Black Magic Pastalaya
Chef Christian Gill
10-12
30 minutes
60 minutes
Cajun
Main Dish
A filling flavor packed single dish meal to feed the fam-- or an army.
Ingredients
1/4th cup Spiceology's Black Magic Cajun Blackening Blend
8 Links Amylu Paleo Chicken Andouille Sausage (Sliced)
1 bagged bird Classic Costco Roast Chicken (pulled)
2lb Costco Raw Peeled and Deveined Shrimp
1lb bag Pasta of choice
2.5 cups Multicolored Bell Peppers (diced)
1.5 cups Celery Stalks (diced)
2.5 cups Yellow Onion (small dice)
8-18 Garlic Cloves (thinly sliced)
3 cups Cherry Tomatoes
2 cups Flat Leaf Parsley (rough chop)
4 tbsp Butter
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 Products
Blend
Black Magic Cajun Blackening Seasoning
Key Ingredients
Paprika, Garlic Granules, Onion Granules, Cayenne Pepper, Thyme