A classic Jambalaya dish made with Pasta. You can substitute any kind of pasta or meat.
I learned to Cook from my Mom (whose not much on measurements) so here the Lisa way and an actual recipe. It’s quick and Easy –so enjoy.
1 boneless chicken Brest
1 ½ link of assuage
1 cans rotel tomatoes
1 can chicken broth
Trinity ( onion, bell peper,celery) chopped
Salt,peper and creole seasoning to taste
Cut chicken and sausage into bite size pieces- Brown. Take out meat –put in Trinity –cook until soft, Add back meat and remaining ingredients. Simmer about 30 minutes. Add water till liquid is double –and Add pasta (used Pena) – Cook until Pasta is tender.
Recipes from the Web –
- 1lb Manda Sausage
- 2lb pork
- 1lb spaghetti
- 1/2bell pepper
- 1stalk celery
- 3cloves garlic, minced
- 3chicken bouillon cubes
- 5cups water
Cut the sausage and pork into bite-sized pieces. Dice the onions, bell pepper, and celery.2
Cook the sausage over medium-high heat until browned. Remove the sausage from the pot and set aside.3
Season and cook the pork over medium-high heat until browned. Remove and set aside4
Season and cook the onions, bell pepper, and celery over medium heat until browned.
Add the cooked meat and sausage to the pot with the vegetables, and add the water, garlic, and bouillon cubes. Bring to a boil, reduce heat and simmer for 15 minutes or until the meat is tender.
Season the water and taste with a spoon. The water should taste slightly over-seasoned.
Bring to a light boil. Break the noodles in half and add them to the pot. Push the noodles down into the water and cook at a high simmer/low boil for 10-15 minutes, stirring the pot every minute.8
The noodles are cooked when almost all of the water is gone. There should be a very small amount of water left, making the noodles looks moist. At this point, turn the heat off, cover the pot, and let sit for 10 minutes.( from Manda Sausage Co.-mandafinemeats.com/recipes/pastalaya/)
Ingredients- From Food.com
|1 1/2 lbs
Boneless Boston Butt Pork; cubed
|1 1/2 lbs
|1 1/2 lbs
|1 1/2 lbs
|4 stalks of
|3 tablespoons of
|1 can of
Tomatoes; 14 oz.
|4 1/2 cups of
|Dash of Favorite Hot Sauce|
|Dash of Creole Seasoning|
|2 tbls of
|1 1/2 lbs of
· 1 rotisserie chicken
- remove meat, chop
- 1⁄2lb andouille sausages or 1⁄2 lb other sausage, cut lengthwise then sliced
- 1medium onion, of choice chopped (I like Vidalia)
- 1medium green bell pepper, chopped
- 1tablespoon minced garlic (less if you prefer)
- 2cans Rotel Tomatoes, UNDRAINED
- 1cup chicken broth (or water or boullion)
- 2cups penne pasta, uncooked
- 1tablespoon italian seasoning
- 1teaspoon cajun seasoning (Tony Chachere’s, Slap Ya Mama, etc)
- 2stalks green onions, sliced
- In a heavy pot that is NOT nonstick (I use Magnalite) brown sausage.
- After sausage is browned, remove from pot and add onions and bell pepper. Cook on medium-high heat in fat rendered from sausage (add butter or olive oil if needed) until wilted; about 5 minutes.
- Add garlic and cook a few more minutes.
- Add sausage back to pot along with chicken or which ever protein you choose, except if using shrimp).
- Add all remaining ingredients except green onions and bring to a boil, stirring occasionally to make sure it doesn’t stick to bottom. Reduce heat, cover, simmer for about 25 minutes, until pasta is tender and most of the liquid has been absorbed. If using shrimp, add it at this point.
- Remove from heat, stir in green onions. Serve hot. French bread is delicious with it and you can sop up the sauce.Food.com link to recipe