Description
A hearty, spicy, and incredibly easy pastalaya recipe easy one pot cajun pasta that combines chicken, sausage, and shrimp with penne pasta in a bold Cajun sauce.
Ingredients
1 lb chicken breast, bite-sized pieces
12 oz Andouille sausage, sliced into rounds
1/2 lb large shrimp, peeled and deveined
1 lb penne or rotini pasta, dry
1 large onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
2 stalks celery, sliced
4 cups chicken broth
2 tbsp Cajun seasoning
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
2 tbsp olive oil
Chopped green onions for garnish
Instructions
Step 1: Heat olive oil in a large Dutch oven or pot over medium-high heat. Add the chicken and sausage, browning them for about 5-7 minutes. Remove and set aside.
Step 2: In the same pot, add the onion, bell peppers, and celery. Sauté for 5 minutes until softened, scraping the bottom of the pot to release the browned meat bits.
Step 3: Stir in the garlic and Cajun seasoning, cooking for 1 minute until fragrant.
Step 4: Pour in the chicken broth and diced tomatoes (with juice). Bring the mixture to a boil.
Step 5: Add the dry pasta to the pot, ensuring it is mostly submerged. Return the chicken and sausage to the pot.
Step 6: Reduce heat to medium-low, cover, and simmer for 12-15 minutes, stirring occasionally to prevent sticking, until pasta is al dente.
Step 7: Stir in the shrimp and cook for an additional 3-5 minutes until the shrimp are pink and opaque.
Step 8: Remove from heat, let sit for 5 minutes to thicken the sauce, garnish with green onions, and serve.
Notes
If the pasta absorbs the liquid too quickly, add an extra 1/2 cup of broth or water. For extra heat, add 1/2 tsp of cayenne pepper.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Pasta & Noodles
- Cuisine: Cajun
Nutrition
- Serving Size: 1 bowl (approx 400g)
- Calories: 540 kcal
- Sugar: 5g
- Sodium: 1250mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 110mg
