Pastalaya on Demand submitted by Jonathan Guillot
- 1 pk (3 links) Manda pork sausage, sliced
- 1 pk Savoie pork tasso, chopped
- 3 boneless skinless chicken breasts cut in 1” cubes
- 1 lg yellow onion, chopped
- 1 green bell pepper, chopped
- 2 ribs celery, chopped
- 2 tsp minced garlic
- 14 oz can diced tomatoes, drained
- 3 bay leaves
- Salt, pepper, garlic powder, cumin, Tony’s
1) Heat 2 tbsp veg oil on med/hi heat and add sausage
2) Season chicken with salt, pepper, Tony’s, cumin, and garlic powder to your taste
3) Stir sausage often and cook until browned well and you get a nice carmelization on the bottom of the pot
4) remove sausage and set aside, then add Tasso. Cook same way
5) remove Tasso and add chicken. Cook until browned, then remove
6) add onion, bell pepper, celery and cook until onions begin to brown
7) add tomatoes and garlic and about 1/2 cup of water.
8 ) Stir/scrape bottom to pull up the carmelized goodness from the bottom
9) heat to a simmer then add all the meats back in
10) add bay leaves
11) simmer over medium heat until the water cooks out, then add another 1/2 cup water
12) repeat cooking out/ adding more water until veggies start to break down into a gravy (3-4 more times, probably)
12a) in another pot, boil some water with a tsp of salt for pasta
13) when you add water to the meat mixture for the last time, boil 16 oz rotini per package directions for al dente
14) drain pasta
15) remove bay leaves from gravy
16) add pasta to meat preparation and stir to coat pasta. Try not to break up your pasta.
I think that’s it.
Serve hot, but tastes even better the next day!
Bon appetite and good luck!