Chicken and Sausage Pastalaya
Savor the flavors of Louisiana with our mouthwatering Chicken and Sausage Pastalaya. This hearty dish brings together the best of two worlds – the traditional Creole jambalaya and Italian pasta.
Chicken and Sausage Pastalaya starts with tender pieces of chicken and savory sausages cooked to perfectly. We use only the highest quality ingredients to ensure a rich and truly cajun taste. The chicken is juicy and seasoned with a blend of aromatic spices, while the sausages add a smoky and robust flavor that perfectly complements the dish.
What sets our Pastalaya apart is the unique twist of incorporating pasta into the traditional jambalaya recipe. Instead of rice, we use al dente pasta, such as penne or rigatoni, which adds a wonderful chewiness and texture to the dish. The pasta absorbs the delicious flavors of the chicken and sausage, resulting in a truly satisfying and flavorful experience.
To enhance the taste profile of our Chicken and Sausage Pastalaya, we incorporate a medley of vegetables, such as bell peppers, onions, and celery. These vegetables not only add a pop of color but also bring a fresh and vibrant element to the dish. They complement the meaty flavors and provide a balanced and well-rounded taste.
Whether you’re hosting a gathering or enjoying a cozy night at home, our Chicken and Sausage Pastalaya is the perfect choice. It’s a crowd-pleasing dish that will impress your guests with its robust flavors and comforting appeal.
Experience the best of Louisiana cuisine with our flavorful Chicken and Sausage Pastalaya. Order now and enjoy a taste sensation that will transport you to the heart of the Bayou.
Chicken and Sausage Pastalaya
Ingredients
- 3 Tablespoons Butter
- 1 Pound Smoked Sausage Sliced
- 2-1/2 Pounds Chopped Chicken Thighs
- 1 Onion Chopped
- 1 Large Bell Pepper Chopped
- 1/2 Cup Celery Chopped
- 3 Tbls Minced Garlic
- 1 Tbls Olive Oil
- 8 Ounces Mushrooms optional
- 1/2 Cup Parsley minced
- 1 Can Fire Roasted Diced Tomatoes optional
- 1 Can Hatch Green Chillies
- 1 Tbls Cajun Seasoning
- 2/3 Cup White Wine
- 1 Cup Heavy Cream
- 1-1/4 Cup Shredded Italian Cheese
- 14 Ounces Linguine Noodles
- 1/3 Cup Light Brown Sugar
Instructions
- Cook the linguine noodles per package directions. Drain and place in a medium bowl. Add olive oil, 1/2 cup parsley and 1 Tablespoon minced garlic. Cut linguine into 3” pieces. Cover to keep warm.
- In a large Dutch oven, melt the butter over medium-high heat. Add the chicken and sausage with part of the light brown sugar. Brown meat in batches, adding part of the brown sugar. Remove to a bowl. After browning, add onion, bell pepper, celery and 2 Tablespoons minced garlic. After vegetables are browned, add white wine to deglaze the pot. Add fire roasted tomatoes and hatch chilies. Return all meat to the pot. Cover and let simmer 10-15 minutes.
- Reduce heat to low. Add heavy cream and cheese. Cook on low until cheese is melted and sauce thickens. Fold in warm linguine and stir.
Video
Notes
More about Pastalaya.
If you are looking for more cajun cusine check out this category for Cajun – Seafood: https://darlenestable.com/category/cajun-seafood/
