Ingredients:

1 lb elbow macaroni

1 lb smoked sausage

1/2 cup red pepper

2 bell peppers

1 tablespoon garlic

2 stalks celery

1/2 white onion

2 bay leaves

1 tablespoon creole mustard

1/4 cup white vinegar

3/4 cup salad oil

1/4 cup parsley

1 tablespoon salt

1 tablespoon white pepper

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon paprika

1 tablespoon thyme

Directions:

1. Cook the pasta in gently boiling water until al dente.

2. Remove from heat, drain, rinse and cool.

3. Combine all ingredients in a large bowl, using only 2 tbs of Toulous seasoning (1 tbs salt, 1 tbs white pepper, 1 tbs black pepper, 1 tbs onion powder , 1 tbs cayenne pepper, 1 tbs paprika, 1 tbs thyme.

4. The dish is best served at room temperature; however, chill thoroughly if preparing ahead of time and allow to stand one hour before serving.

Bon Appetit!