1 lb. pork (boston butt or pork end chops)
1 lb. smoked sausage
1/2 lb. andouille sausage
16 ounces penne pasta
1 large yellow onion
1 large bellpepper
2 cloves garlic diced
non stick pot (preferably cast iron or magnalite)
cajun seasoning
black pepper
garlic powder
Cut pork as well as sauasage and andouille into chunks. Place into pot with 3 teaspoons of oil. Brown meat for approx 30 minutes over medium heat. The trick is right when the meat begins to stick add a splash of water. Just enough to unstick the meat. Continue this process until you have a thick and rich brown consistency in the bottom of the pot. This is the most important part of the process. After this is complete dice the yellow onion, bellpepper, and garlic and add to pot. Continue to brown dow for approx. 5 minutes. Season with your favorite cajun seasoning, garlic powder, and black pepper. add 1/3 cup of water and let simmer. Cook pasta and drain very well. Mix the pasta with the pot of meat and eat. Remember the browning process is very important. If you dont take your time to do this and get a thick consistency the juice will be runny and not stick to the noodles.
1 lb. smoked sausage
1/2 lb. andouille sausage
16 ounces penne pasta
1 large yellow onion
1 large bellpepper
2 cloves garlic diced
non stick pot (preferably cast iron or magnalite)
cajun seasoning
black pepper
garlic powder
Cut pork as well as sauasage and andouille into chunks. Place into pot with 3 teaspoons of oil. Brown meat for approx 30 minutes over medium heat. The trick is right when the meat begins to stick add a splash of water. Just enough to unstick the meat. Continue this process until you have a thick and rich brown consistency in the bottom of the pot. This is the most important part of the process. After this is complete dice the yellow onion, bellpepper, and garlic and add to pot. Continue to brown dow for approx. 5 minutes. Season with your favorite cajun seasoning, garlic powder, and black pepper. add 1/3 cup of water and let simmer. Cook pasta and drain very well. Mix the pasta with the pot of meat and eat. Remember the browning process is very important. If you dont take your time to do this and get a thick consistency the juice will be runny and not stick to the noodles.
Comment