Pastalaya Recipes

I'd like to know of any as well. I've tried one batch that was really good and one not so good. I've never made my own though.

would it be any different than a regular jambalaya recipe except sub pasta for rice? I've never cooked pastalaya but i'd imagine I'd use the same ingredients. it might take a little tweaking to get the amount of water correct.

LSUDads is good. I've cooked it twice and its a "go to" pastalaya. I did sub pork loin instead of whatever pork cut was in original recipe. Liked it better with th loin.

LSUDad originally posted it. Don't know if it's his or he found it somewhere. It's definitely good. Oh see you said jambalaya. Not sure

from a buddy of mine. Best I have had. Makes enough to feed a mexican army though.


7lbs linguini
1 big Boston butt (5-7 lbs)
5 lbs veron smoked sausage
2 cans of golden mushroom soup
1 can cream of mushroom
2 cans of rotel
2 cans sliced mushrooms
1 big bag of onions
2 bell peppers
1 bunch of celery
1 bottle of kitchen bouquet
1 big bottle tiger sauce
1 lea and perrin
1 Tonys
3 to 4 oz of minced garlic

Cut Boston butt into bite size or a little bigger pieces. Cook BB with about half the lea n Perrin and a good bit of tonys, add lea n Perrin as the meat is cooking. Once it is good and brown (don't overcook) add onions, bell peppers, celery, and garlic. Cook until vegtables are clear or soft. Add rotel, tiger sauce, sausage, mushrooms, cream of mushroom and golden mushroom(pretty much everything else). Bring to a boil and add Tonys to taste. Add about 2 gallons of water (check pasta package). Bring to a boil and add pasta. You don't need to cover at any time.

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This was the site I got it from

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Thats the one from Chef Jeff Hebert, its a great one. Easy to make.

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LSUDad,

Is the serving amount accurate? Say we're talking 5 hungry boys, will that be enough?

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Sometimes I double it and freeze in ziplock bags....

Don't forget the A-1 Steak Sauce.

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Is that recipe gonna come out really "tomatoey" from the stewed tomatoes? Anyone have something more on the lines of a brown pastalaya?

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Would like to know as well; I'm not a huge fan of tomatoey jambalayas.

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Is that recipe gonna come out really "tomatoey" from the stewed tomatoes? Anyone have something more on the lines of a brown pastalaya?

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Nope not too tomatoey. We made 30 gals. for one of the games this year. 15 gals. was gone in no time.

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LSUDad,

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Do you tailgate on the parade grounds??