Check out this jambalaya recipe.

shrimp with tails still on should be against the law to serve to people. peel it or dont peel it but dont EVER just leave the tails on

The lack of knowledge between Creole and Cajun jambalaya on this board is always a good time.

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Not traditional but looks good to me

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It's probably more traditional than Cajun (brown) jambalaya. It originated from Spanish paella which had tomatoes and snails and then got shrimp added to is once they colonized in the U.S. because that's what was readily available. That version is what was made around Nola because those ingredients were expensive and that's where the money was hanging out.

The poorer Cajuns didn't have access to tomatoes and shrimp so adapted the recipe to include pork and chicken which they had plenty of.

Both are delicious when done properly.

This is my method, I posted on another thread:

I made some Jambalaya in Abu Dhabi yesterday. Brown the chicken thighs first and take out, then the pork and take out, then brown the sausage and take out, then add the onions, bell pepper and garlic. Cook that for a while to brown and get the good stuff off the bottom, then add all the meat back in. Add water/stock of mixed chicken & pork, (add a couple tablespoons of roux but just for a slight roux taste), then let the meat cook to tender. Make sure it is seasoned like you want it plus a bit more before adding the extra water & rice as it will dilute a bit.

Then 2:1 ratio of water to rice. Once extra water is starting to boil add the rice, stir good for a minute then put heat on low simmer, add some spring onions and cover the pot. Simmer for 20 minutes, don't peek. Actually I went 26 minutes this time, forgot to set the alarm, and it was perfect. Stir slightly and slowly then take off heat for 5 minutes and it is perfectly fluffy and awesome.

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shrimp with tails still on should be against the law to serve to people

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How about fried? I like those crunchy tails.

Love a creole jambalaya versus the cajun version (sorry, folks, too many charity events with dry jambalaya and a soft roll). I haven't made one in a while, as we generally stay away from rice (except in Indian dishes). But, love the tomato, and adding instant rice at the end was always easy. Let the downvotes come like hail.

It would have taken all of about 45 seconds to take those tails off.

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I don't order fajitas either because I don't want to make my own meal

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it's already cooked, you just throw the amounts you want together.

I can't even fathom why this is a big deal.

Unless they are soft shell

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it's already cooked, you just throw the amounts you want together. I can't even fathom why this is a big deal.

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Right?

You’re not cooking shite.

What about when you get a loaded shrimp poboy with shrimp and tomatoes falling off because it’s so big? Gotta put it back together.

But frick a fajita lol

Some people just want to be “different”