Does anyone have a good, simple pastalaya recipe?

i don't have an in-depth recipe, but man, i had the best pastalaya at a tailgate saturday


he did tell me its 4 lbs of pasta to 1 gallon of water/broth


he also used angel hair, which seemed like it would be mushy, but it wasnt at all


eta: he had also used this ratio

10 lbs pork
10 lbs chicken
10 lbs sausage
10 lbs pasta

Define "simple" ... and how much are you trying to make?

Ingredients
1-1/2 Lbs. - Boneless Skinless Chicken Thigh Meat - Chopped
1-1/2 Lbs. - Manda (or your favorite) smoked Pork Sausage - Sliced
1-1/2 Lbs. - Boneless Boston Butt Pork - Cubed

1-1/2 Lbs. Onions - Chopped
4 - Stalks of Celery - Chopped
2 - Small Bell Peppers (Green, Red, Or Yellow) - Chopped
1 - Bunch Of Green Onions (Shallots) - Chopped
1/2 Cup - Parsley Flakes
1 - Tablespoons of Sweet Basil
3 - Bay Leaves
3 - Tablespoons of Fresh Garlic - Minced
1 - 14oz. Can Of Delmonte Cajun Recipe Stewed Tomatoes
1 1/2 Lbs. - No.3 Luxury Spaghetti
4 1/2 Cups - Water

Dash of your Favorite Hot Sauce (Crystal or Tobasco)
Dash of Black Pepper
Dash of Cayenne Pepper
Dash of Tony Chachere's Creole Seasoning
2 tbls - Garlic Powder
2 tbls - Worcestershire Sauce
2 tbls - A1 Steak Sauce

Brown the chicken sprinkled with Tony's seasonings then remove from pot. Brown pork first, then boil down with some water till tender (about 30 minutes) and most of the water has reduced. Add sausage to pork and brown for about 10 minutes on medium heat while constantly stirring. Next add onions, bell pepper, celery, Cajun recipe, bay leaves, basil, parsley flakes, fresh garlic, and dash of hot sauce. Let cook down on medium heat while carefully stirring to prevent sticking. Vegetables will make extra water. When cooked thoroughly and vegetables are wilted, add the water (4-1/2 cups) and return chicken to the pot. Next season mixture with pepper, garlic powder, Worcestershire, A1 and Tony's. Remember that pasta will absorb the seasonings, so make sure the water tastes just a little more salty and peppery than you would like. Next, raise the heat to medium high so water starts boiling. Break pasta in half and sprinkle into mixture. Be careful that pasta does not stick together and clump. When all the pasta has softened and absorbs most of the water, lower heat to medium low and add the green onions. Stir carefully; place lid on pot for 3 minutes. Next lift the lid, stir pot completely then replace the lid. Lower heat to very, very low and cook covered for 15 minutes.

Finally, turn the heat off, do not remove the lid, and let sit for 30 minutes. After this, lift the lid, stir the pot over, and your dish is ready to serve…………………………..Enjoy !!!


Thats the recipe I use. I change some things up and make it to my preference but this recipe is my base. I usually only add chicken and sausage. Also I use pene pasta.

How many you cooking for? I have a real good one for 35-40 but pretty easy to adjust ingredient amounts if you need it.

I made a shrimp pastalaya last night ....just my wife and I so small batch. Took me about and hour to chop veggies and cook and then 30 minutes of letting noodles soak up liquid.

1 quart seafood or chicken stock
1 lb of shrimp
1 bell pepper
1 onion
celery optional....did not use last night
1/8 cup minced garlic
1 tbls fresh basil
1 tbls fresh oregano
1 can diced tomatoes
1 fresh chopped jalapeno
1 pinch of cayenne (I purposely kept it mild gor my wife)
1 tsp black pepper
1 tsp
1 tsp thyme
1/2 cup green onions
1/4 cup olive oil...heat and add 2 tbls flour to make a light roux....yea I know.....I made a roux...boohoo...
Add onions, bell and garlic to roux and cook til wilted.
Add can of diced tomatoes and cook for 1 minute
add 1 quart of sea food or chicken stock
add seasonings and salt to taste....a little too salty is ok as noodles will soak up a lot of it.
Bring to boil and then simmer for 5 minutes.
Add shrimp and green onions and then add 12 oz of noodles. I used spaghetti last night but have used capelini before and linguine.
Cover and cook on low for 20-30 minutes until noodles are al dente.

Prplhze2000....I have a simple recipe that can feed 4 to 15-20 by adjusting. Uses soups-taste very good-actually won awards. Email me dixiechicken75@gmail.com

TorNation, got that recipe for 35-40 handy?

Also, LSUDad's recipe would feed how many?