Chicken Pastalaya Recipes

CHEF NINO'S PASTALAYA

Steps:

• In a large Dutch oven, brown sausage over medium high heat, stirring constantly so that it does not burn, about 10 minutes. Drain off excess fat. Add the thigh meat to the sausage and cook, stirring constantly, until chicken is cooked through, about 15 minutes. Lower the heat to medium and add the onions celery, bell pepper and garlic to the pot and cook until softened, stirring occasionally, 6 to 7 minutes. Scrape the bottom of the pot to keep the vegetables sticking. Add the tasso, thyme, basil and Cajun seasoning and cook until tasso is lightly browned, about 5 minutes Add the chicken stock. Bring mixture to a boil. Stir in the pasta - this will keep it from sticking to the bottom. After mixture returns to a boil, reduce heat to simmer, cover and cook until pasta is al dente, about 20 minutes. If you are looking you ain't cooking....don't remove the lid and don't stir while cooking. Add green onions and parsley before serving.

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.