Pastalaya

2 tablespoons canola oil
1 pound Chef Paul Prudhomme’s Andouille Smoked Sausage (Hot or Regular), medium diced
3 tablespoons Chef Paul Prudhomme’s Seafood Magic®, in all
1½ pounds pork shoulder, cut in to ½-inch pieces
2 cups chicken stock, in all
1½ cups onions, small dice
½ cup green bell pepper, medium dice
½ cup red bell pepper, medium dice
½ cup yellow bell pepper, medium dice
¾ cup celery, medium dice
1 tablespoon garlic, chopped
1 cup green onions, chopped
¼ cup parsley, rough chopped
1 (16 oz) can crushed tomatoes
½ cup heavy cream
1 teaspoon Chef Paul Prudhomme’s Magic Pepper Sauce®
¼ cup grated Parmesan cheese

Heat oil in heavy bottom pan on high. When the oil starts to shimmer, add the Andouille Sausage and brown well on all sides, stirring almost constantly for about 5 minutes. Remove pot from heat and take out all the andouille and reserve for later step. Return the pot back to the fire and add the pork shoulder and 1 tablespoon of the Seafood Magic® and stir well to evenly coat the pork with the seasoning. Brown the pork on all sides, stirring frequently, for about 10 minutes. Add ½ cup of the chicken stock, cover, reduce heat to a simmer and cook for 15 to 20 minutes or until most of the stock has cooked off. Turn the fire back to high and add the onions, bell peppers, celery, garlic, green onions, parsley, and the remaining Seafood Magic® to the pot and stir well to combine. Continue cooking for 7 to 10 minutes, stirring frequently. The vegetables will start browning and sticking to the bottom of the pan, be sure to scrape up any browned pieces from the bottom of the pot. Add the reserved andouille, crushed tomatoes and remaining chicken stock and bring to a boil. Once boiling, cover and reduce heat to a simmer and cook for 30 minutes. Uncover and remove from heat. Add heavy cream, Magic Pepper Sauce®, Parmesan cheese and stir well to combine. Serve with your favorite pasta.