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.
Preparation Time
45 mins
Cooking Time
45 mins
Total Time
1 hr 30 mins
Calories
640 Calories
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.
Ingredients
2 tablespoons butter
½ cup heavy whipping cream
¼ cup chopped green onions
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
¼ teaspoon cayenne pepper (Optional)
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
½ bunch fresh thyme, chopped
½ bunch fresh basil, chopped
1 (28 ounce) can crushed tomatoes (such as San Marzano®)
1 teaspoon Creole seasoning (such as Tony Chachere's®)
