Cajun Pastalaya (A New Take on Jumbalaya)

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Prep Time: 10 minutes
Cook Time: 35 minutes

Total Time: 45 minutes

Ingredients: 

• 2 cans mushroom steak sauce

• 1 can cream of chicken soup

•  32 oz. Chicken broth

•  1.5 lbs boneless skinless chicken thighs

•  1lb smoked sausage 

•  1/4 cup chopped celery

•  1/4 cup chopped Bell pepper

•  1/4 cup chopped yellow onion

•  1 tsp garlic powder

•  1 tsp onion powder

•  2 tsp Cajun seasoning (more to taste)

•  1lb bowtie pasta or pasta of your choice

•  1/4 cup chopped green onion

•  1 tbsp bacon grease or oil

You will also need:

• Dutch oven

Instructions:

1. Cut chicken and sausage into bitesize pieces. 

2. Heat bacon grease or oil in a large Dutch oven over medium high heat.

3. Add chicken thighs and seasoning to the pot and sauté for 6 minutes over medium high heat.

4. Add sausage and sauté with chicken for another 6 minutes over medium high heat.

5. Remove meat from the pot and set aside.

6. Add onion, peppers, and celery to the pot and sauté over medium high heat until translucent.

7. Return meat to the pot with the vegetables and add mushroom steak sauce, cream of chicken soup, and stir until combined.

8. Add in chicken broth and stir until combined.

9. Add dry pasta and stir until all pasta is covered with the liquid.

10. Bring the pot to a boil, reduce heat, cover with a lid and simmer on medium heat for 20 minutes, stirring occasionally.

11. Top with chopped green onions. 

12. Serve warm with garlic bread.