- Servings: 10-12
|1 lb||Premium Smoked Sausage Cut Into 1/2" Disks|
|2 lbs||Fresh Pork or Country Sausage, optional|
|2 lbs||Boston Butt, cut into 1" pieces or cubes|
|2 lbs||#4 Spaghetti|
|4 cups||Chopped Onion|
|2 cups||Chopped Green Bell Peppers|
|2 cans||Chicken or Beef Broth|
|1 can||Cream of Mushroom Soup|
|1 can||Diced Rotel Tomatoes|
|¼ cup||Vegetable or Canola Oil|
|½ cup||Garlic Powder|
|4 Tbsp||Ground Black Pepper|
|2 Tbsp||Cajun Seasoning Mix|
|1||Large Bottle Worcestershire Sauce|
In Dutch oven, on medium high heat, add oil and Boston butt. Add 2 tbsp black pepper, Cajun seasoning mix, and 1/4 cup Worcestershire sauce. Fry until meat is thoroughly brown, add onions and 1/4 cup Worcestershire sauce.
Saute until onions soften, add pepper and tomatoes, stir well. Continue to saute about 5 minutes. If using fresh sausage, fry in a heavy skillet until firm, then cut into 1-2 inch lengths. Add fresh and smoked sausage to large pot and allow to saute another 15 minutes, stirring frequently. Add soup and stir well for 10 minutes. Add broth and 1/4-1/2 cup Worcestershire sauce, water, 2 tbsp black pepper, garlic powder. Stir well and bring to a boil. Break spaghetti into thirds and add to pot. Continue to mix while spaghetti softens, about 10 minutes. Reduce heat to low, cover, and allow to slow boil about 15 minutes. Turn mixture one time, checking for moistness, and add water, if needed. Turn off heat and allow to rest about 5 minutes.
This dish is best served moist, as a soup. It creates a delicious gravy type consistency. Chicken can be substituted. This dish is also called Spaghetti Jambalaya, an Italian twist on an old Cajun classic.