Jobe Gwin's Pastalaya

Jobe Gwin's Pastalaya

A little Cajun, a little Creole. This isn’t a substitute, but it might be your family’s next favorite meal. ~Jobe Gwin

Ingredients:

• 1 tbsp olive Oil
• 2 lb Boneless Chicken breast
• 1 lb Smoked Sausage
• 2 Onions
• 1 Bell Pepper
• 1 Bunch Green Onion
• 2 Sticks of Celery
• 1 (10.5 oz) Can of Cream of jalapeño soup (cream of chicken will work)
• 1 can of Hot rotel
• 1 jalapeño (do not add if using cream of jalapeño or hot rotel)
• 1.5 Tablespoons minced garlic
• 1 Tablespoon of Cajun Seasoning
• 1 tablespoon of chicken base (or substitute with 3 chicken/beef boullion cubes)
• 3 ½ Cups Water
• 1 Tablespoon of Hot Sauce
• 1 Tablespoon browning sauce (I use savoies)
• 1 lb (16 oz) of Penne pasta

Directions:

1. Start by prepping veggies. Chop them into large pieces, put them in a food processor, and blend until right before puréed. This helps reduce cooking time and also helps picky eaters. Chop, blend, and put in the fridge.
2. Purée hot Rotel and put it in the fridge separately.
3. Cut chicken into 1-inch cubes. Use 1/2 tbsp Cajun season to coat the chicken before cooking.
4. Heat a cast iron pot. Add 1tbsp olive oil. Cook chicken for approximately 10 min or until almost done.
5. While the chicken is cooking, cut the sausage.
6. Once the chicken is done, remove it from the pot, add in the sausage, and brown for 8-10 minutes. Brown until it’s your desired color.
7. Remove sausage. Cook down blended veggies for 7-10 minutes until soft making sure to get all the gradoux from the pot. 2-3 minutes before the veggies are done add in the minced garlic and chicken base (or bouillon) and cook for another 3 minutes or so.
8. Preheat your oven to 300.
9. Add the water, cream of jalapeño, hot sauce, pureed rotel, browning sauce, and bring to a soft boil.
10. Once everything is blended, add the raw pasta, chicken, and sausage and mix together.
11. Press(mash) everything down in the pot so that it’s all touching the liquid.
12. Once it comes back to a slight boil, turn off the stove, cover, and put it in the oven for 1 hour.
13. After 1 hour, remove from oven, crack open the pot so it can cool for a few minutes. Then stir and serve.

Source:

Jobe Gwin - inspired by the Cajun Ninja recipe