Cajun Pastalaya

1. 1
   prep

   Chop the vegetables and slice the sausage.

   1.Chop the onion, green bell pepper, and celery into even pieces.

   2.Mince the garlic cloves and set aside.

   3.Slice the andouille sausage into rounds.

   4.Cut the chicken thighs into bite-sized pieces and season with 1 tsp of the creole seasoning.
2. 2
   saute · ~8 min

   Brown the sausage and chicken.

   1.Heat 1 tablespoon of vegetable oil in a Dutch oven over medium-high heat.

   2.Add the sliced andouille sausage and cook until browned on both sides (3-4 min). Remove and set aside.

   3.Add the chicken pieces to the same pot and sear until golden (4-5 min). Remove and set aside with the sausage.

   TIPDon't crowd the pot — sear in batches if needed to get a good brown crust.
3. 3
   saute · ~9 min

   Sauté the Holy Trinity and build the flavor base.

   1.Reduce heat to medium. Add the remaining 1 tablespoon oil to the pot.

   2.Add onion, bell pepper, and celery. Cook until softened (5-7 min).

   3.Stir in the minced garlic and cook until fragrant (1 min).

   4.Add tomato paste, remaining 1 tsp creole seasoning, smoked paprika, dried thyme, black pepper, and 0.5 tsp salt. Stir constantly for 1 minute to bloom the spices.

   TIPCook the tomato paste until it darkens slightly — this deepens the flavor.
4. 4
   simmer · ~18 min

   Add liquids, pasta, and proteins. Simmer until tender.

   1.Pour in the diced tomatoes with their juices and 3 cups of water. Stir to combine.

   2.Add the bay leaves, then stir in the uncooked penne pasta.

   3.Return the browned sausage and chicken to the pot, along with any resting juices.

   4.Bring to a boil, then reduce heat to low, cover tightly, and simmer for 15-18 minutes. Stir once at the halfway mark to prevent sticking.

   TIPStir gently at the halfway point — the pasta absorbs liquid from the bottom.
5. 5
   simmer · ~3 min

   Finish cooking and adjust consistency.

   Remove the lid. If the pasta isn't tender yet, simmer uncovered for another 2-3 minutes, stirring occasionally. The final dish should be moist but not soupy — the pasta will continue absorbing liquid as it rests. Remove bay leaves.

   TIPIf it looks too dry, splash in a little water. Too wet? Let it simmer uncovered for a couple more minutes.
6. 6
   rest · ~5 min

   Let the Pastalaya rest off the heat.

   Turn off the heat, cover the pot, and let it sit for 5 minutes. This allows the flavors to meld and the pasta to absorb any remaining liquid.

   TIPResting is the secret step — the dish tightens up and gets even better.
7. 7
   garnish

   Garnish with green onions and parsley. Serve hot.

   1.Fluff the Pastalaya gently with a fork.

   2.Sprinkle sliced green onions and chopped parsley over the top.

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