Easy Cajun Pastalaya Recipe

Easy Louisiana-style Pastalaya combines Andouille smoked sausage, chicken, bell peppers, celery, onions, and garlic in a Cajun tomato sauce over pasta.

Course pasta

Cuisine Cajun

Keyword how to make pastalaya, pastalaya recipe, what is pastalaya

Prep Time 10

Cook Time 30

Servings servings

Calories 603kcal

Author Beth Pierce

Ingredients

2 tablespoons vegetable oil or canola oil
1 lb boneless skinless chicken breasts or thighs cut into bite-size pieces
1 lb Andouille Sausage cut in bite size chunks
1 medium yellow onion chopped
2 ribs celery chopped
1 red bell pepper seeded and chopped
2 cloves garlic minced
2 teaspoons Creole seasoning or Cajun seasoning
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 teaspoon dried thyme
2 1/2 cups low sodium chicken broth
1 can (14.5 ounces) fire roasted diced tomatoes do not drain
1 lb. penne pasta
kosher salt to taste
fresh ground black pepper to taste
2 chopped green onions or fresh parsley optional

Instructions

Heat 1 tablespoon vegetable oil over medium heat in a large Dutch oven or skillet, and cook the andouille sausage and chicken until it is lightly browned and cooked through. Remove the sausage and chicken to a plate and cover to keep warm.
Heat 1 tablespoon vegetable oil in the same pot over medium heat. Add the onions, celery, and bell peppers and cook until they soften and brown on the edges, stirring several times.
Reduce the heat to low and add the garlic, Creole seasoning, dried oregano, smoked paprika, and dried thyme. Cook 1 minute, stirring constantly.
Stir in the chicken broth and fire-roasted tomatoes. Bring the mixture to a gentle boil and add the pasta. Submerge the pasta in the liquid.
Cover the pot and simmer until the pasta is tender, lifting the lid and stirring several times. Add the browned sausage and chicken back to the pot and warm.
Season with salt and fresh ground black pepper to taste. Garnish with green onions or chopped fresh parsley.

Notes

For optimal flavor, make your own Cajun or Creole seasoning.
Adjust the amount of Cajun seasoning to suit your taste.
You can substitute a flavorful chicken or pork sausage for the Andouille Sausage.
Remove the cover on the pot and stir several times to keep the pasta from sticking.

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