However, unlike numerous other recipes, this particular version utilizes the one-pot technique and smartly chosen ingredients to swiftly produce those beloved Cajun flavors found in restaurants.
Heat oil over medium heat in a large sauté pan. Add green pepper, onion, celery, and garlic. Cook for about 8 minutes, stirring occasionally until they begin to soften.
Add broth to deglaze the pan, loosening any browned bits. Then add pasta, undrained tomatoes, milk, Cajun seasoning, bay leaves, thyme, and salt. Stir to combine and separate the pasta a little.
Once it comes up to a boil, reduce the heat to about medium or medium-low, to maintain a lively simmer (not a full, hard, rolling boil). Continue cooking, covered but stirring occasionally.