New Orleans Pasta

This recipe was one that was served at a couple's home in NOLA who had hosted an evening dinner for our church's mission group during a Katrina build with Habitat.  The hostess served the pasta with crawfish which everyone loved but this basic dish can be paired with just about any type of protein or will stand with the flavor on its own.  I've made it several times using either chicken or sausage and it always is a hit.

Served with a salad and some crusty bread its perfect.

NOLA Pasta

1 onion chopped

1 red sweet pepper chopped

2 stalks celery chopped

3 cloves garlic minced

1 stick of butter

1 12 oz.can Rotel

1 can cream of chicken soup 

1/2 pound Velveeta cheese cut into cubes 

12-14 oz. of pasta ( I use penne but you can use whatever you have in the cupboard)

Saute the veggies in butter until soft add Rotel and simmer for five minutes.

Add soup to mixture and incorporate.

Add cheese and let melt into mixture, at this time you can add crawfish, shrimp, sausage, chicken, pancetta, cubed ham.

This recipe is easily doubled and can be prepared and frozen ahead.  To reheat bake covered at 350 degrees for about an hour.

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