Pastalaya

By kimvess

Ingredients

• 2 tablespoons butter
• 1 pound boneless skinless chicken breast, cut into 1-inch pieces
• 1 pound andouille or smoked sausage, cut into 1/2-inch rounds
• 2 cups Trinity, recipe follows
• 2 cups chopped fresh tomatoes
• 1 cup chicken broth
• 2 cloves garlic, minced
• 2 tablespoons Creole Seasoning, recipe follows
• 1 pound linguine, cooked and kept warm
• 1/4 cup chopped green onion

Details

Servings 6
Adapted from louisianacookin.com

Preparation

Step 1

1. In a large Dutch oven, melt
butter over medium-high heat.
Add chicken and sausage; cook
until lightly browned, about 5
minutes. Remove and set aside.

2. Add Trinity to pot 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
MAKES ABOUT 4 CUPS

· 1 large yellow onion, chopped (about 2 cups)
· 1 large green bell pepper, seeded and chopped (about 1 cup)
· 2 stalks celery, chopped (about 1 cup)

1. In a medium bowl, combine onion,
bell pepper, and celery. Refrigerate in
an airtight container up to 3 days or
freeze up to 3 months.

CREOLE SEASONING
MAKES 1½ CUPS

· 5 tablespoons sweet paprika
· 2 tablespoons salt
· 2 tablespoons onion powder
· 2 tablespoons garlic powder
· 2 tablespoons dried oregano
· 2 tablespoons dried basil
· 1 tablespoon ground white pepper
· 1 tablespoon dried thyme leaves
· 1 tablespoon celery seeds
· 1 tablespoon cayenne pepper
· 1 tablespoon ground black pepper

1. 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.