Pastalaya Help

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Can all of that really fit in one pot? He must be doing several batches.

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According to the calculator, that can be done in one batch at 84% fill level.

I use 3 cups of stock/water for every 1 pound of pasta. The recipe I use feeds 35-40 and uses 6 pounds each of chicken, pork, sausage, onions and pasta. It also calls for 6 x 12 oz cans of del monte cajun tomatoes which probably adds some liquid. Also a list of other seasonings but I've cooked this pastalaya recipe many times and it comes out perfect. I often double it in my 15 gal pot and pretty much fills to approx 80-85% range. Even when doubled I still use the 6 for everything and 3 cups of water per pound of pasta with no problems. I have not cooked it in a larger pot with more pasta and liquid. I don't add the tomatoes in my jambalaya but for the pastalaya it comes out very good every time.

If you have an email I don't mind sending you the recipe, it's pretty good.

carnuba180@yahoo.com

Yeah, it looks like there's some flexibility, but something a little over a quart per pound of pasta with lid off. Then covered to rest.

You and Carnuba have mail.

ty, i'll have to cut down the
quanities but it should work nicely

Thanks.

Here is the recipe:
(Watch out for typos as this recipe was OCR'd.)

TorNation's Pastalaya

for approx. 35 - 40 servings

6 Lbs. Boston Butt Pork-Cubed
6 Lbs. Sliced Manda's Pork Sausage
6 Lbs. Boneless Chicken Thigh Meat
6 Lbs. Chopped Onions
4 Ea. Chopped Bell Peppers
3 Bunches Chopped Green Onions
2 Bunches Chopped Celery
1 Pint Chopped Garlic
1 Small Bottle Parsley Flakes
5 Ea. 10 Oz. Cans Delmonte Cajun Recipe Tomatoes
1/2 Sm. Bottle Kitchen Bouquet
1/2 Sm. Bottle Cajun Chef Hot Sauce
Tony's Seasonings To Taste
Garlic Powder To Taste
1 Small Bottle A1 Steak Sauce
1/2 Small Bottle Worcestershire Sauce
6 Lbs. Luxury Brand No. 2 Spaghetti Noodles
3 or 4 Bay Leaves
Black Pepper To Taste

Brown chicken first then remove. Then, I boil my pork down until all water is reduced to thick gravy. Pork comes out extremely tender ail flavor is retained. Next I add the sausage and brown it with tender cooked pork.

If you realty want to tune it up, you can add a stick of Laplace's Bailey’s or Jacob's Andouilte. It provides a really unique flavor.

Next, add all seasonings, vegetables, tomatoes, and just about everything else but the chicken, pasta and green onions. I like to cook my vegetables until they're barely tender and still chunky. That way, they won't disappear into the finished product.

When ready, add water (3 cups to every pound of pasta) bring to a slow boil on medium heat, and start testing for seasonings. You might add some sage. Marjoram, or red pepper. Next, add the chicken back to the pot

When water tastes to spicy enough, start adding the pasta. Make sure that no clumps form and it's all separated. By the time you finish adding all of the pasta, the water should have started disappearing(absorbed by the pasta)—Stir well, place lid on pot (while leaving the heat on medium ). After three minutes has passed, remove lid, and add green onions while stirring to make the liquid go to the bottom of the pot.

Replace lid, lower heat to as low as you can get it, and slow cook for 15 minutes.

Turn fire off, but do not remove lid. Let sit for 30 minutes.

Lift off lid, stir and serve.

never made it in the big pot, I make a pastalaya for potlucks that has rotel in it, real easy and lots of flavor.