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)
- IN a heavy based pot, brown the sausage over medium high heat. Remove sausage pieces from pan, leaving the grease behind.
- 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).
- Add the butter to the pan, and once melted add the onion, celery and bell pepper. Cook until softened, about 5-7 minutes.
- 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.
- 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.
- Once the time is up, turn the heat off and leave it for 10 minutes with the lid on.
- For a super creamy finish, stir through some whipping cream at the end, then serve.
