Louisiana Pastalaya

 It's like jambalaya, but with pasta!! Perfect for family get togethers or tailgating for an LSU football game.

Ingredients

• 1 pound smoked sausage sliced into ½ inch rounds
• 1 pound pork shoulder cubed
• 1 ½ pound chicken thighs seasoned with 1 teaspoon Tony’s
• 1 yellow onion
• 1 green bell pepper
• 2 stalks celery
• 3 beef bouillon cubes
• ½ teaspoon garlic powder
• ½ tablespoon Tony Chachere’s seasoning + more for serving
• 1 tablespoon Louisiana Hot Sauce
• 1 tablespoon Kitchen Bouquet
• 1 can cream of chicken soup 10 oz
• 3 ½ cups + ¼ cup water
• 1 pound bow tie pasta

Instructions

• Season chicken with Tony's and cook in a dutch oven or cast irons skillet for 8 minutes on medium-high, then flip and cook for another 8 on medium. Remove from pan, let cool, and then cut into small pieces.
• Add sausage to the Dutch oven and brown for 10 minutes, stirring occasionally. Remove from pan and blot grease from the sausage.
• Add cubed pork to the hot Dutch oven and let brown for 10 minutes on medium high heat, stirring every 3 minutes. Remove from Dutch oven.
• Dice the onion, bell pepper, and celery and add to the Dutch oven with ¼ cup of water. Cook on medium-low for 25-30 minutes, stirring occasionally.
• Add beef bouillon cubes, garlic powder, Tony's, hot sauce, and Kitchen Bouquet and cook down for 5 minutes. (Crumbling bouillons before adding to the pot helps to cook down)
• Add in cream of chicken and meats and stir to combine
• Add in water and stir to combine, bring to boil.
• Add in pasta and stir to make sure all noodles are touching the liquid
• Lower the fire to medium-high and cover the Dutch oven completely.
• Let the pastalaya boil for 3 minutes, stir gently, and then cover and let boil for another 3 minutes. Continue this until pasta is al dente (about 10-12 minutes total).
• Turn off fire, cover completely and let sit for 10 minutes.
• Dig in!!!

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