Pastalaya

By Yvette-2

Ingredients

• 1 1/2 lbs. boneless skinless chicken thigh meat, chopped
• 1 1/2 lbs smoked sausage, sliced
• 1 1/2 lbs boneless boston butt pork, cued
• 1 1/2 lbs. onions, chopped
• 5 stalks celery, chopped
• 2 small bell peppers, chopped
• 1 bunch of green onions, chopped
• 1/2 c parsley flakes
• 1 T of sweet basil
• 3 T bay leaves
• 3 T garlic
• 1 14 oz can of Delmonte Cajun Recipe Stewed Tomatoes
• 1 1/2 lbs. of No. 3 luxury spaghetti
• 4 1/2 c. water
• Seasoning to taste
• 1 T garlic powder
• 2 T worchestershire sauce
• 2 T A1 steak sauce

Preparation

Step 1

Brown the chicken sprinkled with Tony's seasoning then remove from pot. Brown pork first, then boil down with some water until 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, Cajun recipe, bay leaves, basil, parsley flakes, 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 cup) and retrurn chicken to the pot. Next season mixture with pepper, garlic powder, Worchestershire sauce, A1 and TOny's. Remember thath pasta will absorb the seasonings, so make sure the water tastes just alittle 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 mixutre. Be careful that pasta does not stick together and clump. 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 likd 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.

Finally 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.