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Started By
Message
Making pastalaya instead of jambalaya
Posted on 10/8/09 at 3:14 pm
Posted on 10/8/09 at 3:14 pm
How do you change the liquid amount if using pasta instead of rice, or do you just add cooked pasta? Thanks.
5
Posted on 10/8/09 at 3:17 pm to BlueCrab
Pastalaya is an abomination.
Posted on 10/8/09 at 3:19 pm to BlueCrab
cooking that myself. pasta will require twice as much water. i do it by the lb. for rice its lb for lb.[gallon of water/stock is 8.33 lbs]. pasta is 2lb water to 1 lb pasta.
Posted on 10/8/09 at 3:37 pm to BlueCrab
Posted on 10/8/09 at 4:00 pm to Politiceaux
How would that recipe translate to a 5 gallon pot? Think I could multiply it by 4 or 5? I've got a new 5 gallon pot and want to try out some jam and pastalaya at some point. I'm a newbie at this though.
Posted on 10/8/09 at 7:42 pm to cnote
you won't be able to multipy that much. you have to remember that you have to leave some room at
the top for stirring and rice expansion.
the top for stirring and rice expansion.
Posted on 10/8/09 at 7:43 pm to BlueCrab
Completely agree with Coloradobengal....Pastalaya is for pussies
Posted on 10/8/09 at 8:11 pm to chackbay
quote:
cooking that myself. pasta will require twice as much water.
same water as rice 2:1
What makes Pastalaya so easy is you can just add water, or cook it longer if you mess it up.
That is also why Jambalaya freaks think it is an abomination.
Posted on 10/8/09 at 8:15 pm to Lakefront-Tiger
What type of pasta works best for pastalaya? The recipe linked above had spaghetti, but it seems like I've seen it with shells or rotini also.
This post was edited on 10/8/09 at 8:17 pm
Posted on 10/8/09 at 8:56 pm to Dorothy
quote:
same water as rice 2:1
that seems like a lot of h20 for rice. must
come out mushy or real wet. like i said i use lb for lb which makes it easy while i'm drinking...
This post was edited on 10/8/09 at 8:57 pm
Posted on 10/8/09 at 9:09 pm to chackbay
I think what I'm reading is "down with rice, go with pasta" and the contenders say "down with pasta, rice is authentic". How about potatoes as an alternative? 
Posted on 10/8/09 at 9:53 pm to liz18lsu
Going the pasta route is fine as long as your dinning guests know that's what they are getting...I'm old school and much prefer the classic rice jambalaya.
Posted on 10/8/09 at 10:18 pm to Politiceaux
quote:
This one has worked well for me, was suggested by LSUDad
This is by far the best and an easy one.......
Posted on 10/9/09 at 6:19 am to LSUDad
my sides will be stewed corned [corn cooked with rotels, seasonings and butter] and crazy potatoes[boil potatoes with skin on in crab boil, drain then dump in butter and chopped parsley and then mash up] easy and good. be sure to leave chunks in potatoes. oh and french bread.
Posted on 10/9/09 at 6:36 am to chackbay
Pastalaya is a great alternative, I've used LSUdads recipe for a while and it is very good. I like to use a thinner pasta though.
Posted on 10/9/09 at 7:10 am to BlueCrab
I use 5 cups liquid per pound of pasta.
Posted on 10/9/09 at 7:21 am to JustSmokin
quote:
use 5 cups liquid per pound of pasta.
correct.
5 cups of liquid is .3 gal.
gal of water is 8.33lbs
so 5 cups is roughly 2-3 lbs. 2-1 ratio in lbs.
doing the lb method is easier for me because i usually cook big in my 20gal pot.
Posted on 10/9/09 at 7:40 am to chackbay
I've also used LSUDad's receipe and it's very good. I've made a few slight modifications to it over time, but it's an awesome receipe.
If my wife had her way, I'd make a pastalaya once a week, she loves it.
If my wife had her way, I'd make a pastalaya once a week, she loves it.
Posted on 10/12/09 at 11:42 am to ROUSTER
I use the recipe dad posted and I've made it twice. Its fairly simple. Only change I made is I use penne noodles.
Posted on 10/12/09 at 12:06 pm to Lsuhoohoo
I cheated and made it like my regular jambalaya and added already cooked rotini. Came out great.
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