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Started By
Message
Anyone in here from Biloxi?
Posted on 2/4/16 at 11:23 am
Posted on 2/4/16 at 11:23 am
If so, did your family cook jambalaya? If they did, how did they prepare it?
I mentioned in another thread recently that my Maternal Grammaw was from Biloxi, and that part of my family had a different (yet still delicious) version of Jambalaya. Last family reunion i went to In D'Iberville, several family members had made some and it was all the same basic recipe. I'm wondering if this was a family thing or a Biloxi thing.
It starts with a roux (light, peanut butter color) ... onions, rice, shrimp. Seasoned with salt, pepper, cayenne, white pepper, bay leaf, thyme, and a pinch of basil if i remember correctly. Some family members add sausage, and bell pepper and celery to go with the onions. Gram told me that "true Biloxi jamb" only had onions and shrimp though. Said it was a coastal dish, with heavy French influence.
Is anyone in here with Biloxi ties familiar with jambalaya of this nature? Again, i'm trying to figure out if this was a family thing or a Biloxi thing.
I mentioned in another thread recently that my Maternal Grammaw was from Biloxi, and that part of my family had a different (yet still delicious) version of Jambalaya. Last family reunion i went to In D'Iberville, several family members had made some and it was all the same basic recipe. I'm wondering if this was a family thing or a Biloxi thing.
It starts with a roux (light, peanut butter color) ... onions, rice, shrimp. Seasoned with salt, pepper, cayenne, white pepper, bay leaf, thyme, and a pinch of basil if i remember correctly. Some family members add sausage, and bell pepper and celery to go with the onions. Gram told me that "true Biloxi jamb" only had onions and shrimp though. Said it was a coastal dish, with heavy French influence.
Is anyone in here with Biloxi ties familiar with jambalaya of this nature? Again, i'm trying to figure out if this was a family thing or a Biloxi thing.
This post was edited on 2/5/16 at 3:15 pm
4
Posted on 2/4/16 at 11:30 am to unclebuck504
When do you add the shrimp? It just seems like you would overcook them if you throw them in there like meat in a traditional jamb. I feel that's the problem with adding seafood to jamb. Most of the flavor from a traditional jambalaya comes from the meat. The only way I can imagine not over-cooking the seafood is to throw the shrimp in after the rice is cooked and cook for 5 minutes on low heat. You could use seafood stock instead of chicken stock to make sure the rice / veggies get that seafood flavor.
This post was edited on 2/4/16 at 11:31 am
Posted on 2/4/16 at 12:33 pm to SUB
Yeah ... forgot to mention that.
My Mom always put the shrimp in last, after the rice had cooked halfway ... during that one flip of the rice during the cook. Her shrimp were always just right. She didn't use stock. The shrimp wasn't as much of a dominant flavor as opposed to an ingredient. The roux, spices, herbs, and shrimp all equally contribute to the flavor profile.
Last few times i cooked it was right after Katrina when my Grammaw lost everything and was living with me in my apartment in Baton Rouge. I cooked it with her right there next to me in her wheelchair.
I used a shrimp stock made from the shells of the shrimp that i later put in the jamb. Had an excellent shrimp flavor ... bumped the shrimp to the forefront of the flavor profile, and was supported well by the spices and herbs.
The dish portrays Biloxi well, with the French influence and the abundance of shrimp on the coast over there. I know many people will argue it's not a jambalaya, and i likely agree. A more appropriate title would be "Biloxi Shrimp Rice."
Just wondering if it's a Biloxi thing or a family thing.
My Mom always put the shrimp in last, after the rice had cooked halfway ... during that one flip of the rice during the cook. Her shrimp were always just right. She didn't use stock. The shrimp wasn't as much of a dominant flavor as opposed to an ingredient. The roux, spices, herbs, and shrimp all equally contribute to the flavor profile.
Last few times i cooked it was right after Katrina when my Grammaw lost everything and was living with me in my apartment in Baton Rouge. I cooked it with her right there next to me in her wheelchair.
I used a shrimp stock made from the shells of the shrimp that i later put in the jamb. Had an excellent shrimp flavor ... bumped the shrimp to the forefront of the flavor profile, and was supported well by the spices and herbs.
The dish portrays Biloxi well, with the French influence and the abundance of shrimp on the coast over there. I know many people will argue it's not a jambalaya, and i likely agree. A more appropriate title would be "Biloxi Shrimp Rice."
Just wondering if it's a Biloxi thing or a family thing.
Posted on 2/4/16 at 1:24 pm to unclebuck504
walk me through this because it sounds awesome and i want to make it... im assuming make roux add onions to roux cook together until onions soft add stock/water bring to boil add rice then add shrimp when turning rice cook for another 10ish minutes?
Posted on 2/4/16 at 1:40 pm to unclebuck504
quote:
Biloxi
quote:
Jambalaya
quote:
roux
quote:
shrimp
I hate people
Posted on 2/4/16 at 2:22 pm to BobDobalina
BobDobalina ... yes, that's it.
I don't have the seasoning proportions on hand, but i have my Grammaw's recipe cards. I'll look and see if it's in there. The thyme, bay leaf, and basil are very minimal. The flavors are all rather delicate compared to a poultry or pork jamb.
I'm thinking i'm going to make some next time i get my hands on some good shrimp here in Atlanta, and post a thread with pics.
I don't have the seasoning proportions on hand, but i have my Grammaw's recipe cards. I'll look and see if it's in there. The thyme, bay leaf, and basil are very minimal. The flavors are all rather delicate compared to a poultry or pork jamb.
I'm thinking i'm going to make some next time i get my hands on some good shrimp here in Atlanta, and post a thread with pics.
Posted on 2/4/16 at 4:28 pm to unclebuck504
quote:
Biloxi version of Jambalaya inspired Shrimp Rice
FIFY
Posted on 2/5/16 at 3:16 pm to unclebuck504
Edited the thread title for a bump.
I know SOMEBODY on the FDB is from Biloxi ...
I know SOMEBODY on the FDB is from Biloxi ...
Posted on 2/5/16 at 5:11 pm to unclebuck504
I'm from Biloxi, born and raised. Dad's mom was Cajun, mom's dad was Frenchy-French back to colonial times. I've had jambalaya like that, but always with shrimp and sausage, or shrimp, chicken and sausage, but never with just shrimp alone. You do see more jambalaya around here with a little ro-tel added than the traditional without any tomato. I wouldn't mind trying the shrimp-only recipe.
Posted on 2/5/16 at 5:30 pm to CroakaBait
Ok ... now i'm getting somewhere.
When you said you've "had jambalaya like that," was it made with a roux, and similar seasonings?(thyme, basil, bay leaf, salt, pepper, garlic, red pepper)
Other family members always made it with shrimp and sausage. My Gram was the only one that insisted on only shrimp and onions.
My family was from the back bay, D'Iberville area.
When you said you've "had jambalaya like that," was it made with a roux, and similar seasonings?(thyme, basil, bay leaf, salt, pepper, garlic, red pepper)
Other family members always made it with shrimp and sausage. My Gram was the only one that insisted on only shrimp and onions.
My family was from the back bay, D'Iberville area.
Posted on 2/5/16 at 7:39 pm to unclebuck504
Yeah, I saw my dad making a roux once in the kitchen, I was in a hurry to get somewhere and figured we'd be having gumbo for dinner. Got back home and was surprised that what he had cooked was actually jambalaya. He told me that was how his mother made it. It had those ingredients you listed, plus the trinity and sausage.
Posted on 2/5/16 at 9:35 pm to CroakaBait
That's how my Mom made it ... she added sausage and trinity. Her mom made it, who was raised by her older sister during the depression.
What area of Biloxi you from?
What area of Biloxi you from?
Posted on 2/5/16 at 10:12 pm to unclebuck504
Possum Neck on Point Cadet, East Biloxi. Who are your grandmother's people? Probably know some relatives.
Posted on 2/6/16 at 9:33 am to CroakaBait
My Gram's family home from the late 1800's (lost in Katrina) was off of Race Track Rd. and Brittany Ave. ... right near Avery Point and Langley Point.
The Batia's, Ryans, Moores, Canets ... that's my family.
The Batia's, Ryans, Moores, Canets ... that's my family.
Posted on 2/7/16 at 12:15 pm to unclebuck504
I'm very familiar with the area, most folks from those families are a little older than my generation, though. A few friends still live in the neighborhood, too, a couple of streets over off Racetrack. Beautiful area, but it got hammered hard like my neighborhood in Katrina, hasn't really ever recovered.Posted on 2/7/16 at 6:21 pm to CroakaBait
Lol, it's definitely an older neighborhood.
Posted on 2/7/16 at 10:15 pm to More beer please
quote:
quote:
Biloxi
quote:
Jambalaya
quote:
roux
quote:
shrimp
I hate people
Posted on 2/8/16 at 6:37 am to Honky Lips
Seriously, Honky Lips?
This thread was actually inspired by your "Chauvin style gumbo."
Hypocrite.
This thread was actually inspired by your "Chauvin style gumbo."
Hypocrite.
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