One-Pot Pastalaya Recipe

Name: One-Pot Pastalaya
Yield: 4 servings
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 pound andouille sausage (or other spicy smoked sausage), cut into 1/4-inch thick rounds; 3/4 pound boneless, skinless chicken thighs (or breasts) cut into 3/4-inch cubes; 1 cup finely diced onion; 3/4 cup finely diced celery; 3/4 cup finely diced green bell pepper; 2 cloves minced garlic; 2 teaspoons Hungarian sweet paprika; 1/2 teaspoon dried thyme leaves; 1/2 teaspoon dried oregano; 1/2 teaspoon dried basil; 1/4 teaspoon cayenne pepper (optional); 1 (28-ounce) can Italian plum tomatoes (preferably San Marzano); 1 cup water, plus more as needed; 10 ounces dried pasta (I use penne); 3/4 pound peeled and deveined shrimp (I use 21/25s); 1/4 cup Thinly sliced green onion, for garnish

Servings: persons

1 tablespoon olive oil
1 pound andouille sausage (or other spicy smoked sausage), cut into 1/4-inch thick rounds
3/4 pound boneless, skinless chicken thighs (or breasts) cut into 3/4-inch cubes
1 cup finely diced onion
3/4 cup finely diced celery
3/4 cup finely diced green bell pepper
2 cloves minced garlic
2 teaspoons Hungarian sweet paprika
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon cayenne pepper (optional)
1 (28-ounce) can Italian plum tomatoes (preferably San Marzano)
1 cup water, plus more as needed
10 ounces dried pasta (I use penne)
3/4 pound peeled and deveined shrimp (I use 21/25s)
1/4 cup Thinly sliced green onion, for garnish

1
Coat a very large skillet (about 14 inches in diameter) with a lid with the olive oil. On medium heat, warm the oil and add the sliced sausage. After the sausage begins to render some of its fat, raise the heat and add the chicken. Saute until the sausage and chicken just begin to brown a bit.
2
Stir the onion, celery, bell pepper, garlic, paprika, thyme, basil, oregano, and cayenne (if using) into the sausage and chicken and saute over medium heat until the vegetables soften. Crush the tomatoes and add them, along with their juices, to the pan. Simmer for about 10 minutes, partially covered.
3
Add one cup of the water, bring up to a low boil, and stir in the pasta.
4
The pasta should take about 12 minutes to cook, so at the 7-minute mark, add the shrimp and continue to simmer until the pasta is al dente and the shrimp is just cooked through. If you need to loosen the dish up a bit, add that extra 1/2 cup of water during the last few minutes.
5
Serve in bowls, and garnish with the green onion.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 pound andouille sausage (or other spicy smoked sausage), cut into 1/4-inch thick rounds, 3/4 pound boneless, skinless chicken thighs (or breasts) cut into 3/4-inch cubes, 1 cup finely diced onion, and more.

Yes, One-Pot Pastalaya falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

One-Pot Pastalaya

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