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"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Pastalaya (spaghetti jambalya) Recipe

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This recipe for Pastalaya (spaghetti jambalya) is from The Turkey Creek High School Family Cookbook Vol 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb spaghetti
1 can Rotel tomatoes**
4 cups water
1 bell pepper
1 can cream of mushroom soup
1 onion, chopped
1 to 2 lbs. meat (Jill put 1 lb of sausage cut into small pieces and 1 lb cubed pork)
1 or 2 cloves of minced garlic
salt and pepper to taste

**Jill used the spicy rotel. You can adjust the seasoning to taste.
Directions:
Directions:
In a large pot (cast iron if you have it) add oil of your choice to cover the bottom of the pot. Add sausage and brown. Remove from pot. Next add pork and let cook for about 10 minutes. Stir to make sure all sides are browned. Remove pork from pan and brown onions. Return the meat to the pot. Add rotel tomatoes, cream of mushroom soup, water, salt, pepper and fresh garlic. Bring to a boil. Add spaghetti and bring back to a boil. Stir well, cover and cook on low for about 30 minutes or until spaghetti is done. There should be a little liquid still in the pot.

You can use other meats for this dish. e.g., chicken, turkey, or beef.
Personal Notes:
Personal Notes:
Didn't Jill also use hot pepper flakes?
Pamela Jeanette Hess

She might have. I guess you could add more or use less depending on how spicy you want it.
Linda Carter Abbott

I think I may add shrimp and chicken to the sausage.
Jerry Jolly

Yes, add a dash of fresh red pepper if you want it spicy.
Jack Carter

Use small can of Rotel
Jack Carter

Use the original rotel and if you want it spicier add red pepper, sausage and pork work better.
Jack Carter

 

 

 

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