Pasta Ya Ya Recipes

REAL CAJUN PASTALAYA

Steps:

• In a heavy pot that is NOT nonstick (I use Magnalite) brown sausage.
• After sausage is browned, remove from pot and add onions and bell pepper. Cook on medium-high heat in fat rendered from sausage (add butter or olive oil if needed) until wilted; about 5 minutes.
• Add garlic and cook a few more minutes.
• Add sausage back to pot along with chicken or which ever protein you choose, except if using shrimp).
• Add all remaining ingredients except green onions and bring to a boil, stirring occasionally to make sure it doesn't stick to bottom. Reduce heat, cover, simmer for about 25 minutes, until pasta is tender and most of the liquid has been absorbed. If using shrimp, add it at this point.
• Remove from heat, stir in green onions. Serve hot. French bread is delicious with it and you can sop up the sauce.

CAJUN PASTALAYA

Steps:

• Melt butter in a large pot over medium heat. Add sausage and cook for 2 minutes. Add celery, onion, bell pepper, and garlic; cook until soft, 5 to 7 minutes. Add chicken and cook until no longer pink inside and juices run clear, 5 to 7 minutes more. Add tomatoes, paprika, Creole seasoning, and cayenne pepper; bring to a simmer and cook for 10 minutes.
• Add broth to the pot and return to a simmer. Add penne and simmer for 8 minutes. Add shrimp. Continue to simmer, stirring constantly, until pasta is tender but firm to the bite and shrimp are cooked through, about 7 minutes more.
• Stir in cream. Stir in thyme, oregano, and basil. Cook until just heated through, 3 to 5 minutes more. Serve topped with green onions and Parmesan cheese.

PASTA YAYA

Steps:

• 1. Rinse chicken and pat dry slice in small thin pieces.
• 2. melt the butter in large saucepan. Add garlic and green onions. Saute for 1 minute. Add sausage and chicken.
• 3. cook until chicken is done but not browned. Add the cream. (you can also use milk and flour instead).
• 4. simmer over med-low heat until liquid is reduced by 1/3. Stir in chicken stock and pasta.
• 5. Simmer until the sauce is thickened slightly, stirring constantly. Season with salt, pepper, and Blackening Spice.

LOUISIANA CRAWFISH YA-YA PASTA

Steps:

• Bring a large pot of lightly-salted water to a rolling boil; stir in the egg noodles and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
• Meanwhile, melt the butter in a large skillet over medium heat. Stir in the chopped onion, green pepper, garlic, and parsley. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the crawfish tails and Cajun seasoning; simmer 5 minutes longer.
• Pour in the heavy cream, mushrooms, and 1/2 cup of Cheddar cheese; stir until the cheese has melted. Toss the pasta with the crawfish sauce and green onions; sprinkle with the remaining Cheddar cheese.