Pastalaya

This chicken and sausage pastalaya has all those delicious creole seasonings and flavors you'd expect from jambalaya. Thanks to a handy shortcut, it's ready to eat in about 30 minutes!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 560kcal

Author Anne Clark

Cost $15

Ingredients

¼ cup olive oil
1 pound chicken thighs, boneless, skinless, cut into 1" pieces
1 pound smoked link sausage, sliced into 1" discs Andouille or Conecuh
10 ounces frozen seasoning blend (onion, bell pepper, and celery mix)
14.5 ounces tomatoes, diced, canned (basil, garlic, and oregano)
32 ounces chicken broth
1 tablespoon dried parsley
1 teaspoon dried basil
1 teaspoon garlic powder
½ teaspoon Cajun seasoning (such as Tony Chachere's or Slap Ya Mama) add more to suit your taste preference
½ teaspoon sea salt
¼ teaspoon black pepper
3 cups uncooked ziti pasta (I use Barilla)

Instructions

In a heavy 5-quart pan, or dutch oven, over medium-high heat, add olive oil and brown the cut up chicken that has been seasoned with Tony's (NOTE: this is not the amount in the ingredient list; simply sprinkle the cut-up chicken with a little [or a lot] Tony's) for 3-5 minutes. Do not cook the chicken through. Remove chicken from pot.
Add the sliced sausage to the pot and brown for 5 minutes. Then add the onion, bell pepper, and celery. Mix well and scrape bottom of pan to remove and incorporate any browned pieces of chicken and sausage. Simmer covered on medium heat for about 5 minutes, stirring halfway through cooking.
Return chicken to pot and add the tomatoes, broth, and seasonings above. Mix well and taste for flavor. Add pasta and mix well.
Bring mixture to a boil, cover, and lower heat to medium-low (aim for a slow, bubbly simmer). Cook for 15 minutes or until pasta is done.

Notes

There may be little liquid remaining in the pot after cooking the pasta. This is OK and it will get absorbed into the pasta as the pastalaya cools. If there are any leftovers, store covered in the refrigerator for up to 3 days. The pasta will enlarge over time, and will absorb any extra liquid and will be even more flavorful.

Nutrition