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Cajun
Style Pastalaya
using
Bayou Seasoning Blend,
Swamp Scum
Sauce,
Sea Salt, and
Gourmet Cooking Oil
Recipe courtesy Sandie Jarrett
Serves 4
1 pound chicken breasts or chicken
tenders, cubed
1/2 pound Andouille sausage, quartered, then cut into 1/2 inch
slices
Scant 2 tablespoons gourmet olive oil or grapeseed oil (for sautéing)
2/3 cup onions, chopped
1/3 cup celery, chopped
2/3 cup bell pepper, chopped (green or red and green)
2 cloves garlic, diced
2 tablespoons cup green onions, sliced
2 tablespoon parsley, chopped
1/2 teaspoon gourmet celery sea salt
1/2 course gourmet sea salt
1-1/4 teaspoon salt free Bayou Seasoning Blend
2- 3 splashes of Swamp Scum Pepper Sauce
Chicken or vegetable broth or water to deglaze the skillet
4 cups uncooked pasta, cooked al dente in boiling salted water
Fill a 2 quart pan with water –3
inches from the top. Heat the water, covered, over high heat
until it comes
to a full boil. Add a teaspoon of sea salt and
the pasta. Cook according to package directions or until
al
dente – about 5 – 8 minutes.
While the water is heating, pour
enough gourmet olive oil into a heavy skillet (cast iron is best) to
just to
coat the bottom - about 2 tablespoons. Heat oil over
medium-high heat. Add the Holy Trinity (onions, celery, bell
pepper)
and sauté until they just start to turn golden.
Push to one side of the pan and
add the cubed chicken. Sauté chicken until it just begins to
color. Add sausage and
continue sautéing until the chicken is
golden brown and some bits stick to the bottom of pan. Add the
garlic and
continue cooking a few minutes more. Do NOT burn the
garlic!
When the pasta is cooked, remove from the heat and drain.
Add 3 tablespoons broth or water
to deglaze the pan (get all that good brown stuff off the bottom
of the pan and into the broth)
stirring to blend the sautéed
vegetables, chicken, sausage, and garlic. Add the gourmet seasonings
and reduce the heat;
continue cooking until the chicken is
cooked through. Add the cooked pasta to the skillet and cook to
heat through.
Add another tablespoon or 2 of broth to moisten
pasta. For a richer sauce, add a tablespoon of butter or
olive oil to
the pan
and stir until the butter has melted.
Taste and adjust seasonings adding more salt, pepper, Bayou Blend Seasoning and Swamp Scum Pepper Sauce, to suit your taste.
Serve hot and don’t forget to pass the Swamp Scum Pepper Sauce!
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Gourmet. All rights reserved.
This content was written by Sandie Jarrett. If you wish to use
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you need written permission from the author.