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Pastalaya Pastalaya is a great dish that was actually discovered by accident. As the story goes, a chef was preparing a jambalaya for a dinner party when he realized that he did not have any rice. In a split second decision he decided to use pasta instead of rice and that is when Pastalaya was discovered. It is the fastest growing dish in Louisiana in the past ten years. My family loves the dish, it is a staple at all of our family fuctions from Christmas to July 4th. Below is the family recipe that we use: It is great please give it a try.
RecipeIngredients 1-2 tablespoons vegetable oil
16 ounces boneless, skinless chicken breast, cubed
1 pound Vernon smoked sausage, cut in 1-inch chunks
1 onion, chopped
1-2 bell peppers, chopped
3 stalks celery, chopped
2 cloves garlic, minced
1 14.5-ounce can Cento diced tomatoes
1 small can Cento tomato paste
1 14.5-ounce can Progresso chicken broth
Slap Ya Mama creole seasoning
Dash of Tabasco or to taste
Kitchen Bouquet (for color)
1 pound pasta, cooked according to package directions
1-2 chopped green onions
1. In a oven, brown chicken and sausage in vegetable oil. 2. Remove from pot and set aside. Add onions, bell pepper and celery and saute until softened but not browned. 3. Add garlic and cook for about 2 minutes more, stirring constantly. 4. Add tomatoes, tomato paste, chicken broth, Slap Ya Mama and Tabasco. Stir to incorporate. 5. Add meat back to pot and bring to a boil. 6. Reduce heat to a simmer and cook, covered for about 30 minutes or until chicken is cooked through. 7. Add a dash of Kitchen Bouquet, stir and remove from heat. 8. Add cooked pasta to the pot, along with the green onions and adjust seasonings. 9. Enjoy
To find different jambalaya recipes that can easily be turned in pastalaya click here.
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