Creole Chicken and Sausage Pastalaya

Creole Chicken and Sausage Pastalaya ingredients

• 2 tbsp olive oil
• 1.5 lbs boneless, skinless chicken thighs
• 12 oz Andouille sausage
• 1 cup yellow onion
• 1 cup green bell pepper
• 0.5 cup celery
• 4 cloves fresh garlic
• 1 can diced tomatoes
• 4 cups chicken broth
• 1 cup water
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 2 tbsp Creole seasoning
• 1 tsp dried thyme
• 2 bay leaves
• 12 oz penne or rotini pasta
• 0.25 cup green onions
• 2 tbsp fresh parsley
• to taste hot sauce

How to make Creole Chicken and Sausage Pastalaya

1. Heat 2 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add 1.5 lbs chicken thigh pieces and cook for 5-7 minutes, stirring occasionally, until browned on all sides. Remove the chicken from the pot and set aside, leaving any drippings in the pot.
2. Add 12 oz sliced Andouille sausage to the pot and cook for 5-8 minutes, stirring frequently, until browned and some fat has rendered. Remove the sausage and set aside with the chicken.
3. Reduce the heat to medium. Add 1 cup diced yellow onion, 1 cup diced green bell pepper, and 0.5 cup diced celery to the pot. Sauté for 7-10 minutes, stirring occasionally, until the vegetables are softened and translucent.
4. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant. Add 2 tbsp tomato paste and cook for 2 minutes, stirring constantly, to deepen its flavor.
5. Pour in 1 can (14.5 oz) diced tomatoes (undrained), 4 cups chicken broth, 1 cup water, and 1 tbsp Worcestershire sauce. Stir well to combine.
6. Add 2 tbsp Creole seasoning, 1 tsp dried thyme, and 2 bay leaves. Return the browned chicken and sausage to the pot. Bring the mixture to a rolling boil, then reduce the heat to a simmer, cover, and cook for 15 minutes to allow the flavors to meld.
7. Stir in 12 oz uncooked penne or rotini pasta. Ensure the pasta is mostly submerged in the liquid. Increase the heat to bring it back to a gentle boil, then reduce to a simmer, cover, and cook for 12-15 minutes, stirring occasionally to prevent sticking, or until the pasta is al dente and most of the liquid has been absorbed.
8. Remove the pot from the heat and let it rest, covered, for 5 minutes. This allows the pasta to absorb any remaining liquid and the flavors to settle.
9. Remove the bay leaves. Garnish generously with 0.25 cup sliced green onions and 2 tbsp chopped fresh parsley. Serve hot, with extra hot sauce on the side for those who desire more heat.

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