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pastalaya

(1 rating)
RAENAE avatar
Recipe by
RENEE WITHERS
@RAENAE
GONZALES, LA

A staple here in south Louisiana. Wonderful one pot meal that is delicious as well as must have for social gatherings here in South Louisiana. This can also be changed up to add your favorite meat besides chicken, like cubed pork or shrimp or even a combo of chicken & pork which is very common.

(1 rating)
yield 6 to 8 depending on portions
prep time 30 Min
cook time 25 Min

Ingredients For pastalaya

  • 1
    rotesserie chicken - shredded & deboned
  • 1 lb
    smoked sausage - sliced in thin pieces
  • 2 Tbsp
    butter
  • 2
    medium onions - diced
  • 1
    medium bell pepper - diced
  • 4 clove
    garlic - minced
  • 2
    celery stalks - diced
  • 1 can
    rotel tomatoes
  • 1 can
    cream of mushroom soup
  • 1 box
    chicken broth (32 oz)
  • 1 box
    spaghetti noodles (14 - 16 oz)
  • salt & pepper to taste
  • 1
    loaf of garlic bread (optional)

How To Make pastalaya

  • 1
    Melt butter in large Dutch oven pot, add seasoning vegetables & saute until just turning tender. Add sausage & brown for a few minutes. Stirring so vegetables dont burn.
  • 2
    Add chicken, rotel, soup, & broth. Bring to a boil. As soon as it comes to a boil, break spaghetti noodles in half add noodles to the mix. Bring this to another boil. At this point, add salt & pepper to taste. The salt taste should be a little heavy at this point because the noodles will soak up a good bit.
  • 3
    Cover the pot & turn the heat to low/simmer. Cook until noodles are done & the liquid has been absorbed. This should be about 20 minutes or so. Serve with hot crusty garlic bread.
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