Pasta Jambalaya (Pastalaya)
by dlouque
Cajun Pasta version of our famous Jambalaya.
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INGREDIENTS
- 1 1/2 lbs Boneless Boston Butt Pork ; cubed
- 1 1/2 lbs Sausage
- 1 1/2 lbs Chicken ; Chopped
- 1 1/2 lbs Onion ; chopped
- 4 stalks of Celery ; Chopped
- 2 small Bell%20Pepper ; Chopped
- 1 bunch Green%20Onions ; Chopped
- 3 tablespoons of Garlic ; Minced
- 1 can of Tomatoes ; 14 oz.
- 1 can Rotel tomatoes
- 4 1/2 cups of water
- Dash of Favorite Hot Sauce
- Black%20pepper
- Cayenne
- Dash of Creole Seasoning
- 2 tbls of Worcestershire%20sauce
- 1 1/2 lbs of No.3 Spaghetti
INSTRUCTIONS
In a cast iron pot, brown the chicken sprinkled with Creole Seasoning then remove from pot and set aside. Brown pork until most of water has left pot and starting to barely stick to pot and brown really good(about 30-40 minutes). Add sausage to the pork and cook on medium heat for about 15 minutes stirring often. Next add all vegetables and dash of hot sauce. Let cook down on medium heat while carefully stirring to prevent sticking. Vegetables will make extra water so don't be alarmed. When vegetables are cooked down and wilted, add water and return chicken to the pot with everything else. Next add the rest of the seasonings and return to a boil over medium high heat. Remember that pasta will absorb the seasonings, so make sure the water tastes just a little more salty and peppery than you would like. After water comes to a boil, break pasta in half and sprinkle into mixture. Be careful pasta does not stick and clump together. When all of the pasta has softened and absorbed most of the water, lower heat to medium low and add green onions. Stir carefully and place lid on pot for 3 minutes. After 3 minutes, lift lid and stir pot completely then replace lid. Lower heat to very, very low and cook covered for 15 more minutes. After 15 minutes, turn the heat off. DO NOT REMOVE LID!!! Let it sit for about 30 minutes. After this, lift the lid, stir the pot over, and enjoy your dish.
NOTES
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Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (396g) | ||
| Recipe Makes: 8 Servings | ||
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| Calories: 566 | ||
| Calories from Fat: 378 (67%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 42g | 56 % | |
| Saturated Fat 15.1g | 75 % | |
| Monounsaturated Fat 17.4g | ||
| Polyunsanturated Fat 6.1g | ||
| Cholesterol 149.7mg | 46 % | |
| Sodium 695mg | 24 % | |
| Potassium 766.9mg | 20 % | |
| Total Carbohydrate 10.9g | 3 % | |
| Dietary Fiber 0.8g | 3 % | |
| Sugars, other 10.1g | ||
| Protein 35g | 50 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 566
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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