Simple Way to Make Any-night-of-the-week Pastalaya Angie Style

Hello everybody, hope you are having an amazing day today. Today, we're going to make a distinctive dish, How to Make Any-night-of-the-week Pastalaya Angie Style. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Pastalaya Angie Style, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pastalaya Angie Style delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we have to prepare a few components. You can have Pastalaya Angie Style using 7 ingredients and 5 steps. Here is how you can achieve it.

I much rather pastalaya made this way over in oven or cast iron

Ingredients and spices that need to be Take to make Pastalaya Angie Style:

1. 1 Bell pepper red and green
2. 2 stick Celery
3. 1 lb Copped chicken, pork, and andouille or sausage
4. 2 lb Pasta of choice (cooked and drained)
5. 1 Salt, pepper, garlic powder, paprika
6. 4 tsp Kitchen bouquet
7. 1/2 All-purpose flour

Steps to make to make Pastalaya Angie Style

1. With oil hot it pot fry/brown the flour like making a roux. Only add a little water so it turns into a paste and NOT a stew
2. Add kitchen bouquet and smother peppers, celery, onions, and meats till all is tender and cooked. You may need to keep adding water but don't let it get soupy. Flour is use as a sticking agent
3. Add all spices and pasta
4. Keep mixing till all pasta is well coated
5. I'm sorry but this is more of a eyeball and know recipe when making the roux

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So that's going to wrap it up with this special food Simple Way to Prepare Award-winning Pastalaya Angie Style. Thank you very much for your time. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!