Pastalaya for a crowd!

Serves 20

2 lb. boneless, skinless chicken breast, cubed

2 lb. Richards sausage, cut in 1/2 inch slices

2 tbls. vegetable oil

3 (1-lb.) containers of Guidry’s Seasonings (diced onion, bell pepper and celery)

1 rounded tablespoon minced garlic

2  bay leaf

1 t each thyme and basil dried (1 T fresh)

1 T parsley 

Mr. B's or Tonys to taste

3tbls. Worcestershire sauce

3  tbls. A-1 Steak Sauce or BBq sauce

A dash of Liquid Smoke or Kitchen Bouquet

 2 28 oz cans diced tomatoes and sauce

6 cups chicken stock

4 lbs penne pasta

1. In a Dutch oven, brown chicken, and sausage in vegetable oil. 

2. Add onions, bell pepper and celery and sauté until softened but not browned. Add garlic and all seasonings.

3. Add tomatoes and stock and bring to roiling boil, add pasta.

4.Reduce heat to simmer and cook, covered, for about 20 minutes. 

4. Adjust seasonings with salt, pepper and garlic powder to taste.