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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Paul's Pastalaya Recipe

4.6 stars - based on 12 votes
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This recipe for Paul's Pastalaya, by , is from The Tasty Bourgeois Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Paul Bourgeois


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
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.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
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.




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