Pastalaya recipes

[rut-ro]

Each year around this time I make Pastalaya. I've used a couple recipes off of here. Anyone have newer recipes to try?

[RedTx]

I dont but would love to see what you got in reciepes?

[tvc184]

No recipe but coincidentally, for about the last four days I have been watching pastalaya recipes on YouTube.
🍲

[rut-ro]

I dont but would love to see what you got in reciepes?

https://www.texasbowhunter.com/discussions/forums/forum/topics/recipes/866435-pastalaya

This was the last one I tried, It was good.

[EliteDriver]

This is the one I use: https://youtu.be/xfhdBp_l-z0?si=c9KIGEZ0R-6qAryB

[dbaio1]

Louisiana Pastalaya

Ingredients:
1 pound smoked sausage sliced into ½ inch rounds
1 pound pork shoulder cubed
1 ½ pound chicken thighs seasoned with 1 teaspoon Creole seasoning
1 yellow onion
1 green bell pepper
2 stalks celery
1 tbs chopped garlic
3 tbs Chicken Better than Bouillon
½ teaspoon garlic powder
½ tablespoon Creole seasoning
1 tablespoon Hot Sauce
1 tablespoon Savoie's Browning sauce (Kitchen Bouquet)
1 can cream of chicken or celery soup 10 oz ( I use one of each on double batch)
3 ½ cups + ¼ cup water
1 pound bow tie pasta ( or pasta of your choice, I use Linguini broke in half too)

Instructions
Season chicken with Creole seasoning and cook in a dutch oven or cast irons skillet for 8 minutes on medium-high, then flip and cook for another 8 on medium. Remove from pan, let cool, and then cut into small pieces.

Add sausage to the Dutch oven and brown for 10 minutes, stirring occasionally. Remove from pan and blot grease from the sausage.

Add cubed pork to the hot Dutch oven and let brown for 10 minutes on medium high heat or until you start getting good gradoux stirring every 3 minutes. Remove from Dutch oven.

Add the onion, bell pepper, and celery and saute down 7-10 minutes adding garlic last minute or two, and add ¼ cup of water. Cook on medium-low for 4-5 minutes, stirring occasionally.

Add Better then bouillon, garlic powder, Creole seasoning, hot sauce, and browning sauce and cook down for 20-25 minutes. Add more water as needed 1/4 cup at a time

Add in cream of chicken/celery and meats and stir to combine and cook down 4-5 minutes.

Add in water and stir to combine, bring to boil.

Add in pasta and stir to make sure all noodles are touching the liquid

Lower the fire to medium-high and cover the Dutch oven completely.

Let the pastalaya boil for 3 minutes, stir gently, and then cover and let boil for another 3 minutes. Continue this until pasta is al dente (about 10-12 minutes total).

Turn off fire, cover completely and let sit for 10 -15 minutes.

I also make seafood pastalaya with shrimp, crawfish and crab (sometimes smoked sausage also) using Better than Bouillon Lobster or ground shrimp powder and a Shrimp/Seafood stock in place of the water

[Slew]

Thank you sir!!! I’ve made Flex’s recipe some but wasn’t much instruction there and it’s been a while. Buddy made it at camp first time I had it in a wok and I destroyed it!! Good stuff!!

on a side note wonder what happened to ol Flex? Motorboating all those big girls mighta caught up with him!!

[rut-ro]

Thank you sir!!! I’ve made Flex’s recipe some but wasn’t much instruction there and it’s been a while. Buddy made it at camp first time I had it in a wok and I destroyed it!! Good stuff!!

on a side note wonder what happened to ol Flex? Motorboating all those big girls mighta caught up with him!!

HAHA its good stuff and I can make myself sick eating it. Cant with to try the Recipe from Dbaio1