spaghetti jambalaya / pastalaya
(1 rating)
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One of my favorite meals, is Jambalaya. This is a twist to the original recipe, but very enjoyable. As always, cajun cooking is a slower process, not to be rushed. Part of the fun is cooking outside, with friends, talking and laughing waiting on the meal.
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(1 rating)
method
Stove Top
Ingredients For spaghetti jambalaya / pastalaya
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2 lbchopped pork roast
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1 lbsmoked sausage
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2 lgsweet onions
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1 lggreen bell pepper
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1 tspgarlic chopped
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1 pkgspaghetti
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tony chacheries creole seasoning
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garlic salt to taste
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3celery stalks chopped
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cooking oil to brown meat
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chicken broth
How To Make spaghetti jambalaya / pastalaya
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1Cut pork and smoked sausage into bite size pieces. Season pork with Tony Chacheries Creole Seasoning.
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2Add enough cooking Oil to bottom of large heavy pot to brown meat. When oil is hot add Chopped Pork. Stir pork occasionally as it browns.
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3When pork is browned, drain off some of oil. Add chopped Smoked Sausage, brown.
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4Chop both onions, celery, and bell peppers add to meat stir. Decrease heat to medium. Cover with heavy pot lid, stir occasionally will cooking. Continue to cook until onions turn clear and liquids cook out of onions and peppers. This is a slower process but well worth the wait for the flavor that is produced.
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5Add garlic, garlic salt stir.
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6Add enough chicken broth or beef broth to cover meat about 1 1/2 inches, bring to a boil. Reduce heat to allow water to be absorbed some and form a broth.
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7Add Spaghetti noodles stir, cover and let noodles absorb all of the liquid. Stir occasionally.
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8We always served this recipe with White beans and corn bread.
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9To make original Jambalaya, substitute uncooked White Rice for the Spaghetti noodles.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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