Cook 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