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Started By
Message
Does anyone have a good pastalya recipe?
Posted on 12/16/14 at 12:42 pm
Posted on 12/16/14 at 12:42 pm
just to cook for a regular dinner and some leftovers, not a 50 person tailgate.
6
Posted on 12/16/14 at 12:48 pm to prplhze2000
search stadium rat - jambalaya calculator, one of the tabs was for pastalaya
Posted on 12/16/14 at 1:09 pm to prplhze2000
This is the ratio I use: 1 lb pasta, 1 lb onions, 1/2 bellpepper, 1/2 bunch of celery, 1 cup green onions and 1/2 cup parsley, 1 lb each of sausage, pork and chicken thighs, 1 can of diced tomatoes(whichever flavor you prefer)and 3/4 cup of stock. This will feed 6-7 people You can increase or decrease ratio if you want depending on how many people you're feeding. Season to your preferences(my actual recipe uses all purpose seasoning, garlic, steak sauce, worcestershire sauce and hot sauce). Weird seasoning combo but sauce comes out very good and rich.
This post was edited on 12/16/14 at 1:10 pm
Posted on 12/16/14 at 1:11 pm to prplhze2000
There's also a recipe in the recipe book above.
Posted on 12/16/14 at 2:02 pm to prplhze2000
The 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)
16 oz. of pasta(one pound) = 48 oz. of liquid (6 cups)
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.
I just use meats, veggie seasonings, boullion cube or 2, a little kitchen bouquet, and the above pasta to liquid ratio. Comes out moist, but not soupy.
8oz. of pasta (half pound) = 24 oz. of liquid (3 cups)
16 oz. of pasta(one pound) = 48 oz. of liquid (6 cups)
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.
I just use meats, veggie seasonings, boullion cube or 2, a little kitchen bouquet, and the above pasta to liquid ratio. Comes out moist, but not soupy.
Posted on 12/17/14 at 12:00 am to TorNation
do you brown your onions first. I do that when I make chile or stewed squash. Brown it or cook it down.
Posted on 12/17/14 at 5:11 am to prplhze2000
Gotcha covered, OP. Full on pictorial thread. Just lemme find the link...
LINK
LINK
This post was edited on 12/17/14 at 5:13 am
Posted on 12/17/14 at 6:43 am to Matisyeezy
I get your objections to the Campbell's, but what's wrong with Rotel, in general?
Posted on 12/17/14 at 6:54 am to Darla Hood
In a jambalaya? Or, in this case, pastalaya?
Is this a joke?
Is this a joke?
Posted on 12/17/14 at 6:58 am to Matisyeezy
Oh. I thought you were hating on it in general. I wouldn't use it in either.
Posted on 12/17/14 at 8:10 am to prplhze2000
This is my recipe...you are welcome to try it. It feeds about 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 down, 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
Note: The seasoning amounts listed above are on the conservative side. I always taste the water and add seasoning as needed.
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 down, 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
Note: The seasoning amounts listed above are on the conservative side. I always taste the water and add seasoning as needed.
This post was edited on 12/17/14 at 8:18 am
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