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Ingredients
US|METRIC
4 SERVINGS
- 1/4 cup extra virgin olive oil
- 1 lb. ground beef (or ground veal, pork or turkey)
- 1 lb. andouille sausage (sliced in 1″ pieces and quartered)
- 1 red onion (diced)
- 1 green bell pepper (diced)
- 2 stalks celery (diced)
- 1 Tbsp. crushed garlic
- 1 cup beer (a basic, such as Pabst Blue Ribbon or Budweiser, try not to use an IPA as it can make it bitter)
- 2 cups ham (or chicken broth, I used 2 tsp of Ham Better Than Bouillon + 2 cups of water. Use 3 cups if you don’t wish to use beer)
- 28 oz. crushed tomatoes (can of)
- 1 1/2 Tbsp. Creole seasoning (Tony Chachere’s, or you can use any Cajun/Louisiana-style seasoning)
- 1 tsp. black pepper
- 1 tsp. seasoned salt
- 1 tsp. sugar
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. Italian seasoning
- 1 tsp. oregano
- 10 oz. frozen okra (package, about 2 cups of, optional)
- 1 lb. cavatappi (or Cellentani, the kind that looks like if macaroni and a pig tail had a baby)
- 6 oz. tomato paste (can of)
- 2 eggs (beaten)
- 2 cups ricotta cheese (15 oz container of, I used part-skim)
- 1 cup grated Parmesan cheese
- 2 cups cheddar (/Monterey Jack cheese combo)
- 1/4 tsp. crushed red pepper flakes (optional for a spice kick)
- 1 tsp. Tabasco Sauce (optional for a spice kick)
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