Cajun Pastalaya Pasta Jambalaya Recipes

EASY CAJUN JAMBALAYA PASTA

Steps:

• In a large bowl add the chicken, shrimp, sausage, cajun spices, red bell pepper, green bell pepper, red onion, garlic, Kosher salt and black pepper in a bowl and toss.
• In a large skillet or a cast iron skillet add the canola oil on high heat.
• In two batches sear off the ingredients until they're cooked through, about 4-5 minutes.
• Add the tomatoes and chicken stock to the pan with all the cooked ingredients.
• Cook for a minute or two then add in the cooked pasta and using tongs coat the pasta with the sauce.
• Garnish with parsley and leftover minced bell peppers if desired.

CAJUN PASTALAYA

Steps:

• Melt butter in a large pot over medium heat. Add sausage and cook for 2 minutes. Add celery, onion, bell pepper, and garlic; cook until soft, 5 to 7 minutes. Add chicken and cook until no longer pink inside and juices run clear, 5 to 7 minutes more. Add tomatoes, paprika, Creole seasoning, and cayenne pepper; bring to a simmer and cook for 10 minutes.
• Add broth to the pot and return to a simmer. Add penne and simmer for 8 minutes. Add shrimp. Continue to simmer, stirring constantly, until pasta is tender but firm to the bite and shrimp are cooked through, about 7 minutes more.
• Stir in cream. Stir in thyme, oregano, and basil. Cook until just heated through, 3 to 5 minutes more. Serve topped with green onions and Parmesan cheese.

CAJUN PASTALAYA - PASTA JAMBALAYA

Steps:

• 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 about 25-30 minutes or until pasta is tender and most of liquid has been absorbed.
• Stir in the butter and green onion; remove from heat and let rest for 5 minutes covered. Taste, add salt and pepper, adjust seasonings as needed and serve with hot French bread to soak up the juices.