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Robert's Cajun Pasta Jambalaya

Robert's Cajun Pasta Jambalaya


  • 3 to 5 pound pork roast
  • 5 lb box of sausage
  • Chopped onions and bell pepper and celery (amount desired)
  • 4 cans golden mushroom soup
  • 2 cans mushroom steak sauce
  • 2 cartons chicken broth
  • 3 to 4 cans of Rotel tomatoes
  • 2 to 3 bags (large) egg noodles or desired pasta


  1. Sauté onions and bell peppers and celery in oil until soft.
  2. Add meat and cook until tender. Add soups, Rotel, steak sauce, chicken broth and pasta. Cook until pasta is tender.
  3. If you want it thicker add more pasta. if you like it a little soupier add less pasta. you can also add a little crab boil.

Recipe courtesy of Robert Willis, and Danielle Kelley, thanks for sharing!

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