Cajun Ninja Pastalaya Recipe
Ingredients
- Proteins
- 2 pounds boneless chicken thighs or breasts bite-size pieces
- 1 pound halal chicken or beef smoked sausage sliced
- Vegetables
- 1 large onion chopped
- 1 green bell pepper chopped
- 2 celery stalks chopped
- 4 –5 cloves garlic minced
- 1 bunch green onions sliced (for garnish)
- Pasta & Liquid
- 1 pound penne or rotini pasta
- 4 –5 cups halal chicken broth
- Fats
- 3 tablespoons vegetable oil or olive oil
- Seasonings
- 2 teaspoons salt adjust to taste
- 2 teaspoons Cajun seasoning
- 1 teaspoon paprika
- 1 teaspoon black pepper
- ½ teaspoon cayenne pepper optional
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 bay leaves
Instructions
- Season chicken with salt, Cajun seasoning, paprika, black pepper, garlic powder, and onion powder; toss well and rest 10 minutes.
- Heat oil in a large heavy pot over medium-high heat.
- Brown sausage slices on both sides; remove and set aside.
- Add chicken to the same pot and brown lightly for 4–5 minutes; remove and set aside.
- Add onion, bell pepper, and celery to the pot; cook 5–7 minutes, scraping up browned bits.
- Add garlic and cook 30 seconds until fragrant.
- Return chicken and sausage to the pot and stir well.
- Add thyme, oregano, bay leaves, and cayenne if using.
- Pour in chicken broth and bring to a gentle boil.
- Add dry pasta, stir well, cover, and simmer 12–15 minutes, stirring occasionally.
- Cook until pasta is tender and most liquid is absorbed; add more broth if needed.
- Remove bay leaves, adjust seasoning, and rest 5 minutes before serving.
- Garnish with sliced green onions and serve hot.
Notes
Chicken thighs give juicier, more flavorful results.
Do not rush browning; it builds the base flavor.
Stir pasta occasionally to prevent sticking.
Dish should be thick, not soupy.
Add shrimp during the last 5 minutes if desired.
Leftovers keep up to 3 days refrigerated; reheat with a splash of broth.