This is a family favorite. I know it catches some drama back in LA for not being "cajun" but- there's no tomato, it's delicious, and it's cheap! Here's the recipe.
Attached pics of grocery list also. And add 1lb of sliced andouille.
Also I like to mix angel hair and bow tie pasta in it. Gives a texture change.
1st step- Brown the meats in some oil. I prefer to season meat now, and get it spicy, then the noodles and veggies will soak it up.
2nd step- remove meats, throw in the bell pepper, onion, garlic a few minutes later.
3rd step, add back in meats, and can of cream of chicken. Mix it up real good, add in the pasta, mix it really good ad well.
4th step- add one beer, and chicken broth until everything is covered "one knuckle deep" by the liquid. Bring to a boil.
5th step- toss in green onions, stir, and cover on low heat stirring occasionally until it's desired consistency.
Enjoy!
Also- I usually serve with garlic bread.
Seasoning is ragin blaze- plus some tiger sauce.
Will post pic of finished product later.
Sent from my SM-G998U using Tapatalk
Attached pics of grocery list also. And add 1lb of sliced andouille.
Also I like to mix angel hair and bow tie pasta in it. Gives a texture change.
1st step- Brown the meats in some oil. I prefer to season meat now, and get it spicy, then the noodles and veggies will soak it up.
2nd step- remove meats, throw in the bell pepper, onion, garlic a few minutes later.
3rd step, add back in meats, and can of cream of chicken. Mix it up real good, add in the pasta, mix it really good ad well.
4th step- add one beer, and chicken broth until everything is covered "one knuckle deep" by the liquid. Bring to a boil.
5th step- toss in green onions, stir, and cover on low heat stirring occasionally until it's desired consistency.
Enjoy!
Also- I usually serve with garlic bread.
Seasoning is ragin blaze- plus some tiger sauce.
Will post pic of finished product later.
Sent from my SM-G998U using Tapatalk
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