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re: Chicken Sauce Piquante (Process w/ Pics)
Posted on 12/11/12 at 11:05 pm to KosmoCramer
Posted on 12/11/12 at 11:05 pm to KosmoCramer
Looks nothing like jambalaya. Tastes nothing like jambalaya, unless you have an especially red, tomato-flavored jambalaya.
Most cajun food is cooked this way because it's easy and cheap. When most of these recipes were created, Louisianians (back then known just as Acadians - or 'cajuns', a shortened version)were highly impoverished and had to find ways to make cheap foods and make them stretch and taste good, hence lots of recipes involving cheap and/or fatty foods combined with lots of starch. Sausage jambalaya, stews with rice, rice and gravy, gumbo, etc.
eta
One cup of cooked chicken breast contains 5 g of fat compared to the 15 g in the chicken thigh.
quote:
Yeah I understand that. Just the principal of browning the meat, then boiling/steaming/simmering down.
Most cajun food is cooked this way because it's easy and cheap. When most of these recipes were created, Louisianians (back then known just as Acadians - or 'cajuns', a shortened version)were highly impoverished and had to find ways to make cheap foods and make them stretch and taste good, hence lots of recipes involving cheap and/or fatty foods combined with lots of starch. Sausage jambalaya, stews with rice, rice and gravy, gumbo, etc.
eta
One cup of cooked chicken breast contains 5 g of fat compared to the 15 g in the chicken thigh.
This post was edited on 12/11/12 at 11:11 pm
1
Posted on 12/11/12 at 11:09 pm to Hulkklogan
quote:
Looks nothing like jambalaya. Tastes nothing like jambalaya, unless you have an especially red, tomato-flavored jambalaya.
I've seen jambalaya served like the OP's pic in the New Orleans area, although not quite that runny.
That's a big reason why I prefer Cajun>>>Creole. Both styles can taste great, but IMO the less tomato the better
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