Bevin Recipe ⇾ Cajun Pastalaya

My own Cajun pastalaya recipe I put together after trying 3 or 4 different local Southern Louisiana recipes. The prep/cook times may be off, as I have never timed myself. Hope y'all enjoy! Serve with crusty bread.

Ingredients

• 2 tablespoons butter
• 1 pound andouille sausage, sliced
• 1 cup finely chopped celery
• 1 large sweet onion (such as Vidalia®), finely chopped
• 1 large green bell pepper, finely chopped
• 3 cloves garlic, finely chopped
• 1 pound skinless, boneless chicken thighs, cut into bite-sized pieces
• 1 (28 ounce) can crushed tomatoes (such as San Marzano®)
• 1 teaspoon sweet paprika
• 1 teaspoon Creole seasoning (such as Tony Chachere's®)
• ¼ teaspoon cayenne pepper
• 2 cups chicken broth
• 1 (16 ounce) package penne pasta
• 1 pound uncooked medium shrimp, peeled and deveined
• ½ cup heavy whipping cream
• ½ bunch fresh thyme, chopped
• ½ bunch fresh oregano, chopped
• ½ bunch fresh basil, chopped
• ¼ cup chopped green onions
• ¼ cup Parmesan cheese, or to taste

Cooking Directions

1. Melt butter in a large pot over medium heat. Add sausage and cook for 2 minutes. Add celery, onion, bell pepper, and garlic; cook until soft, 5 to 7 minutes. Add chicken and cook until no longer pink inside and juices run clear, 5 to 7 minutes more. Add tomatoes, paprika, Creole seasoning, and cayenne pepper; bring to a simmer and cook for 10 minutes.
2. Add broth to the pot and return to a simmer. Add penne and simmer for 8 minutes. Add shrimp. Continue to simmer, stirring constantly, until pasta is tender but firm to the bite and shrimp are cooked through, about 7 minutes more.
3. Stir in cream. Stir in thyme, oregano, and basil. Cook until just heated through, 3 to 5 minutes more. Serve topped with green onions and Parmesan cheese.

Nutrition Facts

• calories640.1
• carbohydrateContent53.7 g
• cholesterolContent185.1 mg
• fatContent31.5 g
• fiberContent4.7 g
• proteinContent36.6 g
• saturatedFatContent12.7 g
• sodiumContent1217.6 mg
• sugarContent7.1 g