Pastalaya
 
Makes 8 to 10 servings
Ingredients
  • 1 pound smoked sausage, cut into ¼-inch rounds
  • 3 pounds jumbo fresh shrimp, peeled and deveined
  • 1 pound grilled chicken breast, diced
  • 1 stick butter
  • ½ cup diced red onion
  • ½ cup diced green bell pepper
  • 1 teaspoon minced garlic
  • 1 quart heavy whipping cream
  • 4 ounces tomato paste
  • 1 bunch green onions, chopped
  • ½ cup cherry tomatoes, cut in half and roasted
  • 1 tablespoon Creole seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon smoked paprika
  • 1 pound cooked penne pasta
  • Serve with: French bread and salad
Instructions
  1. In a large pan, cook the smoked sausage, shrimp, and chicken until done. Remove and set aside.
  2. In the same pan, melt the butter. Add the red onion and bell pepper, and cook until translucent.
  3. Stir in the minced garlic and sauté for about 3 minutes.
  4. Pour in the heavy whipping cream and whisk in the tomato paste until smooth.
  5. Add the cooked sausage, shrimp, chicken, green onions, and roasted cherry tomatoes.
  6. Stir in all the seasonings. Cook on low heat for about 3 minutes, allowing the sauce to thicken and flavors to blend.
  7. Add the cooked pasta and toss until the sauce and pasta are fully combined (“married”). Serve hot with warm French bread and a fresh tossed salad.
Recipe by Louisiana Cookin' at https://louisianacookin.com/pastalaya-2/