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re: Need a solid jambalaya recipe
Posted on 5/3/11 at 5:43 am to purpleNgoldsaint
Posted on 5/3/11 at 5:43 am to purpleNgoldsaint
To the OP get as much flavor out of your meat as possible. Tasso and andouille have a ton of flavor. It is important to cook the flavor out of them let it season your jambalaya.
1
Posted on 5/3/11 at 6:15 am to purpleNgoldsaint
Instead of adding tomatoes add a small can of tomato paste. Adds a bit of color and richness, but no tomato chunks.
Posted on 5/3/11 at 8:28 am to LouisianaLady
quote:
The worst part is the photo in the OP is NOT a tomato jambalaya.
Look...I have no interest in debating bullshite on the freakin' food board. If I did, I'd go back to my comrades on what is NORMALLY considered the crazy board, the PoliBoard. I just asked for a damn recipe...
Be that as it may, the photo I linked was from this page which gives the recipe...and, yes...it looks like there are tomatoes in it. Maybe there are varying degrees of tomatoiness? I'm not looking for red gravy on rice...but a jambalaya that's got a red tinge to it, you know...like the picture I posted.
LINK
Posted on 5/3/11 at 8:37 am to mylsuhat
quote:
mylsuhat
Thanks...looks good. Not what I was originally looking for, but I've had that version tons of times and would be great. May play around a bit with this one.
Thanks for posting it and not being a tool...
Posted on 5/3/11 at 9:55 am to GeauxTigerTM
Just checked your link and that is similar to how I do it with a few exceptions.
Like the poster early stated, I use tomato paste or sauce, not chopped or diced. And I put that in later in the process, as overcooked tomato gets acidic and, hmmmm whats a good term....too sweet maybe?
Also, I wouldn't put Cumin in jambalaya. Or dried mustard. But the rest of the recipe seems good to me.
Like the poster early stated, I use tomato paste or sauce, not chopped or diced. And I put that in later in the process, as overcooked tomato gets acidic and, hmmmm whats a good term....too sweet maybe?
Also, I wouldn't put Cumin in jambalaya. Or dried mustard. But the rest of the recipe seems good to me.
Posted on 5/3/11 at 10:07 am to GeauxTigerTM
quote:
Look...I have no interest in debating bullshite on the freakin' food board. If I did, I'd go back to my comrades on what is NORMALLY considered the crazy board, the PoliBoard. I just asked for a damn recipe...
Well maybe you should venture on back over to the poli board and tell them that the posters over on the F&D board are crazy.
I don't go over to the poli board and ask their opinion on who would make the best Republican candidate for President, and then name a bunch of republicans, but also throw in a couple of democrats to the list. They obviously don't belong in the list.
You asked for a jambalaya recipe and you were kindly told that traditional jambalaya doesn't have red sauce in it....and that it's a dumb idea....and it's sucks...and the "food elitists" on this board don't put up with that kind of non-sense.
Posted on 5/3/11 at 10:12 am to GeauxTigerTM
Okay, simple response as I hope you do know how to cook. Three pounds of chicken thighs diced, and the same of andouille sliced 1/4 inch size,one pound tasso diced, four cups trinity plus half cup minced garlic. Brown all meats, remove from pot, sute trinity and when appropriate add garlic to the mix, add ETA (eight0 cups rice to this and "fry it for about two minutes(this will make the rice cook as in a pilaf) return meats and blend in, then add an appropriate amount of Better than Boullon chicken stock. For the tomatoey thingy(since you are so adamant, but just prepare for the stare from relatives) add one small can of tomato paste( cook it for a minute or two in a saute pan with a bit of butter), and it adds some character to it, and reduces the acidity nd one small can of sauce, if desired one fresh tomato diced, season appropriately. Gris Gris pull out the black magic.
This post was edited on 5/3/11 at 10:23 am
Posted on 5/3/11 at 10:19 am to LSUAfro
quote:
You asked for a jambalaya recipe and you were kindly told that traditional jambalaya doesn't have red sauce in it....and that it's a dumb idea....and it's sucks...and the "food elitists" on this board don't put up with that kind of non-sense.
First response...
quote:
I suggest you get the frick out.
Posted on 5/3/11 at 10:23 am to LSUAfro
quote:
You asked for a jambalaya recipe and you were kindly told that traditional jambalaya doesn't have red sauce in it....and that it's a dumb idea....and it's sucks...and the "food elitists" on this board don't put up with that kind of non-sense.
He asked for a red jambalaya recipe. And he wasn't "kindly" told, he was cursed by some douchebags.
If you don't have a red or Creole jambalaya recipe, then move on. Nobody wants your incorrect judgement of what can't be used for an ingredient.
What a joke.
Posted on 5/3/11 at 10:28 am to GeauxTigerTM
quote:
First response...
quote:
I suggest you get the frick out.
sorry ran over that one. Hope you found what you were looking for though the muck, but the tomatoes in Jambalaya and several other dishes has been discussed ad nauseum on this board, and most purists are adamant about leaving it out.
It disgusts me, but the NOLA residents seem to enjoy it, so to each their own.
Posted on 5/3/11 at 10:44 am to LSUAfro
quote:
Hope you found what you were looking for though the muck, but the tomatoes in Jambalaya and several other dishes has been discussed ad nauseum on this board, and most purists are adamant about leaving it out.
It disgusts me, but the NOLA residents seem to enjoy it, so to each their own.
Excellent respone.
Posted on 5/3/11 at 10:48 am to GeauxTigerTM
frick all the creole jambalaya haters. when done right, its taste is far superior to cajun jambalaya
Posted on 5/3/11 at 10:54 am to bee Rye
and to the OP, here is one I make sometimes for larger groups. its extremely no frills, you just throw it in the oven and sitir a few times, tastes great:
When I make this I usually triple the receipe. If you do just one you can cook it in one of those small disposable foil pans, unless you have a pot that can go in the oven (no plastic handles). Cover tightly with foil while baking.
2 cups uncooked Uncle Bens Rice (very important to use UNcle Ben's)
1 can french onion soup
1 can beef broth
1 small can tomatoe sauce
1 can rotel
1 stick butter
1 lb. sausage cut up
1 lb. raw chicken cut up
4 green onions chopped
8 bay leaves
salt, pepper & Tony's to taste
Put everything in pot, cover and cook on 350 for about an hour. Stir once or twice while cooking.
Check rice for doneness.
When I make this I usually triple the receipe. If you do just one you can cook it in one of those small disposable foil pans, unless you have a pot that can go in the oven (no plastic handles). Cover tightly with foil while baking.
2 cups uncooked Uncle Bens Rice (very important to use UNcle Ben's)
1 can french onion soup
1 can beef broth
1 small can tomatoe sauce
1 can rotel
1 stick butter
1 lb. sausage cut up
1 lb. raw chicken cut up
4 green onions chopped
8 bay leaves
salt, pepper & Tony's to taste
Put everything in pot, cover and cook on 350 for about an hour. Stir once or twice while cooking.
Check rice for doneness.
Posted on 5/3/11 at 10:57 am to LouisianaLady
quote:I have never seen anyone try to pass off what you have there as jambalaya, nor have I ever seen a jambalaya made with tomatoes look as red as you describe it. obviously your experience with creole jambalaya is a flawed view, as you have never had someone do it right for you
Does this even LOOK like jambalaya to you?!
Posted on 5/3/11 at 10:59 am to CITWTT
quote:
Gris Gris pull out the black magic.
I can't recall the last time I made jambalaya mainly because it's not a dish I like very much in spite of the fact that it's really a great one dish meal.
I probably made a version of Paul Prudhomme's recipe from his Louisiana Kitchen cookbook over 10 years ago. I don't have the book near me right now, but I think he may have had chopped tomatoes in his, which I believe I omitted. I recall thinking it was interesting that he included tomatoes.
If I were going to use tomato paste, which I wouldn't do, but if...I would fry it down and brown it a bit. I don't doubt that a little would go a long way and prepared in that manner, it might give some richness to the dish.
I'm not anti tomatoes and seafood, though it's seldom that I use the two together in a cooked dish. I actually like the shrimp creole recipe in the Plantation Cookbook and my usual shrimp and grits recipe has tomatoes in it. Fresh tomatoes stuffed with a crabmeat or shrimp mixture can be quite delicious, but there's a distinct difference, to me, in using fresh uncooked tomatoes with seafood and canned. Canned works to a limited degree for my taste.
Cook your jambalaya the way you like it, but I don't believe it can be called "Cajun" with tomatoes in it. That makes it Creole in my mind.
I don't like okra or tomatoes in my gumbo, but I love smothered okra and tomatoes. Go figure.
Posted on 5/3/11 at 11:06 am to Gris Gris
N.O. cooks more creole style dishes than the rest of the state...creole cooking has tomatoes in it...its really not difficult. But just cause you werent raised on it doesnt mean its not good. If any tourists are travelling to Louisiana for food...theyre going to N.O. for it just a fyi.
Posted on 5/3/11 at 11:13 am to LouisianaLady
quote:
Does this even LOOK like jambalaya to you?!
No but it looks quite good
Posted on 5/3/11 at 11:21 am to purpleNgoldsaint
I'm from Opelousas, I grew up on brown jambalaya. But I like it either way, tbh. My school used to serve what they called sausage creole.. imo basically jambalaya with links of sausage, but it was tomato rice. It was one of my favorite things the cafeteria served.
Posted on 5/3/11 at 11:25 am to Hulkklogan
Nothing upsets me more than being invited over for dinner by someone claiming to be cooking Jambalaya, and it turns out to be some weird tomato soup and rice concoction. Second to that is shrimp in Jambalaya. Neither should ever be included as far as I’m concerned.
Posted on 5/3/11 at 11:34 am to FootballNostradamus
This is my recipe for RED jambalya:
3 cups rice
6 cups chicken stock
1.5 lbs cooked chopped chicken
1 lb browned good quality smoked sausage or andouille or tasso
1 large onion
1 large bell pepper
4 cloves garlic
1 small can tomato paste
2 tblsp salt
1 tsp black pepper
1/2 tsp cayenne
1 tsp ground thyme
2 tblsp Lea & Perrins
1 tblsp Tabasco
3 bay leaves
Saute veggies in a bit of butter. Add rice and get working for 5 min or so. Add everything else...stir to break down TOMATO PASTE. Cover and simmer until rice is tender.
3 cups rice
6 cups chicken stock
1.5 lbs cooked chopped chicken
1 lb browned good quality smoked sausage or andouille or tasso
1 large onion
1 large bell pepper
4 cloves garlic
1 small can tomato paste
2 tblsp salt
1 tsp black pepper
1/2 tsp cayenne
1 tsp ground thyme
2 tblsp Lea & Perrins
1 tblsp Tabasco
3 bay leaves
Saute veggies in a bit of butter. Add rice and get working for 5 min or so. Add everything else...stir to break down TOMATO PASTE. Cover and simmer until rice is tender.
This post was edited on 5/3/11 at 12:50 pm
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