Pastalaya Recipe

1 pound boneless/skinless chicken thighs, breasts or chicken tenderloin(tenders), cubed (I prefer to use the thighs)
1 pound sausage or andouille, cubed
2 tablespoons butter (for sautéing)

1 cup onion, chopped
1 bell pepper, chopped (green or red and green)
2 cloves garlic, diced
2 tablespoons cup green onions, sliced
2 tablespoon parsley, chopped
2 teaspoons Beazell’s Cajun Seasoning, or to taste
2- 3 splashes of Tobasco Sauce, or to taste
Chicken broth or water to deglaze the skillet
4 cups uncooked pasta – Penne, Spiral or Shell (My family prefers the shell pasta)

Fill a 2 quart pan with water –3 inches from the top.  Heat the water over high heat until it comes to a full boil.  Add a dash of sea salt, Beazell’s and the pasta.  Cook according to package directions or until done – about 10 minutes.

While the water is heating, add butter into a heavy skillet (cast iron is best but I use my teflon) to just to coat the bottom.  Melt butter over medium-high heat.  Add the onions and bell pepper and sauté until they just start to turn golden.

Push to one side of the pan and add the cubed chicken.  Sauté chicken until it just begins to color.  Add sausage and continue sautéing until the chicken is golden brown and some bits stick to the bottom of pan.  Add the garlic and continue cooking a few minutes more.  Do NOT burn the garlic!
When the pasta has cooked, remove from the heat and drain.

Add 1/4 cup broth or water to deglaze the pan (get all that good brown stuff off the bottom of the pan and into the broth) stirring to blend the sautéed vegetables, chicken, sausage, and garlic.  Add the Beazell’s Cajun Seasoning and reduce the heat; continue cooking until the chicken is cooked through.

Add the cooked pasta to the skillet and cook to heat through.  Add another tablespoon or 2 of broth to moisten pasta.  For a richer sauce, add a tablespoon of butter or olive oil to the pan and stir until the butter has melted.

Taste and adjust seasonings, adding more salt, pepper, Beazell’s Cajun Seasoning and Tobasco Sauce, to suit your taste.

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