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Started By
Message
Creole v. Cajun Jambalaya
Posted on 10/8/16 at 6:59 am
Posted on 10/8/16 at 6:59 am
I have always preferred Creole Jambalaya. I like the flavor and the sauciness of it. Regular Cajun jambalaya, while tasty, just reminds me of dirty rice. Having said that, I made a Creole jambalaya last night, and wow. My s/o is from St. Louis, and he absolutely loved it.
So why is Creole jambalaya looked down upon by people outside of NOLA? Is it only a NOLA dish?
So why is Creole jambalaya looked down upon by people outside of NOLA? Is it only a NOLA dish?
20
Posted on 10/8/16 at 7:30 am to liz18lsu
What's the difference besides tomatoes?
Posted on 10/8/16 at 7:33 am to liz18lsu
Creole has tomatoes and okra, right?
I don't like tomatoes and okra in my jambalaya.
I don't like tomatoes and okra in my jambalaya.
Posted on 10/8/16 at 7:42 am to thegreatboudini
quote:
okra
Posted on 10/8/16 at 7:47 am to thegreatboudini
quote:
okra
No. That is Natchitoches red beans.
Posted on 10/8/16 at 8:10 am to liz18lsu
Is this a slop vs no slop argument?
From my understanding central louisiana holds the sloppy red beans trophy, so does creole jambalaya also lay claim to the saucy trophy?
From my understanding central louisiana holds the sloppy red beans trophy, so does creole jambalaya also lay claim to the saucy trophy?
Posted on 10/8/16 at 8:16 am to Martini
quote:
No. That is Natchitoches red beans.
Posted on 10/8/16 at 8:17 am to liz18lsu
Though I've tasted many jambalayas, I alwys thought it was just typical recipe variations like most other dishes. Didn't realize there was a philosophically different regional class of Creole vs. Cajun jambalya. That being said, Creole by a mile.
Posted on 10/8/16 at 9:13 am to liz18lsu
quote:
I have always preferred Creole Jambalaya
Posted on 10/8/16 at 9:19 am to liz18lsu
If you like drowning your food in ketchup, creole jambalaya is for you.
Posted on 10/8/16 at 9:31 am to liz18lsu
quote:Care to describe it or give the recipe so we can see what you're talking about?
I made a Creole jambalaya last night, and wow.
This post was edited on 10/8/16 at 9:33 am
Posted on 10/8/16 at 9:51 am to Stadium Rat
No okra for sure.
EASY CREOLE JAMBALAYA
PREP TIME
10 mins
COOK TIME
1 hour 20 mins
TOTAL TIME
1 hour 30 mins
Author: Aberdeen's Kitchen
Serves: 4-6
INGREDIENTS
2-3 tablespoons olive oil
1 lb raw prawns or large shrimp, shelled and de-veined
1 lb boneless, skinless chicken breast (about 2 each), diced into ½ inch pieces
1 lb andouille sausage, sliced into rounds
2 ribs celery, diced
1 medium yellow onion
2 tablespoons garlic, minced
3 large bell peppers, differently colored (I use green, orange and yellow), cored and diced
1 jalapeno pepper, seeded and diced
1 14 oz can diced tomatoes
1 tablespoon tomato paste
3 tablespoons creole seasoning
2 splashes red wine or red wine vinegar (around 2 to 3 tablespoons)
3 cups chicken stock
1½ cups white rice
Green onion, thinly sliced for garnish
Cilantro, rough chop, for garnish
Louisiana Hot Sauce, for garnish
INSTRUCTIONS
Heat olive oil over medium- high heat in a dutch oven or a large pot. Add chicken breast and sausage and saute for about 5 minutes, until chicken is no longer pink.
Add celery, onion, bell peppers, and jalapeno. Saute for another 5 minutes, until onion is translucent. Add garlic and saute until fragrant, about 30 seconds.
Add tomato paste and creole seasoning and stir until combined.
Deglaze the pan by pouring in the red wine and scrape the browned bits off the bottom, letting the wine evaporate off.
Add tomatoes, chicken stock and rice. Bring to a boil, cover and reduce heat, simmering for about 30 minutes.
After 30 minutes, add shrimp to the pot, stir to mix, cover with the lid and simmer an additional 10 minutes, until shrimp is pink and rice is tender.
Serve with green onion, and cilantro sprinkled on top with a dash of Louisiana hot sauce.
Turned out really good!!
EASY CREOLE JAMBALAYA
PREP TIME
10 mins
COOK TIME
1 hour 20 mins
TOTAL TIME
1 hour 30 mins
Author: Aberdeen's Kitchen
Serves: 4-6
INGREDIENTS
2-3 tablespoons olive oil
1 lb raw prawns or large shrimp, shelled and de-veined
1 lb boneless, skinless chicken breast (about 2 each), diced into ½ inch pieces
1 lb andouille sausage, sliced into rounds
2 ribs celery, diced
1 medium yellow onion
2 tablespoons garlic, minced
3 large bell peppers, differently colored (I use green, orange and yellow), cored and diced
1 jalapeno pepper, seeded and diced
1 14 oz can diced tomatoes
1 tablespoon tomato paste
3 tablespoons creole seasoning
2 splashes red wine or red wine vinegar (around 2 to 3 tablespoons)
3 cups chicken stock
1½ cups white rice
Green onion, thinly sliced for garnish
Cilantro, rough chop, for garnish
Louisiana Hot Sauce, for garnish
INSTRUCTIONS
Heat olive oil over medium- high heat in a dutch oven or a large pot. Add chicken breast and sausage and saute for about 5 minutes, until chicken is no longer pink.
Add celery, onion, bell peppers, and jalapeno. Saute for another 5 minutes, until onion is translucent. Add garlic and saute until fragrant, about 30 seconds.
Add tomato paste and creole seasoning and stir until combined.
Deglaze the pan by pouring in the red wine and scrape the browned bits off the bottom, letting the wine evaporate off.
Add tomatoes, chicken stock and rice. Bring to a boil, cover and reduce heat, simmering for about 30 minutes.
After 30 minutes, add shrimp to the pot, stir to mix, cover with the lid and simmer an additional 10 minutes, until shrimp is pink and rice is tender.
Serve with green onion, and cilantro sprinkled on top with a dash of Louisiana hot sauce.
Turned out really good!!
Posted on 10/8/16 at 10:23 am to liz18lsu
Not a damn thing wrong with that recipe. IWEI.
ETA: On second thought, that's kind of a lot of bell pepper, but bell pepper goes so well with shrimp, it's probably OK.
ETA: On second thought, that's kind of a lot of bell pepper, but bell pepper goes so well with shrimp, it's probably OK.
This post was edited on 10/8/16 at 10:26 am
Posted on 10/8/16 at 10:24 am to 911Moto
quote:
Didn't realize there was a philosophically different regional class of Creole vs. Cajun jambalya.
There is also a difference in creole and Cajun gumbo. Give me brown jamb and gumbo all day.
Posted on 10/8/16 at 10:29 am to liz18lsu
I prefer Cajun but I would eat that. It is basically paella
Got to ask, is there a reason to use breast instead of chicken thighs?
I have never had a dish that had too much bell pepper
Got to ask, is there a reason to use breast instead of chicken thighs?
quote:
ETA: On second thought, that's kind of a lot of bell pepper, but bell pepper goes so well with shrimp, it's probably OK.
I have never had a dish that had too much bell pepper
This post was edited on 10/8/16 at 10:30 am
Posted on 10/8/16 at 10:32 am to liz18lsu
quote:
No okra for sure.
EASY CREOLE JAMBALAYA
PREP TIME
10 mins
COOK TIME
1 hour 20 mins
TOTAL TIME
1 hour 30 mins
Author: Aberdeen's Kitchen
Serves: 4-6
INGREDIENTS
2-3 tablespoons olive oil
1 lb raw prawns or large shrimp, shelled and de-veined
1 lb boneless, skinless chicken breast (about 2 each), diced into ½ inch pieces
1 lb andouille sausage, sliced into rounds
2 ribs celery, diced
1 medium yellow onion
2 tablespoons garlic, minced
3 large bell peppers, differently colored (I use green, orange and yellow), cored and diced
1 jalapeno pepper, seeded and diced
1 14 oz can diced tomatoes
1 tablespoon tomato paste
3 tablespoons creole seasoning
2 splashes red wine or red wine vinegar (around 2 to 3 tablespoons)
3 cups chicken stock
1½ cups white rice
Green onion, thinly sliced for garnish
Cilantro, rough chop, for garnish
Louisiana Hot Sauce, for garnish
INSTRUCTIONS
Heat olive oil over medium- high heat in a dutch oven or a large pot. Add chicken breast and sausage and saute for about 5 minutes, until chicken is no longer pink.
Add celery, onion, bell peppers, and jalapeno. Saute for another 5 minutes, until onion is translucent. Add garlic and saute until fragrant, about 30 seconds.
Add tomato paste and creole seasoning and stir until combined.
Deglaze the pan by pouring in the red wine and scrape the browned bits off the bottom, letting the wine evaporate off.
Add tomatoes, chicken stock and rice. Bring to a boil, cover and reduce heat, simmering for about 30 minutes.
After 30 minutes, add shrimp to the pot, stir to mix, cover with the lid and simmer an additional 10 minutes, until shrimp is pink and rice is tender.
Serve with green onion, and cilantro sprinkled on top with a dash of Louisiana hot sauce.
Turned out really good!!
I bet it was tasty, but it's not the way I have, or would do it. Everyone has their ways.
What I have in bold is things I do differently.
- prefer to do chicken/sausage or shrimp. Not both.
- thats a whole lot of bell pepper.
- I don't care for celery in anything I cook.
- no tomatoes
- no tomato paste
- cilantro? If it's a jambalaya taco, maybe.
Different strokes.
Posted on 10/8/16 at 10:35 am to liz18lsu
I prefer creole. Most of the time the cajun jambalaya is too dry.
Posted on 10/8/16 at 10:59 am to Jake88
I would rather eat that than a dry brown jambalaya. I would prefer a good brown jamb to that though. Either way, jambalaya is the most overrated of the South La staples, imho.
Posted on 10/8/16 at 11:06 am to LSUballs
quote:
LSUballs
All you Yankees up there North of Simsport just don't understand.
Posted on 10/8/16 at 11:12 am to Btrtigerfan
Yep. Us North LA folks are confederate hating Yankees and can't grasp such complicated dishes as the jambalaya that you true Southern coonass gentlemen pump out. I'll grab me a soda pop and exit the thread for you's guys.
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