Beazell's Cook Book

Jeanne's Chicken & Sausage Pastalaya by Jeanne McCloy

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Jeanne’s Chicken and Sausage Pastalaya – Contributed by Jeanne McCloy  




3 pounds chicken breasts, cut into small chunks

Beazell's Cajun Seasoning, to taste

1 1/2 pounds smoked sausage, cut into rings

2 ounces olive oil

1 large onion, diced

1 red bell pepper, diced

1 orange bell pepper, diced

1 yellow bell pepper, diced

1 to 2 teaspoon garlic, minced

1 pint half and half

16 ounces spiral pasta (tri-color rotini), boiled according to package directions

8 to 10 ounces fresh grated parmesan cheese

Optional: sunflower seeds kernels (removed from the shell) or chopped walnuts



Sauté onions and bell peppers in olive oil over medium heat until wilted, then add the minced garlic.  To this mixture, add the chicken that has been liberally seasoned with Beazell’s Cajun Seasoning and the sausage.  Sauté until the chicken is thoroughly cooked and no liquid remains in the pot.  Combine the pasta with the chicken, sausage and veggies over low heat.  Mix together and add the cheese and half and half until well blended.

Sunflower seeds kernels or chopped walnuts can be added at the end for an added crunch.


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