Pastalaya recipe from LSUDAD..

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damsel

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pics?

I have the excel spreadsheet for the calculator if thats what you are talking about . Hopefully I remember in the morning. Ill get your email then unless you have a TD burner email post it for me.

Here it is in text format. Not sure why the formatting above is messed up.

LSUDad's Pastalaya

1 1/2 lbs Boneless Skinless Chicken Thigh Meat - Chopped
1 1/2 lbs Manda (or your favorite) smoked Pork Sausage - Sliced
1 1/2 lbs Boneless Boston Butt Pork - Cubed
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1 1/2 lbs Onions - Chopped
4 Stalks of Celery - Chopped
2 Small Bell Peppers (Green, Red, Or Yellow) - Chopped
1 Bunch Of Green Onions (Shallots) - Chopped
1/2 cup Parsley Flakes
1 Tbs Sweet Basil
3 Bay Leaves
3 Tbs Fresh Garlic - Minced
14 oz Delmonte Cajun Recipe Stewed Tomatoes
1 1/2 lbs Luxury Spaghetti (No.3 )
4 1/2 cups Water
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dash your Favorite Hot Sauce (Crystal or Tabasco)
dash Black Pepper
dash Cayenne Pepper
dash Tony Chachere's Creole Seasoning
2 Tbsp Garlic Powder
2 Tbsp Worcestershire Sauce
2 Tbsp A1 Steak Sauce


Brown the chicken sprinkled with Tony's seasonings then remove from pot. Brown pork first, then boil down with some water till tender (about 30 minutes) and most of the water has reduced. Add sausage to pork and brown for about 10 minutes on medium heat while constantly stirring. Next add onions, bell pepper, celery, Cajun recipe, 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 the water (4 1/2 cups) and return chicken to the pot. Next season 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. Next, raise the heat to medium high so 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 absorbs most of the water, lower heat to medium low and add the green onions. Stir carefully; place lid on pot for 3 minutes. Next lift the lid, stir pot completely then replace the lid. Lower heat to very, very low and cook covered for 15 minutes.
Finally, turn the heat off, do not remove the lid, and let sit for 30 minutes. After this, lift the lid, stir the pot over, and your dish is ready to serve…………………………..Enjoy !!!

Author: Cajun Creations
Source: LSUDad

Manda Sausage and Tomatoes

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Manda Sausage and Tomatoes

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I'm from Alabama but I know how most of you LA folks feel about Manda sausage. Oddly, it's one of the few smoked sausages from LA available up here. But even so, I avoid it. Tried it once & didn't like it.

No velveeta? Stalekracker would disapprove.

I’m a pretty big fan of Cajun Ninjas Pastalaya recipe.