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Jan Bowen




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30 Min
1 Hr 10 Min


  • 1 lb
    cubed cut boneless pork, can use country style pork ribs cut in cubes or any pork you like
  • 1 lb
    cubed cut chicken thighs
  • 1 lb
    smoked sausage, cut in rounds
  • 2 medium
    chopped yellow onions
  • 1 bunch
    green onions, sliced
  • 1
    green pepper, chopped
  • 4 clove
    minced garlic cloves
  • 2 stalk(s)
    celery, chopped
  • 1/2 Tbsp
    cajun seasoning
  • 3
    beef bouillon cubes
  • ·
    salt & pepper
  • 16 oz
    any pasta
  • 3 1/2 c
  • 1 oz
    1o oz. can cream of chicken soup
  • 1 Tbsp
    hot sauce
  • 1 Tbsp
    browning sauce such as kitchen bouquet

How to Make Pastalaya


  1. Pep all meat & vegetables. Heat oven proof dutch oven pot on stovetop on med/low. When hot add 1 Tbsp of oil & swirl around to cover bottom of pot. Brown pork for 20 min. on medium heat & add chicken, continue browning for another 10 min. Remove pork & chicken with slotted spoon to a bowl & then brown sausage. Remove sausage to bowl with meat, & add vegetables to pot & sauté a couple of minutes.
  2. Add bouillon & Cajun seasoning. You will saute' on med/low for about an hour til all moisture is gone from vegetables & they are very soft & dark.
  3. At this point heat oven to 300 degrees. Add a little water to stir up browned bits in pot & then add the rest of the water, soup, hot sauce, & browning sauce. Stir well. Add meat & pasta & make sure as much of the pasta is down into the liquid as possible. Bring to a boil, then cover & put into the oven for 1 hour. Let sit with lid on for 6-7 min. so pasta on top is steamed.

Printable Recipe Card

About Pastalaya

Course/Dish: Other Main Dishes
Main Ingredient: Non-Edible or Other
Regional Style: Cajun/Creole

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