Ascension Pastalaya Kings I present to you-- The Paddle Holder

Krazy Kajun has been making these for years. I think it actually comes in handy.

yup, and it doesn't look as heavy duty as the one in the OP. But it works. people are always looking for a place to put their paddle or lid.

can't really see the bottom of the one n the OP. But, the other one has a plate big enough to fit a 5 gallon bucket.

Paddle goes into the cardboard box the sausage came in


Lid gets balanced on top of propane bottle

to each his own. We use a stand with a bucket of water. paddles go in bucket and lean against the stand. Stand has hooks for lid on back.

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Pastalaya

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An abomination?

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Pastalaya is a st James invention baw.

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I've heard this. One thing is certain. In St James pastalaya, you will usually find items like canned gravy and canned soup.

Personally, my motto is "If it tastes good, it is good."

O.T., I hope you don't mind me posting this. By the way, this is not the poster known as OTIS2. I just think it's important that folks realize there's plenty of ways to make a tasty jambalaya or pastalaya.

Otis Taylor's Spaghetti Jambalaya for 30

Otis Taylor contacted me after the Jambalaya Calcular story appeared in the Times Picayune. This is his version of pastalaya, which he believes was invented by Andrew Bourgeois in the late 80's.

Otis had been invited to have lunch at Andrew's house, but when he got there Andrew apologized saying he didn't realize he was out of rice, so he used spaghetti instead in his jambalaya.

Later, Otis made it for some of his wife's friends, one of whom demanded the recipe for a church cookbook she was working on in Paulina, Louisiana. The rest is history.

(The Veron's andouille and sausage mentioned is not the mass-produced supermarket brand. Rather it's the excellent andouille and sausage made and sold only at Veron's Supermarket in Lutcher, La. Otis says the Veron's andouille is less smoky than the legendary Laplace andouille from places like Jacob', Bailey's, Wayne Jacobs Smokehouse and Don's Country Store.)

5 lb cubed pork (Boston butt or temple pork)
3 lb Veron's smoked sausage
1 lb Veron's andouille
5 lb coarsely chopped onions
1 bell pepper
3 stalks celery
5 cloves garlic
4 green onions
1/4 cup parsley
10 oz original Rotel tomatoes
11 oz Campbell's Golden Mushroom Soup
10.5 oz Campbell's Mushroom Gravy
6 oz Dawn Fresh steak & mushroom gravy
5 lb Spaghetti
1 1/3 gal gal water

1. In a cast iron pot add 1/4 cup cooking oil on med. high fire. Add pork & cook until brown (do not remove from pot) then add sausage & cook until sausage has rendered its oil scraping the bottom at all times. Lower fire to med. Add onions cook until translucent then add belle pepper, celery, & andouille.....cook for 10 min. then add can goods, garlic (squeezed in a press), green onions. cook another 10 min.then add water, salt, black pepper, red pepper to taste & parsley.

2. Bring to a boil & add spaghetti (not too much at a time) stirring enough to keep from clumping. At a slow boil cook until spaghetti is still just a little chewey ...Turn fire off & cover for 20 min., remove lid, fold, taste & cover for 10 more min.

Don't hate on the ingredients.