Description
This Authentic Pastalaya recipe features a hearty blend of andouille sausage, tender chicken thighs, and a medley of aromatic vegetables simmered in a flavorful Cajun-spiced tomato broth with pasta. This one-pot dish captures the essence of Louisiana Creole cooking, delivering a comforting and spicy meal perfect for family dinners or gatherings.
Ingredients
Meat and Protein
- 12 oz andouille sausage, sliced ¼-inch thick
- 1 lb boneless skinless chicken thighs, cut into bite-size pieces
Vegetables and Aromatics
- 1 onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, grated
Liquids and Sauces
- 2 tbsp olive oil or butter
- 1 14.5-oz can diced tomatoes (undrained)
- 4 cups chicken broth
- 1 tbsp tomato paste
Spices and Seasonings
- 1 tbsp The Spice Girl Kitchen Cajun Seasoning
- 1 tsp salt (more to taste)
- ½ tsp black pepper
Carbohydrates
- 8 oz penne or rotini pasta
Garnish
- Green onions, chopped
- Fresh parsley, chopped
Instructions
- Brown the sausage: Heat olive oil or butter in a large Dutch oven over medium-high heat. Add the sliced andouille sausage and cook for about 4 minutes until browned. Remove the sausage from the pot and set aside.
- Brown the chicken: In the same Dutch oven, add the bite-sized chicken thigh pieces and brown them for 5 to 6 minutes until cooked on the outside but not necessarily fully cooked through. Remove and set aside with the sausage.
- Sauté vegetables: Add the diced onion, celery, and green bell pepper to the pot. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables soften and start to turn golden.
- Add garlic and tomato paste: Stir in the grated garlic and tomato paste with the sautéed vegetables, cooking for about 1 minute to release their flavors.
- Add liquids and seasonings: Pour in the undrained diced tomatoes, chicken broth, Cajun seasoning, salt, and black pepper. Stir well to combine. Return the browned sausage and chicken to the pot. Increase the heat and bring everything to a boil.
- Cook the pasta: Stir in the penne or rotini pasta. Lower the heat to a simmer and cook uncovered for 20 to 25 minutes, stirring occasionally. Cook until the pasta is tender and the sauce has thickened to your liking.
- Adjust seasoning and serve: Taste the dish and adjust salt or Cajun seasoning if needed. Serve hot, garnished with freshly chopped green onions and parsley for a vibrant finish.
Notes
- If you prefer spicier Pastalaya, increase the Cajun seasoning or add a dash of cayenne pepper.
- You can substitute penne or rotini with elbow macaroni or any short pasta you prefer.
- Use chicken broth with low sodium to better control the salt level.
- For a smoky depth, consider using smoked sausage if andouille is unavailable.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun, Creole, Southern American
