Pastalaya Recipe For Large Group Recipes

CAJUN PASTALAYA

Steps:

• Bring a large pot of salted water to a boil and cook the pasta to al dente. Reserve 1/4 cup of the pasta liquid.
• Melt 1 tablespoon butter over medium-high heat in a large skillet. Season shrimp with salt and pepper and add shrimp to skillet. Sauté 2-3 minutes. Remove shrimp and set aside.
• Add 1 tablespoon olive oil to skillet. Season chicken with salt and pepper and add to skillet. Cook until no longer pink in the middle, stirring once or twice, about 3 to 4 minutes. Remove from skillet and place with shrimp.
• Add 1 tablespoon butter and Andouille sausage, onion, green pepper, red pepper, and celery. Cook 4 to 5 minutes, until Andouille is browned and vegetables are softened.
• Add garlic, paprika, garlic powder, oregano, and thyme and cook 30 seconds. Then add Worcestershire sauce, diced tomatoes, tomato paste, and chicken broth. Let simmer 3 minutes.
• Add cream and simmer 3 minutes. Return shrimp and chicken and add cooked pasta plus reserved cooking liquid. Simmer another 2-3 minutes. Check for seasoning and add salt to taste.
• To serve, top with green onions.

CREAMY CAJUN PASTALAYA

Steps:

• Cook the pasta according to package instructions.
• Season the shrimp with about 1/2 tbsp of the cajun seasoning and set aside.
• In a large skillet or Dutch oven heat the olive oil. Add the shrimp and cook on both sides until it turns pink, about 2 min per side, could be less depending on the size of your shrimp. Remove the shrimp from the pot and set aside.
• Add the chicken and sausage to the pot, and sprinkle about 1 tbsp of the cajun seasoning over the chicken. Stir everything together and cook until the chicken is no longer pink and is cooked through, about 5 minutes.
• Add the onion, celery and garlic to the skillet and cook until the onion becomes translucent, about 3 minutes.
• Add all the peppers and sprinkle the remaining 1/2 tbsp of cajun seasoning over the peppers, stir well and cook for another 3 minutes.
• Add the chicken broth and heavy cream to the skillet, stir and season with salt and pepper if needed. Add the shrimp back to the pot. Bring the sauce to a boil, then add the cooked pasta and about 1/2 cup of the shredded Fontina cheese. Stir everything together.
• Remove from heat, then garnish with the remaining Fontina cheese, green onions and parsley. The pasta will continue to soak up the sauce.
• Serve immediately. Refrigerate leftover for up to 3 days.

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.