Seafood Pastalaya

Some incredibly flavorful and comforting dishes come from the heart of Louisiana. Explore Cajun cooking with this mouthwatering recipe for Seafood Pastalaya from Acadiana Table. It’s the perfect place to start! Yum.


Seafood Pastalaya

I don’t know the precise moment this whole pastalaya thing started, but a few years back some inventive Cajun decided to replace the rice in his jambalaya with pasta, and here we are. I was not an early adopter of this attempt to hijack the heritage of my beloved jambalaya, but after one taste of this pastalaya, I can assure you I am now on board. Briny shrimp, succulent scallops, and salty oysters infuse the flavors of the Gulf into the pasta in this creamy entrée, sending it in a totally different direction. Forget the connection to jambalaya; this one can stand on its own.

Serves 4
½ cup (144 g) salt
1 pound (455 g) spaghetti
¼ cup (60 ml) olive oil
1 cup (160 g) diced yellow onion
½ cup (60 g) diced celery
½ cup (75 g) chopped green bell pepper
2 tablespoons (4 g) chopped fresh rosemary
½ cup (120 ml) dry white wine
2 cups (475 ml) heavy cream
½ cup (75 g) yellow cherry tomatoes, halved
2 pounds (900 g) jumbo (16/20 count) shrimp, shells removed, tails left on
4 plump sea scallops or 12 bay scallops
12 oysters, plus ½ cup (120 ml) oyster liquor
Kosher salt and freshly ground
black pepper
Dash of hot sauce
½ cup (50 g) diced green onion tops
¼ cup (25 g) freshly grated Parmigiano-Reggiano cheese

Fill a large pot halfway with water and bring to a boil over high heat. Add the salt and the pasta. Cook just until the pasta reaches al dente; immediately drain the pasta in a colander, reserving some of the pasta water for later use.

Heat the oil in a large pot over medium heat. Add the onions, celery, bell pepper, and rosemary and cook until the onions turn translucent, about 5 minutes. Add the white wine and cook until the wine reduces by half, about 5 minutes. Add the cream and bring to a boil. Decrease the heat to a simmer and continue cooking until the cream reduces and begins to thicken, about 10 minutes. If too thick, add a little pasta water.

Add the tomatoes, shrimp, scallops, and oysters along with their liquor and cook for 5 minutes.

Add the cooked spaghetti to the pot and stir to incorporate it into the hot cream mixture. Season to taste with salt, pepper, and a dash of hot sauce. Add the diced green onions and Parmigiano-Reggiano cheese and stir.

For serving, ladle the pastalaya into shallow bowls, making sure to evenly distribute the seafood. Serve with crusty French bread.

Table Tip
I’m suggesting genuine imported Parmigiano-Reggiano cheese as the crowning touch for this pastalaya.


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acadiana-tableGrab a seat at Acadiana Table and explore a cuisine and culture filled with flavor.

In this 125-recipe, beautifully photographed regional cookbook, Louisiana native George Graham welcomes home cooks and food lovers to the world of Cajun and Creole cooking. The Acadiana region of southwest Louisiana, where this unique cuisine has its roots, is a journey into a fascinating culinary landscape. Filled with many of the standard dishes expected in a Louisiana cookbook, Acadiana Tablealso includes brand-new recipes, techniques, and an exploration into the culture, geography, and history of this distinctive area. Fans of Louisiana are sure to love this cookbook, even if they’ve been cooking Creole and Cajun for years.

Book chapters include:

– First You Make a Roux

– Sunrise in Acadiana

– Simmering Black Pots

– A Little Lagniappe on the Side

– Farm Fresh

– The Cajun/Creole Coast

– If it Flies, It Fries

– Meats and the Mastery of the Boucherie

– Sweet Surrender