Crockpot Pasta-laya As In Jambalaya |
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Prep Time: 0 Minutes Cook Time: 390 Minutes |
Ready In: 390 Minutes Servings: 1012 |
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Ya’ll this is IT! I promise you, if you try it once, you’ll be eating it and serving it to guests for the rest of your lives. AND - it’s really good for “when company’s coming” because it frees up the cook for visiting. Ingredients:
1-lb smoked sausage sliced into 1/4-inch rounds |
1/2-lb boneless pork chops, cubed |
1-lb boneless chicken, cut into cubes, boneless thighs have more flavor |
1 1/2-cups chopped onions |
1 bell pepper, chopped |
1-rib celery, chopped |
2-tsp. minced garlic |
1-tbsp. worcestershire sauce |
1-tbsp. creole seasoning (i use tony chacherie’s) |
1 can rotel tomatoes |
1-can stewed tomatoes |
1(8-oz) can tomato sauce |
2-cups water |
1-lb cooked spaghetti |
Directions:
1. Brown down the sausage, drain and put into the slow cooker. Brown the chicken and pork in the grease left over from the sausage and place in slow cooker.
2. (Add a little olive oil if needed.)
3. Sauté onions, bell pepper, celery and garlic in same pan.
4. Drain off any excess oil and add Worcestershire Sauce.
5. Put in slow cooker.
6. Add remaining ingredients except spaghetti.
7. Cook on low for 6 1/2-hours.
8. Serve over spaghetti.
9. (Makes enough for 12 or more with a side salad added.)
10. Susana
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