Pastalaya

Ingredients

• Two pounds of boneless, skinless chicken thighs
  
• One pound of andouille sausage
• Two onions
• Two sticks of celery
• One bell pepper
• One bunch of green onions
• One punch of parsley
• One 10.5 ounce can of cream of chicken soup
• Two 6 ounce cans of Dawn Fresh Mushroom Steak Sauce
• One 32 ounce carton of low sodium chicken stock
• One lb. of noodles, any type
• One Tablespoon Vegetable oil
• Cajun seasoning, to taste

Directions

1. Cut up your chicken thighs and andouille sausage and season with Cajun seasoning.
2. Chop up your onion, celery, and bell pepper.
3. Set chicken, sausage, and veggies to the side.
   
4. Heat up your pot with one tablespoon of vegetable oil.
5. Once pot is heated, throw in your chicken and sausage and cook until meat is browned.
6. Remove chicken and sausage, reserve to the side.
7. Add onion, celery, and bell pepper to the pot.
8. Saute until completely soft.
9. Stir in one can of cream of chicken soup and two cans of mushroom steak sauce.
10. Add chicken and sausage back into the pot, mix well.
    
11. Add one carton of chicken stock.
12. Add in one pound of choice noodles.
13. Raise the heat until it comes to a boil.
14. Lower heat and let cook until most of the liquid has evaporated.
15. Cut the fire and place the lid for approximately 15 minutes.
16. Garnish with green onion and parsley flakes.

Source — britscookin
Prepared by Denia Gonzalez
Louisiana Anthology
September 20, 2022