Chicken-Pork Penne Pastalaya
1 lb. cubed pork
2 lbs. cubed chicken
1 lb. chopped andouille sausage
1 lb. sliced smoke sausage
1/4 cup butter
7 cups. Penne pasta
1/8 cup olive oil
2 to 3 cups chicken stock
1 can cream of mushroom soup
1 can mushroom steak gravy
1 can cream of onion soup
1 can cream of chicken
2 cans of diced rotel tomatoes
3 cups chopped onions
2 cups chopped sweet peppers, red, green and yellow
1 tablespoon chopped garlic
2 teaspoons chopped thyme leaves
2 tbsp. chopped basil leaves
1/2 cup chopped green onions
1.2 cup chopped parsley
1 tbsp. Worcestershire sauce
1 tbsp. Tabasco garlic hot sauce
2 teaspoons kitchen bouquet
2 teaspoons soy sauce
2 teaspoons liquid smoke
salt, black pepper and red pepper to taste
Cube pork and chicken, season lightly and pre-cook in 375 degree oven for 30 minutes.
Heat olive oil and butter in large pot. Add onions, sweet peppers and garlic. Sauté till soft (about 10 to 15 minutes). Add chopped smoke sausage and andouille and cook for another 10 minutes stirring constantly. Stir in diced rotel tomatoes with liquid, mushroom soup, mushroom steak sauce, onion soup, chicken soup and 4 cups chicken stock.
Bring to a rolling boil, reduce to simmer and cook 30 minutes stirring occasionally.
Add thyme, basil, green onions and parsley and continue to cook for 5 minutes. Add Worcestershire sauce, garlic hot sauce, salt and peppers to taste.
Add pasta, blending well into mixture. If needed, add more chicken stock. Reduce heat to low and cook 30 to 40 minutes until pasta is tender.
Remove from heat and serve hot.