10-Step Pastalaya recipe
A flavorful, one-pot Cajun dish combining tender chicken, smoky sausage, and perfectly seasoned pasta in a rich, spicy sauce. Ideal for both casual midweek meals and special celebrations.
Ingredients
- 2 tablespoons Vegetable oil
- 1 pound Chicken thighs Cut into bite-sized pieces
- 1 pound Turkey sausage Cut into circular pieces
- 1 cup Diced yellow onion
- 1 cup Diced green bell pepper
- ½ cup Diced celery
- 3 Cloves garlic minced
- 1 can Diced tomatoes 1 can = 14.5 oz
- 1 teaspoon Smoked paprika
- 1 teaspoon Creole seasoning
- ½ teaspoon Dried thyme
- ½ teaspoon Black pepper
- ¼ teaspoon Cayenne pepper Optional for extra spice
- 2 cups Chicken broth
- 1 cup Water
- 12 ounces Penne pasta
- ½ cup Heavy cream
- ¼ cup Chopped green onions For garnish
- ¼ cup Chopped fresh parsley For garnish
Instructions
- Heat the oil: Begin by heating 2 tablespoons of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. This will create a non-stick surface and help evenly cook the ingredients.
- Cook the chicken: Add the bite-sized chicken thighs to the hot oil. Sear them on all sides for 5–7 minutes or until golden brown. Take the chicken out of the pot and place it to the side. This step develops flavor by creating a caramelized crust on the chicken pieces.
- Brown the sausage: Add the smoked turkey sausage slices to the pot. Cook them for about 3–5 minutes, stirring occasionally, until they are browned and slightly crisp. Take the sausage out and place it alongside the chicken for later use.
- Sauté the vegetables: Add the diced onion, bell pepper, and celery (commonly called the Holy Trinity in Cajun cooking) to the pot. Sauté for 7–10 minutes, stirring occasionally, until the vegetables are soft and translucent. This step extracts maximum flavor from the vegetables.
- Add the garlic and seasonings: Stir in the minced garlic and cook for 1 minute until fragrant. Then add the smoked paprika, Creole seasoning, dried thyme, black pepper, and cayenne pepper (if desired). Stir to coat the vegetables with spices, allowing the seasonings to toast slightly for enhanced flavor.
- Incorporate the liquids and tomatoes: Pour the chicken broth, water, and canned diced tomatoes (including their juices). Stir well to combine all the ingredients, scraping the bottom of the pot to release any flavorful browned bits.
- Return the meats: Add the cooked chicken and sausage to the pot. Reduce the heat to medium-low, cover, and let the mixture simmer for about 10 minutes.
- Add the pasta: Stir in the uncooked penne pasta, ensuring that it is fully submerged in the liquid. Cover the pot and let it simmer for 12–15 minutes, stirring occasionally to prevent sticking. Cook until the pasta is tender and has absorbed the flavorful broth.
- Finish with cream: Reduce the heat to low, stir in the heavy cream, and let it simmer for 2–3 minutes. The cream will thicken the sauce and give it a velvety texture.
- Garnish and serve: Take the pot off the stove. To add freshness and color, scatter diced green onions and parsley on top of the dish before serving. Serve hot and enjoy your homemade Pastalaya!
Notes
- Calories per serving: ~450 calories (550 g)
- Difficulty: Easy
- Dietary Tags: Nut-Free
- Nutritional Info per serving: 18g fat, 56g carbs, 27g protein, 850mg sodium, 4g fiber
