Cajun French: la saucisse (la sō-sees) – sausage
Italian meets Cajun and there is pastalaya, all the goodness of jambalaya with pasta replacing rice. It is quicker to cook than jambalaya. Pastalaya adds a new dimension to Cajun cooking.
Mais C’est Bon!
Enjoy!!
Ingredients:
16oz farfalle (bow tie) pasta
Olive oil
1 lb andouille sausage
1 lb smoked sausage
1 lb chicken thighs
1-2 onions
1 large bell pepper
2 stalks celery
3 garlic cloves
Tomato paste
3 c chicken broth
1 c heavy cream
Cajunville seasoning
Green onion for garnish
Equipment:
Cutting board
Sharp knife
Measuring cups and spoons
Mise en place dishes
Dutch oven or other heavy pot
Cooking spoon
Slotted spoon
Tasting spoon
Serving dish and utensils
Mise en Place:
1# chicken cut in bite size pieces about ¾”
1# andouille sausage cut about ½” pieces
1# smoked sausage cut about ½” pieces
1 ½ cups onion (diced)
1 cup bell pepper (diced)
¾ cup celery (diced) (about 2 stalks)
3 garlic cloves (diced)
2 Tbl tomato paste
3 cups chicken broth
1 cup heavy cream
16 oz farfalle (bow tie) pasta
Green onions chopped for garnish
Cajunville seasoning
Olive oil
Directions:
In a Dutch oven or large pot over medium-high heat, add smoked sausage and andouille. Cook for 5 minutes stirring occasionally to render the fat. Remove with a slotted spoon, place in bowl and set aside.
Season chicken with 1 Tbl of Cajun seasoning and add to the pot. Cook chicken for about 4 minutes then remove with a slotted spoon and add to sausage. You want color on the chicken yet not completely cooked.
Add in onion, bell pepper and celery. Sauté for 5 minutes and then add in garlic and tomato paste. Cook for an additional minute. Add proteins back to the pot along with drippings.
Pour in chicken broth and heavy cream. Season with Cajunville seasoning and bring to a rolling boil. Taste liquid and add seasoning as necessary. Remember the pasta will absorb some of the seasoning.
Pour in pasta and submerge in the liquid. Bring back to a boil and let cook for 10-12 minutes or until pasta is cooked to your liking. Add more chicken broth if necessary.
Remove from heat, add salt to taste if necessary.
Serve and garnish with green onion.
