Pastalaya (Jambalaya Pasta)

Pastalaya (Jambalaya Pasta)

from gypsyplate.com
40 min
4 servings

Pastalaya is a super tasty pasta dish featuring shrimp, chicken and sausage smothered in a creamy, cheesy sauce full of Louisiana flavors.

Ingredients

  • 8oz penne pasta
  • 12oz andouille sausage (see note 1)
  • 8oz shrimp, peeled and deveined
  • 8oz boneless skinless thigh or breast, cut into 1 inch chunks
  • 3 tbsp Creole seasoning, divided
  • 2 tbsp cooking oil
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 small onion, diced
  • 3-4 garlic cloves, finely diced
  • 14oz can diced tomatoes
  • 1/2 cup chicken broth
  • 1 tsp Louisiana hot sauce
  • 3/4 cup heavy cream (see note 2)
  • 1 cup shredded parmesan cheese

Directions

  1. 1

    Divide 1 tsp of the Creole seasoning between the shrimp and chicken so they can marinate for a few minutes while you’re prepping the other ingredients.

  2. 2

    Cook pasta to your preferred doneness, according to the directions on the package.

  3. 3

    Heat oil in a pot (or very large skillet) over medium high heat. Sear shrimp 1-2 minutes per side, then remove to a plate.

  4. 4

    Add chicken and sausage. Brown 5-6 minutes.

  5. 5

    Push the meats to the edge of the pan, then add in the onion, peppers and garlic. Sauté for a few minutes, until they veggies start to soften.

  6. 6

    Add tomatoes, chicken broth, hot sauce and remaining Creole seasoning. Bring to a low boil, reduce heat to medium low and simmer, uncovered, for about 10 minutes.

  7. 7

    Stir in the cream and shredded parmesan cheese. One the cheese melts and the sauce is a uniform consistency, stir back in the shrimp along with the cooked pasta.