(quick version)


2 pounds of boneless chicken thighs (cut in bite sized pieces)
1 pound of Veron Food's smoked sausage (sliced) hot or mild, your choice
1 large onion (diced)
½ bell pepper (diced)
one 10 & ¾ ounce can of Campbell's cream of mushroom soup
1 tablespoon of Lemoine's "Season Em Up" or your favorite Cajun or Creole seasonings
1 tablespoon of chicken bouillon granules, Knorr's, Maggi, Wyler's or your favorite brand
1 tablespoon of parsley flakes
1 quart of water (add one more cup for a juicier pastalaya)
1 tablespoon of Kitchen Bouquet
1 pound of number 4 spaghetti (break spaghetti into three pieces)


1. Add chicken, smoked sausage, onion, bell pepper, mushroom soup, seasonings, bouillon and parsley flakes to a 1.5 gallon pot. Turn heat to medium high and stir often for 10 minutes.
2. Add water and turn heat to high. As your sauce begins to boil, add the Kitchen Bouquet.
3. When you reach a rolling boil, add the spaghetti. You can reduce heat to medium after adding the spaghetti. Now, stir the spaghetti well.

NOTE 1: This is an important step because you do not want the spaghetti to clump together. Once you are satisfied that each strand is loose, turn off the burner and place a lid on the pot. Allow your pastalaya to stand for about 20 minutes.

NOTE 2: It is okay to stir the pasta every 5 to 10 minutes to prevent the pasta on top from drying out.

NOTE 3: Later this year, I will follow up with another pastalaya recipe which will include cubed pork. The cook time is a little longer with the cubed pork, but I feel that the pastalaya favor is intensified when you add the cubed pork.

NOTE 4: The recipe listed above serves 6 to 8 people. I also have pastalaya recipes available that will serve up to 200/225 people. E-mail me if you'd like one of the bigger sized recipes.