Pastalaya

Kevin Crasto

Pastalaya

Serves 12. Recipe by Kevin Crasto.

1 lb. boneless, skinless chicken breast, marinated in Italian dressing for 3 hours and chopped

1 lb. pork loin, rubbed with Cajun seasoning and chopped

1 lb. Manda’s garlic sausage, cut in 1-inch chunks

1 to 2 tbls. vegetable oil

4 (1-lb.) containers of Guidry’s Seasonings (diced onion, bell pepper and celery)

6 cloves garlic, minced

1 bay leaf

6 chopped basil leaves

2 tbls. Worcestershire sauce

2 tbls. A-1 Steak Sauce

2 tbls. Heinz 57 sauce

2 lbs. rotini pasta

Water

1. In a Dutch oven, brown chicken, pork and sausage in vegetable oil. Remove meat from pot and set aside.

2. Add onions, bell pepper and celery and sauté until softened but not browned. Add garlic, bay leaf, basil, Worcestershire, A-1 and Heinz 57 and cook until the basil leaves are wilted.

3. Return meat to pot and add pasta. Add enough water to cover the pasta and bring mixture to a boil. Reduce heat to simmer and cook, covered, for about 30 to 45 minutes or until chicken is cooked through.

4. Adjust seasonings.