Ingredients: |
Ingredients: 4 lbs boneless, skinless chicken thigh meat, chopped
4 lbs. Manda (or your favorite) smoked Port Sausage, sliced
6lbs. boneless Boston Butt Pork, cubed
5lbs Seasons Blend Frozen Vegetables
2 Bunch of Green Onions (Shallots) - Chopped
1 cup parsley flakes
2 tablespoons sweet Basil
6 Bay leaves
6 tablespoons fresh Garlic, minced
2 14 oz. can of Delmonte Cajun Recipe Stewed Tomatoes
4 lbs. No. 3 Luxury Spaghetti
1.5 Gal water (I used chicken Broth instead of Water)
2 Dash of your favorite Hot Sauce (Crystal or Tabasco)
2 Dash of black pepper
2 Dash of Cayenne Pepper
2 Dash of Tony Chachere's Creole Seasoning
4tablespoons each garlic powder, Worcestershire sauce, A1 Steak sauce.
|
Directions: |
Directions:Brown the chicken sprinkled with Tony's seasonings, then remove from pot. Brown pork first, then boil in water till tender (about 30 minutes) and most of the water has reduced. add sausage to pork and brown ingredients for about 10 minutes on medium heat while constantly stirring. Next add onions, bell pepper,celery, stewed tomatoes, bay leaves, basil, parsley flakes, fresh garlic, and dash of hot sauce. Let cook down on medium heat while carefully stirring to prevent sticking. Vegetables will make extra water. When cooked thoroughly and vegetables are wilted, add water and return chicken to pot. Next - season the mixture with pepper,garlic powder, Worcestershire, A1 and Tony's. Remember that pasta will absorb the seasonings, so make sure the water tastes just a little more salty and peppery than you would like. Raise the heat to medium temp. so the water starts boiling. Break pasta in half and sprinkle into mixture. Be careful that pasta does not stick together and clump. When all the pasta has softened and absorbed most of the water, lower heat to medium low and add the green onions. Stirs carefully; place lid on pot for 3 minutes. Lift the lid again, stir pot completely and replace lid. Lower heat to very, very, low and cooked co ered for 15 minutes. Turn heat off (Do Not Lift Lid). Left mixture sit for 30 minutes. Lift lid, stir and your dish is ready to serve.... Enjoy!!!. Pastalaya is a relatively new Louisiana dish. It has become popular because it is a refreshing change from the traditional jambalaya made with rice. |
This recipe for Pastalaya for a Large Group is from