Black Magic Pastalaya
Rated 5.0 stars by 1 users
Category
Main Dish
Cuisine
Modern American
Servings
10-12
Prep Time
30 minutes
Cook Time
60 minutes
A filling flavor packed single dish meal to feed the fam-- or an army.
Chef Christian Gill
Ingredients
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1/4th cup Spiceology's Black Magic Cajun Blackening Blend
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8 Links Amylu Paleo Chicken Andouille Sausage (Sliced)
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1 bagged bird Classic Costco Roast Chicken (pulled)
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2lb Costco Raw Peeled and Deveined Shrimp
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1lb bag Pasta of choice
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2.5 cups Multicolored Bell Peppers (diced)
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1.5 cups Celery Stalks (diced)
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2.5 cups Yellow Onion (small dice)
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8-18 Garlic Cloves (thinly sliced)
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3 cups Cherry Tomatoes
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2 cups Flat Leaf Parsley (rough chop)
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4 tbsp Butter
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4 tbsp EVOO
Directions
In a medium stock pot, bring 16 cups of water to a simmer and salt genrously.
In a large two handled skillet or rondo, or giant cast iron, melt butter and add chicken andouille. Generously dust sausage with Black Magic as your searing to blacken. Once the sausage has color, remove from the pan and add EVOO.
Add onions, garlic, more Black Magic and sautee for three mintues or until fragrant. Add celery and peppers and sautee for an additional three minutes. Add cherry tomatoes and sautee until they begin to soften.
Bring pasta water to a rolling boil and cook until just under al dente or two minutes less than the al dente time state on your pasta bag or box. Save pasta water.
Add pasta to the skillet as well as the remaining amount of Black Magic. Work mix folding over medium high heat, adding 1/2 cup of pasta water at a time to thicken sauce. Add shrimp and chicken and fold in while incorporating pasta water. Reduce heat to low, cover, and let rest at simmer for five minutes. Remove from heat, fold in parsley, dust with more Black Magic.
Serve up and watch it disappear. See? Magic.
Recipe Note
You can work this in two batches as long as you mise en place your ingredients. I prefer the chaos of one vessel to make the Pastalaya to save time. Just work quickly and cleanly. It is imperative to under cook the pasta so it absorbs the flavor, small amounts of gluten work its way into the sauce to thicken and add salt from the salted pasta water.