Directions
- 1Cook sausage in a pot with some bacon grease until rendered down, then remove and set aside.
- 2Season chicken with salt and pepper, then cook in the same pot until browned.
- 3Add chopped onion, bell pepper, and celery to the pot and cook until softened; this is the Holy Trinity of vegetables.
- 4Add minced garlic and cook for another 30 seconds.
- 5Stir in tomato paste.
- 6Add a whole can of cream of chicken soup and mix well.
- 7Add pasta, cooked sausage and chicken to the pot along with their drippings.
- 8Pour in 4 cups of chicken broth.
- 9Season with dry thyme and Creole seasoning.
- 10Add two bay leaves, bring to a boil, reduce heat to a simmer, cover, and cook for about 15 minutes.
- 11Remove bay leaves.
- 12Stir in a generous amount of chopped green onions.
- 13Mix well and serve.
Ingredients
- 1 onion
- 1 bell pepper
- 1 celery
- 1 garlic
- 1 green onion
- 1 pound chicken
- 16 oz smoked sausage
- 1 can tomato paste
- 1 can cream of chicken soup
- 4 cups chicken broth
- 1 lb pasta
- 0 salt
- 0 pepper
- 0 dry thyme
- 0 Creole seasoning
- 2 bay leaves
Equipment
large pot or panwooden spoontongslarge spoon or ladlefork
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