re: Pastalaya - How much liquid?

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I also remove the meats as you described

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I've never done that. Same with jambalaya. Brown my pork first to create all the fond in the pot. Push it up the sides and throw the chicken in and get it browned off. The water released from the chicken helps to deglaze the pot, which is the color for the finished product. And I like rotini or penne. Never spaghetti.

The only thing I pull out the pot is the bacon, which starts every jambo/pastalaya I've ever done.

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we all cook differently so to each their own is my take on it.

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100% this.

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Wow! Do they have smoked sausage over there?

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Yes they do have some smoked pork sausage in the pork rooms at Spinney's, Abela, Waitross, West Zone, Budget Lane, Choitrams and a few more both here and Dubai, and also a megastore to get wholesale pork in Dubai. I recently found a Andouille sausage made in Southeast Asia that was OK and was fine in my coonass gumbo and jambalaya. There are also the Farmer Brown Cajun Sausage but its made in California (LOL), but its Ok if you can't make your own.

Actually, I brokered a few deals years ago where they had Poche's and Savoie's sausage at Abela grocery here in Abu Dhabi and Al Ain. My expat friends loved it. Now I am looking for someone to partner with to make my own brand I created as I can get the market here and all Middle East and Southeast Asia. Prototype is done and tastings to store brands with hundred's of supermarkets.

The sausage I make myself here is Jalapeno Pork, Jalapeno Chicken, beef n pork and keep some fresh and I smoke some at 2 friends' houses who have offset and vertical smokers. I also make Longganisa Filipino sausage and Pork Tocina for these Filipina hotties running around here.