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Started By
Message
Pastalaya recipe? I searched and couldn't find much
Posted on 10/7/14 at 10:12 am
Posted on 10/7/14 at 10:12 am
i saw only one recipe in the cookbook thread that's pinned. Looking to make a batch this weekend. Picked up some andouille and jambalaya pork when i rolled through gonzales over the weekend.
5
Posted on 10/7/14 at 10:22 am to The Egg
I prefer to use penne
Posted on 10/7/14 at 10:23 am to The Egg
I'd like a recipe as well that doesn't cook a huge batch. Just enough to cook for dinner one night for a couple of people and maybe have a few leftovers.
Posted on 10/7/14 at 10:29 am to The Egg
This is the recipe Ive come up with:
1lb Andoullie
1lb chicken thighs
1 med. onion
1 med. bell pepper
3-4 celery stalks
3 cloves garlic
2 bay leafs
chicken broth
beef broth
beef bouillon cubes
1lb penne pasta
Parsley
green onions
Season chicken. In cast iron pot brown chicken. Remove, and brown sausage. Remove. Use oil and fat from chicken and sausage to cook your vegetables. Add garlic and bay leaf. Cook until onions are translucent. Add penne, cook a couple minutes with no liquid. Add chicken broth and beef broth to cover pasta by about 1". Bring to a boil. Season to taste. add bullion cubes. Simmer until pasta is cooked. Add parsley and green onions.
1lb Andoullie
1lb chicken thighs
1 med. onion
1 med. bell pepper
3-4 celery stalks
3 cloves garlic
2 bay leafs
chicken broth
beef broth
beef bouillon cubes
1lb penne pasta
Parsley
green onions
Season chicken. In cast iron pot brown chicken. Remove, and brown sausage. Remove. Use oil and fat from chicken and sausage to cook your vegetables. Add garlic and bay leaf. Cook until onions are translucent. Add penne, cook a couple minutes with no liquid. Add chicken broth and beef broth to cover pasta by about 1". Bring to a boil. Season to taste. add bullion cubes. Simmer until pasta is cooked. Add parsley and green onions.
Posted on 10/7/14 at 10:43 am to J Murdah
thanks, i may give that a try
Posted on 10/7/14 at 10:45 am to The Egg
Sorry I dont have exact portions. I usually dont measure out my vegetables anyway.
Posted on 10/7/14 at 10:53 am to J Murdah
thanks, i will try a variation of what you've posted up.
also, found poche's jambo recipe. think i'm gonna use some of that as well.
also, found poche's jambo recipe. think i'm gonna use some of that as well.
Posted on 10/7/14 at 11:36 am to The Egg
JMurdah's recipe is similar to mine, except i cheat and put a dap of kitchen bouquet for color. Other than that, we have the same recipe.
The liquid to pasta ratio that I always use is three ounces of liquid for each ounce of pasta, regardless of the type of pasta.
8oz. of pasta (half pound) = 24 oz. of liquid (3 cups/ three fourths of a quart)
16 oz. of pasta(one pound) = 48 oz. of liquid (6 cups/ Quart and a half)
And so on ...
I like to make it with the little 7 oz. Mexican bags of pasta... that's why I broke it down all the way to an ounce to ounce ratio.
Of course, my recipe doesn't use ingredients with additional liquids, like canned tomatoes or "cream of whatever" soups ... it seems as JMurdah doesn't us that either.
I just use meats, seasonings, boullion and a little kitchen bouquet, and the above pasta to liquid ratio. Comes out moist, but not soupy.
The liquid to pasta ratio that I always use is three ounces of liquid for each ounce of pasta, regardless of the type of pasta.
8oz. of pasta (half pound) = 24 oz. of liquid (3 cups/ three fourths of a quart)
16 oz. of pasta(one pound) = 48 oz. of liquid (6 cups/ Quart and a half)
And so on ...
I like to make it with the little 7 oz. Mexican bags of pasta... that's why I broke it down all the way to an ounce to ounce ratio.
Of course, my recipe doesn't use ingredients with additional liquids, like canned tomatoes or "cream of whatever" soups ... it seems as JMurdah doesn't us that either.
I just use meats, seasonings, boullion and a little kitchen bouquet, and the above pasta to liquid ratio. Comes out moist, but not soupy.
This post was edited on 10/7/14 at 11:37 am
Posted on 10/7/14 at 11:49 am to unclebuck504
quote:Yep. This is how it should turn out.
I just use meats, seasonings, boullion and a little kitchen bouquet, and the above pasta to liquid ratio. Comes out moist, but not soupy.
I put the kitchen bouquet on jambalaya, havent tried putting it on pastalaya. Ill try that next time.
And of course you can always substitute any type of pasta you like. I find the penne stores the liquid better.
Posted on 10/7/14 at 11:50 am to J Murdah
quote:
put the kitchen bouquet on jambalaya
For what?
Posted on 10/7/14 at 11:53 am to Jones
color
Posted on 10/7/14 at 12:25 pm to The Egg
This is my large pot recipe scaled down to feed 6-8 people.
1 lb. pasta (I usually use #3 spagetti)
1 lb. chopped onions
1.5 lbs. temple meat
1/2 - 3/4 lb. smoked sausage
5 cups water
1 tbsp. salt
1 tsp. black pepper
pinch of cayenne pepper
2 tsp. granulated garlic
cooking oil
Using a dutch oven
Fry temple meat in oil until brown. Allow graton to build up on the side of the pot.
Remove oil but leave the graton on the pot.
Add onions, salt, pepper and granulated garlic along with a little water and stir, scraping the sides and bottom of the pot to remove graton.
Add sausage cook on low until onions are translucient. Stir often to prevent onions from sticking or burning. This mixture should cook at a slow boil.
Once onions are cooked, add water and bring to a boil.
Taste the water and add more seasoning if needed. The finished product will taste like the water tastes now. If the water is too salty or spicy, the pastalaya will be that way too. You want to taste hints all the spices but have none of them be overpowering. You can adjust the color (kitchen bouquet) now if needed as well.
Add the pasta and bring back to a boil. Make sure to stir the pasta well to prevent it from clumping together.
Lower fire until you get a very slow boil and cover for 5 minutes.
Remove lid and gently stir, then cover for 5 more minutes.
Remove lid and gently stir, then cover for 5 additional minutes. Taste pasta to make sure it's done.
Turn off fire and let stand until ready to serve. Flip before serving.
1 lb. pasta (I usually use #3 spagetti)
1 lb. chopped onions
1.5 lbs. temple meat
1/2 - 3/4 lb. smoked sausage
5 cups water
1 tbsp. salt
1 tsp. black pepper
pinch of cayenne pepper
2 tsp. granulated garlic
cooking oil
Using a dutch oven
Fry temple meat in oil until brown. Allow graton to build up on the side of the pot.
Remove oil but leave the graton on the pot.
Add onions, salt, pepper and granulated garlic along with a little water and stir, scraping the sides and bottom of the pot to remove graton.
Add sausage cook on low until onions are translucient. Stir often to prevent onions from sticking or burning. This mixture should cook at a slow boil.
Once onions are cooked, add water and bring to a boil.
Taste the water and add more seasoning if needed. The finished product will taste like the water tastes now. If the water is too salty or spicy, the pastalaya will be that way too. You want to taste hints all the spices but have none of them be overpowering. You can adjust the color (kitchen bouquet) now if needed as well.
Add the pasta and bring back to a boil. Make sure to stir the pasta well to prevent it from clumping together.
Lower fire until you get a very slow boil and cover for 5 minutes.
Remove lid and gently stir, then cover for 5 more minutes.
Remove lid and gently stir, then cover for 5 additional minutes. Taste pasta to make sure it's done.
Turn off fire and let stand until ready to serve. Flip before serving.
Posted on 10/7/14 at 12:26 pm to J Murdah
Here's a recipe recently given to me by a friend. Yes, I know it uses canned stuff, but those ingredients contain a ton of savory flavors. I haven't tried it yet, but I can't see how it would taste bad.
St James Pastalaya for 30
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.
Girding for criticism . . .
St James Pastalaya for 30
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.
Girding for criticism . . .
This post was edited on 10/7/14 at 12:29 pm
Posted on 10/7/14 at 1:42 pm to unclebuck504
quote:
put a dap of kitchen bouquet for color
Food snobs are gonna rape you
Posted on 10/7/14 at 1:43 pm to J Murdah
quote:
color
lolz.
Posted on 10/7/14 at 1:44 pm to Stadium Rat
IWE any of the Pastalayas posted in this thread.
Posted on 10/7/14 at 2:05 pm to Jones
quote:whats so funny? I just put a dab of it on jambalaya.
lolz.
Posted on 10/7/14 at 2:06 pm to Cosmo
I see that. IDGAF, theres a thousand ways people cook jambalaya.
Posted on 10/7/14 at 2:23 pm to J Murdah
Yup...... some people put Kitchen Bouquet and it taste great. IDT you can taste it. Its basically food coloring to me.
Posted on 10/7/14 at 2:25 pm to J Murdah
its funny because youre putting food coloring in your food. just leave it be
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