Recipe #1
Ingredients
2 tablespoons butter
One pound of boneless, skinless, skinless chicken breasts and cut into 1-inch pieces
1 pound andouille, or smoking sausage andouille, cut into 1/2-inch rounds
2 cups Trinity Recipe follows.
2 cups of fresh tomatoes chopped
1 cup chicken broth
2 cloves garlic, minced
2 teaspoons Creole Seasoning recipe follows.
1 pound linguinethat has been heated and then kept warm
One cup of chopped green onion
Instructions
Within a big Dutch oven in a large Dutch oven, melt butter over medium-high temperature. Add sausage and chicken. cook until lightly brown approximately 5 minutes. Set aside and remove.
Add Trinity to the pot and cook until it softens by stirring frequently, about 6 to 7 minutes.
Add sausage and chicken as well as tomatoes as well as garlic, chicken broth along with Creole Seasoning to the pan. Bring the mixture to boiling, then lower temperature to medium, then close the lid, and cook until the chicken is cooked in about 15 minutes.
Incorporate cooked pasta with green onion.
Recipe #2
EVERY PASTALAYA RECIPE IS UNIQUE
Like jambalaya, each chef has their own unique recipe for pastalaya. My version is simple and includes andouille smoking sausage, trinity some spices and herbs and a dash of cream in the final stages to make it smoother. Most people cook chicken and sausages and chicken, so if you have leftover rotisserie or skinless and boneless chicken thighs you could throw them in too.
WHAT KIND OF SAUSAGE TO USE
Andouille is your only option when you reside in Louisiana however, I’m aware that it’s not easy to find elsewhere. If you’re unable to find any quality andouille at the market the next best choice is to use any smoke-smoked sausage, as well as spicy if it’s available. it!
USE FRESH OR FROZEN TRINITY
Trinity A mixture of bell pepper, onion and celery, forms the basis of many Cajun and Creole recipes. The grocery store I went to was depleted of green peppers on the shelves today (I think everyone was making jambalaya! ) Therefore, I substituted the pre-chopped as well as stored “seasoning mix” (aka trinity) instead.
It’s a great shortcut for those who don’t want to cutting up everything however fresh is always better. If you’re going to take fresh, make use of one yellow onion as well as 1 green bell pepper and around two celery stalks, instead of the seasoning mix in bags I used.
INGREDIENTS
1 tablespoon vegetable oil
1/2 lb of smoked sausage (preferably Andouille)
2 cloves garlic
10 oz bag of frozen “seasoning mix”*
15 oz can diced tomatoes
1/4 2 Tbsp Creole Seasoning**
1/2 1 tsp oregano
1/2 tsp smoked paprika
1/4 teaspoon Thyme
Freshly cracked pepper
2 cups chicken broth
1 cup of water
1 lb penne pasta
2 Tbsp half and half , or cream
1 bunch of fresh parsley
1/2 bunch of green onions.
INSTRUCTIONS
Cut the sausage that has been smoked into thin pieces, and cut the larger pieces into half. Add the sausage and vegetable oil into an enormous pot and cook over medium-high temperature until the sausage is cooked through (about 5 mins).
Cut two garlic cloves, then place them into the saucepan. Sauté for about one minute, and until garlic becomes sweet and soft. Include the package of seasoning mix frozen and saute until it is cooked through (3-5 hours). In the meantime, add the diced tomato can (with juices), Creole seasoning, oregano, smoked paprika the fresh crushed pepper (about 20 cranks from the pepper mill) along with the pasta. Then, add the chicken broth as well as one cup of water and stir until the ingredients are well-mixed.
Put a lid over the pot, and increase the heat to medium-high. The pot should come to an unending boil. When it is at the point of boiling, stir it briefly, then cover the pot then reduce the heat to a simmer and let the pan simmer for 10 to 12 minutes at least until pasta has become soft. The pot should be stirred every couple of minutes as it cooks to keep it from getting stuck. Remove the lid as soon as you can to keep the pot at the temperature at a simmer. If the soup is still to be a bit sloppy after around 8 minutes, let it simmer with no lid for the final few minutes. A tiny bit of thick sauce on near the top of the cooker is ideal.
While the pasta simmers while the pasta is cooking, chop the parsley and cut the green onions.
Remove the pan from the stove and add the half and half and cream. Mix in the majority of the chopped green onions and parsley with a little reserved to sprinkle on the top in each bowl. Serve hot.
NOTES
The “seasoning mix” used is made up of a frozen and pre-chopped blend of bell pepper, onion and celery, which is also called “trinity”. If you prefer to make it fresh ingredients, chop one yellow onion and one bell pepper in green and two stalks of celery.
*Creole seasoning is available in the majority of grocery stores and you can create your own with this mix of spices. The store-bought Creole seasoning mixes typically contain plenty of salt therefore if you decide to make your own, you might need to add more salt to the finished product to make up for.
Recipe #3
SHRIMP AND SAUSAGE PASTALAYA
INGREDIENTS10 Servings
1 teaspoon vegetable oil
1 box (14 pounds) Zatarain’s(r) Cajun Style Smoked Sausage cut 1/4-inch thick
One medium-sized yellow onion chopped
One small bell pepper with a green color chopped
2 celery ribs finely chopped
1 container (32 ounces) Kitchen Basics(r) All Natural Original Chicken Stock, (4 cups)
1 . Can (14 1/2 1 ounces) small diced tomatoes not drained
8 ounces cooked pasta, like fusilli
2 tablespoons Zatarain’s(r) New Orleans Style Creole Seasoning
Large shrimp of 1 lb peeled and deveined
2 tablespoons of finely chopped fresh parsley
INSTRUCTIONS
1 Warm oil in a a large deep skillet over medium-high heat. Add sausage, cook and stir for 5 minutes or until cooked. Add bell pepper, onion and celery. Cook and stir for 5 minutes or until tender.
2 Add tomato stock and stock Bring to a boiling, stirring constantly to remove the browned bits from the bottom of the skillet. Stir in pasta. Cook for 15 to 20 minutes to cook until the pasta becomes cooked Stirring frequently.
3. Stir into Creole The seasoning, as well as the shrimp. Reduce the heat to a simmer; cook and stir for 4 mins or until the shrimp become pink. Sprinkle with parsley and Creole seasoning, if desired.