Pastalaya

Name: Pastalaya
Ingredients: 2 tablespoons canola oil; 1 pound Chef Paul Prudhomme’s Andouille Smoked Sausage (Hot or Regular), medium diced; 3 tablespoons Chef Paul Prudhomme’s Seafood Magic®, in all; 1½ pounds pork shoulder, cut in to ½-inch pieces; 2 cups chicken stock, in all; 1½ cups onions, small dice; ½ cup green bell pepper, medium dice; ½ cup red bell pepper, medium dice; ½ cup yellow bell pepper, medium dice; ¾ cup celery, medium dice; 1 tablespoon garlic, chopped; 1 cup green onions, chopped; ¼ cup parsley, rough chopped; 1 (16 oz) can crushed tomatoes; ½ cup heavy cream; 1 teaspoon Chef Paul Prudhomme’s Magic Pepper Sauce®; ¼ cup grated Parmesan cheese

www.magicseasoningblends.com

Experience the magic with Pastalaya's smoky Andouille sausage and hearty jambalaya-inspired pasta dish for a delicious 6-8 servings.

View full recipe on www.magicseasoningblends.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.magicseasoningblends.com.

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Ingredients

2 tablespoons canola oil
1 pound Chef Paul Prudhomme’s Andouille Smoked Sausage (Hot or Regular), medium diced
3 tablespoons Chef Paul Prudhomme’s Seafood Magic®, in all
1½ pounds pork shoulder, cut in to ½-inch pieces
2 cups chicken stock, in all
1½ cups onions, small dice
½ cup green bell pepper, medium dice
½ cup red bell pepper, medium dice
½ cup yellow bell pepper, medium dice
¾ cup celery, medium dice
1 tablespoon garlic, chopped
1 cup green onions, chopped
¼ cup parsley, rough chopped
1 (16 oz) can crushed tomatoes
½ cup heavy cream
1 teaspoon Chef Paul Prudhomme’s Magic Pepper Sauce®
¼ cup grated Parmesan cheese