Prep Time: 15 minutesCook Time: 2 hours
2 lbs. Smoked Sausage, sliced
1¼ lbs. cubed Pork (marinated in Lea and Perrins Worcestershire and Tiger Sauce)
¾ lb. cubed boneless Chicken Thigh meat (marinated in 2 oz. Italian Dressing)
½ lb. PictSweet Seasoning Blend (or 2 lg. Onions and handful of Shallots)
1 Bell Pepper
1 teaspoon Minced Garlic
2 cans (14 oz. ea.) Chicken Broth
1 tablespoon Tabasco Sauce, or Cajun Chef Cayenne Pepper
4 tablespoonsTiger Sauce
4 tablespoons Cajun Power Garlic Sauce
1 tablespoon Pickapeppa Sauce
1 tablespoon Paprika
2 tablesppons Kitchen Bouquet
2 lb. #3 spaghetti or #2 vermicelli,
14 oz. Water (use 1 empty broth can)
1 small can Cream of Mushroom
1 can sliced Mushrooms
1 can Rotel Chili Tomatoes Mild Diced
Tony Chachere's Original Creole Seasoning, or Season-All
Coat black iron pot with a little cooking oil or PAM and preheat slightly.
Season each meat separately with Tony’s, and brown in skillet until very dark then set aside. Use broth as needed to avoid sticking. Cook in this order: pork, chicken, then sausage. Remove and set aside after each meat cooks through.
Brown the onions and pepper until they are dark, using broth to keep from scorching. After 10 minutes add garlic. After 15 minutes add Rotels.
Add Cream of Mushroom soup, sliced mushrooms and any remaining broth.
Return all the meat back into the pot and mix thoroughly. Add water and bring to a low simmer. Add Cajun Power, Tiger, Pickapeppa, Paprika and Kitchen Bouquet. Add Tabasco or cayenne and more Tony’s or Season-All if needed. Add Pasta and continue cooking on a medium fire until things start to thicken up and pasta is very visible (5-8 min.) Continuously scrape bottom to prevent sticking, but don’t stir.
Lower your fire to its lowest point so your mixture settles and stops boiling. Place the lid on your pot. Initially let the cover stay on for 10 minutes, then open the pot and scrape the sides into the bottom all the way around the pot to prevent sticking. Cover, then turn off burner and let sit for 20-30 minutes. Check pasta and scrape sides into the bottom again. Should be done. If not then re-cover until it’s done. Enjoy!
Submitted By: Tony Guidry, EMT-Paramedic
Louisiana, USA
22 comments:
I'm drooling already!!!
On SouthBeach or WeightWatchers? No problem. Use whole wheat pasta (Heartland) and substitute reg. smoked sausage with turkey smoked sausage and substitute the pork with ground turkey.
"C'est si bon"
I want to try this but couldn't find Tiger Sauce or Cajun Power.
If Tiger Sauce and Cajun Power aren't available use 2 oz. A1 Marinade(Cajun New Orleans flavor) and 1 oz. Tabasco Chipotle; also instead of using regular Picapeppa, use the Spicy Mango.
Remember: this recipe is mostly to show how to make a pastalaya; you can use your favorite seasonings.
You must be Tony the Tiger because it was GRRREAT! We tripled the recipe for our FD Rescue meeting last night and the boys went crazy over it. Got to admit though, it did have some "Slap ya Momma" kick to it; wasn't expecting that....we doing it again next month, but as a rice jambalaya.
Lol, Lance that is awesome!
*whispers* Got any Grrrrreat recipes of your own? :)
This is the BOMB!
ok this is b.s. we sig S Va station and the pot is empty!!!!
you not on 32 tonight????
Clint said they tore up out the slo cooker the other day.
where's little man
That was amazing, never had spaghetti anything like that before. That must be what Cajun kick is supposed to taste like. No tiger sauce or that cajun power stuff so I used another can of rotell.
Cooked it last night...MMM...MMM...GOOD!!!!
Thanks for this great site Nicole. My Mississippi Mardi Gras crew perfered this over the Jambalaya we had last year, and we payed someone to cook that one. We will now be doing our own cooking thanks to you. Which other recipes do you suggest? We already did the Two Dat Chili. J.T.
Thanks Jada! I highly recommend the Mulligan Stew, especially marinate the pork the day before! Oh, that was the best stew I've ever had in my life! I haven't cooked the Jamba-Sketti yet but it's my next cajun recipe endeavor! I also recommend giving some of the Portuguese recipes a try (fist bump to my heritage, haha)! Like Kale Soup, "you're under aroast" with linguica, or shrimp mazambique! If you can't find linguica, hot chopped pepper, or goya sazon let me know! I'll send you some :)
I'd drive 100 miles for Tony's Pastalaya. Being I relocated from Chicago I had never heard of Cajun Food. Now I'm a Lover of it, and Tony has introduced me to so many great creations I may never move back. Also, his fried turkey and Pouldu (water hen) dressing is so awesome.
Please try me Niki; I'm yummy. LOL
@Meghan; Ah Sha, made some the other day in case you was Sig. S the Cow Town.
The guy with Acadian Ambulance gave me a buisness card that lead to this site. This pasta speghetti was the best food at the whole event; and so different. I'm passing this info on to my peers.
All I can say is WOW! Had this yesterday, actually cooked by Tony himself at a function. The smell was as great as the taste, and was the talk of the event.
Acadian cooked this yesterday at the big Expo, but in a much bigger vessel. Rumor going around was "you have to try the spaghetti". Glad we did, was fantastic, but it sure did have some kick and the color was unlike anything I've ever seen. A feast for all senses. TL
Found the site, I think this is what I ate yesterday in Thibodaux. It was the most popular dish out there. Me and my sisier went back 2ce. I knew the F.D.'s were cooking, but was suprised to see this in the Acadian tent. Awesome medics, units, helicopter, comm. trailer and cooks!!! Amazing. Have to try this recipe.
An Acadian Ambulance paramedic cooked this at the Troop C Safety Expo yesterday. He said the recipe came from this site. He also mentioned to look up some kind of crazy burgers, I forgot what he called it, that the web master created; and a Blackened Duck recipe from a Lafourche Parish EMT. MG
Almost as good as our jambalaya..ha ha..good job Tony.
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