Skip to content

Tag: pastalaya

Pete & Jules’ Pastalaya Recipe

I’ll never forget the first time I tasted Pastalaya, it was about seven years ago. There’s something about the blend of three different meats, pasta, and spices that burned its flavors deep in the recesses of my mind causing me to crave it for a year when I finally had another bowl. It’s definitely not an ordinary Alabama meal. Some of our good friends from Louisiana come to the Antique Engine & Tractor Show at Tannehill State Park each July and treat us to this dish. They cook for hours before traveling to the show to share their dish with all the visitors and vendors Saturday night.

These friends have treated us to some amazing dishes, over the years, from Crawfish Etouffee, to mustard battered fried fish, Boudin Balls, and Pastalaya. Our favorite dish, Pastalaya is basically Jambalaya, but with pasta instead of rice. The flavor is beyond anything any Alabamian I know has cooked. There’s a reason Cajun restaurants draw crowds from all over. I mean, who doesn’t like Cajun food? Our friends were kind enough to share their recipe with me, and I will in turn share it with you. Thanks Pete & Jules!

Pastalaya

Ingredients
1 ½ lbs boneless skinless chicken thigh meat, chopped
1 ½ lbs smoked pork sausage,sliced
1 ½ lbs boneless boston butt pork, cubed

1 ½ lbs onions, chopped
4 stalks celery, chopped
2 small bell peppers (green, red, or yellow), chopped
1 bunch of green onions (shallots), chopped
½ cup parsley flakes
1 tablespoon sweet basil
3 bay leaves
3 tablespoons fresh garlic, minced
1 14 oz. can Del-Monte Cajun recipe stewed tomatoes
1 ½ lbs. No.3 Luxury Spaghetti
4 ½ cups water

Dash of your favorite hot sauce (Crystal or Tabasco)
Dash of black pepper
Dash of cayenne pepper
Dash of Tony Chachere’s Creole Seasoning
2 tablespoons garlic powder
2 tablespoons Worcestershire sauce
2 tablespoons A-1 steak sauce

Directions
Brown the chicken sprinkled with Tony’s seasoning then remove from pot. Brown pork first, then boil down with some water until tender (about 30 minutes) and most of the water has reduced. Add sausage to pork and brown for about 10 minutes on medium heat while constantly stirring. Next add onions, bell pepper, celery, Cajun recipe, bay leaves, basil, parsley flakes, fresh garlic, and dash of hot sauce. Let cook down on medium heat while carefully stirring to prevent sticking. Vegetables will make extra water. When cooked thoroughly and vegetables are wilted, add the water (4 ½ cups) and return chicken to the pot. Next season mixture with pepper, garlic powder, worcestershire, A-1 and Tony’s.

Remember that pasta will absorb the seasonings, so make sure the water tastes just a little more salty and peppery than you would like. Next raise the heat to medium high so water starts boiling. Break pasta in half and sprinkle into mixture. Be careful that pasta does not stick together and clump. When all the pasta has softened and absorbs most of the water, lower heat to medium-low, and add the green onions. Stir carefully; place lid on pot for 3 minutes. Next lift the lid, stir pot completely, then replace the lid. Lower heat to very, very low, and cook for 15 minutes.

Finally turn the heat off, DO NOT REMOVE THE LID, and let sit for 30 minutes. After this, lift the lid, stir the pot over, and your dish is ready to serve – Enjoy! Serves 8. Cast iron works best.

Pastalaya

Pastalaya

Ingredients

  • 1 ½ lbs boneless skinless chicken thigh meat, chopped
  • 1 ½ lbs smoked pork sausage,sliced
  • 1 ½ lbs boneless boston butt pork, cubed
  • 1 ½ lbs onions, chopped
  • 4 stalks celery, chopped
  • 2 small bell peppers (green, red, or yellow), chopped
  • 1 bunch of green onions (shallots), chopped
  • ½ cup parsley flakes
  • 1 tablespoon sweet basil
  • 3 bay leaves
  • 3 tablespoons fresh garlic, minced
  • 1 14 oz. can DelMonte Cajun recipe stewed tomatoes
  • 1 ½ lbs. No.3 Luxury Spaghetti
  • 4 ½ cups water
  • Dash of your favorite hot sauce (Crystal or Tabasco)
  • Dash of black pepper
  • Dash of cayenne pepper
  • Dash of Tony Chachere’s Creole Seasoning
  • 2 tablespoons garlic powder
  • 2 tablespoons worcestershire sauce
  • 2 tablespoons A-1 steak sauce

Instructions

  1. Brown the chicken sprinkled with Tony’s seasoning then remove from pot. Brown pork first, then boil down with some water until tender (about 30 minutes) and most of the water has reduced. Add sausage to pork and brown for about 10 minutes on medium heat while constantly stirring. Next add onions, bell pepper, celery, Cajun recipe, bay leaves, basil, parsley flakes, fresh garlic, and dash of hot sauce. Let cook down on medium heat while carefully stirring to prevent sticking. Vegetables will make extra water. When cooked thoroughly and vegetables are wilted, add the water (4 ½ cups) and return chicken to the pot. Next season mixture with pepper, garlic powder, worcestershire, A-1 and Tony’s.
  2. Remember that pasta will absorb the seasonings, so make sure the water tastes just a little more salty and peppery than you would like. Next raise the heat to medium high so water starts boiling. Break pasta in half and sprinkle into mixture. Be careful that pasta does not stick together and clump. When all the pasta has softened and absorbs most of the water, lower heat to medium-low, and add the green onions. Stir carefully; place lid on pot for 3 minutes. Next lift the lid, stir pot completely, then replace the lid. Lower heat to very, very low, and cook for 15 minutes.
  3. Finally turn the heat off, DO NOT REMOVE THE LID, and let sit for 30 minutes. After this, lift the lid, stir the pot over, and your dish is ready to serve – Enjoy! Serves 8. Cast iron works best.
Recipe Management Powered by Zip Recipes Plugin
http://cornbreadmama.com/pastalaya/

Comments closed
Facebook Auto Publish Powered By : XYZScripts.com
%d bloggers like this: