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Cajun Chicken and Sausage Pastalya

Cajun Chicken and Sausage Pastalya is a one-pot fusion of jambalaya and pasta, loaded with smoky sausage, juicy chicken, Cajun spices, and the classic trinity of vegetables. Creamy, flavorful, and ready to feed a hungry crowd.
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Ingredients

  • 1 lb pasta of choice bow tie works great
  • 1 lb smoked or andouille sausage or combo, sliced
  • 4 –5 chicken thighs or 3 large chicken breasts cubed
  • ½ onion diced
  • 2 celery sticks diced
  • 1 bell pepper diced
  • 2 tbsp Creole minced garlic
  • 1 tbsp olive oil or bacon grease for browning meat
  • 32 oz chicken broth
  • 3 tbsp tomato paste
  • 1 can cream of chicken soup
  • 3 tbsp trinity seasoning
  • 2 –3 tbsp Creole or Cajun seasoning
  • Salt and pepper to taste
  • 1 tsp roasted chicken bouillon paste
  • 3 –5 bay leaves

Instructions

  • In a Dutch oven, heat oil or bacon grease over medium heat. Add sausage slices and brown on both sides. Remove and set aside, leaving the grease in the pot.
  • Add chicken, season with salt, pepper, and 2 tbsp Creole seasoning, and cook until done. Remove and set aside.
  • Add onion, celery, bell pepper, garlic, and trinity seasoning to the pot. Cook for 3–5 minutes, scraping up browned bits from the bottom.
  • Stir in tomato paste and cream of chicken soup. Cook for 5 minutes, stirring frequently. Add remaining seasonings.
  • Return sausage and chicken to the pot along with dry pasta, chicken broth, bouillon, and bay leaves. Stir to combine.
  • Cover and cook on medium heat, stirring occasionally, until pasta is tender. Add more broth if needed.
  • Adjust seasoning to taste and serve hot.
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