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Message
re: Hymels Kajun Kitchen Recipes - Dirty Spagetti Recipe
Posted on 8/4/26 at 7:31 pm to Raoul Stimulato
Posted on 8/4/26 at 7:31 pm to Raoul Stimulato
I cooked it without the Savoies or the dry trinity mix. Used 3 oz tom paste, golden mushroom/1/2 lb spagetti and added 2 small cans mushrooms.
Everyone liked it - try it w/o the Savoies.
Everyone liked it - try it w/o the Savoies.
This post was edited on 8/4/26 at 7:32 pm
Posted on 8/4/26 at 8:13 pm to OYB
I'm putting it next on my cook list.
Posted on 8/5/26 at 6:48 am to OYB
Ive got all the ingredients in my Walmart cart for a pickup and I'm cooking it tonight.
I'm not using the dry trinity mix,
I'm not using the dry trinity mix,
Posted on 8/5/26 at 7:40 am to Cool Hand Luke
Also try his Red Bean Gumbo recipe!
His seasoning is really good also. You can grab it at Leroy's.
His seasoning is really good also. You can grab it at Leroy's.
Posted on 8/5/26 at 2:04 pm to Raoul Stimulato
quote:
Frick, I can’t get Savoie’s dressing mix here in Utah.
That’s the hardest component to replicate
I can't get it either, but I made Dirty Spaghetti (or Dirty Rotini in my case) yesterday. It's a good recipe even without Savoie's dressing.
Posted on 8/10/26 at 10:06 am to OYB
I made this last night. So damn good. Highly recommend to anyone who hasn't done it.
Only thing I would change is to add a little more noodles...maybe another 1/3 to 1/2 lb.
Only thing I would change is to add a little more noodles...maybe another 1/3 to 1/2 lb.
This post was edited on 8/10/26 at 10:08 am
Posted on 8/10/26 at 12:07 pm to SUB
Made last night too. Added the full can of tomato paste and no savoies and everyone liked it
Posted on 8/10/26 at 1:23 pm to titmouse
Isn't the Savoie's the entire point of the recipe? Otherwise, it's just spaghetti. I made it last night and might put two containers of dressing mix next time.
Posted on 8/10/26 at 1:36 pm to Gage
Savoie's sells a 2lb mix. It was actually the only size I could find where I live.
Posted on 8/10/26 at 3:49 pm to OYB
quote:
Everyone liked it - try it w/o the Savoies.
Try it with, everyone will like it more. I think the dressing mix is the key.
We use Poche's dressing mix.
This one is good too
Posted on 8/10/26 at 4:17 pm to 91TIGER
I made it without Savoies and substituted rotini for spaghetti. I also did a pound of hamburger and a half pound of hot sausage. It was good and got better the next day. Solid comfort food, but I would call it Cajun Hamburger Helper.
Posted on 8/10/26 at 4:37 pm to OYB
I feel like hymel’s kitchen was good at first then kind of fell off
Posted on 8/10/26 at 5:33 pm to OYB
Making this for dinner tonight!
Posted on 8/10/26 at 7:10 pm to Gage
quote:
Isn't the Savoie's the entire point of the recipe?
I feel it's more the breakfast sausage, no tomato sauce and flour.
I have multiple people in my family that can't stand gizzards and know instantly when they are present, so I have to adjust for this and dirty rice.
Posted on 8/31/26 at 9:16 pm to titmouse
How would this be baked with shredded cheese on top? Mozz maybe, but I’m thinking cheddar
Posted on 9/1/26 at 5:37 am to OYB
I’m planning on making this in the field under a big pecan tree Saturday for the dove opener.
Posted on 9/1/26 at 5:08 pm to OYB
Any suggestions on a better pasta shape for this than spaghetti?
For those who have tasted it if I cant find his seasoning blend, what might match it?
For those who have tasted it if I cant find his seasoning blend, what might match it?
Posted on 9/1/26 at 7:58 pm to Jake88
^
Chicken livers, gizzards, hearts, ground beef and pork, trinity, green onions, garlic. Stock, Cajun seasoning, bl pepper. Brown add stock and seasoning. Then low and slow to cook it down. There are recipes online.
Chicken livers, gizzards, hearts, ground beef and pork, trinity, green onions, garlic. Stock, Cajun seasoning, bl pepper. Brown add stock and seasoning. Then low and slow to cook it down. There are recipes online.
Posted on 9/2/26 at 11:12 am to DocHolliday1964
Made the recipe last night. Wife and kids all loved it (that hardley ever happens).
This is definitely too much sauce for one lb of pasta. I used half the sauce for one lb of pasta and froze the other half.
This is definitely too much sauce for one lb of pasta. I used half the sauce for one lb of pasta and froze the other half.
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