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The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum?

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  #1  
Old 08-29-2017, 06:47 PM
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bjhooper82 bjhooper82 is offline
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Default Pastalaya Recipe?

I've been wanting to try my hand at one and figure I'll try one out for the LSU/BYU game this Saturday night. Anybody have a good recipe??
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Old 08-29-2017, 07:40 PM
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meat killer 86 meat killer 86 is offline
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Pork, sausage, and Tasso pastalaya.

Brown meat very well.
Deglaze with onoions and bell peppers or your favorite trinity blend.
1 1/2 qt chicken stock per pound of pasta. Bring to boil and stir while boiling till absorbed and noodles are tender. Very easy.




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Old 08-29-2017, 08:13 PM
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Quote:
Originally Posted by meat killer 86 View Post
Pork, sausage, and Tasso pastalaya.

Brown meat very well.
Deglaze with onoions and bell peppers or your favorite trinity blend.
1 1/2 qt chicken stock per pound of pasta. Bring to boil and stir while boiling till absorbed and noodles are tender. Very easy.




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Sounds easy enough. Thanks man, I'll give it a try.
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Old 08-29-2017, 08:53 PM
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I have faith in you my man. Go get em. It's a delicious meal!!!


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Old 08-30-2017, 11:24 AM
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Download the jambalaya calculator, it has a tips and tricks and tab and a pastalaya tab.

http://jambalayacalculator.com/excel-spreadsheet/

Do you have excel?
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Old 08-30-2017, 11:25 AM
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Originally Posted by swamp snorkler View Post
Download the jambalaya calculator, it has a tips and tricks and tab and a pastalaya tab.

http://jambalayacalculator.com/excel-spreadsheet/

Do you have excel?
Sure do, thanks!
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Old 08-30-2017, 01:58 PM
robinr robinr is offline
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Default Pastalaya Recipe?

SMALL PASTALAIA
2 onion
1 green/red/orange bell pepper
Minced garlic
1 big box chicken broth
1.5 lb sausage
3lb chicken boneless thighs (or 1.5lb chicken/1.5lb pork)
1 Rotel
1 dice tom
1 French onion soup
1 golden mushroom soup
2 lb penne pasta

Brown meat, add onion, garlic and bp and cook down, add can goods and let simmer. When ready for noodles add broth and noodles. Simmer with fire on low until noodles are cooked. The longer it sits after cooking the better. Gives noodles time to absorb flavor.
**I like to throw in a little Tasso as well. It really sets it off!

BIG PASTALAYIA (feeds an army) about 70
15 lb Penne Pasta
10 can French Onion Soup
10 can Golden Mushroom Soup
6 can Rotel
6 can Diced Tomato
8 Big Boxes chicken broth
10 onions
8 Green Bell Pepper
6 Orange Bell Pepper
6 Yellow Bell Pepper
Garlic

20 lb chicken boneless skinless thighs (or 10lb chicken/10lb pork)
10 lb sausage



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  #8  
Old 08-31-2017, 10:26 PM
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bjhooper82 bjhooper82 is offline
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Quote:
Originally Posted by robinr View Post
SMALL PASTALAIA
2 onion
1 green/red/orange bell pepper
Minced garlic
1 big box chicken broth
1.5 lb sausage
3lb chicken boneless thighs (or 1.5lb chicken/1.5lb pork)
1 Rotel
1 dice tom
1 French onion soup
1 golden mushroom soup
2 lb penne pasta

Brown meat, add onion, garlic and bp and cook down, add can goods and let simmer. When ready for noodles add broth and noodles. Simmer with fire on low until noodles are cooked. The longer it sits after cooking the better. Gives noodles time to absorb flavor.
**I like to throw in a little Tasso as well. It really sets it off!

BIG PASTALAYIA (feeds an army) about 70
15 lb Penne Pasta
10 can French Onion Soup
10 can Golden Mushroom Soup
6 can Rotel
6 can Diced Tomato
8 Big Boxes chicken broth
10 onions
8 Green Bell Pepper
6 Orange Bell Pepper
6 Yellow Bell Pepper
Garlic

20 lb chicken boneless skinless thighs (or 10lb chicken/10lb pork)
10 lb sausage



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Thanks! I'm going to give this one a try also.
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