Ever Make Jambalaya?

[ptlyon]

Originally Posted by ping2000

The secret to authentic New Orleans cooking is using river water that everyone in the rest of the US has shit and pissed in. And/or antifreeze to taste.

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And back in my day, it was delicious!

[Nickhead]

right, here is a really good version i make:

(quantities are for you to decide.)

dice up onion, celery and capsicum
sweat in large pot w/butter & diced garlic

dice your chicken thighs to bite size, slice your chorizo however you choose.
add to your sweatin' veggies, cook on high until chicken is cooked.

at this point add chicken stock, crushed tomato in a can, tomato paste, smoked paprika, salt, oregano, garlic powder, thyme, as well as onion powder. (or just use cajun seasoning)... or both sets of ingredients.
simmer as long as you can. preferably more than two hours.

rinse or don't, your white rice then add to the stew.
i prefer to stir once then cover, but you can leave off the lid and stir occasionally.
once the rice is cooked add your raw prawns, cook till pink and serve.

[GabyKeepsMeWarm]

Originally Posted by Nickhead

right, here is a really good version i make:

(quantities are for you to decide.)

dice up onion, celery and capsicum
sweat in large pot w/butter & diced garlic

dice your chicken thighs to bite size, slice your chorizo however you choose.
add to your sweatin' veggies, cook on high until chicken is cooked.

at this point add chicken stock, crushed tomato in a can, tomato paste, smoked paprika, salt, oregano, garlic powder, thyme, as well as onion powder. (or just use cajun seasoning)... or both sets of ingredients.
simmer as long as you can. preferably more than two hours.

rinse or don't, your white rice then add to the stew.
i prefer to stir once then cover, but you can leave off the lid and stir occasionally.
once the rice is cooked add your raw prawns, cook till pink and serve.

This is generally the the instructions, based on several videos and recipes that I’ve looked up. Appreciate it. Thank you.

Biggest issue is gonna be my fuzzy six month old felines not getting in the way too much!

[Bob Dole]

Originally Posted by GabyKeepsMeWarm

This is generally the the instructions, based on several videos and recipes that I’ve looked up. Appreciate it. Thank you.

Biggest issue is gonna be my fuzzy six month old felines not getting in the way too much!

As long as you start with the Cajun Holy Trinity, you should be fine.

I don’t bother with making it because I’m close enough to Louisiana that plenty of local eateries make it better than I would.

[GabyKeepsMeWarm]

Okay…

Time to get started.

I’ve got chicken, andouille sausage, shrimp, celery, green and red bell peppers, okra, large onion, fresh spring onions from the garden(love these annuals), jalapeño, canned tomato sauce and tomato paste, chicken stock via “better than bouillon”, “Cajun” seasoning, salt, pepper, thyme and rice. I don’t have fresh garlic, but I do have garlic powder.

I appreciate all the ideas, thoughts and prayers. Let’s get this show on the road…

[scho63]

Originally Posted by GabyKeepsMeWarm

Okay…

Time to get started.

I’ve got chicken, andouille sausage, shrimp, celery, green and red bell peppers, okra, large onion, fresh spring onions from the garden(love these annuals), jalapeño, canned tomato sauce and tomato paste, chicken stock via “better than bouillon”, “Cajun” seasoning, salt, pepper, thyme and rice. I don’t have fresh garlic, but I do have garlic powder.

I appreciate all the ideas, thoughts and prayers. Let’s get this show on the road…

Is Okra a traditional Jambalaya ingredient? I am trying to remember if I ever had it with the different Jambalaya I ate. Maybe I did and just don't remember.

[GabyKeepsMeWarm]

Holy cow…. This is great. I rarely get to pat myself on the back, and I wish I was smart enough for photos. But it’s basically any google imsge, and incredibly tasty. Rice isn’t overdone, and wow…. This is good.

[BigRedChief]

Originally Posted by GabyKeepsMeWarm

Holy cow…. This is great. I rarely get to pat myself on the back, and I wish I was smart enough for photos. But it’s basically any google imsge, and incredibly tasty. Rice isn’t overdone, and wow…. This is good.

Best Jambalya I ever had was with some made by coon-ass's(Cajun's). These are the people that live in the bayou near the Gulf in Louisiana. I met some of them when I was working on the oil rigs with them.

They invited me to some celebration(forget what it was, engagement maybe). Big huge pots of different stuff. They laid newspaper on the ground and after draining the water dumped the crawdads, fish. corn etc. onto the newspaper. Several different pots had the jambalayam red beans and rice. Mostly what I could tell that was different was just the level of heat you wanted in your jambalaya. All were fantastic.

[bigjosh]

I make it in the crock pot. Peppers, onion, chicken and kilbasa with all the seasonings and some chicken stock all in the crockpot for a few hours, cook the rice separately once the rest is doneand mix in with additional seasonings when ready to eat. (So the rice doesn’t get soggy)


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[cabletech94]

wow! great thread!! dinner idea has now been unlocked!!!

[ptlyon]

Shakes has a great recipe. Would recommend A++++

[shakesthecat]

Originally Posted by ptlyon

Shakes has a great recipe. Would recommend A++++

Thanks, brother!

[Pennywise]

Try some pastalya.

[Pepe Silvia]

Originally Posted by Pennywise

Try some pastalya.

First we wait, then we hydrate.

[Woogieman]

I've made it many times, and my recipe seems vary similar to RedIn texas'...I prefer kielbasa over andouille for some reason, and I add NO tomato-anything. I like the less soupy version, and the broth/cooking process makes it plenty moist. I love to kick it up in the end w/ plenty of tabasco. Best leftover concoction invented, so make plenty.