Meanwhile, cut the chicken breast into cubes and return to the pot, adding in the dry pasta, thyme, basil, parsley, and Cajun seasoning, return to boil reduce to medium low, cover and cook for about 25-30 minutes or until pasta is tender and most of liquid has been absorbed. Stir in the diced tomatoes and water bring up to a boil. Stir in the onion and green pepper and cook for about 5 minutes, or until tender. Slice the sausage in half lengthwise, then chop, adding to the skillet and cook until browned. Heat fat in a large covered pot or skillet and add the chicken, and brown well on both sides. Kosher salt and freshly cracked black pepper, to taste.1/2 teaspoon Cajun seasoning (like Slap Ya Mama), or to taste.2 cups dry medium sized short cut pasta.2 (14.5 ounce) cans diced tomatoes, undrained.1/2 cup coarsely chopped green bell pepper.1/2 cup coarsely chopped Vidalia or other onion.1/2 pound boneless skinless chicken breast.Recipe: Cajun Pastalaya ©From the Kitchen of Deep South Dish Slice the smoked sausage in half lengthwise, then chop, adding to the skillet and cooking until browned. Simply heat your choice of fat in a large covered pot or skillet and add the chicken, and brown well on both sides. The great thing about smoked sausage is it can be defrosted in a snap in the microwave. While it's excellent with the chicken, it's good with just about any protein, including pork, shrimp and even crawfish. When I decided to make this, I didn't have a chicken breast thawed, or any pre-cooked chicken in the freezer, but that's the beauty of this dish. If you prefer this a little more mild than spicy, simply sub in a good smoked sausage for the andouille. I say just relax and go ahead and enjoy it! I like to use the shell pasta - not the tiny shells, but the average, medium sized shells, but most any medium sized short-cut pasta works too. Pastalaya is simply taking the basic combination of the flavors of a typical jambalaya, but in a pasta dish instead of a rice dish. Most importantly, I didn't "invent" the dish, somebody else did long ago, and everybody makes it differently. I've even had a gal go into a full out rant about calling this dish "Cajun." For the record, it's referred to that way, not because of the use of Cajun seasoning as she ranted about, but because one, it's jambalaya, but primarily due to it's one pot simplicity, a common element of Cajun cooking. The purists have a fit over anybody calling a dish that is not rice based, anything remotely related to jambalaya. Cajun Pastalaya Pastalaya is another one of those dishes that gets some folks kinda cranked up. Although the recipe as written is fabulous, feel free to add some variety to it with different produce, meats, heat levels, etc.The classic flavors of a chicken and sausage jambalaya but in a quick and easy skillet pasta dinner. Not only was this dish simple to prepare, but it was a one pot meal, making clean up a breeze! You can add in shrimp or chicken, in addition to the sausage, if desired! I used Penne pasta, but if you prefer rotini or something else, feel free to substitute. If you’re good with heat, choose whichever Cajun blend desired! After browsing through my produce bin, I found an extra onion and green pepper, so tossed those in too! A little less heat, so I figured my kids would appreciate that. I decided to use Chupacabra Cajun blend instead of Slap ya Mama. Quite hard to avoid when making Cajun, right?! I didn’t have super high hopes because my three kids are semi picky, plus they dislike anything spicy. This Instant Pot Cajun Sausage Pasta however, is my hubby’s all time fav!Ī few nights ago, I decided to play around with a few different recipes and basically combine them into one. Since then, I have made everything from pasta, soup, chili, hard boiled eggs, and even cheesecake. I bought my first Instant Pot about one year ago. Instant Pot Cajun Sausage Pasta is an Instant Pot one-pot meal packed with flavor! Ready in less than 20 minutes, this meal is easy and delicious!
0 Comments
Leave a Reply. |