Cajun Chicken Sausage Pastalaya

Ingredients

1 package al fresco Smoked Andouille Chicken Sausage

16-oz. penne pasta

2 Tbsp olive oil

1 tsp garlic, minced

1 medium yellow onion, diced

1 large green bell pepper, diced

2 stalks celery, diced

1 (14.5-oz.) can diced tomatoes

1/2 - 1 Tbsp Cajun seasoning

1/2 tsp dried oregano

1/2 tsp smoked paprika

1 Tbsp Worcestershire sauce

1/2 tsp hot sauce

1 cup low-sodium chicken stock

1/4 cup fresh parsley, chopped

1/4 cup green onions, chopped

Directions:

• 1Using a large stock pot, cook the pasta in salted water until al dente; drain pasta and set aside.
• 2Meanwhile, heat a deep skillet over medium-high heat and add 1 Tbsp of olive oil. Slice the sausages and place in skillet. Cook for 7-9 minutes, stirring occasionally, or until sausages are browned on both sides. Remove sausages from skillet and set aside.
• 3Using the same deep skillet, add remaining olive oil. Once hot, add garlic, onion, bell pepper and celery. Cook, stirring often, for 3-4 minutes, or until vegetables have softened slightly.
• 4Add the diced tomatoes, Cajun seasoning, oregano, smoked paprika, Worcestershire sauce, hot sauce and chicken stock. Bring mixture to a boil over high heat then reduce to a simmer. Let simmer for 15 minutes, or until most of the liquid has evaporated.
• 5Remove from heat and stir sausage, cooked pasta and chopped parsley into skillet. Divide pastalaya into bowls and garnish with chopped green onions before serving.