Chicken, Pork and Sausage Pastalaya Recipe

This amazing Pastalaya recipe was given to me by my LaPlace, La. friend and neighbor, Amanda. 

16 Ounces Fettuccine

1 Lb Boneless, skinless chicken meat

1 Lb Smoked Sausage (I like Vernon's)

1 Lb pork tenderloin

1 Medium Green bell pepper- small dice

2 Medium onions – small dice

4 Stalks celery – small dice 

1 Can of cream of mushroom soup

1 Jar of Heinz savory beef gravy

½ can tomato sauce

½ can of Rotel Original diced tomatoes w/ green chilies

3 Cups chicken broth

Tony Chachere's Creole seasoning

Accent

Cut the meats into bite-sized pieces.

Heat 2 Tbsp olive oil in a 5 or more quart pot and add in the sausage. Sprinkle some Tony's seasoning and Accent on the sausage, brown, and remove to a bowl. Do the same with the chicken and pork and cook until done.

Add the veggies into the pot, sprinkle with the Tony's and Accent, then saute until very tender, about 20 minutes.

Then add in chicken broth, Rotel, tomato sauce, cream of mushroom soup, and savory beef gravy; mix well. Add in meat and any accumulated juices and stir to combine.

Break the Fettuccine in half, add to the pot, stir to combine, and then bring to a boil. Ensure the pasta is covered by the liquid, then cover it. Place the pot into a 300-degree preheated oven, cook for 45 minutes, and check the pasta for doneness. Replace the lid once the pasta is tender, and let stand for 5 minutes. Serve in deep bowls.

If excessive liquid is in the pot, stir gingerly and place it back into the oven, uncovered, for a few more minutes. 

Enjoy!