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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