Cajun Ninja Pastalaya Recipe

Cajun cooking has taken over social media, and one dish keeps showing up in home kitchens everywhere.

I’m talking about the Cajun Ninja Pastalaya Recipe, a bold Louisiana meal that mixes pasta with deep Cajun flavor.

The Cajun Ninja rose fast online because he cooks real food, speaks plainly, and keeps things simple. His pastalaya went viral thanks to his straightforward cooking style and clear, easy steps that anyone can follow.

I grew up loving Cajun meals, and this dish pulled me right in. It’s comforting and packed with classic Louisiana flavor. That inspired me to create my own copycat version at home.

I will show you each step to make this crowd-pleaser. My version stays true to the Cajun Ninja’s method. You will learn how to brown the meat just right and get that pasta cooked perfectly.

Why This Copycat Recipe Tastes So Addictive

• Three Meats, Big Flavor – Pork, chicken, and smoked sausage each play a role. Sausage adds smokiness, pork brings richness, and chicken stays tender, creating a balanced, layered taste.
• Slow-Cooked Vegetables – Onions and peppers cook down for an hour, letting moisture evaporate and natural sugars deepen. This builds a rich flavor base no store-bought seasoning can replace.
• Browning = Flavor Depth – Searing the meat forms a caramelized crust on the pot. Those browned bits add deep, roasted flavor that melts into the sauce once liquid is added.
• Even Oven Heat – The oven surrounds the pot with steady heat, preventing burning and cooking everything evenly. The pasta absorbs sauce perfectly, with no stirring required.

Why It Is Called “Ninja” Pastalaya

“The Cajun Ninja” is the online name and brand of Jason Derouen, a home cook from Louisiana who shares his family’s Cajun recipes through videos and cookbooks.

His cooking skills come from years of home cooking and strong family traditions. He grew up around real Cajun food and learned by cooking the dishes he loved with the people he loved.

His friendly, no-nonsense style made Cajun cooking feel easy and welcoming for everyone. He explains each step in a simple way, so even beginners feel confident in the kitchen.

That’s a big reason why so many people trust his recipes and keep coming back for more.

The dish is called “Cajun Ninja Pastalaya” because this is his personal recipe and cooking method that became popular online.

When people search for pastalaya, they often look for his version because it delivers true Cajun flavor with clear, easy-to-follow steps that work every time.

Pasta Selection for Perfect Pastalaya

• Best Pasta Shapes Ranked: Bowtie pasta (farfalle) is the classic choice for pastalaya, but penne, rotini, and cavatappi work beautifully too. These shapes have one thing in common: they catch and hold sauce.
• Why Ridges and Tubes Work: Ridged pasta and tube shapes trap the rich, seasoned liquid inside their grooves and hollows. Smooth pasta like spaghetti or linguine just slides around without soaking up much flavor.
• Al Dente Timing Matters: In one-pot cooking, the pasta continues cooking even after you turn off the heat. Start with dry pasta and let it absorb the liquid in the oven. When you open the lid, the top layer might look slightly undercooked, but stirring everything together finishes the job perfectly.
• Standard vs. Bronze-Cut Pasta: Bronze-cut pasta has a rougher, more porous surface that grabs onto sauce better than standard smooth pasta. If you can find it, bronze-cut makes a noticeable difference in texture and flavor absorption.

Cajun Ninja Pastalaya Ingredients

Proteins

• 1 pound boneless pork rib : Pork rib meat has great marbling that keeps things tender. The fat breaks down during long cooking. Cut into 1-inch cubes. Substitute with pork chops, pork shoulder, or pork roast. Just pick cuts with some fat for best results.
• 1 pound chicken thighs : Thighs stay moist and don’t dry out like chicken breasts. Remove bones and cut into 1-inch pieces. Substitute with chicken breasts if needed. Add them 10 minutes later than thighs to prevent drying.
• 1 pound smoked sausage : This brings the signature smoky flavor. Andouille sausage works best for authentic taste. Kielbasa or any smoked sausage also works. Slice into half-inch rounds.

Vegetables

• 1 green bell pepper : Provides mild sweetness and color. Dice into half-inch pieces. Substitute with red or yellow bell peppers. Avoid spicy peppers unless you want extra heat.
• 2 yellow onions : Creates the flavor foundation. Dice into half-inch pieces. Substitute with white onions. Sweet onions work but add more sweetness. Need about 3 cups diced.
• 4 cloves garlic : Adds aromatic depth. Mince finely. Substitute with 1 tablespoon garlic powder if fresh isn’t available. Fresh tastes much better though.
• 1 bunch green onions : Used as garnish and adds fresh onion flavor. Slice into thin rounds. Substitute with chives if needed.
• 2 sticks celery : Adds earthy flavor to the base. Dice into half-inch pieces. No good substitute exists. Just skip if you don’t have it.

Seasonings, Liquids & Pasta

• 1 tablespoon vegetable oil : Used for searing meat. Substitute with canola oil or any neutral cooking oil. Avoid olive oil as it burns at high heat.
• Kosher salt : Less dense than table salt. Seasons without making things too salty. Use about 1 teaspoon. Substitute with half the amount of table salt if needed.
• Fine black pepper : Adds gentle heat. Use about 1/2 teaspoon. Fresh ground pepper tastes better but pre-ground works fine.
• 1/2 tablespoon Cajun or Creole seasoning : Brings the Louisiana spice blend. Use Tony Chachere’s or Slap Ya Mama brand. Substitute with a mix of paprika, garlic powder, onion powder, cayenne, and dried thyme.
• 3 beef bouillon cubes : Adds deep savory flavor. Crumbles and dissolves during cooking. Substitute with 3 teaspoons beef bouillon powder or 3 cups beef broth (reduce water by 3 cups).
• 3 and 1/2 cups water : Creates the cooking liquid. Tap water works fine. Substitute with chicken or beef broth for richer flavor.
• One 10.5-ounce can cream of chicken soup : Adds creaminess and body to the sauce. Use condensed soup, not ready-to-eat. Substitute with cream of mushroom soup if needed.
• 1 tablespoon hot sauce : Adds heat and vinegar tang. Use Louisiana-style hot sauce. Substitute with any hot sauce you like. Adjust amount based on heat preference.
• 1 tablespoon browning sauce : Adds deep color and slight caramel flavor. Kitchen Bouquet or Gravy Master brands work. Substitute with soy sauce or Worcestershire sauce. Skip entirely if you can’t find it.
• 16 ounces bowtie pasta : Also called farfalle. The shape holds sauce well. Substitute with penne, rotini, or cavatappi as discussed earlier.

Essential Kitchen Equipment

1. Large oven-safe pot with lid – Needs 6-quart capacity minimum.
2. Sharp knife – For cutting meat and vegetables.
3. Cutting board – Separate ones for meat and vegetables recommended.
4. Slotted spoon – Removes meat while leaving liquid behind.
5. Wooden spoon – Won’t scratch pot during stirring.
6. Measuring cups and spoons – For accurate ingredient amounts.
7. Large mixing bowl – Holds cooked meat temporarily.

How to Make Cajun Ninja Pastalaya

Step 1 | Get Ready the Ingredients

Preheat your oven to 300°F (150°C). While the oven heats, prep everything so cooking feels easy and smooth. Cut the pork ribs and chicken thighs into 1-inch bite-sized cubes.

Slice the smoked sausage into ½-inch rounds. Dice the bell pepper, onions, and celery into small, even pieces. Mince the garlic finely. Slice the green onions and keep the white and green parts separate.

Step 2 | Season the Pork

Place the cubed pork in a bowl. Season it well with kosher salt and black pepper. Mix with your hands so every piece is coated. Don’t overdo the salt since the bouillon cubes will add more flavor later.

Step 3 | Brown the Pork

Heat a large heavy pot over medium-high heat. Add 1 tablespoon vegetable oil and coat the bottom. Add the pork in a single layer. Let it sit for a minute without stirring so it browns well.

Lower the heat to medium-low and cook for 20 minutes, stirring now and then. This slow cooking builds deep flavor.

Step 4 | Cook the Chicken

Add the chicken pieces to the pot with the pork. Stir and cook for 10 minutes over medium-low heat. The chicken will release juices and lift the brown bits from the bottom of the pot.

Step 5 | Brown the Sausage

Use a slotted spoon to remove the pork and chicken, letting the fat drip back into the pot. Set the meat aside.

Add the sausage slices to the pot and cook over medium heat for about 10 minutes, stirring occasionally until browned. Remove the sausage and add it to the meat bowl.

Step 6 | Cook the Vegetables

Add the bell pepper, onions, celery, and garlic to the pot. Stir right away and scrape the bottom to release all the brown bits. Cook over medium-low heat for 1 full hour, stirring every few minutes.

Add the Cajun or Creole seasoning and 3 beef bouillon cubes during cooking. The vegetables will darken and become rich and flavorful.

Step 7 | Add Liquid and Sauce

After one hour, add 3½ cups water, starting with a little to scrape the bottom clean. Add the rest of the water, then stir in the cream of chicken soup until smooth.

Add 1 tablespoon hot sauce and 1 tablespoon browning sauce and mix well.

Step 8 | Add Pasta and Meat

Add the bowtie pasta straight from the box. Stir gently. Add all the cooked meat back into the pot, including any juices. Stir everything together.

Step 9 | Boil and Bake

Turn the heat to high and bring the pot to a full boil. Gently press the pasta down as it cooks. Once boiling, turn off the heat, cover the pot, and place it in the 300°F oven. Bake for 1 hour.

Step 10 | Rest and Finish

Carefully remove the pot from the oven. Let it sit covered for 5 minutes. Remove the lid and stir well from bottom to top. The pasta will finish cooking and turn creamy.

Sprinkle the sliced green onions on top and serve hot.

Chef Notes & Tips

• Bottom Scraping: Constantly scraping brown bits prevents burning and builds incredible flavor throughout the cooking process.
• Pasta Positioning: Don’t stress if pasta pieces stick above liquid; oven steam and stirring afterward cook everything perfectly.
• Resting Period: Letting the pot rest five minutes before opening prevents steam burns and helps flavors settle together.
• Stirring Technique: Mix from bottom to top thoroughly after baking to distribute heat and finish cooking any firmer pasta.
• Leftover Liquid: If mixture seems too wet after baking, let it sit uncovered for ten minutes; pasta continues absorbing liquid.

What to Serve with Cajun Ninja Pastalaya

This pastalaya is a complete meal on its own, but a few sides make the meal even better. I love serving crusty French bread on the side. The bread soaks up that flavorful sauce beautifully.

A simple green salad with vinaigrette cuts through the richness nicely. The crisp lettuce and tangy dressing balance the heavy pasta dish.

Some people like coleslaw alongside pastalaya. The cool, crunchy slaw contrasts with the hot, tender pasta. Corn on the cob works great too.

The sweet corn complements the savory Cajun flavors. Keep sides simple since the pastalaya delivers so much flavor already.

How to Store, Freeze, and Reheat Pastalaya

Storage Guidelines: Let the pastalaya cool completely. Store it in an airtight container in the refrigerator. It will stay good for up to 4 days.

Reheating Methods: Reheat single portions in the microwave with a splash of water, covered, for 1-2 minutes.

For the whole batch, warm it in a pot on the stove over low heat. Add a little water or broth to keep it from drying out. Stir often until hot.

Freezing: This dish freezes well. Portion it into freezer-safe containers once cool. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.

Cajun Ninja Pastalaya FAQs

1. My pasta came out mushy. What happened?

This usually means the liquid was too hot too fast or there was a bit too much liquid. Make sure to turn off the stove burner as soon as the pot boils before putting it in the oven.

Also, trust the resting time. Letting it sit for 5 minutes and then stirring will finish the pasta perfectly.

2. Why cook the pasta in the same pot?

One-pot cooking lets pasta soak up the sauce. This method keeps flavor strong and texture smooth. Fewer dishes also make cleanup easier.

3. Is pastalaya supposed to be soupy or dry?

Pastalaya should be creamy and moist, not soupy. The pasta should be coated in a thick sauce with no pools of liquid, but it shouldn’t be dry either.

Think of it like a rich, creamy pasta dish. If it’s too wet, let it sit uncovered for 5–10 minutes so the pasta soaks up extra liquid.

If it’s too dry, stir in a little chicken broth or water until it loosens up.

Continue to Content

Cajun Ninja Pastalaya Recipe

Yield: Serves 8 generous portions

Prep Time: 25 minutes

Cook Time: 2 hours 40 minutes

Additional Time: 1 hour

Total Time: 4 hours 5 minutes

Cajun Ninja Pastalaya Recipe made with three meats and bold Cajun flavor. Prep in 25 minutes, slow-cooked and baked for rich Louisiana taste.

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Ingredients

Proteins

• 1 pound boneless pork rib meat, cut into 1-inch cubes
• 1 pound chicken thighs, boneless and skinless, cut into 1-inch pieces
• 1 pound smoked sausage (Andouille preferred), sliced into ½-inch rounds

Vegetables

• 1 green bell pepper, diced
• 2 yellow onions, diced (about 3 cups)
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 bunch green onions, thinly sliced (white and green parts separated)

Seasonings, Liquids & Pasta

• 1 tablespoon vegetable oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ tablespoon Cajun or Creole seasoning
• 3 beef bouillon cubes
• 3½ cups water
• 1 (10.5-ounce) can condensed cream of chicken soup
• 1 tablespoon Louisiana-style hot sauce
• 1 tablespoon browning sauce
• 16 ounces bowtie pasta (farfalle)

Instructions

1. Preheat your oven to 300°F (150°C). While the oven heats, prep everything so cooking feels easy and smooth. Cut the pork ribs and chicken thighs into 1-inch bite-sized cubes. Slice the smoked sausage into ½-inch rounds. Dice the bell pepper, onions, and celery into small, even pieces. Mince the garlic finely. Slice the green onions and keep the white and green parts separate. Having everything ready before you start makes a big difference.
2. Place the cubed pork in a bowl. Season it well with kosher salt and black pepper. Mix with your hands so every piece is coated. Don’t overdo the salt since the bouillon cubes will add more flavor later.
3. Heat a large heavy pot over medium-high heat. Add 1 tablespoon vegetable oil and coat the bottom. Add the pork in a single layer. Let it sit for a minute without stirring so it browns well. Lower the heat to medium-low and cook for 20 minutes, stirring now and then. This slow cooking builds deep flavor.
4. Add the chicken pieces to the pot with the pork. Stir and cook for 10 minutes over medium-low heat. The chicken will release juices and lift the brown bits from the bottom of the pot.
5. Use a slotted spoon to remove the pork and chicken, letting the fat drip back into the pot. Set the meat aside. Add the sausage slices to the pot and cook over medium heat for about 10 minutes, stirring occasionally until browned. Remove the sausage and add it to the meat bowl.
6. Add the bell pepper, onions, celery, and garlic to the pot. Stir right away and scrape the bottom to release all the brown bits. Cook over medium-low heat for 1 full hour, stirring every few minutes. Add the Cajun or Creole seasoning and 3 beef bouillon cubes during cooking. The vegetables will darken and become rich and flavorful.
7. After one hour, add 3½ cups water, starting with a little to scrape the bottom clean. Add the rest of the water, then stir in the cream of chicken soup until smooth. Add 1 tablespoon hot sauce and 1 tablespoon browning sauce and mix well.
8. Add the bowtie pasta straight from the box. Stir gently. Add all the cooked meat back into the pot, including any juices. Stir everything together.
9. Turn the heat to high and bring the pot to a full boil. Gently press the pasta down as it cooks. Once boiling, turn off the heat, cover the pot, and place it in the 300°F oven. Bake for 1 hour.
10. Carefully remove the pot from the oven. Let it sit covered for 5 minutes. Remove the lid and stir well from bottom to top. The pasta will finish cooking and turn creamy. Sprinkle the sliced green onions on top and serve hot.

Nutrition Information:

Serving Size: (Per Serving)
Amount Per Serving: Calories: 640Total Fat: 29gSaturated Fat: 10gCholesterol: 125mgSodium: 1480mgCarbohydrates: 52gFiber: 4gSugar: 6gProtein: 38g

I hope you give this Cajun Ninja Pastalaya Recipe a try. Heat up a pot, lower the flame, prep your meats and veggies, and let everything cook slow and steady. This dish brings bold Cajun comfort right to your table.

Share it with friends, pass it along, and enjoy every bite together.