy, spicy, and full of flavor. I serve it right away while it is hot and bubbly. The cheese will continue to thicken as it cools, so serve it promptly.
I hope you enjoy making and eating this Stalekracker Pastalaya as much as I do. It is a warm, creamy, and spicy dish that brings a taste of Louisiana right to your kitchen. Try it, you will love how easy and delicious it is!
Did you make this Stalekracker Pastalaya? Please leave a ⭐ rating and review!
