Pastalaya

Both my grandfathers were from Louisiana & Mardi Gras is right around the corner. Which means it’s time to eat and party like we on Bourbon Street!

If you’ve got the taste for New Orleans flavor but don’t got the plane ticket, my Chicken & Sausage Pastalaya is the answer! It’s jambalaya but with pasta instead of rice.

And it’s so easy for you to make! #LetsVibe

Ingredients

• 1 tablespoon Tony Chachere’s Creole Seasoning

• 1 tablespoon Tony Chachere’s No Salt Seasoning

• 1 tablespoon yellow mustard

• 1/2 lb dry bowtie pasta, cooked

Sauté

• 14 oz andouille sausage, sliced

• 2 boneless chicken breasts, diced

• 1 green bell pepper, chopped

• 1 red bell pepper, chopped

• 2 ribs celery, copped

• 1/2 yellow onion, chopped

• 3 cloves garlic, minced

Creole Sauce

• 15 oz can crushed tomatoes

• 1 cup chicken stock

• 1 tablespoon worcestershire sauce

• 1/2 tablespoon hot sauce

• 3 bay leaves

• 4 sprigs fresh thyme

• 1 tablespoon chicken bouillon

• 1 teaspoon sea salt

• 1/2 teaspoon black pepper

• 1/2 tablespoon granulated onion

• 1 teaspoon granulated garlic

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon white pepper

• 1/2 teaspoon celery salt

Instructions

Cook the dry bowtie pasta according to the package instructions. Drain and set aside making sure to reserve a 1/2 cup of cooked pasta water.

In a large skillet or Dutch oven over medium heat, cook the sliced andouille sausage in cooking oil until browned then set aside.

Add diced chicken, seasoned with half of Tony Chachere’s seasonings and mustard to bind then cook until browned then set aside.

Add chopped green bell pepper, red bell pepper, celery, onion, and minced garlic to the skillet. Sauté until the vegetables are softened.

Return sautéed chicken and sausage to pan with sautéed vegetables.

Sprinkle remaining Tony Chachere’s seasonings over the sausage, chicken, and vegetable mixture. Stir well to coat.

Pour in crushed tomatoes, chicken stock, hot sauce, and Worcestershire sauce. Stir to combine all the ingredients.

Add bay leaves and fresh thyme sprigs to the skillet for aromatic flavor along with all remaining seasoning ingredients for Creole Sauce.

Allow the mixture to simmer for 15-20 minutes, letting the flavors meld and the sauce to thicken.

Remove the bay leaves and thyme sprigs.

Add the cooked bowtie pasta along with cooked pasta water to the pan, tossing well to ensure the pasta is coated in the flavorful mixture.

Serve Pastalaya hot, garnishing fresh grated parmesan cheese, sliced green onions and enjoy!