Pastalaya Recipe

🧂 Ingredients

• 12 ounces Penne Pasta
• ½ tbsp Cajun or Creole seasoning
• 4 cloves Garlic

  minced
• 12 ounces Andouille Sausage

  sliced
• 1 stalk Celery

  dice
• 2 tsp Fresh Thyme

  chopped, or 1 tsp dried
• 1 onion Onion

  large, diced
• 1 Bell Pepper

  diced, any color
• 4 cups Chicken Broth
• 14.5 ounces Canned tomatoes

  diced
• ½ cup Sour Cream
• Fresh parsley or green onions

  for garnish

Instructions

• 1 Preparation: Start by prepping all your ingredients: chop the onion, bell
  pepper, and celery; slice the Andouille sausage; and mince the garlic. Also,
  measure out the Cajun or Creole seasoning, thyme, and chicken broth.
• 2 Cook the Sausage: In a large Dutch oven or pot over medium-high heat, sauté the
  Andouille sausage slices until they start to brown. Remove them from the pot and
  set aside.
• 3 Sauté the Vegetables: In the same pot, add the diced onion, bell pepper, and
  celery. Cook until the vegetables start to soften, about 5 minutes. Stir in the
  minced garlic and cook for another 1-2 minutes on medium heat so the garlic
  doesn't burn.
• 4 Season: Add the Cajun or Creole seasoning and fresh thyme to the vegetables,
  stirring to evenly distribute the spices.
• 5 Pasta: Pour in the penne pasta and stir to coat it with the seasoned vegetables.
• 6 Liquids: Add the chicken broth and diced tomatoes (with their juice) to the pot.
  Stir well to combine all the ingredients.
• 7 Cook: Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook
  for 12-15 minutes, or until the pasta is cooked to your liking.
• 8 Sour Cream: Once the pasta is done, remove the pot from heat and stir in the
  sour cream until well-mixed. If you're out of sour cream, you can also
  substitute whole milk, heavy cream, or half and half. Just reduce the amount by
  half.
• 9 Return Sausage: Add the cooked Andouille sausage back into the pot, stirring to
  incorporate.
• 10 Serve: Serve hot, garnished with additional thyme, parsley or green onions.

Nutrition Info