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re: All the pastas you've used for pastalaya
Posted on 3/1/16 at 12:40 pm to MorbidTheClown
Posted on 3/1/16 at 12:40 pm to MorbidTheClown
quote:
how do you convert the quantities when using pasta? Same amount of liquid? How much pasta vs rice?
basically, its an eyeball kinda thing, just stay with it and keep boiling it down until water is gone a noodles are to your liking
0
Posted on 3/1/16 at 12:53 pm to Stadium Rat
quote:
Stadium Rat
I have the android version 1.3. How do I update? I don't see a place for it in the Google play store.
Posted on 3/1/16 at 1:35 pm to Chatagnier
quote:That's the most recent version of the app. The Excel recent version is 7.2.
I have the android version 1.3. How do I update? I don't see a place for it in the Google play store.
Posted on 3/1/16 at 1:52 pm to Honky Lips
quote:
4. Spaghetti
It's not even Pastalaya anymore, at that point.
Posted on 3/1/16 at 1:56 pm to Deactived
quote:
and who cooks pastalaya? i thought that was the dish you designated to the person at the tailgate who cant cook but wants to be involved
Pastalaya pisses me off.
Posted on 3/1/16 at 2:07 pm to Motorboat
quote:
Pastalaya pisses me off.
someone has anger management issues.
Posted on 3/1/16 at 3:18 pm to MorbidTheClown
I'm still just trying to figure out who's putting CREAM in pastalaya.
Is the OP making one of those "pastalaya"s that's just a cream sauce with seafood and sausage and cajun/creole seasoning over pasta?
Is the OP making one of those "pastalaya"s that's just a cream sauce with seafood and sausage and cajun/creole seasoning over pasta?
Posted on 3/1/16 at 4:34 pm to unclebuck504
I, the OP, never said a thing about cream.
Posted on 3/1/16 at 5:17 pm to Honky Lips
Has anybody ever tried orzo, the rice-shaped pasta? A bet that would raise an eyebrow or 2.
Posted on 3/1/16 at 5:22 pm to Stadium Rat
Pastalaya threads are always good for ID'ing the posters who are wound way too tight.
Posted on 3/1/16 at 5:53 pm to Honky Lips
My apologies, Honky Lips ...
... it was jbgleason who said it.
... it was jbgleason who said it.
Posted on 3/1/16 at 6:40 pm to SW2SCLA
I use penne and put a chunk of velveeta and cream cheese before the noodles. The cheese melts inside of the noodles so when you take a bite it's like a cheesy explosion in your mouth. It's trashy as hell but oh so delicious.
This post was edited on 3/1/16 at 6:45 pm
Posted on 3/1/16 at 6:44 pm to Stadium Rat
quote:
Has anybody ever tried orzo, the rice-shaped pasta? A bet that would raise an eyebrow or 2.
I do it all the time. I call it 'orzolaya.' Here's a pic:
This post was edited on 3/1/16 at 6:50 pm
Posted on 3/1/16 at 6:50 pm to unclebuck504
I use Cream of Mushroom, Cream of Chicken and Half and Half in my recipe along with some other liquids. It's the only way I have eaten Pastalaya. I would assume you aren't making this like regular Jambalaya but just with pasta? That wouldn't make sense to me.
Posted on 3/1/16 at 7:13 pm to Honky Lips
quote:
I do it all the time. I call it 'orzolaya.' Here's a pic:
I want some of this so bad.
Posted on 3/1/16 at 7:21 pm to jbgleason
quote:
I would assume you aren't making this like regular Jambalaya but just with pasta?
I do...all of those canned soups aren't needed.
Posted on 3/1/16 at 7:25 pm to jbgleason
quote:You looking for a St.James Parish Pastalaya recipe with lots of canned stuff?
I use Cream of Mushroom, Cream of Chicken and Half and Half in my recipe along with some other liquids. It's the only way I have eaten Pastalaya. I would assume you aren't making this like regular Jambalaya but just with pasta? That wouldn't make sense to me.
Here's a good one:
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
1 can original Rotel
1 can Campbell's Golden Mushroom Soup
1 can Campbell's Mushroom Gravy
1 can Dawn Fresh steak & mushroom gravy
5 lb. Spaghetti
1 1/3 gal water
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 bell 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.
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 chewy ...Turn fire off & cover for 20 min., remove lid, fold, taste & cover for 10 more min.
ENJOY!!!!!
This post was edited on 3/2/16 at 12:05 pm
Posted on 3/1/16 at 7:58 pm to jbgleason
What wouldn't make sense?
That's exactly how I make it. Like regular jambalaya, but with pasta instead of rice.
That's not how you make it, is it. You make a sauce and then stir in cooked pasta, right?
That's exactly how I make it. Like regular jambalaya, but with pasta instead of rice.
That's not how you make it, is it. You make a sauce and then stir in cooked pasta, right?
Posted on 3/2/16 at 7:17 am to Stadium Rat
silly question but, does the pasta take up more room than the rice?
Posted on 3/2/16 at 8:44 am to MorbidTheClown
quote:Depends a little on the type of pasta used, but it's pretty much the same in volume as rice.
does the pasta take up more room than the rice?
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