Cajun Pastalaya

This one-pot pastalaya dish is made with all the ingredients you'd expect in jambalaya but uses pasta instead of rice for a delicious dinner.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 640 Calories

Ingredients

• 2 tablespoons butter
• 2 cups chicken broth
• 1 pound andouille sausage, sliced
• 1 (16 ounce) package penne pasta
• 3 cloves garlic, finely chopped
• 1 cup finely chopped celery
• 1 pound uncooked medium shrimp, peeled and deveined
• 1 teaspoon sweet paprika
• 1 large sweet onion (such as Vidalia®), finely chopped
• 1 pound skinless, boneless chicken thighs, cut into bite-sized pieces
• 1 large green bell pepper, finely chopped
• 1 (28 ounce) can crushed tomatoes (such as San Marzano®)
• 0.5 cup heavy whipping cream
• 0.25 cup chopped green onions
• 0.25 teaspoon cayenne pepper
• 0.5 bunch fresh basil, chopped
• 0.5 bunch fresh thyme, chopped
• 0.5 bunch fresh oregano, chopped
• 0.25 cup Parmesan cheese, or to taste
• 1 teaspoon Creole seasoning (such as Tony Chachere's®)

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.