Pastalaya Dinner Recipe

Prep proteins and vegetables

Trim excess fat from chicken thighs and cut into 1-inch pieces. Slice the sausage into 1/4-inch rounds. Dice the onion, green bell pepper, and celery. Mince the garlic.

Brown chicken and sausage

Heat a large Dutch oven or heavy pot over medium-high heat. Add vegetable oil. When shimmering, add chicken pieces in a single layer and season lightly with 1/2 tsp of the salt and 1/4 tsp pepper. Brown for 3–4 minutes without moving, then stir and cook until just cooked through (another 2–3 minutes). Transfer chicken to a plate. Add sausage to the pot and brown 2–3 minutes per side until browned. Transfer with chicken to the plate.

Sauté vegetables

Reduce heat to medium. Add the diced onion, green bell pepper, and celery to the same pot. If needed, add up to 1 tablespoon more oil. Cook, stirring occasionally, until softened, about 5–6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Build the base

Stir in the tomato paste and cook 1 minute to remove raw flavor. Add the diced tomatoes (with their juices), Creole/Cajun seasoning, dried oregano, dried thyme, remaining salt and pepper, bay leaf, and hot sauce. Stir to combine and let simmer 2 minutes.

Add rice and simmer

Return the browned chicken and sausage to the pot. Add the uncooked rice and pour in the chicken stock, stirring to distribute evenly. Bring to a gentle boil over medium-high heat, then reduce heat to low so the pot is at a simmer. Cover and cook for 18–20 minutes, or until the rice is tender and liquid is absorbed. Do not stir frequently during this time (stirring can make rice gummy).

Finish and rest

Remove the pot from heat, discard the bay leaf, fluff the rice gently with a fork, and taste for seasoning. Adjust salt and pepper to taste. Sprinkle chopped fresh parsley over the pastalaya. Let rest covered for 5 minutes before serving.

In a large bowl, combine mixed salad greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion. Toss gently with Italian dressing until evenly coated (use less or more dressing to taste). Season with 1/4 tsp salt and 1/4 tsp black pepper. Serve chilled alongside the pastalaya.

If using canned beans, drain and rinse briefly (optional). Warm beans in a small saucepan over medium-low heat until heated through, about 5–7 minutes. Season with a pinch of salt and a splash of water if needed. Alternatively, heat in a microwave-safe bowl for 1–2 minutes, stirring halfway. Serve one type of bean per plate as chosen.

Warm dinner rolls in a 350°F (175°C) oven for 5–8 minutes until heated through, or microwave for 15–20 seconds per roll. Serve with 1/2 tablespoon butter per roll or to taste.