Pastalaya: An Authentic Jambalaya With Pasta

Ingredients

Ingredients

• 1 lb andouille sausage, sliced
• 1 1/2 lb chicken thighs, boneless and skinless, cut into chunks
• 12 oz orzo pasta, dry
• 1 cup yellow onion, diced
• 1 cup bell pepper, diced
• 1 cup celery, diced
• 1 tbsp garlic, minced
• 1 cup crushed tomatoes
• 4 cup chicken stock
• 2 tbsp cajun/creole seasoning
• 1/2 tsp ground black pepper
• 1 tsp kosher salt
• 2 tbsp extra-virgin olive oil
• 1/4 cup fresh parsley, chopped
• 1/2 lb shrimp, peeled and deveined (optional)

Instructions

1. Heat a large heavy pot over medium heat and add the olive oil.
2. Add the sliced andouille sausage and cook until browned and the fat renders, about 4–5 minutes; transfer to a plate.
3. Season the chicken thighs with a pinch of salt and pepper, then brown them in the pot until golden; remove and set aside.
4. Add onion, celery, and bell pepper to the pot and sauté until soft and translucent, about 6–8 minutes.
5. Stir in the minced garlic and cook 1 minute until fragrant.
6. Sprinkle in the Cajun seasoning and pepper; cook for 30 seconds to bloom the spices.
7. Pour in crushed tomatoes and chicken stock; bring to a gentle boil.
8. Stir in the orzo and return the sausage and chicken to the pot.
9. Reduce heat to a simmer, cover partially, and cook until the orzo is just tender and the flavors meld, about 10–12 minutes.
10. If using shrimp, add it now and cook until pink and opaque, about 3–5 minutes.
11. Taste and adjust salt and pepper as needed.
12. Garnish with chopped parsley and sliced green onions if desired, and serve hot.