Pastalaya
Description
A one-pot powerhouse that brings the bold, smoky soul of Louisiana straight to the station kitchen. This recipe is the ultimate high-carb upgrade to a classic jambalaya, swapping rice for hearty pasta that soaks up every drop of the savory, spicy broth. Packed with a trinity of proteins—typically smoky andouille sausage, tender chicken, and savory aromatics—this dish is a symphony of Cajun spices and bold heat. It’s the perfect "big-pot" meal designed to feed a hungry crew with ease, offering a robust, deeply satisfying flavor that only gets better if it has to sit while you're out on a call. It’s spicy, smoky, and undeniably filling—the definition of a firehouse victory.
- Cook Time: 45 minutes
- Servings: 6-8
Ingredients
- 1 Tbsp olive oil
- 1/2 pound andouille sausage
- 1/2 pound chicken thighs
- 1/2 pound pork
- 15 oz can diced tomatoes
- 1/2 Tbsp Creole seasoning
- 1/2 tsp oregano
- 1/2 tsp paprika
- 1/4 tsp thyme
- 1 cup of water
- 2 cups chicken broth
- 1 pound pasta
- 2 Tbsp half&half
- 2 Tbsp parsley
- 1 onion
- 1 bell pepper
- 2 celery ribs
- 2 gloves garlic
- pinch of black pepper
- green onion for garnish
Instructions
- Step 1- Slice sausage, add oil, and cook on medium high heat until browned
- Step 2- Add garlic and saute until fragrant, add, pepper, onion, and celery (diced) and saute until soft
- Step 3- Add can tomatoes, Creole seasoning, simmer
- Step 4- Boil water and chicken broth, add pasta, boil until al dente
- Step 5- While pasta is boiling, cook chicken thighs and pork until done
- Step 6- Combine pasta and broth, meat, veggies, seasoning, and half and half in large pot, mix thoroughly
- Step 7- Serve, garnish with green onion