Preparation:

Step 1:
Heat the olive oil in a large pot or deep skillet over medium-high heat. Add the diced chicken thighs and sliced smoked sausage. Sauté for about 5-7 minutes until the chicken is browned and the sausage is slightly crisp. This will help release the flavors from the sausage, giving the dish its smoky essence.

Step 2:
Add the chopped onion, green bell pepper, celery, and minced garlic to the pot. Sauté the vegetables for about 5 minutes until they are softened and fragrant. Stir occasionally to prevent them from sticking to the pot. The combination of these veggies, often referred to as the “holy trinity” of Cajun cuisine, forms the flavorful base of the dish.

Step 3:
Pour in the chicken broth and add the can of diced tomatoes (including the juices). Stir to combine. Next, sprinkle in the Cajun seasoning and thyme. Mix everything well, ensuring the seasoning is evenly distributed throughout the dish. You can adjust the Cajun seasoning according to your spice preference. Bring the mixture to a gentle simmer.

Step 4:
Add the penne pasta to the pot, stirring to ensure the pasta is evenly coated with the sauce. Cover the pot with a lid and let it simmer on medium-low heat for about 15-20 minutes, or until the pasta is cooked to your desired texture. Stir occasionally to prevent the pasta from sticking to the bottom of the pot. If needed, add a splash more chicken broth to adjust the consistency.

Step 5:
Once the pasta is tender and has absorbed most of the flavorful liquid, turn off the heat. Taste the dish and add salt and pepper as needed. Garnish with freshly chopped green onions for a burst of color and fresh flavor. Serve the Pastalaya hot, straight from the pot, and enjoy the blend of smoky, spicy, and savory flavors.