Member II
This a a spin-off from the famous, Jambalaya dish.
Serves 8
Ingredients
Using a Dutch Oven, or rounded bottom Jambalaya Pot, brown the chicken sprinkled with Tony's seasonings then remove from pot. Brown pork first, then boil down with some water till tender (about 30 minutes) and most of the water has reduced. Add sausage to pork and brown for about 10 minutes on medium heat while constantly stirring. Next add onions, bell pepper, celery, stewed tomatoes, basil, fresh garlic, and dash of hot sauce. Let cook down on medium heat while carefully stirring to prevent sticking. Vegetables will make extra water. When cooked thoroughly and vegetables are wilted, add the water (4-1/2 cups) and return chicken to the pot. Next season mixture with pepper, garlic powder, and Tony's seasoning. Remember that pasta will absorb the seasonings, so make sure the water tastes just a little more salty and peppery than you would like. Next, raise the heat to medium high so water starts boiling. Break pasta in half and sprinkle into mixture. Be careful that pasta does not stick together and clump. Make sure pasta does not stick to bottom of pot.
NOTE: (If perhaps pasta does stick to bottom of pot, do not disturb, or scrape the bottom. Your pasta will taste burnt).
When all the pasta has softened and absorbs most of the water, lower heat to medium low and add the green onions. Stir carefully; place lid on pot for 3 minutes. Next lift the lid, stir pot completely then replace the lid. Lower heat to very, very low and cook covered for 15 minutes.
Turn the heat off, do not remove the lid, and let sit for 30 minutes. After this, lift the lid, stir the pot over, and your dish is ready to serve.
Enjoy !
Serves 8
Ingredients
- 1-1/2 Lbs. - Boneless Skinless Chicken Thigh Meat - Chopped
- 1-1/2 Lbs. - Your favorite smoked Pork Sausage - (Sliced). NOTE: Home-made smoked sausage is best.
- 1-1/2 Lbs. - Boneless Boston Butt Pork - Cubed
- 1-1/2 Lbs. Onions - Chopped
- Stalks of Celery - Chopped
- Small Bell Peppers (Green, Red, Or Yellow) - Chopped
- Bunch Of Green Onions (Shallots) - Chopped
- Tablespoons of Sweet Basil
- Tablespoons of Fresh Garlic - Minced
- 1 - 14oz. Can Of Delmonte Stewed Tomatoes
- 1 1/2 Lbs. - No.3 Spaghetti
- 4 1/2 Cups - Water
- Dash of your Favorite Hot Sauce (Crystal, or Tobasco)
- Dash of Black Pepper
- Dash of Cayenne Pepper
- Dash of Tony Chachere's Creole Seasoning
- 2 tbls - Garlic Powder
Using a Dutch Oven, or rounded bottom Jambalaya Pot, brown the chicken sprinkled with Tony's seasonings then remove from pot. Brown pork first, then boil down with some water till tender (about 30 minutes) and most of the water has reduced. Add sausage to pork and brown for about 10 minutes on medium heat while constantly stirring. Next add onions, bell pepper, celery, stewed tomatoes, basil, fresh garlic, and dash of hot sauce. Let cook down on medium heat while carefully stirring to prevent sticking. Vegetables will make extra water. When cooked thoroughly and vegetables are wilted, add the water (4-1/2 cups) and return chicken to the pot. Next season mixture with pepper, garlic powder, and Tony's seasoning. Remember that pasta will absorb the seasonings, so make sure the water tastes just a little more salty and peppery than you would like. Next, raise the heat to medium high so water starts boiling. Break pasta in half and sprinkle into mixture. Be careful that pasta does not stick together and clump. Make sure pasta does not stick to bottom of pot.
NOTE: (If perhaps pasta does stick to bottom of pot, do not disturb, or scrape the bottom. Your pasta will taste burnt).
When all the pasta has softened and absorbs most of the water, lower heat to medium low and add the green onions. Stir carefully; place lid on pot for 3 minutes. Next lift the lid, stir pot completely then replace the lid. Lower heat to very, very low and cook covered for 15 minutes.
Turn the heat off, do not remove the lid, and let sit for 30 minutes. After this, lift the lid, stir the pot over, and your dish is ready to serve.
Enjoy !
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