Cajun Pastalaya

Recipe by James Musser

3 Lbs Barilla Penne
3 fl. oz. Clarified Butter
1 Lb Andouille Sausage – Sliced ¼”
3 Tbl. Minced Garlic
2 Cup Yellow Onions – Sliced thin
1&1/2 Lb Chicken Thighs – cubed
3 Tbl. Cajun Seasoning
1 Tbl Paprika
1&1/2 tsp. Cayenne Pepper
9 Cups Crimini Mushrooms – sliced thin
3 fl. oz. All Purpose Flour
6 Cups Beef Bone Broth
2 Bottles Barilla Traditional Pasta Sauce
1&1/2 Lb. Shrimp – 50/60 – peeled & deveined
3 Cups Pickled Sweet Cherry Peppers – Sliced
2 Tbl. Minced Parsley
To Taste Kosher Salt & Fresh Cracked Pepper
1 Cup Green Onions – sliced thin
Instructions

Blanching method:

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Add pasta to boiling salted water and blanch for 45 seconds
  3. Drain pasta and combine with sauce

NOTE:

If cooking for immediate service add 30 seconds additional cook time

Sauce method (64oz sauce 64oz pasta):

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Bring your sauce to a simmer and add 1 cup of water for every 32oz of sauce
  3. Add the slacked pasta and cook for 2 minutes and 30 seconds in the simmering sauce

Impinger oven (set to 500°F):

7″ round aluminum tin

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Combine 4 oz pasta with 8 oz sauce
  3. Add the contents to a 7″ round aluminum tin

4. Cook covered for 9 min (1.5x through the oven)

9″ round aluminum tin

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Combine 6 oz pasta with 12 oz sauce
  3. Add the contents to a 7″ round aluminum tin
  4. Cook covered for 9 min (1.5x through the oven)

Steamer Method:

Full hotel pan (2 inch deep )

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Combine 40 oz of pasta and 80 of sauce in full hotel pan and cover tightly with plastic wrap and foil
  3. Steam for 17 minutes on full steam

Half pan (2 inch deep)

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Combine 20 oz of pasta and 40 of sauce in a half hotel pan and cover tightly with plastic wrap and foil
  3. Steam for 17 minutes on full steam

Microwave Method:

  1. Thaw/Slack the pasta on sheet trays in a single later for at least 1 hour
  2. Add 7 oz of pasta and 7 oz of sauce a long with 1/4 cup of water and mix.
  3. Cover with plastic wrap and microwave on high for 2 minutes
  4. Remove from microwave and carefully uncover, stir then cover again.
  5. Microwave on high for an additional 1 minute.
  6. Remove from microwave and transfer to serving dish or delivery packaging
  1. Heat the clarified butter in a large rondo or skillet over medium heat until shimmering
  2. Add the sausage and allow to brown gently on both sides.
  3. Add the onions, garlic, chicken thighs, seasoning, paprika, and cayenne.
  4. Cook until the chicken is lightly browned and the onions are softened.
  5. Add the sliced mushrooms and cook until lightly browned
  6. Stir in the flour and cook, scraping continuously for 2 minutes.
  7. Add half of the bone broth, scraping up the fond on the bottom of the pot. Stir to dissolve the roux and simmer until it begins to thicken.
  8. Add the rest of the bone broth along with the remaining ingredients.
  9. Bring to a simmer, cover, and cook on low until the shrimp are cooked.
  10. Cook the penne according to the box instructions. Drain and set aside.
  11. Add the pasta and stir gently to coat with the sauce. Simmer until the sauce sticks to the pasta.
  12. Season to taste and serve.