Beazell's Cook Book

Pastalaya by David Triche

Recipe detail

  • ( 5 Assessment ) 
  • Recipe prints
  • Recipe recommend
  • Facebook to share
  • Recipe export

Pastalaya - Contributed by David Triche  




1 pound smoked sausage, sliced

1 pound Jimmy Dean pork sausage, hot

1 pound spaghetti noodles

1 (10 1/2-ounce) can Campbell's French onion soup

1 (10 1/2-ounce) can Campbell's beef consommé soup

1 (10 1/2-ounce) can Campbell's beef broth

3 cans water (from soup cans)

2 onions, chopped

2 bunches green onions, chopped

1 head garlic, chopped

1 bell pepper, chopped

1 teaspoon Beazell's Cajun Seasoning

Vegetable oil



In a large pot, put in a little vegetable oil and fry smoked sausage until browned. Add pork sausage and brown until done. Add onions, green onions, garlic and bell pepper and sauté until tender. Add the 3 cans of soup, 3 cans of water and Cajun seasoning. Bring to a boil and cook for 30 minutes. Add spaghetti noodles. Turn fire to medium-low. As it cooks, it will look like too much liquid. It will dissolve gradually. DO NOT COVER POT. Stir frequently so it does not stick. The pastalaya will be finished, when the spaghetti is cooked and most of the liquid is absorbed.


Only registered unsers may submit comments, please log in if you want o comment