Pastalaya Recipe

Prep the chicken and sausage

Trim any excess fat from the boneless chicken thighs. Cut chicken into 1-inch cubes. Slice the smoked pork sausage into 1/4-inch rounds (halve rounds if large). Pat the chicken dry and season lightly with 1/2 tsp salt and 1/4 tsp black pepper.

In a large heavy-bottomed skillet or Dutch oven, heat 1 tablespoon oil over medium-high heat until shimmering. Working in a single layer, add the sausage slices and brown for 2–3 minutes per side until browned and slightly crisp. Remove sausage to a plate and reserve. Add the remaining 1 tablespoon oil and, if needed, a quick sear of the chicken in the same pan until just browned (about 3 minutes). Remove chicken to the plate with sausage. Do not cook chicken through at this stage; browning adds flavor.

Reduce heat to medium. Add the diced onion, bell pepper, and sliced celery to the pan (use a splash of oil if the pan is dry). Cook, stirring occasionally, until vegetables are softened and beginning to brown, about 6–8 minutes.

Add the minced garlic and tomato paste and cook 1 minute more, stirring to combine and to toast the paste slightly. Pour in the optional white wine, scraping up any browned bits from the bottom of the pan (deglaze).

Stir in the canned diced tomatoes with their juices and continue to cook 2–3 minutes to meld flavors.

Return the browned sausage and chicken (and any juices) to the pot. Add the Creole/Cajun seasoning, smoked paprika, dried oregano, dried thyme, remaining 1/2 tsp salt, 1/4 tsp black pepper, bay leaf, and hot sauce. Stir to coat proteins and vegetables with seasonings.

Pour in the chicken stock and bring the mixture to a gentle simmer. Taste and adjust seasoning — add more Creole seasoning or hot sauce if a bolder flavor is desired.

Reduce heat to maintain a gentle simmer and cook for 8 minutes to allow flavors to marry and the chicken to cook through (internal temp should reach 165°F / 74°C). Remove and discard the bay leaf.

While the protein simmers, bring a large pot of generously salted water to a boil and cook the pasta until very al dente (2 minutes less than package directions). Drain the pasta, reserving 1/2 cup of the pasta cooking water.

Add the drained pasta directly into the simmering jambalaya mixture. Toss gently to combine. If the sauce seems thick or the pasta needs loosening, add up to the reserved 1/2 cup pasta water, 1 tablespoon at a time, until desired consistency is reached. Simmer together 1–2 minutes so the pasta absorbs some flavor.

Stir in the butter (if using) for gloss and richness, then fold in chopped fresh parsley and sliced green onions. Adjust salt and pepper to taste.

Serve the Pastalaya hot, garnished with extra parsley and green onions and lemon wedges on the side for squeezing. Offer additional hot sauce at the table.