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Started By
Message
Pastalaya, Jambaghetti or whatever you want to call it (with pics)
Posted on 4/21/13 at 9:07 am
Posted on 4/21/13 at 9:07 am
I know it's not for everyone and I cook far more straight up Jambalaya, than this, but the wife loves it so it has to be in the rotation!
Browning some sausage:
Add a little pork:
Veggies and chicken are in:
Almost done:
On a plate:
It ended up being pretty tasty and it made the wife happy!
Browning some sausage:
Add a little pork:
Veggies and chicken are in:
Almost done:
On a plate:
It ended up being pretty tasty and it made the wife happy!
This post was edited on 4/21/13 at 11:27 am
Posted on 4/21/13 at 9:16 am to Bayou Tiger Fan Too
IWEI. What did you put in for veggies? It's hard to see any in there.
Posted on 4/21/13 at 9:50 am to RedMustang
Onion, red/ green bell peppers, celery, parsley and garlic. They're kinda hard to see in there. I should have take a photo when I first added them and before they were cooked down and browned. Green onions went in at the end.
This post was edited on 4/21/13 at 9:57 am
Posted on 4/21/13 at 9:54 am to Bayou Tiger Fan Too
Looks good. I also like pastalaya for a change of pace.
Posted on 4/21/13 at 10:04 am to Bayou Tiger Fan Too
looks good. i don't know why, but i love some diced tomatoes in my pastalaya.
Posted on 4/21/13 at 10:05 am to Bayou Tiger Fan Too
that looks fricking solid
Posted on 4/21/13 at 10:41 am to Bayou Tiger Fan Too
You have ugly feet
Posted on 4/21/13 at 11:29 am to jimithing11
Oops, sorry! I didn't even notice. I made them go away!
Posted on 4/21/13 at 3:56 pm to Bayou Tiger Fan Too
Looks great, what kind of pasta do you use?
Posted on 4/21/13 at 4:00 pm to LSU-MNCBABY
For this, it was # 3 thin spaghetti. You can really use whatever you like.
Posted on 4/21/13 at 4:02 pm to Bayou Tiger Fan Too
May be a stupid question, but did you cook the noodles first? Every time I try it with raw noodles, it gets all F'ed up.
Posted on 4/21/13 at 4:09 pm to arcannon
No...browned everything down, added a quart of water for each lb of pasta (this was only a pound and a half of noodles), cooked, with the lid off, until the pasta was tender, and w/ pretty much all of the stock gone, took it off of the fire and then let it sit, w/ the lid on for thirty minutes,
You'll need to stir, a lot, to keep the pasta from sticking.
You'll need to stir, a lot, to keep the pasta from sticking.
This post was edited on 4/21/13 at 4:12 pm
Posted on 4/21/13 at 6:13 pm to arcannon
Use 3 cups of water for every pound of pasta and you it will come out fine everytime. I like to use bowtie pasta for pastalaya.
Posted on 4/21/13 at 6:33 pm to TorNation
Depends on how you cook everything down. I brown the meat until there's no water left and it's got a deep brown color. I brown the vegetables down until there's no water left and they're a dark brown. A quart per lb works great for this method...if you're doing something different you have to compensate for the liquid in the pot.
Everybody has to learn what works for them.
Everybody has to learn what works for them.
This post was edited on 4/21/13 at 6:41 pm
Posted on 4/21/13 at 6:38 pm to Bayou Tiger Fan Too
Looks good, I'd prefer different pasta though, maybe bowties.
Posted on 4/21/13 at 7:10 pm to Bayou Tiger Fan Too
Nice - Looks Great.
Posted on 4/21/13 at 7:23 pm to Bayou Tiger Fan Too
Looks like crap but im sure its tasty
Posted on 4/21/13 at 7:27 pm to Bayou Tiger Fan Too
Your feet were just fine!
The pastalaya looks good.
The pastalaya looks good.
Posted on 4/21/13 at 8:06 pm to Darla Hood
Thanks! Didn't think the feet looked that bad but "The Food and Drink Board" probably isn't the most appropriate place for posting pics of them. Will save those for the Flip Flop Board.
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