Weeknight cooking got you down? Listen, I’ve got a bang up recipe that’s literally on the table in less than 20 minutes. Plussssss, it’s sooooo good! Imagine the flavors of a jambalaya but tossed with pasta? Yes! So, now it’s a PASTALAYA. Annnd, it’s so good.
Chicken & Shrimp Pastalaya
2 chicken thighs – boneless & skinless, cut into bite sized pieces
2 tablespoons of olive oil
1 cup of celery, diced
1 cup of onion, diced
1 cup of bell pepper, diced
4 cups of pasta, cooked & drained
1 can – 12 ounces – of tomatoes
1 cup of water
1 teaspoon of gumbo file
1/2 teaspoon of Garlic powder
1/2 teaspoon of Dried fennel
1/2 teaspoon of Onion powder
1 tablespoon of chicken bouillon
1/2 teaspoon of Cajun seasoning
1 pound of shrimp
1 1/2 tablespoons os of butter
1 pound of lump crab
To garnish, grated pecorino Romano cheese
To garnish, chopped parsley
Start by heating a skillet on high heat.
Add in the olive oil and saute the chicken thighs until they’re cooked through. Then, add in the celery, onion, and bell pepper. Cook for another 3-4 minutes until fragrant and softened.
Then, add in the tomatoes, water, and all the seasonings. Let cook until the sauce has slightly thickened. Then, toss in the shrimp and let them cook. When the shrimp have cooked through, add in the crab and butter and once melted, toss in the pasta and serve immediately.
Garnish with grated cheese and chopped parsley.