Description
My own Cajun pastalaya recipe I put together after trying 3 or 4 different local Southern Louisiana recipes. The prep/cook times may be off, as I have never timed myself. Hope y’all enjoy! Serve with crusty bread.
Ingredients
- 2 tablespoons butter
- 1 pound andouille sausage, sliced
- 1 cup finely chopped celery
- 1 large sweet onion (such as Vidalia®), finely chopped
- 1 large green bell pepper, finely chopped
- 3 cloves garlic, finely chopped
- 1 pound skinless, boneless chicken thighs, cut into bite-sized pieces
- 1 (28 ounce) can crushed tomatoes (such as San Marzano®)
- 1 teaspoon sweet paprika
- 1 teaspoon Creole seasoning (such as Tony Chachere’s®)
- ¼ teaspoon cayenne pepper (Optional)
- 2 cups chicken broth
- 1 (16 ounce) package penne pasta
- 1 pound uncooked medium shrimp, peeled and deveined
- ½ cup heavy whipping cream
- ½ bunch fresh thyme, chopped
- ½ bunch fresh oregano, chopped
- ½ bunch fresh basil, chopped
- ¼ cup chopped green onions
- ¼ cup Parmesan cheese, or to taste
Instructions
- Melt butter in a large pot over medium heat. Add sausage and cook for 2 minutes. Add celery
- onion
- bell pepper
- and garlic; cook until soft
- 5 to 7 minutes. Add chicken and cook until no longer pink inside and juices run clear
- 5 to 7 minutes more. Add tomatoes
- paprika
- Creole seasoning
- and cayenne pepper; bring to a simmer and cook for 10 minutes.
- Add broth to the pot and return to a simmer. Add penne and simmer for 8 minutes. Add shrimp. Continue to simmer
- stirring constantly
- until pasta is tender but firm to the bite and shrimp are cooked through
- about 7 minutes more.
- Stir in cream. Stir in thyme
- oregano
- and basil. Cook until just heated through
- 3 to 5 minutes more. Serve topped with green onions and Parmesan cheese.
Prep Time: 45 mins
Cook Time: 45 mins
Total Time: 1 hr 30 mins
Servings: 8