re: Looking for a pastalaya recipe for 600

Impressive first effort. I would start with something smaller and less likely to fail.

Pastalaya for 600 1.5 cup servings

INGREDIENTS: (Need to convert these to bulk Qtys.)

100 Tbsp vegetable oil
50 lb. smoked andouille sausage
200 cloves garlic
100 10oz. bag frozen “Trinity seasoning mix”
100 15oz. can diced tomatoes
50 Tbsp Creole seasoning
50 tsp oregano
50 tsp smoked paprika
25 tsp thyme
Freshly cracked pepper
200 cups chicken broth
100 cup water
100 lb. penne pasta
200 Tbsp half and half or cream
50 bunch fresh parsley
50 bunch green onions

INSTRUCTIONS:

Slice the smoked sausage into thin rounds, then cut any larger pieces in half. Add the sausage and vegetable oil to a large pot and cook over medium heat until the sausage is well browned (about 5 minutes).

Mince garlic and add it to the pot. Sauté until the garlic is soft and fragrant.

Add the frozen trinity mix and sauté until heated through

Add the diced tomatoes (with juices), Creole seasoning, oregano, smoked paprika, thyme, freshly cracked pepper 1200 cranks of a pepper mill, and pasta to the pot.

Add the chicken broth and water. Stir until everything is evenly combined.

Set heat to medium-high. Let the pot come to a boil with lid closed. As soon as it reaches a boil, stir briefly, replace the lid, turn the heat down to low, and let the pot simmer until the pasta is tender.

Stir the pot every few minutes as it simmers to prevent the pasta from sticking. Replace the lid as quickly as possible to maintain a simmer. If the mixture still seems soupy as the pasta is getting done, let the pot simmer without a lid for the last few minutes.

A little bit of thick sauce at the bottom of the pot is perfect.

While the pasta is simmering, chop the parsley and slice the green onions.

Turn off the heat and stir in the half & half or cream.

Stir in most of the chopped parsley and green onions, reserving some to sprinkle over top of each bowl. Serve hot.