Pastalaya

Recipe by Chef Jean-Paul Bourgeois

Ingredients

• 3 lbs. smoked sausage like andouille, cut in half moons
• 4 ducks, simmered in broth until tender and picked off the bone (follow basic chicken stock recipe)
• 3 cups mushrooms, sliced
• 4 cups onions, diced
• 1 cup celery, finely diced
• 4 green bell peppers, finely diced
• 2 tbsp. fresh garlic, minced
• 2 tsp. Cajun seasoning
• 8 cups duck stock (the liquid used to cook your ducks)
• 2 lbs. fusilli pasta (or bow tie, penne, rigatoni)
• 2 cups green onion, sliced
• 4 bay leaves
• 3 tbsp. cooking oil
• 1/2 cup Italian flat parsley, chopped

Steps

1. In a heavy bottom pot, add cooking oil, andouille, and mushrooms. While the andouille renders, the mushrooms will roast in the fat. Cook on medium-low heat for 10 to 15 minutes.
2. Add onions and garlic and continue cooking on medium-low heat for 15 to 20 minutes.
3. Next add bay leaves, bell peppers, and celery. Cook for an additional 15 to 20 minutes. At this point, the mixture should look brown and deeply roasted. This is what helps give pastalaya its iconic color and rich flavor.
4. Add your stock and Cajun seasoning. Raise the temperature to bring to a boil.
5. Add the picked duck meat and dry pasta to the liquid. Let it come back up to a boil, cover, and simmer for 20 minutes or until the pasta is al dente.
6. After 20 minutes, remove the lid and add green onions, parsley, and hot sauce. Fold into the mixture and serve immediately.