Pastalaya
Devashish
A delicious fusion of pasta and jambalaya combining andouille sausage, chicken, and Cajun seasonings
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Main Dish
Cuisine Cajun, Creole
Servings 6
Calories 757 kcal
Main Ingredients
- 2 tablespoons oil vegetable or canola
- 1 lb andouille sausages cut into coins
- 1 1/2 pounds boneless skinless chicken breasts cut into bite-size pieces
- 1 whole yellow or white onion chopped
- 4 whole green onions chopped
- 3 ribs celery chopped
- 1 whole green bell pepper chopped
- 4 cloves garlic finely minced
- 1 1/2 teaspoon dried basil
- 1 1/2 teaspoon Cajun seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1/4 teaspoon cayenne pepper optional, for hotter spice
- 14.5 ounce petite diced tomatoes canned
- 2 1/2 cups low-sodium chicken broth
- 1/2 cup water
- 1 lb penne pasta or Banza chickpea penne
Add oil to a large skillet (minimum 12×2'') or dutch oven over medium high heat. Once hot, add the chicken and cook, flipping once, to brown on all sides (don't cook chicken through). Remove to a bowl.
Add sausage and cook until browned on both sides. Add to the bowl with the chicken.
Reduce heat to medium and add remaining oil to the pan, scraping up any leftover browned bits from the pan. Add onions, celery, bell pepper, and garlic then sauté for 3 minutes.
Add basil, Cajun seasoning, diced tomatoes, salt and pepper then stir well to combine.
Add chicken broth, water, and dry pasta and bring mixture to a gentle boil. Add reserved meat to the pan.
Reduce heat, cover pan with fitted lid, and cook for about 11 minutes. Remove lid to stir once or twice during cooking.
Calories: 757kcalCarbohydrates: 69gProtein: 52gFat: 30gSaturated Fat: 8gCholesterol: 138mgSodium: 1279mgPotassium: 1298mgFiber: 5gSugar: 8gVitamin A: 740IUVitamin C: 28mgCalcium: 88mgIron: 4mg
Keyword Andouille sausage, Jambalaya, Pasta fusion