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duckduckboom
MMT Elite Member
Joined: Tue Nov 23, 2010 6:33 pm Posts: 5603 Location: Corner of Hell an high water, La
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Pastalaya
everybody has their own way but this is the way i do it
This way feeds 3 people for about 2 days
i season throughout out with pepper, onion powder, garlic SALT, and whatever brand of mixed season liek tony's you use i also use Worcestershire when cooking the meat
I like to marinate the meat for a few days if i know i am gonna cook it but by no means is it necessary -1 pound sausage or pork. i normally use homemade Andouille in a cast iron pot i brown the meat not cooking it all the way through. remove it from the black iron skillet and put to the side
-i then brown a pound of chicken. depending on how much grease is left in the pot sometimes i add bacon grease. i don't cook it all the way through. pull it and put to the side.
-Dice 1 onion and bellpepper and brown those .
- Once your veggies are done, add the chicken and pork back to the pot, add a quart of chicken stock, 1 can of cream of mushroom, about 3-4 oz of hot sauces, about 7-8 sliced mushrooms. Once the chicken broth heats up it will cook that cream of mushroom down.
i then add penne pasta about 2 cups. and cover
Next is kinda a weird part . i always cover the pot at first because i want to make sure that i have enough liquid to cook the pasta. once i know i am good on liquid i pull the lid and cook the excess liquid off. i like my pastalya and little creamy. so i turn of mine a little early.
_________________ You have your whole life to be an idiot, take a day off!
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Sat Nov 16, 2013 6:03 pm |
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btmannin
MMT 1000 Club
Joined: Tue Jan 15, 2013 5:25 pm Posts: 1723 Location: Oxford/Jackson ms
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Re: Pastalaya
Damn that sounds delicious
_________________ 1436 tin can shoved by a 16 GDLT 16.5x48 running like hell from a built 40 merc
Well they call me king turd up here on shit mountain, but if you want it you can have the crown.
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Sat Nov 16, 2013 9:16 pm |
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cajun1085
MMT Pro Member
Joined: Fri May 10, 2013 2:57 pm Posts: 183 Location: Silver Spring, MD
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Re: Pastalaya
Pastalaya is one of my favorites!
_________________ GTB 1646 w/HD, Boat Blind-25GTR
SOUTHEAST GATORTAIL
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Sat Nov 16, 2013 9:47 pm |
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Pete14
MMT Pro Member
Joined: Tue Mar 26, 2013 2:49 pm Posts: 445 Location: Southern Illinois
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Re: Pastalaya
I have never heard of it up here in Southern Illinois but you can bet your ass i will be cookin it up this week. Thanks for the recipe.
_________________ [color=#80BF00][b]Excel 1860 swv4f4 with GTR35L with stage 1, cam, exhaust, heads
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Sat Nov 16, 2013 10:13 pm |
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THETANKO1
MMT Member
Joined: Mon Oct 07, 2013 9:53 pm Posts: 42
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Re: Pastalaya
We make it for all thw ducks unlimited events we put on. Just did a gew batches for the event at LSU. Great stuff.
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Sun Nov 17, 2013 5:48 pm |
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J_Ho
MMT Pro Member
Joined: Fri Jan 16, 2009 7:10 am Posts: 299 Location: Gonzales, LA
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Re: Pastalaya
Sounds good. I've never cooked mine with that much broth and no water. I'll try that next time
_________________ 18' Weldcraft - 90HP 1654 GD 35GDSD Bone stock, including a rusty exhaust.
The only time I've rooted for the crimson tide, my gf was 3 days late.
FOREVER LSU
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Tue Nov 19, 2013 3:28 pm |
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duckduckboom
MMT Elite Member
Joined: Tue Nov 23, 2010 6:33 pm Posts: 5603 Location: Corner of Hell an high water, La
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Re: Pastalaya
The only thing that you gotta watch for is some store bought chicken broth has a lot of salt in it
_________________ You have your whole life to be an idiot, take a day off!
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Tue Nov 19, 2013 4:01 pm |
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Pas Tout La
MMT Pro Member
Joined: Tue Jul 30, 2013 2:32 pm Posts: 254 Location: Lafayette, La
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Re: Pastalaya
Pastalaya is some good stuff, but nothing can replace a pot full of Louisiana rice!
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Tue Nov 19, 2013 4:19 pm |
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Swamp dog
MMT Pro Member
Joined: Wed May 15, 2013 1:55 pm Posts: 196 Location: Gonzales
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Re: Pastalaya
image.jpgThat's my favorite thing to cook. I also put rotel and French onion soup in mine.
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_________________ 18x46 dfou custom with a 35GTR stage 1
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Sat Nov 30, 2013 2:16 pm |
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da go get'er
MMT 1000 Club
Joined: Wed Oct 27, 2010 8:30 am Posts: 3406 Location: Prairieville
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Re: Pastalaya
ImageUploadedByTapatalk1415841339.798284.jpg Made a pot tonight with a little variation to yours, came out pretty good.
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_________________ 17*38 Klibert 23GDLT I toast to staying positive and testing negative!
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Wed Nov 12, 2014 7:16 pm |
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mudxxed
MMT 1000 Club
Joined: Thu Sep 05, 2013 4:46 pm Posts: 1398 Location: SE Bama
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Re: Pastalaya
A buddy from Thibodaux, made some at a 4wheeler ride last year, and it was amazing. I love cajun food
_________________ 1651 Excel/ 35 MB HD: little of dis, little of dat
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Wed Nov 12, 2014 7:24 pm |
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DUCK HEARSE
MMT 1000 Club
Joined: Fri Apr 06, 2012 8:48 am Posts: 3161 Location: Alabama
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Re: Pastalaya
Chicken and sausage spaghetti without the tomato sauce and funny name :D:D
_________________ Twenty years from now you will be more disappointed by the things that you didn't do than by the ones you did do. So throw off the bowlines. Sail away from the safe harbor. Catch the trade winds in your sails. Explore. Dream. Discover. - Mark Twain
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Wed Nov 12, 2014 8:31 pm |
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lizard55033
MMT Addict
Joined: Thu Aug 26, 2010 7:06 pm Posts: 512 Location: Burnsville,MN
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Re: Pastalaya
Add about a pound of heavy peppered smoked bacon to that Pastalaya and its darn near perfect
_________________ Running an 1860 Gator Tail Extreme with a 25 Horse Merc
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Wed Nov 12, 2014 8:57 pm |
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DUCK HEARSE
MMT 1000 Club
Joined: Fri Apr 06, 2012 8:48 am Posts: 3161 Location: Alabama
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Re: Pastalaya
_________________ Twenty years from now you will be more disappointed by the things that you didn't do than by the ones you did do. So throw off the bowlines. Sail away from the safe harbor. Catch the trade winds in your sails. Explore. Dream. Discover. - Mark Twain
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Wed Nov 12, 2014 9:00 pm |
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huck Finn
MMT 1000 Club
Joined: Thu Jan 31, 2013 5:42 pm Posts: 1913 Location: Conroe tx
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Re: Pastalaya
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_________________ Ole black water keep on rolling
18x54 Uncle J -GTR - with the koolaid Back H2o SWOMP 23 SS stage 2 15x36 GD Duck Skiff GATOR GATOR GLIDE PROSTAFF BACKWATER PROSTAFF http://www.gatorglide.com
Coupe rest in peace brother
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Wed Nov 12, 2014 9:11 pm |
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DUCK HEARSE
MMT 1000 Club
Joined: Fri Apr 06, 2012 8:48 am Posts: 3161 Location: Alabama
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Re: Pastalaya
_________________ Twenty years from now you will be more disappointed by the things that you didn't do than by the ones you did do. So throw off the bowlines. Sail away from the safe harbor. Catch the trade winds in your sails. Explore. Dream. Discover. - Mark Twain
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Wed Nov 12, 2014 9:15 pm |
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duckduckboom
MMT Elite Member
Joined: Tue Nov 23, 2010 6:33 pm Posts: 5603 Location: Corner of Hell an high water, La
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Re: Pastalaya
I don't use the spaghetti pasta either.
I can honestly say I don't cook mine like this anymore. I am terrible with recipes, I can never follow them and I forget what I did last time. I must have posted this immediately after I cooked it. I need to put my couvillion recipe up next time I make it. Y'all will like that. And then deer chilli
_________________ You have your whole life to be an idiot, take a day off!
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Wed Nov 12, 2014 10:18 pm |
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da go get'er
MMT 1000 Club
Joined: Wed Oct 27, 2010 8:30 am Posts: 3406 Location: Prairieville
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Re: Pastalaya
_________________ 17*38 Klibert 23GDLT I toast to staying positive and testing negative!
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Wed Nov 12, 2014 10:25 pm |
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KaCajun Boy
MMT Pro Member
Joined: Tue Nov 01, 2011 2:43 am Posts: 179 Location: SELA
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Re: Pastalaya
I'll just appoligize in advance! I don't mind a pastalaya every once in awhile but nothing can compare to a good pot of jambalaya. To me, and this is just my personal take on it, a pastalaya is for people that can't cook a jambalaya.
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_________________ 23hp GDLT on 16x38 GD boat When up to your nose in shit, don't open your mouth.
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Sat Nov 15, 2014 10:42 pm |
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