Ingrediants:
1.5 lbs- pork cubed
1.5 lbs - beef cubed
1.5 lbs boneless chicken cubed
1 lb - sausage 1/2 " slices
6 oz. - andoullie diced
4 lg- onions , chopped
6 -stalks celery, Diced
2 -bell pepper , diced
Garlic - up to you how much
2 cups- chicken or beef stock
black and cayanne pepper to taste.
1 cup canola or peanut oil
2 lbs pasta ( your choice ) > I like plain spaghetti.
Directions:
Heat oil in Lg. pot. add meat and cook untill browned well. Remove meat from pot and set aside .
sautee all veggies except garlic.
Add the stock and cook till reduced by 1/3 to 1/2.
Add garlic and meat back into the pot. Stir well. season w/ what ever you like at this time.
add water to cover meat , Boil for at least 30 min , stirring often. Check seasoning and add the pasta. Add water to cover everything by around 1/2 inch. bring to a slow boil stirring frequently . cook till pasta is done.
( unlike jambalaya the amount of water is not
critical . Add if needed or scoop it out if you have to much.)
Note: I have cubed all my meat and put it in a pan and smoked it for an hour or so over heavy pecan smoke before browning it. This adds a great flavor.
Eating Good in the hood.
Bob
