The Smoked Sausage and Triple Onion Pastalaya

One of the most popular rice dishes in Louisiana is the Jambalaya. This can be eaten with several protein items, such as chicken, smoked sausage, shrimp, and crawfish, just to name a few. In this version, we are making it with pasta and beef or pork smoked sausage, and it is appropriately called Pastalaya. It is a one pot pasta, and it is very creamy from the tomato sauce, and very delicious because of all of the flavors from the sautéed vegetables. This recipe has 2 easy steps, and is enough for 8 servings. Here we go……

Step 1- Saute these ingredients on medium heat until onions are caramelized, and sausage is browned.

1 pound smoked sausage

1 small yellow onion, finely chopped

1 small red onion, finely chopped

1 small sweet onion (every area has their own sweet onion, and in the south, we have Vidalia onions, which is what i used here)

3 celery stalks, cut in half, long ways, and then cut into tiny pieces

1 green bell pepper, chopped into small pieces

8 teaspoons of olive oil

heavy bottom pan

Step 2- Add the rest of these ingredients, mix well, and cook covered, on medium-low heat, for about 10 minutes (gently stirring a couple of times), or until your pasta is done.

1 pound of spaghetti

5 cups water

(2) 6 ounce cans of tomato paste

2 teaspoons Kosher salt

fresh cracked pepper

1/3 teaspoon (about a couple of pinches) ground bay leaves, or 1 bay leaf

2 cloves crushed garlic

1 handful of fresh parsley, minced

Enjoy !!!!!

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The Smoked Sausage and Triple Onion Pastalaya

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