Cajun Pastalaya with Garlic Bread

Instructions

1. 1

   Brown the Meats

   • Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
   • Add the sliced Andouille sausage and cook for 4-5 minutes, stirring occasionally, until well-browned. Use a slotted spoon to transfer the sausage to a plate, leaving the rendered fat in the pot.
   • Season the chicken cubes with 1/2 tsp salt and 1/4 tsp black pepper. Add the chicken to the pot in a single layer and cook for 5-7 minutes, turning occasionally, until browned on all sides. Transfer the chicken to the plate with the sausage.
2. 2

   Sauté the Holy Trinity

   • Add the chopped onion, bell pepper, and celery (the Cajun 'Holy Trinity') to the pot. Sauté for 6-8 minutes, stirring occasionally, until the vegetables have softened. Scrape the bottom of the pot to release any flavorful browned bits (fond).
3. 3

   Bloom the Aromatics

   • Stir in the minced garlic and cook for 1 minute until fragrant.
   • Add the Cajun seasoning, dried thyme, smoked paprika, cayenne pepper, and the remaining salt and black pepper. Stir constantly for 30-60 seconds to toast the spices and deepen their flavor.
4. 4

   Deglaze and Simmer

   • Pour in the chicken broth to deglaze the pot, scraping up any remaining browned bits from the bottom. Stir in the undrained diced tomatoes and Worcestershire sauce.
   • Bring the liquid to a rolling boil over high heat.
5. 5

   Cook the Pasta

   • Add the broken fettuccine to the boiling liquid, pushing it down to submerge it as much as possible. Return the cooked sausage and chicken to the pot and stir to combine.
   • Once the liquid returns to a boil, reduce the heat to low, cover the pot tightly, and simmer for 15-20 minutes. Stir every 5 minutes to prevent sticking. The pasta is done when it's al dente and has absorbed most of the liquid.
6. 6

   Rest and Serve

   • Remove the pot from the heat and let it stand, covered, for 5 minutes. This allows the pasta to absorb the last bit of sauce and the flavors to meld.
   • Uncover, stir well, and garnish generously with chopped green onions and fresh parsley before serving hot.