Jamba-Sketti Pastalaya Jamba

i
t
t
e
k
S
a
a
y
b
a
l
m
a
Ja Past
Tony Guidry’s
Ingredients:
Prep Time: 15 minutes
Cook Time: 2 hours
Preparation:
Directions:
Cook in this order: pork, chicken, then sausage.
Remove and set aside after each meat cooks through.
Brown the onions and pepper until they are dark,
using broth to keep from scorching.
After 10 minutes add garlic.
After 15 minutes add Rotels.
Return all the meat back into the pot and mix thoroughly. Add water and
bring to a low simmer. Add Cajun Power, Tiger, Pickapeppa, Paprika
and Kitchen Bouquet. Add Tabasco or cayenne and more Tony’s or
Season-All if needed.
Add Pasta and continue cooking on a medium fire until it starts
to thicken and pasta is very visible (5-8 min.). Continuously
scrape the bottom to prevent sticking, but do not stir.
Lower your fire to its lowest setting so your mixture settles
and stops boiling. Place the lid on your pot. Initially let
the cover stay on for 10 minutes, then open the pot
and scrape the sides into the bottom all the way
around the pot to prevent sticking. Cover, then
turn off burner and let sit for 20-30 minutes. Check
pasta and scrape sides into the bottom again. If
it is still not done, then re-cover until finished.
Enjoy!
acadian.com/recipes