1 pound of pork, (Boston Butt - cubed)
1 pound of Veron's smoked sausage (sliced) hot or mild, your choice
1 pound of boneless chicken thighs (cut in bite sized pieces)
1 large onion (diced)
½ bell pepper (diced)
one 10 & ¾ ounce can of Campbell's cream of mushroom soup
1 tablespoon of Lemoine's "Season Em Up" or your favorite Cajun or Creole seasonings
1 tablespoon of chicken bouillon granules, Knorr's, Maggi, Wyler's or your favorite brand
1 tablespoon of parsley flakes
1 quart of water (add one more cup for a juicier pastalaya)
1 tablespoon of Kitchen Bouquet
1 pound of number 4 spaghetti (break spaghetti into three pieces)
1. Add pork, onion, bell pepper, seasonings and bouillon to a 1.5 gallon pot. Turn heat to medium high and stir often for 15 minutes.
2. Add the smoked sausage and mushroom soup, cook down for 5 minutes more.
3. Add the water and turn heat to high. As your sauce begins to boil, add the chicken. When the sauce begins to boil again, add the Kitchen Bouquet and parsley flakes, stir well to blend.
4. Now add the spaghetti. You can reduce heat to medium after adding the spaghetti. Now, stir the spaghetti well. NOTE 1: This is an important step because you do not want the spaghetti to clump together. Once you are satisfied that each strand is loose, turn off the burner and place a lid on the pot. Allow your pastalaya to stand for about 20 minutes. NOTE 2: It is okay to stir the pasta every 5 to 10 minutes to prevent the pasta on top from drying out.
NOTE: The recipe listed above serves 6 to 8 people. I also have pastalaya recipes available that will serve up to 200/225 people. E-mail me if you'd like one of the bigger sized recipes.Copyright © 2014, Los Angeles Times