Jambalaya · Outdoor Cooking
Cajun Chicken & Sausage Pastalaya
Jambalaya's cousin — same trinity and smoked sausage, pasta instead of rice.
- Prep 20 minutes
- Cook 1 hour
- Serves 10
Pastalaya cooks a little faster than jambalaya and feeds just as many. Keep the liquid tight so the pasta finishes creamy, not soupy.
Method
- 1
Brown the sausage and chicken in a cast iron pot over an outdoor burner.
- 2
Cook the trinity in the drippings until soft and the pot bottom is dark.
- 3
Add stock, bring to a boil, and season aggressively.
- 4
Stir in the dry pasta, cover, and cook on low 15-20 minutes, stirring twice.
- 5
Add the half and half, fold everything together, and rest 10 minutes before serving.
Cookware for this recipe
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