Jambalaya Pasta

• 1 12 lbs link sausage, sliced
• 3 tablespoons bacon drippings
• 3 tablespoons flour
• 2 medium onions, chopped
• 1 bunch green onion, chopped
• 2 tablespoons parsley, chopped
• 2 garlic cloves, chopped
• 2 cups rotini pasta
• 2 12 cups water
• 34 teaspoon cayenne pepper
• 2 teaspoons salt

1. Brown sausage in bacon drippings; remove, set aside and add flour.
2. Use a heavy black pot and brown flour in drippings to make a dark roux.
3. Add onions, parsley, and garlic.
4. Cook until soft, then add water, salt & pepper and browned sausage.
5. Bring to boil and add pasta.
6. Lower heat and cook for about 30 minutes or until pasta is tender, stirring occasionally to be sure pasta doesn't stick to bottom.
7. After pasta is done and it's too watery, remove lid and let cook for a few minutes until liquid is absorbed.

sausage, bacon, flour, onions, green onion, parsley, garlic, rotini pasta, water, cayenne pepper, salt

Taken from www.food.com/recipe/jambalaya-pasta-129517 (may not work)