Pastalaya – pas-ta-Li’-yah


Pastalaya, is an adaptation of the  uniquely Louisiana Creole dish, jambalaya (juhm-buh-Li’-yah),  made with pasta instead of rice.  Any kind of pasta will do.  It is one of those dishes you make, that cannot go wrong.

You start with any meat that you have on hand, or left over, add the trinity of vegetables– onions, celery, bell pepper sauteed, add fresh or canned tomatoes, mushrooms and what-not, and lastly, however much seasoning you like.  The seasoning starts with garlic, salt, black and cayenne pepper,  with as much hot sauce as you or your family can stand.  Additional spices can include bay leaves, parsley, Worcestershire sauce, and kitchen bouquet.  Dress it with cheese, chopped parsley or cilantro, peppers, jalapenos and voila!

The pasta will take on all the fantastic flavors of the meat, veges, and seasoning–a perfect substitute for those family members that have an aversion to rice, and can be served hot or cold.