Cajun Pastalaya recipe

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Ingredients

2 tablespoons butter
1 pound andouille sausage, sliced
1 cup finely chopped celery
1 large sweet onion (such as Vidalia®), finely chopped
1 large green bell pepper, finely chopped
3 cloves garlic, finely chopped
1 pound skinless, boneless chicken thighs, cut into bite-sized pieces
1 (28 ounce) can crushed tomatoes (such as San Marzano®)
1 teaspoon sweet paprika
1 teaspoon Creole seasoning (such as Tony Chachere's®)
¼ teaspoon cayenne pepper
2 cups chicken broth
1 (16 ounce) package penne pasta
1 pound uncooked medium shrimp, peeled and deveined
½ cup heavy whipping cream
½ bunch fresh thyme, chopped
½ bunch fresh oregano, chopped
½ bunch fresh basil, chopped
¼ cup chopped green onions
¼ cup Parmesan cheese, or to taste

Nutrition Info

640.1 calories
carbohydrate: 53.7 g
cholesterol: 185.1 mg
fat: 31.5 g
fiber: 4.7 g
protein: 36.6 g
saturatedFat: 12.7 g
servingSize: -
sodium: 1217.6 mg
sugar: 7.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

Recipe Yield

8 servings

Recipe Note

My own Cajun pastalaya recipe I put together after trying 3 or 4 different local Southern Louisiana recipes. The prep/cook times may be off, as I have never timed myself. Hope y'all enjoy! Serve with crusty bread.

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