Ingredients
s
1 lb smoked andouille sausage, sliced
b
1 lb boneless skinless chicken thighs, cut into bite sized pieces
F
For the Chicken:
C
1 tbsp Cajun seasoning
o
2 tbsp olive oil
o
1 onion, diced
g
1 green bell pepper, diced
c
2 celery stalks, diced
g
4 cloves garlic, minced
C
2 tsp Cajun seasoning
s
2 tsp smoked paprika
d
1 tsp dried thyme
t
3 tbsp tomato paste
o
1 can (14 oz) fire roasted tomatoes with juices
s
4 cups spicy chicken broth
f
1 lb farfalle pasta
b
1 bay leaf
h
½ cup heavy cream (optional for creamy version)
f
¼ cup fresh parsley, chopped
g
3 green onions, sliced
H
Hot sauce and lemon wedges for serving
Directions
1
Heat olive oil in a heavy pot or Dutch oven. Add the sausage slices and sear until browned on the edges, about three to four minutes, then pull them out and set aside.
o
2 tbsp olive oil
s
1 lb smoked andouille sausage, sliced
2
Season the chicken thighs with the Cajun seasoning listed under chicken seasoning. Sear them in the same pot until golden brown on both sides, about two to three minutes per side. The chicken won’t be cooked through yet, and that’s perfect. Remove and set aside with the sausage.
b
1 lb boneless skinless chicken thighs, cut into bite sized pieces
C
1 tbsp Cajun seasoning
3
Add the onion, bell pepper, and celery to the pot and sauté until softened and translucent, about five to seven minutes, scraping up the flavor from the bottom as they cook. Stir in the garlic and let it bloom for about thirty seconds. Sprinkle the vegetables with the Cajun seasoning, smoked paprika, and thyme from the trinity seasoning. Toast the spices for about forty-five seconds until fragrant.
o
1 onion, diced
g
1 green bell pepper, diced
c
2 celery stalks, diced
g
4 cloves garlic, minced
C
2 tsp Cajun seasoning
s
2 tsp smoked paprika
d
1 tsp dried thyme
4
Stir in the tomato paste, pressing it into the bottom of the pot. Let it toast for two to three minutes until the color deepens to a rich brick red.
t
3 tbsp tomato paste
5
Add the fire-roasted tomatoes and spicy chicken broth, stirring to deglaze the pot. Drop in the bay leaf and bring everything to a simmer.
o
1 can (14 oz) fire roasted tomatoes with juices
s
4 cups spicy chicken broth
b
1 bay leaf
6
Add the farfalle pasta along with half of the chopped parsley, making sure the pasta is submerged in the liquid. Let it simmer, covered or uncovered, stirring occasionally, for twelve to fifteen minutes until the pasta is tender and most of the liquid is absorbed.
f
1 lb farfalle pasta
f
⅛ cup fresh parsley, chopped
7
Return the sausage and chicken to the pot and let them finish cooking through as the pasta cooks.
8
For a creamy version, stir in heavy cream at the end until smooth.
h
½ cup heavy cream (optional for creamy version)
9
Finish with the remaining parsley, green onions, a few dashes of hot sauce, and a squeeze of lemon before serving.
f
⅛ cup fresh parsley, chopped
g
3 green onions, sliced
H
Hot sauce and lemon wedges for serving
