Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to make a special dish, easy sausage and pork pastalaya. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Try a delicious recipe from Johnsonville that's sure to delight the family! Add the cooked meat and sausage to the pot with the vegetables, and add the water, garlic, and bouillon cubes. Just as with jambalaya, every chef has their own version of pastalaya.
Easy sausage and pork pastalaya is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. They’re nice and they look wonderful. Easy sausage and pork pastalaya is something that I have loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook easy sausage and pork pastalaya using 9 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Easy sausage and pork pastalaya:
- Make ready 1 pork tenderloin chopped an creole seasoned good
- Make ready 2 lbs sausage
- Take 2 (16 oz) season blend (onions,peppers)
- Take 3 packs (12 oz) penne pasta
- Prepare 32 oz beef broth maybe 1 or two of water
- Make ready 1 tbs Creole seasons
- Get 1/2 tbs garlic powder
- Take 1/2 tbs cayenne pepper
- Prepare 1/2 bottle kitchen bouquet
Pastalaya is simply taking the basic combination of the flavors of a typical jambalaya, but in a pasta dish instead of a rice dish. Easy sausage and pork pastalaya step by step. 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.
Steps to make Easy sausage and pork pastalaya:
- 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 !
- 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 !
- 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 !
- 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 !
- 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 !!!
Creamy Cajun Pastalaya - just like jambalaya but better, made with pasta instead and with a creamy sauce and Fontina cheese. Great crowd pleaser and super simple! I love trying all types of different dishes from all over the world, especially ones packed with flavor, a little bit of heat, and plenty of perfect texture. Think your Creole favorite, Jambalaya, with a twist. Add chicken and sausage, tomatoes, chicken broth, garlic, and Creole Seasoning to pan.
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