Pastalaya Recipe For 50

Pastalaya Recipe For 50
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Enjoy as if you’re in Louisiana with this simple filling and affordable one-pot dish, Pastalaya. Pastalaya is the pasta-based equivalent of Jambalaya!


  • 8.33 1 tablespoon vegetable oil
  • 4.17 Lb of Smoked sausage (preferably Andouille)
  • 16.67 cloves garlic
  • 83.33 OZ bag freezer “seasoning mix”*
  • 125 oz can diced tomatoes
  • 4.17 Tbsp Creole seasoning**
  • 4.17 TSP oregano
  • 4.17 tsp smoked paprika
  • 2.08 TSP Thyme
  • Freshly cracked pepper
  • 16.67 cups chicken broth
  • 8.33 cups of water
  • 8.33 lb penne pasta
  • 16.67 Half cream
  • 4.17 bunch of fresh parsley
  • 4.17 bunch of green onions


  1. Cut the sausage that has been smoked into thin pieces, then slice the larger pieces in half. Add the sausage and vegetable oil into an enormous pot and cook at medium-low temperature until the sausage is cooked through (about 5 mins).
  2. Slice two garlic cloves, then put them in the pan. Cook for one minute to ensure that the garlic becomes tender and aromatic. Include the package of seasoning mix frozen and cook until the mix is heated (3-5 mins). Add the chopped tomatoes (with juices), Creole seasoning, oregano, smoked paprika, the fresh broken pepper (about 20 cranks from the pepper mill), and pasta into the pan. Then, add the chicken broth and one cup of water and stir until the ingredients are uniformly mixed.
  3. Cover the pot, and raise the heat to medium-high. Then, let the pot bring to a boil. Once it has reached the boiling point, stir it briefly, cover it, then reduce the heat to a low setting and let the pot simmer for 10 to 12 minutes until the pasta becomes soft. The pot should be stirred every couple of minutes while it cooks to keep it from sticking. Remove the lid as fast as possible to keep the mixture at a simmer. If the soup is still liquid after about 8 minutes, allow the pot to simmer without the lid for the final few minutes. A tiny bit of thick sauce near the top of the cooker can be perfect.
  4. While the pasta is cooking, cut the parsley into pieces and cut the green onions.
  5. Switch off the flame and add the half and half and cream. Incorporate the majority of the chopped green onions and chopped parsley with a little reserved to sprinkle on top in each bowl. Serve hot.


  • The “seasoning mix” is a chopped and frozen mix of onions, bell pepper, onions, and celery called the “trinity.” If you prefer using fresh, cut one yellow onion, one green bell pepper, and two stalks of celery.
  • The seasoning can be purchased in a variety of grocery stores. However, you can make your own with This blend of spices. The store-bought Creole seasoning mixes typically contain plenty of salt. Therefore, if you create your blend, you might need to add more salt to your final product to compensate.


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