Pastalaya

ByKen Cechura

Feb 21, 2024
Category,

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
1

Finely chop the cajun trinity (onions, bell peppers celery) and garlic

2

De-seed and chop the jalapenos

3

Debone and trim fat off the pork chops and chicken. Chop both into small pieces

4

Split the andouille sausage links and chop into ~1/2” thick pieces

5

Chunk 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
6

Heat up a LARGE stock pot on the stove

7

Put the trinity in the pot, and sweat it (until liquid is released, and onions are starting to brown)

8

Add chicken & pork, and begin to brown

9

Once chicken and pork are browned, season heavily with Cajun 2 Step, add jalapenos, RO*TEL and garlic

10

Add 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).

11

Add Andouille sausage, and sweat down until browned

12

Add broth and bring to a slight boil

13

Put in Velveeta and cream cheese

14

Heat (and periodically stir) until Velveeta and cream cheese are melted into the mixture

15

add uncooked pasta, using care to mix it in to avoid clumping

16

Cover for 30 minutes –and as the guy on youtube says - no peeking.

17

serve

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
1

Finely chop the cajun trinity (onions, bell peppers celery) and garlic

2

De-seed and chop the jalapenos

3

Debone and trim fat off the pork chops and chicken. Chop both into small pieces

4

Split the andouille sausage links and chop into ~1/2” thick pieces

5

Chunk 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
6

Heat up a LARGE stock pot on the stove

7

Put the trinity in the pot, and sweat it (until liquid is released, and onions are starting to brown)

8

Add chicken & pork, and begin to brown

9

Once chicken and pork are browned, season heavily with Cajun 2 Step, add jalapenos, RO*TEL and garlic

10

Add 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).

11

Add Andouille sausage, and sweat down until browned

12

Add broth and bring to a slight boil

13

Put in Velveeta and cream cheese

14

Heat (and periodically stir) until Velveeta and cream cheese are melted into the mixture

15

add uncooked pasta, using care to mix it in to avoid clumping

16

Cover for 30 minutes –and as the guy on youtube says - no peeking.

17

serve

Notes

Pastalaya

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