Easy sausage and pork pastalaya
Easy sausage and pork pastalaya

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, easy sausage and pork pastalaya. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Pastalaya - Jambalaya Inspired One Pot Pasta. Just as with jambalaya, every chef has their own version of pastalaya. Mine is super simple with andouille smoked sausage, trinity, a good dose of herbs and spices, and a splash of cream at the end to smooth things.

Easy sausage and pork pastalaya is one of the most favored of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Easy sausage and pork pastalaya is something that I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook easy sausage and pork pastalaya using 9 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Easy sausage and pork pastalaya:
  1. Prepare 1 pork tenderloin chopped an creole seasoned good
  2. Get 2 lbs sausage
  3. Take 2 (16 oz) season blend (onions,peppers)
  4. Make ready 3 packs (12 oz) penne pasta
  5. Prepare 32 oz beef broth maybe 1 or two of water
  6. Take 1 tbs Creole seasons
  7. Get 1/2 tbs garlic powder
  8. Take 1/2 tbs cayenne pepper
  9. Get 1/2 bottle kitchen bouquet

The classic flavors of a chicken and sausage jambalaya but in a quick and easy skillet pasta dinner. Variation: Mix and match the protein by using chopped cooked pork or cooked crawfish tails. Pastalaya - Easy One Pot Meal with VIDEO - Budget Bytes. Pasta Jambalaya (Pastalaya) recipe: Cajun Pasta version of our famous Jambalaya.

Instructions to make Easy sausage and pork pastalaya:
  1. Brown pork in some oil for this pot I’m not gonna brown all the juice away from the pork like I do in cast iron pot so say bout 15 mins of cooking then add sausage an cook for 15 more mins ! If the meat puts gratton as we Cajuns call it that’s good don’t work once u put onions in it will all come up an that’s flavor !
  2. Add holy trinity aka season blend an scrap the pot that looks burnt or Gratton I add lit bit of water at this process bc I had no grease left so add some if u need to, add seasons, an let smoother down till gets brown good !
  3. Then add broth an 4 cups of water an stir good at this point u can taste the liquid an see if it needs more spice to your likening I added lots bit more of everything that’s me though, let it boil bout 10 to 15 mins !
  4. Add noodles an stir good, let cook for 20 mins On a simmer I actually had to add four more cups bc the noodles kept sticking an they weren’t cooked through, penne an bow ties noodles always give me trouble may be different if I was using spaghetti noodles which I usually use so u want need that much water !
  5. Like if u add more water bc the noodles ain’t cooking just add little bit more creole season an once it’s all cooked up cut the fire off and (the most important part) out the lid back on an let it soak up the smoke for 15 mins then it’s time to eat ! AH CEST BON !!!

Jambalaya's cousin, pastalaya has become extremely popular in Louisiana according to my brother, a relatively recent transplant to Baton Rouge. Return sausages to pan with undrained beans, paste and undrained crushed tomatoes; stir until hot. Serve sprinkled with parsley; accompany with mashed potatoes and creamed. Looking for a meal in a bowl? Sit down to a Mexican classic full of cubed pork, sliced sausage, hominy and more.

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