Recipe by James Musser


Cajun Pastalaya
3 Lbs Barilla Penne
3 fl. oz. Clarified Butter
1 Lb Andouille Sausage – Sliced ¼”
3 Tbl. Minced Garlic
2 Cup Yellow Onions – Sliced thin
1&1/2 Lb Chicken Thighs – cubed
3 Tbl. Cajun Seasoning
1 Tbl Paprika
1&1/2 tsp. Cayenne Pepper
9 Cups Crimini Mushrooms – sliced thin
3 fl. oz. All Purpose Flour
6 Cups Beef Bone Broth
2 Bottles Barilla Traditional Pasta Sauce
1&1/2 Lb. Shrimp – 50/60 – peeled & deveined
3 Cups Pickled Sweet Cherry Peppers – Sliced
2 Tbl. Minced Parsley
To Taste Kosher Salt & Fresh Cracked Pepper
1 Cup Green Onions – sliced thin