Pastalaya-Jambaghetti Help
 

Plan on cooking one tonight.

I've mastered my rice in a jambalaya so I'm going to give this a go.

4 chicken thighs
1 lb sausage
1/4 lb andouille
5 strips bacon
4 med onions
1 big bell pepper
3 toes garlic
salt
pepper
parsley
small can of cream of mushroom soup
32 oz chicken stock

I also have 3-8 oz packages (24 oz total or 1 1/2 pounds) of dry thin spaghetti (luxura brand)

How much water do I need?

Do i keep it covered?

Do I stir?

I'll up date with results tonight.

I tried to cook the noodles with the meat once and misjudged the water bad bad. Now I cook my noodles al dente and add it in my meat and gravy mix. It's cheating but who cares right? Post some pics because I always make mine with pork. Chicken sounds good.

I use 3 cups of water to every pound of pasta. The pasta will soak up the water quick, so don't panic. Stir it well and then put the lid on for 3 minutes, while leaving the heat on medium.

Then take the lid off, stir in green onions and this will make all the liquid go down to the bottom of the pot, then turn your fire as low as it will go for 15 minutes. Then turn it off but don't lift the lid......and let it sit for another 30 minutes. Game on after that.....

My recipe is a little different as I add some Rotel's and do not use cream of mushroom soup. but it's close enough. I have used spaghetti but now I use bow tie pasta. It stirs easier than spaghetti and holds the gravy better but I'm normally cooking for a large group and that's what makes the spaghetti hard to stir but a small pot like your cooking will be fine.

Thanks

Water really doesn't matter in pastalaya. If ya need more you can add. If ya have to much you can remove it. Not as critical as cooking rice.

Started out browning some bacon for the grease


http://i1153.photobucket.com/albums/...psa6b1ddb9.jpg

Browned my smoked sausage

http://i1153.photobucket.com/albums/...psd79e2886.jpg


Took that out and browned my trinity.


http://i1153.photobucket.com/albums/...ps3d430da1.jpg


In the pot


http://i1153.photobucket.com/albums/...ps2898259a.jpg


One the plate with some fresh cucumbers
http://i1153.photobucket.com/albums/...psdc71957c.jpg


Close up!
http://i1153.photobucket.com/albums/...psbd011858.jpg

How was your water mixture. Did it work out?

Looks delicious.

I had to add some extra water I had 24oz pasta and I put 5 cups of water. It was easier than cooking a jambalaya.

Yea.. I think the rotels add a little extra liquid to mine. But only having to add a half cup more water is not bad.

Your a pro now.....

I like rotel in a shrimp/saltmeat spaghetti.