PASTALAYA

PASTALAYA

MAKES 6 TO 8 SERVINGS

·         2 tablespoons butter

·         1 pound boneless skinless chicken breast, cut into 1-inch pieces

·         1 pound andouille or smoked sausage, cut into ½-inch rounds

·         2 cups Trinity, recipe follows

·         2 cups chopped fresh tomatoes

·         1 cup chicken broth

·         2 cloves garlic, minced

·         2 tablespoons Creole Seasoning, recipe follows

·         1 pound linguine, cooked and kept warm

·         ¼ cup chopped green onion

1. In a large Dutch oven, melt

butter over medium-high heat.

Add chicken and sausage; cook

until lightly browned, about 5

minutes. Remove and set aside.

2. Add Trinity to pot and cook until

softened, stirring occasionally,

6 to 7 minutes.

3. Add chicken and sausage,

tomatoes, chicken broth, garlic,

and Creole Seasoning to pan. Bring

mixture to a boil, then reduce heat

to medium, cover, and simmer until

chicken is cooked through, about

15 minutes.

4. Stir in cooked pasta and green

onion.

TRINITY

MAKES ABOUT 4 CUPS

·         1 large yellow onion, chopped (about 2 cups)

·         1 large green bell pepper, seeded and chopped (about 1 cup)

·         2 stalks celery, chopped (about 1 cup)

1. In a medium bowl, combine onion,

bell pepper, and celery. Refrigerate in

an airtight container up to 3 days or

freeze up to 3 months.

CREOLE SEASONING

MAKES 1½ CUPS

·         5 tablespoons sweet paprika

·         2 tablespoons salt

·         2 tablespoons onion powder

·         2 tablespoons garlic powder

·         2 tablespoons dried oregano

·         2 tablespoons dried basil

·         1 tablespoon ground white pepper

·         1 tablespoon dried thyme leaves

·         1 tablespoon celery seeds

·         1 tablespoon cayenne pepper

·         1 tablespoon ground black pepper

1. In a medium bowl, combine paprika,

salt, onion powder, garlic powder, oregano,

basil, white pepper, thyme, celery

seeds, cayenne, and black pepper. Store

in an airtight container.