Cajun Pasta

Pastalaya:

1-1/2 Lbs. - Chicken (smoked and deboned)
1-1/2 Lbs. - Sausage (smoked and sliced)
1-1/2 Lbs. - Boneless Boston Butt Pork - Cubed

Chop:
2 large white onions
4 stalks celery
2 Bell Peppers
1 Bunch Of Green Onions
1/2 Cup - Parsley Flakes
3 Bay Leaves
3 Tablespoons of Fresh Garlic - Minced
1 can of stewed tomatoes (some folks dont use)
1 1/2 Lbs. - No.3 Luxury Spaghetti
4 1/2 Cups - Water/Chicken Stock

1 stick butter
Dash of your Favorite Hot Sauce (Crystal)
Dash of Black Pepper
Dash of Cayenne Pepper
Dash of Tony Chachere's Creole Seasoning
2 tbls - Garlic Powder
2 tbls - Worcestershire Sauce

Sautee veggies in butter....add onions, bell pepper, celery, Cajun recipe, bay leaves, 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 stock (4-1/2 cups) and return chicken to the pot.

Smoke the chicken....or brown it (in a seperate pot).....make sure its sprinkled with Tony's seasonings then remove from pot. Brown pork first, then boil down with some water/stock 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 season mixture with pepper, garlic powder, Worcestershire 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. Serve

Note: A cast iron pots works best.

Thanks boss! I'm cooking this for next weekend's game. Watching with a bunch of friends who are all now TIGAH fans!

I'm in Edinboro - in fact I was in Meadville this morning!

We have 6 restaurants in the Montana and Wyoming area. We are originally from Baton Rouge. One of our partners is from Meadville, and wanted to open a restaurant in his hometown. Ask for him, is name is Charlie Bish. The restaurant is called Montana's Rib & Chop House. It's across from the movie theater.

i:
use chicken stock instead of water
do not use tomatoes
sautee the trinity 1st, use that as a base
do not use sweet basil
do not use A1 Sauce in mix

I will be making some of this.

Just curious...by how much did you multiply that recipe for 30 gallons worth?

Montana - we will definitely stop by and check it out. Always looking for a good place to eat! Geaux Tigers!