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Started By
Message
quick question on pastalaya
Posted on 8/15/18 at 2:59 pm
Posted on 8/15/18 at 2:59 pm
I cooked a small batch on top of the stove a couple years ago following someone's recipe on here and it turned out perfect but I dont feel like searching to see which one it was since I remember 3\4ths of the process (i think)
So off the top of my head, does this work? Any suggestions or tips, much appreciated!
lb of chicken
lb of pork
lb of sausage
2 onions
1 stalk of celery
1 green BP
2 garlics
brown my meats separately starting with pork and finishing up with sausage then drain grease from sausage
toss in the veggies to cook and scrape gratin (sp)
after veggies are done, toss the meat back in
This is where I am asking on the pasta to liquid ratio...
i am going to use unsalted chicken broth if that makes a difference from water or should i use stock?
which pasta should I use?
So off the top of my head, does this work? Any suggestions or tips, much appreciated!
lb of chicken
lb of pork
lb of sausage
2 onions
1 stalk of celery
1 green BP
2 garlics
brown my meats separately starting with pork and finishing up with sausage then drain grease from sausage
toss in the veggies to cook and scrape gratin (sp)
after veggies are done, toss the meat back in
This is where I am asking on the pasta to liquid ratio...
i am going to use unsalted chicken broth if that makes a difference from water or should i use stock?
which pasta should I use?
4
Posted on 8/15/18 at 3:12 pm to LSUvegasbombed
Dude, you of all people know about the Jambalaya Calculator. Use it!
Posted on 8/15/18 at 3:14 pm to Trout Bandit
i know i know 
Posted on 8/16/18 at 10:27 am to LSUvegasbombed
this list is for a 6 quart pot which makes 10 servings
not understanding the 7.9 tsp soup base measurement
6 whole green onions?
Ingredients List
4.00 lbs of meat (chicken thighs, sausage, pork, ham, etc)
1.60 lbs OR 4.0 cups long grain rice
8.0 cups of water or stock
7.9 teaspoons soup base (if using water instead of stock)
1.2 tsp of salt
0.4 lbs OR 1.36 cups chopped onions
0.9 bell peppers
1.3 celery stalks
6 green onions, chopped
0.1 bunches OR 0.19 cups chopped parsley
3.6 tsp of garlic powder
0.80 tsp of cayenne pepper
0.40 tsp of black pepper
0.40 tsp of white pepper
not understanding the 7.9 tsp soup base measurement
6 whole green onions?
Ingredients List
4.00 lbs of meat (chicken thighs, sausage, pork, ham, etc)
1.60 lbs OR 4.0 cups long grain rice
8.0 cups of water or stock
7.9 teaspoons soup base (if using water instead of stock)
1.2 tsp of salt
0.4 lbs OR 1.36 cups chopped onions
0.9 bell peppers
1.3 celery stalks
6 green onions, chopped
0.1 bunches OR 0.19 cups chopped parsley
3.6 tsp of garlic powder
0.80 tsp of cayenne pepper
0.40 tsp of black pepper
0.40 tsp of white pepper
This post was edited on 8/16/18 at 10:29 am
Posted on 8/16/18 at 10:40 am to LSUvegasbombed
quote:
1.60 lbs OR 4.0 cups long grain rice
Do you substitute the same amount of pasta for the rice?
Posted on 8/16/18 at 10:46 am to LSUvegasbombed
Put in a couple heaping tablespoons of chicken base. 6 green onions equals about half a bunch. Let's not over think this!!
Posted on 8/16/18 at 10:57 am to Cajunate
im doing rice... my little one loves rice and is a picky eater so figured i will just stick with rice
Posted on 8/16/18 at 11:21 am to LSUvegasbombed
Traditional pastalaya uses #4 spaghetti, but you can sub what ever you want
start with 1-1/2 quarts of water per pound of pasta, then just adjust...if it becomes dry add more if it is too soupy just cook a little longer, this is where pastalaya is so much easier than jambalaya, pasta is much more forgiving and you can adjust right up to service
start with 1-1/2 quarts of water per pound of pasta, then just adjust...if it becomes dry add more if it is too soupy just cook a little longer, this is where pastalaya is so much easier than jambalaya, pasta is much more forgiving and you can adjust right up to service
Posted on 8/16/18 at 11:23 am to LSUvegasbombed
Is it me but, I just cannot get into pastalya. I love jambalaya though.
Posted on 8/16/18 at 11:24 am to Tigerpaw123
quote:
Traditional pastalaya uses #4 spaghetti, but you can sub what ever you want
My wife like the bowtie and penne. You really cant go wrong any way you do it.
Posted on 8/16/18 at 11:24 am to NOLATiger71
quote:
Is it me but, I just cannot get into pastalya. I love jambalaya though.
I really enjoy both
Posted on 8/16/18 at 11:27 am to LSUvegasbombed
Don't forget to season your protein and I'd go with 3 onions, maybe 4. Also.... throw some real shallots in there.
I think the ratio for liquid is 1 quart of stock to 1 pound of pasta.
I think the ratio for liquid is 1 quart of stock to 1 pound of pasta.
Posted on 8/16/18 at 11:36 am to Tigerpaw123
quote:
Traditional pastalaya
That's an oxymoron
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