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Seafood Jambalaya
Posted on 2/17/10 at 10:12 am
Posted on 2/17/10 at 10:12 am
Since it's Lent & people are anti-meat now, I thought this would be a good time to start this thread...
My husband usually makes a brown jambalaya (no tomato sauce) with sausage and either chicken or pork, but my mom used to put shrimp in hers sometimes and we though about experimenting some.
Anyone here ever do a strictly seafood jambalaya?
What kinds of seafood besides shrimp do you use?
Do you do it the same as sausage/chicken/pork brown jambalaya or is it completely different? (I know when making gumbo, our chicken/sausage gumbo is very different than our seafood gumbo.)
My husband usually makes a brown jambalaya (no tomato sauce) with sausage and either chicken or pork, but my mom used to put shrimp in hers sometimes and we though about experimenting some.
Anyone here ever do a strictly seafood jambalaya?
What kinds of seafood besides shrimp do you use?
Do you do it the same as sausage/chicken/pork brown jambalaya or is it completely different? (I know when making gumbo, our chicken/sausage gumbo is very different than our seafood gumbo.)
This post was edited on 2/17/10 at 10:13 am
2
Posted on 2/17/10 at 10:20 am to Dorothy
For me a seafood jambalaya is generall a red jambalaya. I just dont see many brown jambalaya varieties with seafood.. Mainly because to get it brown you have to brown some meat. You could maybe use sausage in it but Im not a big fan of it with seafood. Of course using sausage defeats the purpose of it during lent.
Posted on 2/17/10 at 10:22 am to Dorothy
quote:
What kinds of seafood besides shrimp do you use?
Shrimp and crawfish tails. Much more expensive than chicken / pork / sausage.
Do everything the same, but put shrimp and crawfish tails last as they do not have long cook time. I usually put them in about 5 minutes before Jam is finished so as not to overcook... Because you are not browning meat in this Jam, use Kitchen Bouqeaut (Spelling) for brown effect!
This post was edited on 2/17/10 at 10:27 am
Posted on 2/17/10 at 10:24 am to Count Chocula
How are you browning it? Cooked onion can only do so much.
Posted on 2/17/10 at 10:26 am to Catman88
quote:
How are you browning it? Cooked onion can only do so much.
See addendum on my post. Kitchen Bouquet works wonders!
Posted on 2/17/10 at 10:41 am to Catman88
quote:
How are you browning it? Cooked onion can only do so much.
Guess that is why we use 5+ lbs in a stove top pot.
Posted on 2/17/10 at 11:46 am to bayoudude
Seafood jambalayas at our house have always been red with only shrimp (and sausage if not during lent) Chix/pork/sausage are always brown at our house
I will have to get grandmother in laws receipe for the seafood jambalaya it turns out good and she uses minute rice and dried shrimp and rotel tomatoes and does it in a rice cooker (yeah, I know how the board feels about minute rice,rotel etc but it turns out good and it prevents the shrimp from going to mush with the decreased cooking time... but I guess you could counter that with adding shrimp at the end)
I will have to get grandmother in laws receipe for the seafood jambalaya it turns out good and she uses minute rice and dried shrimp and rotel tomatoes and does it in a rice cooker (yeah, I know how the board feels about minute rice,rotel etc but it turns out good and it prevents the shrimp from going to mush with the decreased cooking time... but I guess you could counter that with adding shrimp at the end)
Posted on 2/17/10 at 2:51 pm to Tigerpaw123
quote:
dried shrimp
I have heard that it comes out great with dried shrimp and if you can get some of the shrimp dust from the platforms where they dry them it is even better. I use rotel in all my jumbalayas.
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