Ingredients:

  • 1 lb Smoked Andouille Sausage, sliced into 1/2-inch rounds
  • 5 lbs Boneless, Skinless Chicken Thighs, cut into 1-inch cubes
  • 2 tbsp Olive Oil (optional)
  • 1 large Yellow Onion, finely diced
  • 2 stalks Celery, finely diced
  • 1 large Green Bell Pepper, finely diced
  • 4 cloves Garlic, minced
  • 2 tbsp Cajun/Creole Seasoning Blend
  • 1 tsp Dried Thyme
  • 2 Bay Leaves
  • 6 cups Low Sodium Chicken Stock (warmed)
  • 1 tbsp Tomato Paste
  • 1 tsp Worcestershire Sauce (optional)
  • Salt and Black Pepper to taste
  • 12 oz Short-cut Pasta (Penne, Rotini, or Ziti)
  • 3 Spring Onions (Scallions), thinly sliced (for garnish)
  • 1/4 cup Fresh Parsley, chopped (for garnish)

Instructions:

  1. Render the Sausage: Place a heavy-bottomed pot or Dutch oven over medium-high heat. Add the sliced sausage and cook for 5–7 minutes until fat is rendered and the edges are browned. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. Sear the Chicken: Add the cubed chicken thighs to the hot pot. Season lightly with salt and pepper. Sear for 4–5 minutes until golden brown on all sides. Remove the chicken and set it aside with the sausage. Inspect the bottom of the pot; the browned bits are the 'fond' crucial for flavor.
  3. Sauté the Holy Trinity: Reduce heat to medium. Add the diced onion, celery, and bell pepper to the pot. Cook for 8–10 minutes, stirring occasionally and scraping up the 'fond' until the vegetables are soft and translucent.
  4. Add Aromatics and Seasoning: Stir in the minced garlic and tomato paste. Cook for 1 minute until fragrant. Sprinkle the Cajun seasoning and dried thyme over the vegetables and stir continuously for 30 seconds to 'toast' the spices.
  5. Deglaze: Pour in 1 cup of the warmed chicken stock. Use a wooden spoon to scrape the bottom vigorously, ensuring all remaining browned bits are lifted into the liquid.
  6. Build the Base: Add the remaining chicken stock, bay leaves, and Worcestershire sauce (if using). Bring the mixture to a rapid simmer. Taste and adjust the seasoning now; the liquid should taste slightly saltier than desired, as the pasta will absorb the seasoning.
  7. Cook the Pasta: Add the uncooked pasta (penne, rotini, or ziti) to the simmering liquid. Stir well to prevent clumping. Reduce the heat to medium-low and maintain a gentle simmer. Cover the pot loosely but stir every 3–4 minutes.
  8. Check Consistency: After about 12–15 minutes, the liquid should be mostly absorbed, and the pasta should be nearly al dente.
  9. Finish and Rest: Stir the reserved sausage and chicken back into the Pastalaya. Cook for another 2 minutes until the chicken is fully heated through. Remove the pot from the heat, cover tightly, and let it rest for 5–10 minutes to allow the flavors to meld and the texture to become creamy.
  10. Garnish and Serve: Remove the bay leaves. Stir in the sliced spring onions and parsley. Serve hot.