This is something I kind of came up with a few years back. Not sure where it falls though. It’s not a true pastalaya, but it’s more than just another cream sauce. This is probably my wife’s favorite dish that I make, bonus points that the kids like it too.
I do this, jambalaya or gumbo whenever I end up with a stock of left over chicken. This time I used, 3 legs and 3 thighs and ended up with about a pound and a half of chicken meat. To that I added a pound of andouille.
For the rest you’ll need:
1 pound of chicken meat
1 pound of andouille
1 onion – diced
2 ribs of celery -diced
1-1.5 bell pepper- diced
Garlic
Parsley
3-4 green onions- diced
Chicken stock
Heavy cream
Parm cheese
Chicken base
Season with spg, slap ya mama and cayenne pepper
Pasta of
Your choice – I prefer faradalle, rigatoni or fettuccine
First you’ll be any to brown off the sausage on low-medium heat to render down the fat.
Remove the sausage when browned and add in the trinity. When the trinity is cooked down add in the garlic, green onion and parsley; as well as seasoning with spg. Slap ya momma and cayenne pepper. Once the garlic is fragrant add in about half a cup of chicken stock and reduce down until thickened. Add the meat it and the cream and slowly bring it to a boil. Once boiling add in a teaspoon of chicken base.
Cook the pasta in a seperate pot
Let the sauce simmer on low until it begins to thicken. Check the seasoning level.
When it starts to thicken, add some parm cheese to pull it together some more; drain and add in the pasta