This is a LARGE Cajun dish that will do well for a gathering served with a few other sides. Or for a large family. The way this is cooked will make a big difference in the outcome of the flavor of the dish. The key is to satue and brown ingredients so that you have a nice deglazing that will create the sauce used to cook and coat thepasta.


  1. 3 lb Manda sausage
  2. 3 TBS oil
  3. 1 JUMBO Vidalia onion
  4. 1 green bell pepper
  5. 1 red bell pepper
  6. 1 yellow bell pepper
  7. 3 stalks celery
  8. 1 TBS minced garlic
  9. 2 TBS Beef Bullion powder
  10. 1 tsp Cajun Seasoning
  11. 1 tsp parsley
  12. Water
  13. 1 box Rotini Pasta
  14. 3 TBS corn starch


  1. Use a LARGE iron pot. Heat oil in pot. Chop onion add to hot oil. Sauté on Med high about 10 Mins until soft and browning. Chop other veggies and add to pot. Sauté together for another 10 Mins.

  2. Save time by chopping while sautéing. Chop sausage. Veggies should be well cooked with some browning. Remove all veggies from the pot. Add sausage. Sear for 5 Mins, add a little veggies and mix and sauté – add garlic. Sauté 2 Mins – add remaining veggies. Cook all on Med high until everything is nice and brown. Allow contents to stick a little.

  3. Deglaze the bottom of the pot completely by adding a little water. Add seasonings, and beef bouillon powder, mix well.

  4. Toss pasta into the pot and fill with water just enough to submerge pasta half way without completely covering. – Cook 10 Mins, stir, cook another 5 Mins. (This time may vary on the pasta, use judgement and follow package cook time)

  5. Mix together corn starch with 3 TBS cold water. Add to pot while stirring. 3 Mins. Turn off heat. Mix well sit 5 minutes and serve.

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