Author Topic: Jambalaya?  (Read 1599 times)

Offline hamiltont

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Re: Jumbalya?
« Reply #15 on: January 04, 2011, 06:16:42 PM »
I just did a chili last night that was freeform.  Ended up using spaghetti sauce that was taking space up in the freezer instead of the regular tomato sauce and paste. Cleaned out some jars of this and that in the fridge door. The result was different but actually very tasty and still a chili.
Funny you should mention that.  Last weekend I had a hunger for spaghetti. Didn't have all the ingredients for the sauce. Started looking around and found some mild chunky salsa. Had about everything I wanted, added some stuff (oregano, basil, garlic, anise, etc...) & made spaghetti sauce and homemade meatballs. Texas toast became garlic toast. A cheap bottle of wine and we were set. Wife was a bit surprised how good it actually turned out. Cheers!!!
If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!

Offline bluesman

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Re: Jumbalya?
« Reply #16 on: January 04, 2011, 07:22:12 PM »
Here's a recipe I found from Hattie's Restaurant off of the FN. Looks to be pretty creole authentic. In fact I'm going to give this a try sometime. IMO...It has all the essential ingredients needed to create the authentic creole flavor profile. If you can't get the crawfish...RDWHAHB instead.  ;D

Ingredients:

Extra-virgin olive oil, enough to coat a skillet
4 boneless chicken breasts, julienne-cut
20 jumbo shrimp, peeled and de-veined
All-purpose flour, for dusting
5 links andouille sausage, sliced
5 cloves garlic, minced
2 green peppers, julienned
2 red peppers, julienned
4 stalks celery, chopped
6 fresh okra pods, sliced
1 large Spanish onion
1 tablespoon oregano
4 tablespoons parsley
2 tablespoons paprika
2 tablespoons chili powder
1 tablespoon cayenne
10 peeled plum tomatoes, chopped
4 tablespoons Worcestershire sauce
3 cups long or medium grained rice
4 cups seafood or chicken stock
2 cups tomato juice
10 fresh crawfish, shell-on, optional
1 bunch scallions, chopped
Parsley, for garnish

Directions:
Coat a large, deep skillet with olive oil and keep on high heat until oil sizzles.

Dredge chicken and shrimp in flour and add to skillet with andouille sausage. Lower heat and remove the par-cooked shrimp. Add garlic, peppers, celery, okra, and onion and cook on low heat for about 4 minutes, stirring constantly. Add all seasoning and diced tomatoes and Worcestershire.

Add uncooked rice and simmer for 2 to 3 minutes on low heat. Add stock and tomato juice, then simmer for 5 minutes on medium heat, taking care to stir to prevent sticking. Once rice has completely cooked, add shrimp and crawfish; simmer for 2 minutes.

Serve in a deep bowl and garnish with fresh chopped scallions and parsley.


Ron Price

Offline bluesman

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Re: Jambalaya?
« Reply #17 on: January 04, 2011, 07:24:37 PM »
Oh and weaz...I fixed the title for ya.  ;)

If that's okay by you.  8)
Ron Price

Offline weazletoe

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Re: Jambalaya?
« Reply #18 on: January 04, 2011, 11:01:56 PM »
Thanks, and thanks!  Hope to take a crack at it Friday.
A man works hard all week, so he doesn't have to wear pants all weekend.

Online euge

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Re: Jambalaya?
« Reply #19 on: January 04, 2011, 11:39:11 PM »
This is what I always think of when I hear Jambalaya.
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline hokerer

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Re: Jambalaya?
« Reply #20 on: January 09, 2011, 06:44:55 PM »
Thanks, and thanks!  Hope to take a crack at it Friday.

Thanks for creating this thread.  Reminded me I hadn't done a Jambalaya in about forever.  Did up a big 'ol batch this afternoon and it turned out fantastic (pretty much following the recipe I posted earlier).
Joe

Offline punatic

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Re: Jambalaya?
« Reply #21 on: January 13, 2011, 07:05:50 PM »
Oh and weaz...I fixed the title for ya.  ;)

If that's okay by you.  8)

My son and I have fun at my wife's expense - she's a Jersey Tomato and pronounces it, "Jumbo lie-ah."

So my son and I say, "It's not small lie-ah, it's not medium lie-ah, it's not large lie-ah, it's JUMBO lie-ah!"  

This is what I always think of when I hear Jambalaya.

Well, we're having shrimp étouffée and fried bell pepper rings instead of jambalaya, crawfish pie, and filé gumbo tonight, but we got the guitar (slack key kine) and fruit jar covered.

Goodbye Joe me gotta go pole da pirogue down da bayou...
« Last Edit: January 13, 2011, 07:13:37 PM by punatic »
There is only one success: to be able to spend your life in your own way.


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Offline deepsouth

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Re: Jambalaya?
« Reply #22 on: January 13, 2011, 07:41:01 PM »
this website should make me think about beer, but i'm always on here looking at and talking about food. 
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Offline capozzoli

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Re: Jambalaya?
« Reply #23 on: January 13, 2011, 07:49:34 PM »
Cause food is an excellent accompaniment  to beer.
Beer, its whats for dinner.

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Online euge

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Re: Jambalaya?
« Reply #24 on: January 14, 2011, 12:29:09 AM »
Cause food is an excellent accompaniment to beer.

And visa versa! But so is conversation... ;)

How about this enthusiastic effort by CCR?

The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline weazletoe

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Re: Jambalaya?
« Reply #25 on: January 14, 2011, 10:03:28 AM »
Time for stupid questions. (hey, it's my thread, I'm allowed!  ;D) What a  julienne-cut?
A man works hard all week, so he doesn't have to wear pants all weekend.

Online euge

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Re: Jambalaya?
« Reply #26 on: January 14, 2011, 11:17:17 AM »
Time for stupid questions. (hey, it's my thread, I'm allowed!  ;D) What a  julienne-cut?


Cut in thin strips like match-sticks.
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline bluesman

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Re: Jambalaya?
« Reply #27 on: January 14, 2011, 12:06:18 PM »
Cause food is an excellent accompaniment  to beer.

Laisser les bons temps rouler!   8)
Ron Price