CAJUN PASTALAYA
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.
Provided by Bevin
Categories Main Dish Recipes Pasta Shrimp
Time 1h30m
Yield 8
Number Of Ingredients 20
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 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, Sodium 1217.6 mg, Sugar 7.1 g
REAL CAJUN PASTALAYA
This is one of our favorite "go to" meals here in our south Louisiana home. It's a modern twist on traditional jambalaya where we use pasta instead of rice. This is a basic recipe that is very versatile, so the combinations are many. I prefer penne pasta, but you can use any pasta from spaghetti, fettuccine, rotini, elbow; regular, flavored (spinach/ tomato pasta, for example) wheat... really, ANY pasta. The protein can be varied as well; I use rotisserie chicken because I like the flavor it gives it. You may use 1/2 pound boneless, skinless chicken breasts. NOTE: when using chicken breasts, brown them in a skillet whole and cube them after. Other proteins can be added, I usually use more than one. Our local favorites: crawfish, shrimp, and alligator work well. For sausage I use Andouille, but you can use any smoked sausage, tasso, or whatever is local for you... I've done it with kielbasa too. You can even throw some BACON in if you'd like. This dish is the epitome of "versatile." I don't think I've cooked it the same twice. Hope you enjoy it as much as we do.
Provided by Mathikaileigh
Categories One Dish Meal
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a heavy pot that is NOT nonstick (I use Magnalite) brown sausage.
- After sausage is browned, remove from pot and add onions and bell pepper. Cook on medium-high heat in fat rendered from sausage (add butter or olive oil if needed) until wilted; about 5 minutes.
- Add garlic and cook a few more minutes.
- Add sausage back to pot along with chicken or which ever protein you choose, except if using shrimp).
- Add all remaining ingredients except green onions and bring to a boil, stirring occasionally to make sure it doesn't stick to bottom. Reduce heat, cover, simmer for about 25 minutes, until pasta is tender and most of the liquid has been absorbed. If using shrimp, add it at this point.
- Remove from heat, stir in green onions. Serve hot. French bread is delicious with it and you can sop up the sauce.
KELLY'S PASTALAYA
This recipe is like jambalaya, but instead of rice you use pasta. I got the basic recipe from a friend and made it my own after adding a few more ingredients. It takes a little bit of time to make but it is worth it!
Provided by kellycantillo
Categories One Dish Meal
Time 1h2m
Yield 30 serving(s)
Number Of Ingredients 9
Steps:
- .DIRECTIONS:.
- If you have a cast iron jambalaya pot use it, if not you can use a magnalite or a very large oval pot to cook the Pastalaya. Start by browning the pork first. Brown it until it makes like a crust on the bottom. Set it aside in a large bowl. Next, brown the sausage. After you brown the sausage set it aside also in the same bowl as the pork. Then, add the chopped onions in the pot that you just browned all the meats inches Add just a little of chicken broth to release the flavor from the bottom of the pot that the meat made. This will turn the onions like a caramel color. Add cream of mushroom soup and beef gravy to onions. Stir till well blended. Add meats. Let this mixture come to a slight boil. Next, add chicken broth. You will not use both cans of broth. Add enough until it is about 2 inches from rim of pot. Let mixture come to a boil. Add the stick of butter. Add Tony's seasoning to taste. To know that you have seasoned it well, when you taste it, it will pick your throat. It may taste like a lot of seasoning, but you will need it to make it have a good taste. After this mixture comes to a rolling boil, add pasta. Break the pasta in half. Stir with a pasta utensil. Let it come to a boil again then, lower the fire and cover it, stirring it occasionally. Keep checking the pasta by tasting it to see if it is cooked. It should be tender just like when you cook spaghetti. This makes a lot. It will feed at least 10-15 people. ENJOY!
Nutrition Facts : Calories 528.5, Fat 24.5, SaturatedFat 9.4, Cholesterol 78.9, Sodium 1275.7, Carbohydrate 42.1, Fiber 2.2, Sugar 3.3, Protein 33
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