Something between Jambalaya and Mac and Cheese - a true hit at a recent food day at work!
Inspiration / Sources:
https://celebrateandhavefun.com/stalekracker-pastalaya-recipe/
https://www.youtube.com/watch?v=3Jp7vaKziD4
https://www.youtube.com/watch?v=SoATRp4yYuk
5 bell peppers
3 yellow onions
1 package celery
2 jalapenos
2 packages pork chops (2 - 3 lbs?)
1 small chicken - or 1 package chicken breasts
2 boxes of chicken broth (32 oz each)
3 lbs uncooked pasta
28 oz Rotel Original tomatoes & chilis
2 lbs Andoouille sausage
3 cloves elephant garlic
1 package velveeta original
2 packages cream cheese (8 oz each)
Cajun 2 step seasoning
worstershire sauce
Louisiana Hot Sauce -the official hot sauce of the Texas Rangers...
Prep
1Finely chop the cajun trinity (onions, bell peppers celery) and garlic
2De-seed and chop the jalapenos
3Debone and trim fat off the pork chops and chicken. Chop both into small pieces
4Split the andouille sausage links and chop into ~1/2” thick pieces
5Chunk Velveeta into 2" cubes, and optionally soften cream cheese (don't worry about melting it - that doesn't take to long, just let it sit out while starting the cook process)
cook
6Heat up a LARGE stock pot on the stove
7Put the trinity in the pot, and sweat it (until liquid is released, and onions are starting to brown)
8Add chicken & pork, and begin to brown
9Once chicken and pork are browned, season heavily with Cajun 2 Step, add jalapenos, RO*TEL and garlic
10Add worstershire sauce (to taste). Optionally add some Louisiana hot sauce here, to taste, as well (and/or serve it with the Louisiana hot sauce - let people make it as hot as they like while they eat).
11Add Andouille sausage, and sweat down until browned
12Add broth and bring to a slight boil
13Put in Velveeta and cream cheese
14Heat (and periodically stir) until Velveeta and cream cheese are melted into the mixture
15add uncooked pasta, using care to mix it in to avoid clumping
16Cover for 30 minutes –and as the guy on youtube says - no peeking.
Ingredients
5 bell peppers
3 yellow onions
1 package celery
2 jalapenos
2 packages pork chops (2 - 3 lbs?)
1 small chicken - or 1 package chicken breasts
2 boxes of chicken broth (32 oz each)
3 lbs uncooked pasta
28 oz Rotel Original tomatoes & chilis
2 lbs Andoouille sausage
3 cloves elephant garlic
1 package velveeta original
2 packages cream cheese (8 oz each)
Cajun 2 step seasoning
worstershire sauce
Louisiana Hot Sauce -the official hot sauce of the Texas Rangers...
Directions
Prep
1Finely chop the cajun trinity (onions, bell peppers celery) and garlic
2De-seed and chop the jalapenos
3Debone and trim fat off the pork chops and chicken. Chop both into small pieces
4Split the andouille sausage links and chop into ~1/2” thick pieces
5Chunk Velveeta into 2" cubes, and optionally soften cream cheese (don't worry about melting it - that doesn't take to long, just let it sit out while starting the cook process)
cook
6Heat up a LARGE stock pot on the stove
7Put the trinity in the pot, and sweat it (until liquid is released, and onions are starting to brown)
8Add chicken & pork, and begin to brown
9Once chicken and pork are browned, season heavily with Cajun 2 Step, add jalapenos, RO*TEL and garlic
10Add worstershire sauce (to taste). Optionally add some Louisiana hot sauce here, to taste, as well (and/or serve it with the Louisiana hot sauce - let people make it as hot as they like while they eat).
11Add Andouille sausage, and sweat down until browned
12Add broth and bring to a slight boil
13Put in Velveeta and cream cheese
14Heat (and periodically stir) until Velveeta and cream cheese are melted into the mixture
15add uncooked pasta, using care to mix it in to avoid clumping
16Cover for 30 minutes –and as the guy on youtube says - no peeking.
