Pastalaya — Jambalaya's Noodle Cousin with Chicken Thighs & Bell Pepper

Ingredients

• 1 lb Chicken Thighs, cut into chunks
• 8 oz smoked sausage, sliced
• 12 oz penne or linguine
• 1 Bell Pepper, diced
• 1 onion, diced
• 2 ribs celery, diced
• 4 cloves garlic, minced
• 3 cups chicken stock
• ½ cup heavy cream
• 2 tsp Creole seasoning
• 1 tsp smoked paprika
• 2 tbsp neutral oil
• 3 scallions, sliced

Method

1. Brown the sausage in oil in a deep skillet, then the seasoned Chicken Thighs, working in batches so everything colors instead of steaming. Set both aside.
2. Cook the onion, celery, and Bell Pepper in the rendered fat for 8 minutes, scraping the fond loose. Add garlic, Creole seasoning, and paprika for 1 minute.
3. Pour in the stock, bring to a boil, then add the dry pasta straight to the pan. Simmer uncovered, stirring often, 10–12 minutes until the noodles are al dente and the liquid has reduced to a clinging sauce.
4. Return the meats with the cream and simmer 3 minutes more. Poultry should read 165°F (74°C).
5. Off the heat, rest 5 minutes so the sauce tightens, then finish with scallions.