Follow us:FacebookTwitter

BetterRecipes : better recipes - better meals


Submitted by:

2008-07-25 Main Dish
5 55

A hearty soup with sausage, pork, plenty of vegetables, pasta and a little kick of Cajun heat.

  • 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
6 cups Water


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.

Helpful Tips:

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.