Boot Culture Pastalaya (Cast Iron Friendly)

A big-pot Louisiana favorite loaded with smoked sausage, chicken thighs, pork, tasso, trinity, butter, and pasta cooked right in the flavor.

Ingredients

  • 1 lb smoked sausage, sliced
  • 1½ lbs boneless, skinless chicken thighs, cubed
  • 1½ lbs pork (Boston butt), cubed
  • ½ lb tasso (optional but highly recommended), diced
  • 1 large onion, diced
  • 1 bell pepper, diced
  • 2 celery stalks, diced
  • 2 sticks butter, divided
  • 1–2 tbsp hot sauce (to taste)
  • 1 tbsp Kitchen Bouquet (for color & depth)
  • 2–3 tbsp SPG seasoning (salt, pepper, garlic), divided
  • 1 lb pasta (penne or rotini works best)
  • 4–5 cups water (enough to fully cover pasta)
  • ½ cup green onions, chopped
  • ¼ cup fresh parsley, chopped

Instructions

  1. Brown the Meats (Don’t Rush This)
    • In a large cast iron pot or Dutch oven over medium-high heat, brown the sausage until it develops a deep color. Remove and set aside.
    • Add the chicken thighs. Season lightly with SPG and brown well. Remove and set aside.
    • Add the pork and tasso. Season and brown until you get good color and rendered fat. Remove and set aside.
  2. Build the Flavor Base
    • In the same pot (don’t clean it), add your diced onion, bell pepper, and celery to the fond.
    • Cook down until softened and starting to darken.
    • Add 1 stick of butter, hot sauce, Kitchen Bouquet, and a little more SPG.
    • Continue cooking until everything reaches a rich, deep brown color — this is where the flavor comes from.
  3. Bring It Together
    • Add all the browned meats back into the pot.
    • Add the uncooked pasta and stir to coat in the mixture.
  4. Cook the Pasta
    • Pour in enough water to just cover everything (about 4–5 cups).
    • Bring to a boil, then reduce to a simmer.
    • Cook uncovered, stirring occasionally, until pasta is tender and liquid is mostly absorbed (follow pasta cook time as a guide).
  5. Finish It Right
    • Stir in the remaining 1 stick of butter.
    • Add green onions and parsley.
    • Mix well and let it sit for a few minutes before serving.

Notes (This is where you separate yourself)

  • Browning = flavor. If it ain’t got color, it ain’t ready.
  • Don’t over-stir once the pasta is cooking — let it develop a little texture.
  • You’re looking for slightly creamy, not soupy.
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