Looking for a pastalaya recipe for 600

Impressive first effort. I would start with something smaller and less likely to fail.

Pastalaya for 600 1.5 cup servings

INGREDIENTS: (Need to convert these to bulk Qtys.)

100 Tbsp vegetable oil
50 lb. smoked andouille sausage
200 cloves garlic
100 10oz. bag frozen “Trinity seasoning mix”
100 15oz. can diced tomatoes
50 Tbsp Creole seasoning
50 tsp oregano
50 tsp smoked paprika
25 tsp thyme
Freshly cracked pepper
200 cups chicken broth
100 cup water
100 lb. penne pasta
200 Tbsp half and half or cream
50 bunch fresh parsley
50 bunch green onions

INSTRUCTIONS:

Slice the smoked sausage into thin rounds, then cut any larger pieces in half. Add the sausage and vegetable oil to a large pot and cook over medium heat until the sausage is well browned (about 5 minutes).

Mince garlic and add it to the pot. Sauté until the garlic is soft and fragrant.

Add the frozen trinity mix and sauté until heated through

Add the diced tomatoes (with juices), Creole seasoning, oregano, smoked paprika, thyme, freshly cracked pepper 1200 cranks of a pepper mill, and pasta to the pot.

Add the chicken broth and water. Stir until everything is evenly combined.

Set heat to medium-high. Let the pot come to a boil with lid closed. As soon as it reaches a boil, stir briefly, replace the lid, turn the heat down to low, and let the pot simmer until the pasta is tender.

Stir the pot every few minutes as it simmers to prevent the pasta from sticking. Replace the lid as quickly as possible to maintain a simmer. If the mixture still seems soupy as the pasta is getting done, let the pot simmer without a lid for the last few minutes.

A little bit of thick sauce at the bottom of the pot is perfect.

While the pasta is simmering, chop the parsley and slice the green onions.

Turn off the heat and stir in the half & half or cream.

Stir in most of the chopped parsley and green onions, reserving some to sprinkle over top of each bowl. Serve hot.

I would be afraid that part of it will be mush by the time all of it is done.

It's like the jambalaya/pastalaya calculator isn't stickied in this forum.

Use the calculator. It works.

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When I read this I instantly thought of this going the same way as the muffin stumps in Seinfeld went.

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I didnt mean it like that. My doing it there makes it easy for us to tweak things if they dont go right.

And if it goes completely south they have other stuff they can feed them. But based on what I have seen them eat they arent really picky.

You cooking in 2 pots? I would hate to have to stir that bitch.

Is it going to be the only food? Because if not, I would cook for less.

I have my notes for my 100 gallon pot. Feeds 700ish. But they are at my office. I can send you them Monday if I remember or if you bump this thread.

600 certainly is a big deal. I have cooked for the Billy Brumfield shelter for men in Jackson before. Usually spaghetti, green salad, and French bread. We feed maybe 80 when we do a meal for them. 600 is bigger than many commercial cafeteria kitchens take on. Good luck. If you think it through it will be a good experience. Pastalaya and spaghetti are very similar and it can be done. Don't try to push it and it should work.

If you want a big gumbo instead, here's a start:



You'll have to figure out the proceedure.

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1200 cranks of a pepper mill

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