This recipe for Paul's Pastalaya, by Paul Bourgeois, is from The Tasty Bourgeois Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2# Pasta (your choice) 2# Cubed pork,(Small cubes) 2# Smoked sausage 3 Med . Onions 4 ribs celery 1 Bell Pepper 1/2 Cup shallot greens 1/4 Cup chopped parsley 3 Tablespoons Worcestershire Sauce 1 can Golden Mushroom Soup 1 can French onion soup 2 cans Chicken Broth 1/2 Gal Water. Kitchen Bouquet Salt Pepper (red and black)
Brown cubed pork until tender, add sausage and cook for about 20 minutes. Add chopped onions, celery and bell pepper. Cook until all vegetables are wilted. Add chicken broth, water, soups and season well. Add a little kitchen bouquet for color. (you decide.) Bring to a boil and add chopped shallots and parsley. Boil for about 10 to 15 minutes. Lower heat . Add pasta and cook for 20-25 minutes, until pasta is very tender.
I use elbow macaroni or the little shells. I find they hold the moisture and don't dry out like spaghetti. Serve with coleslaw and garlic bread.