Recipe of Perfect Easy sausage and pork pastalaya

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Easy sausage and pork pastalaya

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We hope you got benefit from reading it, now let's go back to easy sausage and pork pastalaya recipe. You can cook easy sausage and pork pastalaya using 9 ingredients and 5 steps. Here is how you do it.

The ingredients needed to make Easy sausage and pork pastalaya:

  1. Prepare of pork tenderloin chopped an creole seasoned good.
  2. Provide of sausage.
  3. Provide of season blend (onions,peppers).
  4. Prepare of penne pasta.
  5. Provide of beef broth maybe 1 or two of water.
  6. You need of Creole seasons.
  7. Prepare of garlic powder.
  8. Take of cayenne pepper.
  9. Provide of kitchen bouquet.

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 !!!.

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. Mix the ingredients: Excluding the oil, add all the ingredients to a large bowl and mix until everything is well incorporated. Cook the sausages: Heat the oil in a skillet over medium-low heat. I love that this is an easy and delicious, one-pot meal - what can be better than that?

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