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servings
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Ingredients
- 1 yellow onion finely chopped
- 1 red onion finely chopped
- 1 tbsp garlic minced
- 2 small bell peppers finely chopped
- 4-5 ribs celery finely chopped
- 1 can Rotel mild
- 1 can golden mushroom soup
- 48 oz chicken broth box
- 14.5 oz chicken broth can (optional)
- 16 oz heavy whipping cream (optional)
- 2 packages rotini pasta
- 1 tsp Cajun seasoning
- 1/2 cup instant roux powder
- 1 1/2 lbs chicken breast cut into chunks
- 2 lbs sausage of choice cut into thin slices
- 2 tbsp olive oil
Ingredients
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Instructions
- In a large pot bring box of chicken broth to a boil. Add in rotini pasta and cook until al dente. Cover and allow the pasta to soak up the remaining chicken broth.
- Add one tablespoon oil to a pot. When the oil is heated add onions.
- Cook until clear and add remaining oil, bell peppers, and celery.
- Cook until vegetables are tender. Add Rotel and garlic and simmer for 20 minutes.
- In a frying pan cook sausage until fat is rendered and sausage becomes slightly brown. Using a slotted spoon move the sausage out of the pan, leaving the sausage oil behind.
- Add chicken and Cajun seasoning to the frying pan and cook thoroughly.
- Add can of soup and instant roux powder to the pot of vegetables.
- Combine the components of all three pots together in the largest of the 3 pots.
- Now the pastalaya will need a small amount of liquid to be added to create the right consistency. Add the heavy whipping cream to create a creamy pastalaya OR add the can of chicken broth to create a traditional pastalaya without changing the flavor.
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