Pastalaya (by The Cooler) Recipe

Prepare proteins and vegetables

Slice andouille sausage into 1/4-inch rounds. Cut chicken thighs into 1-inch pieces and season lightly with 1/2 tsp salt and 1/2 tsp black pepper. Peel and devein shrimp if not already done and pat dry. Dice the onion, bell pepper, and celery; mince the garlic. Slice green onions thinly for garnish.

Brown sausage

Heat 1 tablespoon of vegetable oil in a large heavy skillet or Dutch oven over medium-high heat. Add andouille slices in a single layer and brown 2–3 minutes per side until some fat renders and edges are caramelized. Transfer browned sausage to a plate and reserve drippings in the pan.

Sear chicken

If pan looks dry, add remaining 1 tablespoon oil. Add chicken pieces in a single layer, don't overcrowd; sear 3–4 minutes until golden on one side, then flip and cook another 2 minutes until mostly cooked through but not fully done. Transfer chicken to the plate with the sausage.

Cook shrimp (optional timing)

Set the plate with meats aside — shrimp will be added near the end to avoid overcooking.

Sweat vegetables

Reduce heat to medium. Add butter to the pan drippings, then add diced onion, bell pepper, and celery. Sprinkle with a pinch of salt and cook, stirring, until vegetables soften and the onion is translucent, about 5–6 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Deglaze and season

Pour in Worcestershire sauce and stir, scraping any browned bits from the bottom. Add Creole seasoning, smoked paprika, oregano, thyme, cayenne, remaining 1/2 tsp salt, and remaining 1/2 tsp black pepper. Stir to coat the vegetables and toast the spices for 30 seconds.

Add liquids and simmer

Pour in chicken broth and tomato sauce, stirring to combine. Bring mixture to a gentle boil, then reduce to a simmer.

Simmer pasta

Stir in the penne pasta, return the browned sausage and chicken (and any accumulated juices) to the pot. Ensure pasta is submerged; simmer, stirring occasionally, until pasta is al dente and has absorbed much of the liquid, about 10–12 minutes (check package times; adjust as needed). If the mixture gets too thick before the pasta is cooked, add up to 1/2 cup additional warm broth or water.

Finish shrimp and adjust seasoning

Five minutes before pasta is done (or when pasta is nearly al dente), nestle the shrimp into the top of the pasta so they cook through in the simmering sauce — about 3–4 minutes until pink and opaque. Taste and adjust seasoning with hot sauce, additional salt or Creole seasoning as desired.

Final touches

Stir in chopped parsley and sliced green onions, and remove from heat. Let rest 2 minutes — the sauce will thicken slightly and coat the pasta. Squeeze a little lemon juice over individual portions if desired.

Spoon pastalaya into bowls or onto plates, garnish with extra green onions and parsley, and serve with lemon wedges and additional hot sauce on the side.