Tony Zeringue with Bruce Food Corporation

Cajun King Chicken & Sausage Pastalaya

• 1 ¾ Cups Chicken Broth (for re-hydration)
• 1 1.25 oz Package Cajun King Jambalaya Seasoning Mix
• 3 Tablespoons Butter
• 1 lb Boneless Skinless Chicken Breast Cut into Chunks
• ½ lb Smoke Sausage Sliced
• 2 1/4 Cup Uncooked Rotini Pasta
• 1 8oz Can Tomato Sauce
• 1 ¾ Cups Chicken Broth

Method:
Re-hydrate seasoning mix by combining it with 1 ¾ cup water, stir until well blended. While mixture re-hydrates, sauté chicken and sausage in butter about 8 minutes; add the uncooked pasta. Add re-hydrated mixture and tomato sauce stir to incorporate bring up to a simmer, cover and cook 30 minutes until all liquid is absorbed and pasta is tender.

Louisiana Wildly Wicked Cole Slaw