One-Pot Pastalaya (Serves 6)

By á-4084

Ingredients

• 1 tablespoon olive oil
• 1 pound andouille sausage (or other spicy smoked sausage), cut into 1/4-inch thick rounds
• 3/4 pound boneless, skinless chicken thighs (or breasts) cut into 3/4-inch cubes
• 1 cup finely diced onion
• 3/4 cup finely diced celery
• 3/4 cup finely diced green bell pepper
• 2 cloves minced garlic
• 2 teaspoons Hungarian sweet paprika
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon cayenne pepper (optional)
• One 28-ounce can Italian plum tomatoes (preferably San Marzano) 1 to 1 1/2 cups water
• 10 ounces dried pasta (I use penne)
• 3/4 pound peeled and deveined shrimp (I use 21/25s)
• Thinly sliced green onion, for garnish

Details

Adapted from food52.com

Preparation

Step 1

Coat a very large skillet (about 14 inches in diameter) with a lid with the olive oil. On medium heat, warm the oil and add the sliced sausage. After the sausage begins to render some of its fat, raise the heat and add the chicken. Sauté until the sausage and chicken just begin to brown a bit.
Stir the onion, celery, bell pepper, garlic, paprika, thyme, basil, oregano, and cayenne (if using) into the sausage and chicken and sauté over medium heat until the vegetables soften. Crush the tomatoes and add them, along with their juices, to the pan. Simmer for about 10 minutes, partially covered.
Add one cup of the water, bring up to a low boil, and stir in the pasta.
The pasta should take about 12 minutes to cook, so at the 7-minute mark, add the shrimp and continue to simmer until the pasta is al dente and the shrimp is just cooked through. If you need to loosen the dish up a bit, add that extra 1/2 cup of water during the last few minutes.
Serve in bowls, and garnish with the green onion.