Creamy Pastalaya

Creamy Pastalaya

While this creamy pastalaya recipe isn't 100% authentic, it is 100% delicious. 

INGREDIENTS:

  • 12 oz Hardcore Carnivore brand smoked sausage, cut into 1/2 inch rounds.
  • 8 boneless, skinless chicken thighs (diced)
  • 2 tablespoons olive oil
  • 3-4 tablespoons Hardcore Carnivore Cajun seasoning
  • 3 tablespoons butter
  • 1/2 cup onion, finely diced
  • 1/2 cup celery, finely diced
  • 1/2 cup green bell pepper, finely diced
  • 1/3 cup AP flour
  • 4 cups chicken broth
  • 2 cups water
  • 1 lb pasta bows or spirals (not cooked)
  • 1/3 cup heavy whipping cream (optional)
METHOD:
    1. IN a heavy based pot, brown the sausage over medium high heat.  Remove sausage pieces from pan, leaving the grease behind.
    2. Add 2 tablespoons of olive oil to the pan, then add the chicken thighs. Season generously with Cajun seasoning. Cook until brown, stirring regularly, about 5 to 8 minutes. Remove the chicken from the pan (it's easiest to keep this in a bowl to the side with the cooked sausage). 
    3. Add the butter to the pan, and once melted add the onion, celery and bell pepper. Cook until softened, about 5-7 minutes.
    4. Sprinkle the flour over the vegetable mix, it will turn into a paste. Cook out the flour for 2 minutes until brown spots start developing on the bottom, then add in the chicken broth and water and stir to mix evenly.
    5. Bring to a boil, then add in the sausage, chicken and pasta. Stir everything together, then reduce the heat to medium. Place a lid on the pot and cook according to recommended cooking time on the pasta package.
    6. Once the time is up, turn the heat off and leave it for 10 minutes with the lid on.
    7.  For a super creamy finish, stir through some whipping cream at the end, then serve.