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.)

This post was edited on 2/17/10 at 10:13 am

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Posted by Catman88

Baton Rouge, LA

Member since Dec 2004

49125 posts

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.

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Posted by Count Chocula

Tier 5 and proud

Member since Feb 2009

63908 posts

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

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