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Pastalaya
Sent in by Robert Temple.
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~ 1 lb wild hog pork butt, cut into 1" cubes
~ 2 lbs skinned chicken thighs, cut into 1" cubes, rabbit will work
~ 1 lb smoked sausage, deer sausage works too
~ 2 large onions, chopped
~ 1/2 cup chopped celery
~ 1 medium bell pepper, chopped
~ 5 cloves garlic, diced
~ 1 can chicken broth
~ 1 1/4 quarts water
~ 1/2 cup Worcestershire sauce
~ 1 tbsp browning sauce
~ 1/2 tsp sage
~ 1/2 tsp thyme
~ 1 tbsp black pepper
~ 1/2 tsp red pepper
~ 1 tbsp salt
~ 1 tbsp Italian seasoning
~ 1 tsp sweet basil
~ 1 tsp sugar
~ 1/2 tsp Tabasco sauce
~ 1 – 6 oz. can tomato paste or 2 – 8 oz. cans tomato sauce
~ 1 can Rotel tomatoes
~ 1 1/2 lbs spaghetti, cracked in half
~ 2 bunches green onions, chopped
~ 1/4 cup fresh parsley, chopped
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In a large dutch oven, a large pot will work, brown the chicken. Remove and set aside.
Add the wild hog and brown. Add the sausage, chopped onions, celery and bell pepper. Cook until meat is browned and the veggies are tender.
Add the chicken and all of the ingredients except the green onions, parsley and spaghetti.
Bring to a boil, reduce heat and simmer 15 – 20 minutes. Stir occasionally.
Taste and add salt and pepper if needed.
Bring to a rapid boil. Add the spaghetti. Stir gently until the spaghetti starts to swell.
Lower heat to medium and add the green onions and parsley. Stir to mix well.
Lower heat to simmer, cover and cook 20 minutes.
Turn off the heat. DO NOT REMOVE LID. Let set 15 - 20 minutes.
Remove the lid and stir from bottom to top. Let set another 5 - 10 minutes.
Serve and enjoy.
"Some sausage may be real fatty. If you get a lot of fat, skim off excess before adding the spaghetti." - Robert
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