Jambalaya recipe

Looks delicious! No roux?

I thought all Jambs had either a roux base or a tomato base.

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No roux?

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No, pay attention to the process when browning the meat to get a gratin as described on that recipe.

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a tomato base.

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Certainly not a tomato base but some people put diced tomatoes and a little tomato sauce in their Jambalaya. But it's a source of contention sorta like beans in Chili, some do it and some don't and those that don't bitch about those that do. My Mawmaw was from Lake Chuck and put tomatoes in her jambalaya so I do as well. Don't put too much though.

This recipe is amazing, and any fatty pork cut will do.

I’ll make it easy for you, Google “Jambalaya Calculator”, use that, don’t f&@$ with the recipe at all, just follow it to a T and you’ll be fine

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There is no roux in jambalaya. Never has been, never will be. I'm from Georgia and I know this.

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Every jambalaya I’ve ever witnessed being made started with a roux and then brown the meats. My dad’s family was from Kenner. So, I’m pretty sure some people start with a roux. And then I’ve witnessed restaurants mostly around New Orleans using tomato paste and it being more wet. You can google recipes and about 1/3 of them have a roux.

I’ll try the linked recipe and let yall know how it turns out.

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Every jambalaya I’ve ever witnessed being made started with a roux

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Every jambalaya I’ve ever witnessed being made started with a roux and then brown the meats. My dad’s family was from Kenner.

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It makes zero sense to use a roux for jambalaya. Roux is a thickener. Jambalaya is not a soup like dish which a roux would be used for. There's nothing in Jambalaya that needs thickening. It's a meat and rice dish.

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And then I’ve witnessed restaurants mostly around New Orleans using tomato paste and it being more wet.

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That's a creole style jambalaya. Tomatoes don't have magical powers to make a Jambalaya wet. If you add enough chicken broth before cooking the rice in it, it will come out wet. More liquid = more wet. Less liquid = more dry. It's not rocket science.

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You can google recipes and about 1/3 of them have a roux.

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For authentic ethnic recipes (not just Cajun), google is arse. You can google recipes for gumbo too and they will tell you to add tomatoes and fish. That doesn't mean it is the consensus amongst cajuns. It just means some Karen in NYC or LA decided to post some bullshite recipe and got a lot of clicks.

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I’ll try the linked recipe and let yall know how it turns out.

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It's 100% the best and most authentic cajun jambalaya recipe you will find. Report back after you make it.

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Every jambalaya I’ve ever witnessed being made started with a roux

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Watch this simple video as the key is browning all the meats and cooking down the vegetables. Rice absorbs the flavor as a roux and/or tomatoes (paste, sauce) are not needed. Cooking and seasoning a jambalaya varies from region (River Parishes, Cajun Country, etc.. ) and how your parrain taught you.

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I thought all Jambs had either a roux base or a tomato base.

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You are thinking "creole" jambalaya.

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Creole jambalaya is a Louisiana one-pot rice dish with a tomato-based sauce, unlike its Cajun counterpart which omits tomatoes.

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