pastalaya help

Pastalaya is much more forgiving but I usually start with 1quart of stock per pound of pasta

Sorry for the all caps in this recipe - it's how it was given to me from a personal friend. Damn strong Pastalaya.


192 (1 ½ gal) OZ OF LIQUID FOR 5 POUNDS OF PASTA. FOR THIS RECIPE, YOU WILL NEED 1 &1/2 GALLON (192 OZS) PLUS 3 CUPS (24 OZS) OF LIQUID. YOU MEASURE THE CHICKEN AND BEEF BROTHS AND MAKE UP THE DIFFERENCE WITH WATER.

5LBS OF #3 SPAGHETTI PASTA
10LBS OF MEAT
-ANY COMBO OF PORK, CHICKEN, AND SMOKED SAUSAGE IS WHAT I USE (I LIKE TO USE CHILI GROUND PORK AND CHICKEN THIGH FILLETS)
32OZ SEASONING BLEND
4.5OZ JAR MINCED GARLIC
2 SMALL CANS ROTEL TOMATOES
8 14.5OZ CANS CHICKEN BROTH
4 14.5OZ CANS BEEF BROTH
2 SMALL CANS CREAM OF MUSHROOM SOUP
1 SMALL CAN CREAM OF CHICKEN SOUP
1 SMALL CONTAINER OF KITCHEN BOUQUET
1 JAR WORSTER SAUCE
1 CAN OF TONY'S

BROWN PORK, ADD TONY'S AND WORSTER SAUCE. ADD CHICKEN, SEASON WITH TONY'S AND WORSTER SOME MORE. ONCE PORK AND CHICKEN IS GOOD AND BROWNED, ADD SEASONING MIX. COOK DOWN FOR A WHILE, STIRRING OCCASSIONALLY. ADD SMOKED SAUSGE, GARLIC, AND ROTEL TOMATOES. LET COOK DOWN AND STIR OCCASSIONALLY. ADD CREAM OF CHICKEN AND CREAM OF MUSHROOM SOUPS. ONCE MIXED, ADD BROTHS AND REMAINING LIQUID. ADD TONY'S TO DESIRED LEVEL AND KITCHEN BOUQUET FOR DESIRED DARKNESS. YOU WILL NOT NEED WHOLE BOTTLE. LET IT COME TO A SLIGHT BOIL. SAMPLE FOR DESIRED TASTE. ONCE AT A ROLLING BOIL, STIR IN PASTS. BEST TO BREAK PASTA IN HALF, OR THREES. LOWER FIRE AND COVER POT. CHECK OCCASSIONALLY/STIR AND LET SIMMER UNTIL PASTA SOAKS UP WATER.