Servings |
65 people |
100 people |
200 people |
Boston Butt pork (cubed) |
10 pounds |
15 pounds |
30 pounds |
Boneless chicken |
10 pounds |
15 pounds |
30 pounds |
smoked sausage |
10 pounds |
15 pounds |
30 pounds |
Onions diced |
7 pounds |
10 pounds |
20 pounds |
Tony's seasoning |
2/3 cup |
1 cup |
2 cups |
salt |
1/3 cup |
½ cup |
1 cup |
granulated garlic |
¼ cup |
¼ cup |
½ cup |
Campbell's mushroom soup |
one 50oz cans |
Two 50oz cans |
four 50oz cans |
water |
3 gallons |
4 gal |
8 gal |
chicken bouillon powder or granules |
1 cup |
1.5 cup |
3 cups |
Kitchen Bouquet |
2/3 cup |
1 cup |
2 cups |
parsley flakes |
¼ cup |
1/3 cup |
1 cup |
bell pepper diced |
1 bell pepper |
1 pound |
2 pounds |
# 4 spaghetti |
10 pounds |
15 pounds |
30 pounds |
Pot size |
|
# 20 |
# 40 |
- Turn burner to high, add the cubed pork, onions, bouillon, Tony's, salt and granulated garlic, cook down for 15 minutes.
- Add the sausage and cook down for 10 more minutes.
- Add the mushroom soup and cook down for 5 minutes, stir often to prevent sticking.
- Add the chicken and cook down for 5 minutes, stir often to prevent sticking.
- Add the water and stir to blend ingredients and loosen up the sticking on the bottom.
- Skim some of the grease when it accumulates on top.
- Add the kitchen bouquet as you mixture nears the boiling point. The burner is still on high temperature.
- Break the spaghetti in half or into 3 pieces.
- When the mixture is at a rolling boil, reduce the heat, then add the spaghetti. Stir as you do this to prevent strands of spaghetti from clumping together. Add the parsley flakes and bell pepper at this time.
- After all of your spaghetti is added, turn up the temperature and continue stirring to prevent the clumping.
- When your pastalaya starts to boil again, turn off the burner. Stir some more and when you are satisfied that you pasta is not clumping, place the lid on the pot. Let sit for 15 minutes, then, stir to mix ingredients.
- Time to eat!
