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.

REAL CAJUN PASTALAYA

Steps:

• In a heavy pot that is NOT nonstick (I use Magnalite) brown sausage.
• After sausage is browned, remove from pot and add onions and bell pepper. Cook on medium-high heat in fat rendered from sausage (add butter or olive oil if needed) until wilted; about 5 minutes.
• Add garlic and cook a few more minutes.
• Add sausage back to pot along with chicken or which ever protein you choose, except if using shrimp).
• Add all remaining ingredients except green onions and bring to a boil, stirring occasionally to make sure it doesn't stick to bottom. Reduce heat, cover, simmer for about 25 minutes, until pasta is tender and most of the liquid has been absorbed. If using shrimp, add it at this point.
• Remove from heat, stir in green onions. Serve hot. French bread is delicious with it and you can sop up the sauce.