Looking for ya best pastalaya recipe

Jambalaya Calculator has tab for pastalaya. That's my recipe.

I'll probably catch some flak but I find poultry doesn't go well with pastalaya. I usually do crawfish and andouille or just shrimp.

Alot of people like spaghetti noodles for pastalaya, but I prefer penne pasta.

I have added some mushrooms which give it something extra. Other than that the Jambalaya calculator is effective.

quote:

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Alot of people like spaghetti noodles for pastalaya, but I prefer penne pasta.

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put me down for bowties, but i bet penne would be good too.

This is supposed to be the go-to recipe in St James Parish. It should fit into a 5 gallon pot OK.

WARNING! This uses canned stuff.

St James Parish Pastalaya

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

1. 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.

2. 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.