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Pastalaya - Chicken, Pork & Sausage

posted Dec 6, 2011, 2:48 PM by Unknown user   [ updated Dec 6, 2011, 4:07 PM ]
Jimmy L. Babin
Creative Cajun Cooking
A Southern Louisiana treat that will be
the hit of any party
Servings: 150
Yield: 150 servings
10 pounds Onions, chopped
1 cup Cooking Oil
3 cups MAGIC SWAMP DUST
1/4 cup Creative Cajun Cooking
Seafood Boil

4 cups Barbecue Sauce
1 gallon Water , as needed for sides of pot
1 can (#10) Mushrooms, stems & pieces
15 pounds Pork (80-20), cubed into bite-size pieces
10 pounds Chicken Thighs (boneless, skinless)
10 pounds Sausage, Smoked
18 quarts Water, to be added after onions are dark brown
20 pounds Pasta of your choice

Copyright: Cookbook #1
  • Install onions, Magic Swamp Dust and Seafood Boil in pot with oil.
  • Sauté' at a high fire, adding 1 1/2 cups water at a time as needed to wash gratin' from sides of pot.
  • Stirring and scraping sides as needed to turn onions a very dark brown without allowing them to stick and burn, (approx. 20 minutes, pending fire).
  • When onions are ready, put in 1 #10 can of mushrooms stems & pieces, 18 quarts of water, Bar B Que Sauce, and stir.
  • Add in pork, because pork takes longer to cook (approx. 45 minutes), then add in chicken.
  • Bring to a boil until chicken is tender.
  • Add sausage and turn off fire and let stand for 1/2 hour. This will allow meats to cool and the juices and flavor to penetrate the meats.
  • After cooling period bring back to a rapid boil then stir in pasta.
  • Using a medium fire, bring water back to a boil, scraping the sides and the bottom of the pot and turning pasta - DO NOT STIR. (use caution - over stirring will make the pasta gummy).
  • After pasta has swollen and most of the water is gone, check by biting on one noodle...
  • Cover and let stand 10 minutes and lift bottom of pastalaya to the top and let stand 15 minutes before serving.
  • Serve as a main dish and keep your eye on your guest, they will try and eat it all.
Service for 170 - 200 people -
depending on portion size.
UTENSILS NEEDED: #20
(12 1/2 gal.) Black Iron Pot.



Per Serving (excluding unknown
items): 535 Calories; 25g Fat (42.5% calories from fat); 22g Protein; 54g Carbohydrate; 2g Dietary Fiber; 69mg Cholesterol; 512mg Sodium. Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates.
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