PASTALAYA
Makes 6 to 8 servings
Makes 6 to 8 servings
1/4 cup bacon fat
1/2 pound pork butt, (1-inch) cubed
1 pound boneless, skinless chicken thighs, (1-inch) cubed
1/2 pound sliced andouille sausage
3 cups penne pasta
1-1/2 cups diced onions
1 cup diced celery
1/2 cup diced red bell peppers
1/2 cup diced yellow bell peppers
1/4 cup sliced garlic
1/4 cup minced jalapeño pepper
2 (14.5-ounce) cans diced tomatoes, with liquid
1/2 cup barbecue sauce
1-1/2 cups chicken stock
1-1/2 teaspoons chopped thyme leaves
1 tablespoon chopped fresh basil
3/4 cup sliced green onions
1/4 cup chopped parsley
Salt and black pepper to taste
Granulated garlic to taste
In a large cast iron Dutch oven, heat bacon fat over medium-high heat. Add pork, chicken and sausage then cook until sausage is browned and fat is rendered, stirring occasionally.
Add onions, celery, bell peppers, sliced garlic and minced jalapeño. Cook 3 to 5 minutes or until vegetables are wilted. Stir in diced tomatoes with liquid, barbeque sauce and stock.
Bring to a rolling boil, reduce to simmer and cook 20 minutes, stirring occasionally. Add thyme, basil, green onions and parsley then continue to cook 5 more minutes. Season to taste using salt, black pepper and granulated garlic. Add pasta, blending well into mixture. Reduce heat to low and cook 30 minutes or until pasta is tender and most of the liquid is absorbed.
1/2 pound pork butt, (1-inch) cubed
1 pound boneless, skinless chicken thighs, (1-inch) cubed
1/2 pound sliced andouille sausage
3 cups penne pasta
1-1/2 cups diced onions
1 cup diced celery
1/2 cup diced red bell peppers
1/2 cup diced yellow bell peppers
1/4 cup sliced garlic
1/4 cup minced jalapeño pepper
2 (14.5-ounce) cans diced tomatoes, with liquid
1/2 cup barbecue sauce
1-1/2 cups chicken stock
1-1/2 teaspoons chopped thyme leaves
1 tablespoon chopped fresh basil
3/4 cup sliced green onions
1/4 cup chopped parsley
Salt and black pepper to taste
Granulated garlic to taste
In a large cast iron Dutch oven, heat bacon fat over medium-high heat. Add pork, chicken and sausage then cook until sausage is browned and fat is rendered, stirring occasionally.
Add onions, celery, bell peppers, sliced garlic and minced jalapeño. Cook 3 to 5 minutes or until vegetables are wilted. Stir in diced tomatoes with liquid, barbeque sauce and stock.
Bring to a rolling boil, reduce to simmer and cook 20 minutes, stirring occasionally. Add thyme, basil, green onions and parsley then continue to cook 5 more minutes. Season to taste using salt, black pepper and granulated garlic. Add pasta, blending well into mixture. Reduce heat to low and cook 30 minutes or until pasta is tender and most of the liquid is absorbed.
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