Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, pastalaya (pasta lie yah). It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
It's like jambalaya, but made with pasta instead of rice! You'll find this easy and filling dish at large gatherings, celebrations, and even along the parade route. If you've had Jambalaya and you love pasta, then this is the dish for you.
Pastalaya (pasta lie yah) is one of the most favored of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Pastalaya (pasta lie yah) is something that I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook pastalaya (pasta lie yah) using 12 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Pastalaya (pasta lie yah):
- Take 3-4 lbs Boston butt debone, trimmed of fat and cubed to 1 inch
- Get 1 or 2 lbs of good quality smoked sausage
- Get 1 large onion chopped
- Take 1 medium to large bell pepper chopped
- Prepare 2 ribs celery chopped fine
- Make ready 5 or 6 cloves of garlic chopped fine
- Get 4 or 5 green onions (chives) cut into 1/4 inch rings
- Take to taste cajun seasoning
- Get 2 or 3 oz of Tiger Sauce
- Prepare 6 cups chicken broth
- Make ready 2 or 3 oz Italian dressing
- Get 1 lb dry spaghetti pasta
When all of the pasta has softened and absorbed most of the water, lower heat to medium low and add green onions. Celebrate like you're in Louisiana with this easy, filling, and inexpensive one-pot favorite, Pastalaya. It's the shortcut pasta version of Jambalaya! Pastalaya is another one of those dishes that gets some folks kinda cranked up.
Steps to make Pastalaya (pasta lie yah):
- Season raw meat with Tiger Sauce, Italian dressing and cajun seasoning. Brown meat and sausage in a small amount of cooking oil. When browned, add onions, bell pepper, celery and garlic. Continue browninh until onions are clear and soft. Add spaghetti, broken into thirds mix into meat and veggies thoroughly then add chicken stock. When it starts to boil, reduce heat to medium and cook, uncovered until pasta has absorbed all liquid. Add green onions, cover and let stand for about 10 minutes. Enjoy.
- Serve with garlic bread and green salad.
This weeknight winner features smoky sausage and shrimp with a kick of heat from Zatarain's® Creole Seasoning. All the flavors of a New Orleans Jambalaya - but served up with pasta. It's everything you love about classic Cajun jambalaya—Andouille sausage, fresh shrimp, the kick of Cajun seasoning—with a hearty pasta twist. If you've made one-pot spaghetti so many times you can't see straight, this perfectly spicy one-pot pasta is here to get you out of that. I prefer penne pasta, but you can use any pasta from spaghetti, fettuccine, rotini, elbow; regular, flavored (spinach/ tomato pasta, for example) wheat. really, ANY pasta.
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