Description
This Best Ever Pastalaya recipe is a flavorful, comforting Cajun-inspired one-pot dish combining smoky andouille sausage, tender chicken, fresh vegetables, and pasta simmered in a rich tomato and broth sauce. The dish is easy to prepare and perfect for family dinners, boasting bold seasonings and optional creaminess from sour cream for a satisfying meal.
Ingredients
Scale
Meats
- 1 pound andouille sausage, sliced (or other smoked sausage)
- 1 pound boneless skinless chicken thighs (or breasts), cut into small pieces
Vegetables
- 1 medium onion, diced
- 1 large bell pepper, diced
- 2 jalapeno peppers, diced (optional, for extra spicy)
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1 pound fresh tomatoes, chopped (canned is OK – 15 ounces)
Liquids and Sauces
- 2 tablespoons vegetable oil
- 15 ounce can tomato sauce
- 4 cups chicken broth
- ½ to 1 cup sour cream (optional, for a creamy sauce – heavy cream or cream cheese are nice swaps)
Dry and Seasonings
- 1 pound uncooked pasta (cavatappi, penne or similar)
- 1 tablespoon Cajun seasoning (I use 2 tablespoons; you can use Creole or blackening seasoning)
- Salt and black pepper to taste
Garnish
- Chopped green onions
- Parsley
- Red pepper flakes
- Hot sauce to taste
- Parmesan cheese (optional)
Instructions
- Cook the sausage: Heat 2 tablespoons of vegetable oil in a large Dutch oven or pot over medium heat. Add the sliced andouille sausage and cook until browned, about 5 minutes. Remove the sausage from the pot and set aside.
- Cook the chicken: In the same pot, add the cut chicken pieces. Brown on all sides and cook through, approximately 5-7 minutes. Remove the chicken and set aside with the sausage.
- Sauté the vegetables: Add diced onion, bell peppers, celery, and optional jalapenos to the pot. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
- Add garlic: Stir in minced garlic and cook for about 1 minute until fragrant.
- Add liquids and seasonings: Pour in chopped fresh tomatoes, tomato sauce, and chicken broth. Add Cajun seasoning, salt, and black pepper to taste. Stir well to combine everything.
- Simmer flavors: Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for 20 minutes to develop the flavors.
- Cook the pasta: Add uncooked pasta to the pot, stir to combine. Cover and let it simmer for 10-15 minutes, stirring occasionally to prevent sticking, until pasta is tender and cooked through.
- Combine meats: Return the browned sausage and chicken to the pot, stir gently, and heat through thoroughly before removing from heat.
- Add creaminess (optional): Stir in sour cream if desired, to create a creamy texture and richer flavor.
- Garnish and serve: Top with chopped green onions, parsley, and red pepper flakes. Add hot sauce to taste and sprinkle with Parmesan cheese if you like. Serve immediately for a warm, hearty meal.
Notes
- You can substitute chicken breasts for thighs, but thighs stay juicier and more flavorful.
- Adjust the amount of Cajun seasoning and jalapeno peppers to control spice level.
- Sour cream can be swapped with heavy cream or cream cheese for creaminess.
- Use fresh tomatoes when in season for best flavor; canned tomatoes work well year-round.
- Ensure to stir pasta occasionally while simmering to prevent sticking or burning at the bottom.
- Leftovers can be refrigerated for 3 days and reheated gently on stovetop or microwave.
