Cajun Chicken Sausage Pastalaya

Cajun Chicken Sausage Pastalaya

By David of Spiced Blog

"Mix up the weeknight dinner routine with this Cajun Pastalaya with Smoked Andouille Chicken Sausage!"

Cajun Chicken Sausage Pastalaya

Servings: 6
What you’ll need:

1 package al fresco Smoked Andouille Chicken Sausage

16-oz. penne pasta

2 Tbsp olive oil

1 tsp garlic, minced

1 medium yellow onion, diced

1 large green bell pepper, diced

2 stalks celery, diced

1 (14.5-oz.) can diced tomatoes

1/2 - 1 Tbsp Cajun seasoning

1/2 tsp dried oregano

1/2 tsp smoked paprika

1 Tbsp Worcestershire sauce

1/2 tsp hot sauce

1 cup low-sodium chicken stock

1/4 cup fresh parsley, chopped

1/4 cup green onions, chopped

  • Using a large stock pot, cook the pasta in salted water until al dente; drain pasta and set aside.
  • Meanwhile, heat a deep skillet over medium-high heat and add 1 Tbsp of olive oil. Slice the sausages and place in skillet. Cook for 7-9 minutes, stirring occasionally, or until sausages are browned on both sides. Remove sausages from skillet and set aside.
  • Using the same deep skillet, add remaining olive oil. Once hot, add garlic, onion, bell pepper and celery. Cook, stirring often, for 3-4 minutes, or until vegetables have softened slightly.
  • Add the diced tomatoes, Cajun seasoning, oregano, smoked paprika, Worcestershire sauce, hot sauce and chicken stock. Bring mixture to a boil over high heat then reduce to a simmer. Let simmer for 15 minutes, or until most of the liquid has evaporated.
  • Remove from heat and stir sausage, cooked pasta and chopped parsley into skillet. Divide pastalaya into bowls and garnish with chopped green onions before serving.