|The classic flavors of a chicken and sausage jambalaya but in a quick and easy skillet pasta dinner.|
Cajun PastalayaPastalaya is another one of those dishes that gets some folks kinda cranked up. The purists have a fit over anybody calling a dish that is not rice based, anything remotely related to jambalaya. Pastalaya is simply taking the basic combination of the flavors of a typical jambalaya, but in a pasta dish instead of a rice dish. I say just go ahead and enjoy it! I like to use the shell pasta - not the tiny shells, but the average, medium sized shells, but most any medium sized short-cut pasta would work too. If you prefer this a little more mild than spicy, simply sub in a good smoked sausage.
Pretty snappy to throw together too. When I decided to make this, I didn't have a chicken breast thawed, or any pre-cooked chicken in the freezer, but that's the beauty of this dish. While it's excellent with the chicken, it's good with just about any protein, including pork, shrimp and even crawfish. The great thing about smoked sausage is it can be defrosted in a snap in the microwave. I do recommend adding the chicken. Simply heat your choice of fat in a large covered pot or skillet and add the chicken, and brown well on both sides. Remove and set aside.
Slice the smoked sausage in half lengthwise, then chop, adding to the skillet and cooking until browned. Stir in the onion and green pepper and cook for about 5 minutes, or until tender. Add the garlic and cook another minute. Stir in the tomatoes and water.
Meanwhile, cut the chicken breast into cubes and return to the pot, adding in the dry pasta, thyme, basil, parsley and Cajun seasoning. Return to boil; reduce to medium low, cover and cook for about 25 minutes or until pasta is tender and most of liquid has been absorbed.
Stir in the butter and green onion. Taste, add salt and pepper, adjust seasonings as needed and serve with hot French bread to soak up the juices.
A delicious, easy meal, suitable for any weeknight - enjoy!
Recipe: Cajun Pastalaya©From the Kitchen of Deep South Dish
Prep time: 30 min |Cook time: 25 min Yield: About 4 to 6 servings
- 1 tablespoon of bacon fat, canola,olive oil, or a combination
- 1/2 pound boneless skinless chicken breast
- 1/2 pound of andouille, Conecuh or otherspicy smoked sausage
- 1/2 cup of coarsely chopped Vidalia or other onion
- 1/2 cup of coarsely chopped green bell pepper
- 2 teaspoons of minced garlic
- 2 (14.5 ounce) cans of diced tomatoes, undrained
- 1 cup of water
- 2 cups of dry medium shell pasta
- 1 teaspoon of dried thyme
- 1 teaspoon of dried basil
- 1 tablespoon of dried parsley
- 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste
- 1 tablespoon of butter
- 1 green onion, sliced
- Kosher salt and freshly cracked black pepper, to taste
Heat fat in a large covered pot or skillet and add the chicken, and brown well on both sides. Remove and set aside. Slice the sausage in half lengthwise, then chop, adding to the skillet and cook until browned. Stir in the onion and green pepper and cook for about 5 minutes, or until tender. Add the garlic and cook another minute.
Stir in the diced tomatoes and water; bring up to a boil. Meanwhile, cut the chicken breast into cubes and return to the pot, adding in the dry pasta, thyme, basil, parsley, and Cajun seasoning, return to boil; reduce to medium low, cover and cook for 25 minutes or until pasta is tender and most of liquid has been absorbed. Stir in the butter and green onion. Taste, add salt and pepper, adjust seasonings as needed and serve with hot French bread to soak up the juices.
Variation: Mix and match the protein by using chopped cooked pork or cooked crawfish tails. Can also use peeled and deveined raw shrimp, adding in the last 5 minutes of cooking time.
Note: I use the medium sized shell pasta, but you can substitute any medium sized short cut pasta such as rotini, elbow macaroni, penne, or ziti. For even more kick, substitute a can of drained Rotel diced tomatoes for one of the canned tomatoes, increasing water if needed.
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