Beazell's Cook Book

Cajun Chicken Pastalaya

Recipe detail

  • ( 9 Assessment ) 
  • Recipe prints
  • Recipe recommend
  • Facebook to share
  • Recipe export

Cajun Chicken Pastalaya  





1 tablespoon extra-virgin olive oil (EVOO)

1/2 pound boneless skinless chicken breast, diced

1/2 pound Andouille sausage, diced

1/2 cup onion, coarsely chopped

1/2 cup red & yellow bell peppers, coarsely chopped

2 teaspoons minced, garlic

2 (14.5 ounce) cans diced tomatoes, undrained

1 cup water

2 cups dry medium pasta shells

1 teaspoon dried thyme

1 teaspoon dried basil

2 teaspoons Beazell's Cajun Seasoning, or to taste

1 tablespoon butter

1 green onion, sliced

Salt, to taste



Heat EVOO in a large Dutch oven. Place chicken in the pot and sprinkle with Beazell's Cajun Seasoning. Brown it well on all sides and then remove it from pot and set aside. Add the sausage and brown it on all sides and then remove it from pot and set aside as well. Add the onion and bell peppers and cook for about 5 minutes, or until tender and wilted. Add the minced garlic.

Stir in the diced tomatoes and water; bring up to a boil. Once the water is boiling, add the chicken, sausage, dry pasta shells, thyme, basil and Beazell's Cajun Seasoning, return to boil; reduce to medium low, cover and cook for 25 minutes or until pasta is tender and most of liquid has been absorbed. Stir in the butter and green onion. Taste, add salt and adjust Beazell's Cajun Seasoning as needed.


Only registered unsers may submit comments, please log in if you want o comment