Pastalaya Recipes

REAL CAJUN PASTALAYA

Steps:

• In a heavy pot that is NOT nonstick (I use Magnalite) brown sausage.
• After sausage is browned, remove from pot and add onions and bell pepper. Cook on medium-high heat in fat rendered from sausage (add butter or olive oil if needed) until wilted; about 5 minutes.
• Add garlic and cook a few more minutes.
• Add sausage back to pot along with chicken or which ever protein you choose, except if using shrimp).
• Add all remaining ingredients except green onions and bring to a boil, stirring occasionally to make sure it doesn't stick to bottom. Reduce heat, cover, simmer for about 25 minutes, until pasta is tender and most of the liquid has been absorbed. If using shrimp, add it at this point.
• Remove from heat, stir in green onions. Serve hot. French bread is delicious with it and you can sop up the sauce.

PASTALAYA

Steps:

• Heat a large Dutch Oven (or cast iron pot) on medium high heat, then add the bacon and the onion, bell pepper and celery. Cook until totally soft and the bacon is cooked.
• Add garlic and cook a further 3 minutes.
• Brown pork and smoked sausage and cook about 20-25 minutes until the sausage begins to caramelize somewhat.
• Add chicken pieces, canned Rotel, Creole Seasoning and Thyme and cook for 15-20 minutes more on medium-high heat. Preheat oven to 300°F.
• To the pot add the water, chicken broth, soups and kitchen bouquet and cook for a further 20 minutes.
• Add the pasta, stir well and bring to a rolling boil.
• At that point turn off the heat and press the noodles down into the liquid so all noodles are mostly in the fluid. It will just about cover most.
• Place lid / cover and place in the oven for 1 hour. After 1 hour remove from the oven and don't open the pot for 10 minutes.
• After 10 minutes remove the lid and give a good stir from the bottom of the pot. Add the chopped green onions and serve.

CAJUN PASTALAYA

Steps:

• Melt butter in a large pot over medium heat. Add sausage and cook for 2 minutes. Add celery, onion, bell pepper, and garlic; cook until soft, 5 to 7 minutes. Add chicken and cook until no longer pink inside and juices run clear, 5 to 7 minutes more. Add tomatoes, paprika, Creole seasoning, and cayenne pepper; bring to a simmer and cook for 10 minutes.
• Add broth to the pot and return to a simmer. Add penne and simmer for 8 minutes. Add shrimp. Continue to simmer, stirring constantly, until pasta is tender but firm to the bite and shrimp are cooked through, about 7 minutes more.
• Stir in cream. Stir in thyme, oregano, and basil. Cook until just heated through, 3 to 5 minutes more. Serve topped with green onions and Parmesan cheese.

PASTALAYA

Steps:

• In a large Dutch oven, melt butter over medium-high heat. Add chicken and sausage; cook until lightly browned, about 5 minutes. Remove and set aside.
• Add Trinity to pot and cook until softened, stirring occasionally, 6 to 7 minutes.
• Add chicken and sausage, tomatoes, chicken broth, garlic, and Creole Seasoning to pan. Bring mixture to a boil, then reduce heat to medium, cover, and simmer until chicken is cooked through, about 15 minutes.
• Stir in cooked pasta and green onion.
• In a medium bowl, combine onion, bell pepper, and celery. Refrigerate in an airtight container up to 3 days or freeze up to 3 months.
• In a medium bowl, combine paprika, salt, onion powder, garlic powder, oregano, basil, white pepper, thyme, celery seeds, cayenne, and black pepper. Store in an airtight container.

PASTALAYA

Steps:

• Cooking Instructions 1 Cut the sausage and pork into bite-sized pieces. Dice the onions, bell pepper, and celery. 2 Cook the sausage over medium-high heat until browned. Remove the sausage from the pot and set aside. 3 Season and cook the pork over medium-high heat until browned. Remove and set aside. 4 Season and cook the onions, bell pepper, and celery over medium heat until browned. 5 Add the cooked meat and sausage to the pot with the vegetables, and add the water, garlic, and bouillon cubes. Bring to a boil, reduce heat and simmer for 15 minutes or until the meat is tender. 6 Season the water and taste with a spoon. The water should taste slightly over-seasoned. 7 Bring to a light boil. Break the noodles in half and add them to the pot. Push the noodles down into the water and cook at a high simmer/low boil for 10-15 minutes, stirring the pot every minute. 8 The noodles are cooked when almost all of the water is gone. There should be a very small amount of water left, making the noodles looks moist. At this point, turn the heat off, cover the pot, and let sit for 10 minutes.

KELLY'S PASTALAYA

Steps:

• .DIRECTIONS:.
• If you have a cast iron jambalaya pot use it, if not you can use a magnalite or a very large oval pot to cook the Pastalaya. Start by browning the pork first. Brown it until it makes like a crust on the bottom. Set it aside in a large bowl. Next, brown the sausage. After you brown the sausage set it aside also in the same bowl as the pork. Then, add the chopped onions in the pot that you just browned all the meats inches Add just a little of chicken broth to release the flavor from the bottom of the pot that the meat made. This will turn the onions like a caramel color. Add cream of mushroom soup and beef gravy to onions. Stir till well blended. Add meats. Let this mixture come to a slight boil. Next, add chicken broth. You will not use both cans of broth. Add enough until it is about 2 inches from rim of pot. Let mixture come to a boil. Add the stick of butter. Add Tony's seasoning to taste. To know that you have seasoned it well, when you taste it, it will pick your throat. It may taste like a lot of seasoning, but you will need it to make it have a good taste. After this mixture comes to a rolling boil, add pasta. Break the pasta in half. Stir with a pasta utensil. Let it come to a boil again then, lower the fire and cover it, stirring it occasionally. Keep checking the pasta by tasting it to see if it is cooked. It should be tender just like when you cook spaghetti. This makes a lot. It will feed at least 10-15 people. ENJOY!