A delicious one-pot Pastalaya featuring bite-sized chicken thighs or breast and smoked sausage, seasoned with Cajun spices, cooked with vegetables, cream of chicken soup, steak sauce, and pasta in a cast iron pot.
In a cast iron pot, brown down the chicken and sausage in beef tallow until they have a nice color. Add in the diced onion, bell pepper, and celery and sauté them until they are tender, adding more tallow if needed. Stir in the cream of chicken, dawn fresh mushroom steak sauce (or other condensed soup), chicken broth, onion powder, garlic powder, garlic & herb seasoning, dried parsley, and pasta. Bring the mixture to a boil, then lower the heat and allow the majority of the water to cook down, stirring occasionally. When most of the water is gone, turn off the heat and cover the pot. Allow the dish to sit untouched for 15-20 minutes to allow the pasta to finish cooking and the flavors to meld. Finally, add chopped green onions as a garnish before serving.
