Ingredients:

  • 340 g (12 oz) Andouille Sausage, sliced into ½-inch rounds
  • 450 g (1 lb) Boneless, Skinless Chicken Thighs, cut into 1-inch cubes
  • 1 tbsp (15 ml) Olive Oil, plus more if needed
  • 1 large Yellow Onion, diced (about 250 g / 9 oz)
  • 1 cup (240 ml) Celery, diced (3-4 stalks)
  • 1 large Green Bell Pepper, diced (about 200 g / 7 oz)
  • 4 cloves Garlic, minced
  • 2 tbsp (30 ml) Cajun or Creole Seasoning Blend
  • 1 tsp (5 ml) Dried Thyme
  • ½ tsp (2 ml) Cayenne Pepper
  • 1 Bay Leaf
  • ½ cup (120 ml) Dry White Wine (or use extra stock)
  • 1 can (400 g / 14.5 oz) Diced Tomatoes, undrained
  • 5 cups (1.2 L) Low-Sodium Chicken Stock (plus extra for adjustment)
  • 450 g (1 lb) Short-Cut Pasta (Penne, Rotini, or Ziti)
  • ¼ cup (30 g) Fresh Parsley, chopped (for garnish)
  • 2 Spring Onions (Scallions), thinly sliced (for garnish)

Instructions:

  1. Brown the Sausage: Heat olive oil in the Dutch oven over medium-high heat. Add the sliced Andouille sausage and cook until deeply browned and crispy, rendering out the fat (about 6–8 minutes). Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. Sear the Chicken: Add the cubed chicken thighs to the hot pot. Cook undisturbed for 3–4 minutes until a deep brown crust forms on one side. Stir and cook until cooked through, about 5–7 minutes total. Remove the chicken and set aside with the sausage.
  3. Sauté the Trinity: Reduce heat to medium. Add the diced onion, celery, and bell pepper to the pot. Cook slowly for 8–10 minutes, scraping the bottom of the pot with your spoon to lift up all the delicious browned bits (the fond).
  4. Add Aromatics: Stir in the minced garlic, Cajun seasoning, thyme, and cayenne pepper. Cook for 1 minute until fragrant.
  5. Deglaze: Pour in the white wine (or stock). Bring to a bubble and scrape vigorously to ensure the bottom of the pot is completely clean. Allow the wine to reduce by half (about 2 minutes).
  6. Add Liquid: Pour in the diced tomatoes (undrained) and the 5 cups of chicken stock. Add the bay leaf. Return the cooked sausage and chicken to the pot.
  7. Bring to a Simmer: Bring the mixture up to a strong simmer. Taste the liquid now and adjust for salt/heat if needed, remembering the pasta will absorb the seasoning.
  8. Add Pasta: Stir in the short-cut pasta. Ensure it is fully submerged.
  9. Cook and Monitor: Reduce the heat to medium-low to maintain a gentle, continuous simmer. Cook uncovered for 18–22 minutes. Stir frequently (every 2-3 minutes) to prevent sticking. Add a splash more warm stock if the mixture looks too dry.
  10. Test for Doneness: The dish is ready when the pasta is cooked al dente and the majority of the liquid has been absorbed, resulting in a thick, saucy consistency.
  11. Rest: Remove the bay leaf. Turn off the heat, cover the pot tightly, and let the Pastalaya rest for 5 minutes. This allows the flavors to marry and the remaining liquid to redistribute.
  12. Garnish and Serve: Give it a final stir. Ladle the Pastalaya into deep bowls. Garnish generously with fresh parsley and sliced spring onions.