re: Barstool's "Cajun Jambalaya"

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Why do I always seen these crap jambalaya recipes with shrimp in them?

I have never known anyone or any business to put seafood in a traditional jambalaya.

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Because traditional creole jambalaya has tomatoes and shrimp. The brown Cajun version is vastly superior in every way but creole jambalaya, when prepared properly, can stand on it's own. My great-grandmother from the Canary Islands cooked the best I've ever had.

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Cajun and Creole History
New Orleans’ Creole cuisine came from the multiethnic influences and available ingredients – both indigenous and imported – available around the port city. The Cajun cuisine associated with French Acadian people who settled the swamps and prairies of southwest Louisiana is more rustic and came from what the land alone had to offer.

Cajun Jambalaya
Louisiana’s Cajuns get the credit for creating jambalaya. Like many Cajun dishes, Jambalaya is a one-pot meal, due to the historical reality that most Cajun families would have owned only one pot. Today, Cajun jambalaya is often referred to as “brown” jambalaya because it is made without tomatoes. Cajuns wouldn’t have had access to tomatoes as part of their swamp pantry. Another difference – though not absolute – is the Cajuns’ historical method of adding all ingredients to the pot at one time (“dumping”), giving everything a good stir, covering it with a lid, and letting it go for a long, slow cook. Chicken, pork sausage, ham and game are commonly found in the Cajun version.

Creole Jambalaya
Creoles later adapted Cajun jambalaya to suit their more refined palates, adding fresh tomatoes available to them via the Port of New Orleans. Creole cooking is more about layering than Cajun cooking, and jambalaya is no exception. Within one pot, meats would be browned first, then onions added to caramelize, then bell pepper and celery would be added to sweat down… and so on, until the tomatoes and liquid would be added last, before the pot was covered and the rice set to steam. Finally, Creole “red” jambalaya often differs from the Cajun version in that it’s more likely to include shrimp.

The Cast Iron Connection
Jambalaya is often associated with cast iron cooking for a number of reasons. Long ago, cast iron was used for nearly all cooking because other materials weren’t often available. Families tended to have only one pot and used it for everything they cooked, often over an open fire. Cast iron cookware is superior for durability and heat conductivity and builds up a black layer of seasoning as it ages, making the pot naturally non-stick and imparting food with flavor – all perfect conditions for enhancing a delicious one-pot dish like jambalaya.

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Why do I always seen these crap jambalaya recipes with shrimp in them?

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My daddy was a saltwater coonass from Boudreaux Canal Louisiana, he made a jambalaya with shrimp and saltmeat and it was a damn strong jambalaya, depends where you from I guess.

Yea he used green onion as his onion I guess..

so this is how you get the panties to drop?

It’s on the Camellia site.

LINK

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Those shrimps we're absolutely destroyed after 45 minutes of cooking

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The cumin offsets that.