Pastalaya and Chicken Wing Plate

Instructions

Step 1 Preheat oven to 400°F and toss chicken wings with olive oil, Cajun seasoning, garlic powder, paprika, salt, and pepper. /nStep 2 Bake wings for 35–40 minutes until crispy, flipping halfway through. /nStep 3 Melt butter and lightly toss wings for a glossy finish, then set aside. /nStep 4 Cook pasta according to package instructions, then drain and set aside. /nStep 5 In a large skillet, heat olive oil and cook sausage until browned, then add shrimp and cook until pink; remove and set aside. /nStep 6 In the same skillet, sauté onion and bell pepper until softened, then add garlic. /nStep 7 Stir in diced tomatoes, tomato paste, chicken broth, heavy cream, Cajun seasoning, paprika, thyme, and black pepper. /nStep 8 Simmer sauce for 5–7 minutes until slightly thickened. /nStep 9 Return shrimp and sausage to the skillet, then add cooked pasta and toss to coat evenly. /nStep 10 In another pan, sauté green beans with butter and seasoning salt until tender. /nStep 11 Plate pastalaya with shrimp and sausage, add green beans and chicken wings, then garnish with parsley.

Storage and Reheating Tips

Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat pasta with a splash of broth or cream to loosen the sauce. Reheat wings in the oven or air fryer to maintain crispiness. Warm green beans in a skillet for best texture.