Pastalaya is a hearty and flavorful fusion of pasta and jambalaya, a classic dish from Louisiana. This recipe combines tender chicken, savory smoked sausage, and vibrant veggies, all cooked to perfection in a single pot. It's a fantastic dish for any occasion, blending Creole seasonings for an authentic Southern taste.
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Ingredients:
- 🥄 1/3 cup vegetable oil
- 🌿 3 stalks celery
- 🫑 1 green bell pepper
- 🌶️ 1 jalapeño
- 🧅 1 onion
- 🧄 1 whole head of garlic
- 🌭 2 smoked pork sausage links
- 🍗 2 chicken breasts
- 🥄 1.5 tbsp chicken bouillon
- 🔥 2 tbsp Pat’n’da Pot Creole seasoning
- 🌶️ 1 tsp black pepper
- 🌿 Tony’s seasoning to taste
- 🥄 1 tbsp Kitchen Bouquet or any browning sauce
- 💧 6 cups water
- 🍝 1 pound pasta (any pasta, bow tie recommended)
Instructions:
- Prep Ingredients:
- Slice the sausage links and chop all the vegetables, including celery, bell pepper, jalapeño, onion, and garlic.
- Cook Sausage:
- In a large pot, heat the vegetable oil over medium-high heat. Add the sliced sausage and cook until they are nicely charred to maximize their flavor.
- Cook Vegetables:
- Keeping the heat high, add all the chopped vegetables to the pot. Cook until they are at least halfway done and have developed a bit of color. You can cook them longer if a deeper color and more caramelized flavor is preferred.
- Add Chicken:
- Add the cubed chicken breasts to the pot. Season with the chicken bouillon, Creole seasoning, black pepper, and Tony’s to taste. Mix well and sauté until the chicken is cooked through.
- Add Pasta and Simmer:
- Stir in the pasta of your choice. Pour in the water and the browning sauce. Cover the pot and cook on medium heat for about 30 minutes, stirring occasionally to ensure even cooking of the pasta.
- Thicken and Serve:
- Let the dish sit for about 30 minutes to allow it to thicken. Optional: top with freshly chopped green onions before serving.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Equipment:
