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Pastalaya
Cajun Pastalaya. What is it? It’s jambalaya made with pasta instead of rice and it’s absolutely delicious. Jambalaya is a Louisianan dish that’s basically a relative to paella. It usually has multiple types of protein. Today, we are using andouille sausage and chicken. Feel free to substitute or ad shrimp or crawfish if you're feeling tempted.
Author:
Geaux Creole
Ingredients
18 ounces of rotini pasta
1 bag of corn
2 lbs (+ or -) sausage
1 whole chicken
½ cup Geaux Creole Dust
2 cans rotel
2 large yellow onions chopped
1 large purple onion chopped
3 tablespoons minced garlic
1 bunch of parsley chopped
2 stalks celery chopped
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
Directions
Boil the chicken in water with about 4 tablespoons of Geaux Creole Dust for about 20 mins and soak for 20 mins. Remove the chicken and set aside to cool. Save the water (stock).
In a separate skillet, saute sausage, onions and celery until the onions begin to turn clear. Add rotel and corn and bring to a boil.
After removing all but about 4 cups of chicken stock from the pot the chicken was boiled in, add all of the ingredients from the skillet and the remaining Geaux Creole Dust. Bring to a boil. Reduce heat. Simmer. Separate the chicken meat from the bones and add to the pot.
Simmer about 30 mins. (If there appears to be too much liquid still in the pot, continue to simmer until it cooks down.) Add the previously cooked pasta, mozzarella cheese, cheddar cheese and parsley. Mix well and serve in a bowl.
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