Beazell's Cook Book

Chicken, Sausage, & Pork Beazellaya (pastalaya)

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2 Tbsp. Olive Oil
1 lb. Sausage, sliced
2 lbs. pork, diced into 1 inch pieces (Boston butt or Pork Stew Meat)
1 lb. chicken (dark or white, boneless & skinless), diced into 1 inch pieces
2 cups Seasoning Blend (onions, bell peppers, celery)
32 oz. low sodium chicken broth
16 oz. water
24 oz. Penne Pasta, uncooked
1 – 2 Tbsp. Beazell's Cajun Seasoning or to your taste

Have all of the meat and vegetables chopped beforehand. After the meat is chopped, use a portion of the Beazell's Cajun Seasoning to sprinkle over the pork and chicken. Set aside.

In a cast iron or heavy aluminum pot, bring the olive oil to a medium heat. Once oil is heated, add the sliced sausage and brown it. Once it thoroughly browned, remove it to a plate and set aside. Add in the pork to the pot and brown it. Once it is thoroughly browned, remove it to a plate and set aside. Add in the chicken and allow it to brown up nicely. Once is browned, remove it to a plate and set aside. Into the pot, add the 2 cups of seasoning blend and cook down until the onions are transparent. Place all the meat back into the pot and slow stir in the chicken broth and water. Mix well and scrape all the browned bits off of the bottom of the pot. Add your uncooked pasta and bring to a boil. Season to taste with Beazell's Cajun Seasoning. Turn heat to low, cover and cook for 20 minutes. You will stir once at 15 minutes, replace the lid and allow to finish cooking the remaining 5 minutes. After 20 minutes, most of the liquid should be about gone, but if not, remove the lid and cook an additional few minutes. Serve immediately.

This recipe is easy and the meat amounts can be adjusted to any way y'all like it. And the pasta can be your preferred type and amount also. The pasta is always a 2 parts liquid to 1 part pasta ratio. Bowtie Pasta is another favorite for this!


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