People are asking for the recipe so here it is: Pastalaya 2 tbs butter 1 lb boneless skinless chicken breast cut into 1 inch pieces 1 lb Andouille sausage cut into 1/2 rounds1 2 cups trinity (recipe follows) 2 cups chopped fresh tomatoes 1 cup chicken broth 2 cloves garlic minced 2 tbs. creole seasoning (recipe follows) 1 lg. linguine (cooked and kept warm) 1/4 cup chopped green onion 1) In a large Dutch oven, melt butter over medium-high heat. Add chicken and sausage; cook until lightly browned, about 5 minutes. remove from pot and set aside. 2) Add to Dutch oven the Trinity and cook until softened, stirring occasionally, 6 to 7 minutes. 3) Add chicken and sausage, tomatoes, chicken broth, garlic and Creole seasoning to pan. Bring mixture to a boil, then reduce heat to medium, cover and simmer until chicken is cooked through, about 15 minutes. 4) Stir in cooked pasta and green onion. *Trinity 1 large yellow onion, chopped 1 large green bell pepper seeded and chopped 2 stalks celery shopped (In a medium bowl, combing onion, bell pepper and celery) *Creole Seasoning (Makes 1 1/2 cups) 5 tbs paprika 2 tbs. salt 2 tbs. onion powder 2 tbs. garlic powder 2 tbs. dried oregano 2 tbs. dried basil 1 tbs. ground white pepper 1 tbs. dried thyme leaves 1 tbs. celery seeds 1 tbs. cayenne pepper 1 tbs. ground black pepper (In a medium bowl combine paprika, salt, onion powder, garlic powder, oregano, basil, white pepper, thyme, celery seeds, cayenne, and black pepper. Store in an airtight container) **I like to sear the Andouille sausage prior to introducing it to the chicken and I also add cooked shrimp during the last few minutes of cooking.
Posted on: Thu, 04 Dec 2014 02:35:05 +0000
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