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Started By
Message
re: Quick Pastalaya with pictures
Posted on 10/7/14 at 10:06 pm to carlysstiger
Posted on 10/7/14 at 10:06 pm to carlysstiger
Shake the haters
1
Posted on 10/7/14 at 10:36 pm to TigerWise
I love reading threads like this
Posted on 10/7/14 at 10:45 pm to carlysstiger
IWEI
Posted on 10/7/14 at 11:01 pm to carlysstiger
After reading the first two sentences I knew this would be a great thread. 
Posted on 10/7/14 at 11:10 pm to carlysstiger
Does your regular jambalaya have juice? I've never seen anything like that before. I doubt it would be difficult to add the pasta and meats later so they don't overcook and you could still reduce the liquid.
It's more of a french onion pasta with chicken and sausage.
It's more of a french onion pasta with chicken and sausage.
Posted on 10/7/14 at 11:12 pm to Oenophile Brah
Pastagumbolaya Soup 
Posted on 10/7/14 at 11:12 pm to Rohan2Reed
quote:
Posted by Rohan2Reed quote: I swear people hang around on this board just to be pricks. Got damn So because my opinion happened to be a negative one rather than positive that makes me a prick? Wow. You folks in the "if you don't have anything nice to say don't say anything at all" crowd need to stick to your bingo halls and quilting sessions to get your social kicks.
No one likes a food snob rohan
Posted on 10/7/14 at 11:44 pm to carlysstiger
Ok, here is my opinion on this dish:
There is actually an easier way to make this with less steps
1. Brown your onions, celery, and garlic (fresh or minced)
2. Add and brown your meats (don't fully cook them)
3. Make a simple small roux in the pot with the meat drippings(lose the mushroom soup). Make sure it is a small amount of roux, you are not making gumbo or a gravy. It's just for color and taste.
4. Add the French onion soup (or beef broth, same thing with out onions)
5. (Optional) Add the Rotel or chopped tomatoes for a New Orleans style jambalaya
6. Add couple cans of water bring to boil
7. Add pasta (angel hair is better) broken in thirds. Watch water and pasta like you said.
There is actually an easier way to make this with less steps
1. Brown your onions, celery, and garlic (fresh or minced)
2. Add and brown your meats (don't fully cook them)
3. Make a simple small roux in the pot with the meat drippings(lose the mushroom soup). Make sure it is a small amount of roux, you are not making gumbo or a gravy. It's just for color and taste.
4. Add the French onion soup (or beef broth, same thing with out onions)
5. (Optional) Add the Rotel or chopped tomatoes for a New Orleans style jambalaya
6. Add couple cans of water bring to boil
7. Add pasta (angel hair is better) broken in thirds. Watch water and pasta like you said.
This post was edited on 10/7/14 at 11:56 pm
Posted on 10/7/14 at 11:47 pm to Rohan2Reed
quote:
You folks in the "if you don't have anything nice to say don't say anything at all" crowd need to stick to your bingo halls and quilting sessions to get your social kicks.
Posted on 10/7/14 at 11:49 pm to theantiquetiger
That seems much better
Posted on 10/8/14 at 6:54 am to carlysstiger
quote:
ETA: And fricking Rotel. Just no. This is bad.
This was the first thing I thought, but there is so much else...
The one thing I like is that it's pork/sausage/chicken
Posted on 10/8/14 at 7:30 am to carlysstiger
quote:
-one can Campbells French onion soup
-one can of Campbells golden mushroom soup
Stopped when I saw 2 cans of soup in your ingredients.
Posted on 10/8/14 at 7:40 am to illinitiger
quote:
-one thawed chicken breast cut into cubes
I assume the "pork meat" is making up for feeding a family with one lone chicken breast?
Posted on 10/8/14 at 7:48 am to carlysstiger
quote:
Pastalaya is a lot easier than Jambalaya
Yes, and it is an abomination.
quote:
chicken breast
No.
Ahh hell, I don't have time for this today. Just no...
Posted on 10/8/14 at 7:50 am to Motorboat
quote:
Ahh hell, I don't have time for this today. Just no...
My thoughts exactly.
Posted on 10/8/14 at 7:54 am to AHouseDivided
quote:
AHouseDivided
Hey brah. Might not be able to hit that BTE show. Some shite is coming up. I'll keep you posted.
Posted on 10/8/14 at 8:05 am to carlysstiger
quote:
Don't knock it until you try it. Let me know what you think
It looks like a soupy mess just judging from the pictures, but I can't knock you for liking what you like. So keep doing what makes you happy.
Posted on 10/8/14 at 8:11 am to BottomlandBrew
quote:
It looks like a soupy mess
Now that you left the whole state is going to shite
First the beer scene feels the sting of your absence, now the culinary scene is trending down...
Posted on 10/8/14 at 8:21 am to Motorboat
BTE really?? Let hijack this thread!
Posted on 10/8/14 at 8:42 am to carlysstiger
For a 'quick' pastalaya, I would try it. Visually, I agree that it is too soupy. It could also use some 'green,' maybe some parsley.
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