See how to make a tasty, meat-filled jambalaya without all the carbs. Read the full recipe after the video. Heat olive oil and butter in a large saucepan over medium heat. Add the onion and andouille sausage and cook and stir until the onion starts to brown, about 10 minutes.
PER SERVING % DAILY VALUE .DIRECTIONS:. If you have a cast iron jambalaya pot use it, if not you can use a magnalite or a very large oval pot to cook the Pastalaya. Start by browning the pork first. Brown it until it makes like a crust on the bottom. Set it aside in a large bowl. Next, brown the sausage.
Chef Nino’s Pastalaya 40 ratings Rate this recipePrint this recipe Ingredients 2 pounds Rouses Smoked Sausage, cut into ½-inch rounds 2 pounds boneless skinless chicken thighs, cut into 1-inch pieces 1 1/2 pounds onions, diced 1 stalk celery, finely diced 1 green bell pepper, finely diced 2 tablespoons minced fresh garlic 1 pound tasso, thinly cut
Pastalaya. Her mother, Dianne de Las Casas is the award-winning author of the delightful picture book The Cajun Cornbread Boy (Pelican, 2008), and her big sister Soleil Lisette teamed up with Eliana to illustrate Cool Kids Cook Louisiana. With classic Cajun and Creole recipes like Shrimp Étoufée, Jambalaya, and White Chocolate Bread Pudding,...