Recipes by Julie Frederick Vaucresson | Photography by Shawn Colin
Creamy pastalaya loaded with sausage, shrimp, and chicken brings bold Creole flavor to the table. Comforting, hearty, and perfect for feeding a crowd at Mardi Gras!
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
- In a large pan, cook the smoked sausage, shrimp, and chicken until done. Remove and set aside.
- In the same pan, melt the butter. Add the red onion and bell pepper, and cook until translucent.
- Stir in the minced garlic and sauté for about 3 minutes.
- Pour in the heavy whipping cream and whisk in the tomato paste until smooth.
- Add the cooked sausage, shrimp, chicken, green onions, and roasted cherry tomatoes.
- Stir in all the seasonings. Cook on low heat for about 3 minutes, allowing the sauce to thicken and flavors to blend.
- 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.
