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re: Jambalaya shows both sides of Creole and Cajun influences
Posted on 9/15/11 at 2:04 pm to Tigertown in ATL
Posted on 9/15/11 at 2:04 pm to Tigertown in ATL
Interesting. I had red way more often growing up in the NOLA metro area. I really can't decide right now which one I like better. I need both in front of me at the same time to decide.
2
Posted on 9/15/11 at 2:05 pm to Winkface
Well, I only lived there 5 years and 4 of those were at LSU.
I'd like to try some good red. The stuff I had at the restaurant was blecchhhcchhh!
I'd like to try some good red. The stuff I had at the restaurant was blecchhhcchhh!
Posted on 9/15/11 at 2:09 pm to Winkface
quote:
Interesting. I had red way more often growing up in the NOLA metro area. I really can't decide right now which one I like better. I need both in front of me at the same time to decide.
For me, it's like deciding between a red head and brunette. I'll take them both!
Posted on 9/15/11 at 2:13 pm to BayouBlitz
quote:
For me, it's like deciding between a red head and brunette. I'll take them both!
I haven't had red but maybe two or three times, and haven't enjoyed it yet, but they've all been at restaurants and hell I haven't liked many of the browns at restaurants, so maybe one day when nobody is looking I'll slip some paste in and see how it goes.
Posted on 9/15/11 at 2:17 pm to LSUAfro
I've never had good jambalaya at a restaurant. I stopped ordering it when I was like 16.
Posted on 9/15/11 at 2:18 pm to kfizzle85
Yeah, restaurant jamby tends to be the suck.
Posted on 9/15/11 at 2:21 pm to Winkface
I like both red and brown jambalaya.. but much rather brown. I grew up on brown jambalaya and it's the only way I know how to cook it.
Posted on 9/15/11 at 2:25 pm to kfizzle85
quote:
I've never had good jambalaya at a restaurant. I stopped ordering it when I was like 16
Yeah me too. One of the main factors is dad would give me a funny look when I would order it. He let me in on the secret that jambalaya costs about 39 cents a plate. I've eaten it at different work functions when places serve it here and there. I don't remember if Acme is red or brown, but man that's some bad stuff.
Posted on 9/15/11 at 2:28 pm to LSUAfro
I mean just the cooking process and everything makes it impossible to serve hot/fresh without it being reheated, in which case it tastes like it normally does in restaurants, dry and crappy.
Posted on 9/15/11 at 2:41 pm to Winkface
Not a LA native, but lived there a long time.
I prefer the brown style and make it at home. I really like the recipe posted here, with pics, a few months ago -- awesome! Sorry can't remember who posted it but it was goooood yeah.
I do also like the red or Creole style though.
I prefer the brown style and make it at home. I really like the recipe posted here, with pics, a few months ago -- awesome! Sorry can't remember who posted it but it was goooood yeah.
I do also like the red or Creole style though.
Posted on 9/15/11 at 3:45 pm to WNCTiger
quote:
I prefer the brown style and make it at home
quote:you need to make up your dang mind, and do it quick.. ... around my town, the answer is brown..
I do also like the red or Creole style though.
Posted on 9/15/11 at 6:39 pm to Count Chocula
quote:
Once you go brown, you never go back...
OMG PLEEEASE! If that nasty jambalaya they have at the Jambalaya Festival in Gonzales is what brown jambalaya is supposed to taste like I have one thing to say.......WRONG! You would think that at the Jambalaya Festival, where they crown the "world champion" jambalaya cook, the jambalaya would be the very best but it turns out to be the worst as evidenced by many many containers being thrown away after only a couple bites have been eaten.
This post was edited on 9/15/11 at 6:41 pm
Posted on 9/16/11 at 5:07 am to Count Chocula
quote:
Robin Jambalaya was right tasty too.
Posted on 9/16/11 at 7:05 am to lsutigerbandfan
quote::rocket:
OMG PLEEEASE! If that nasty jambalaya they have at the Jambalaya Festival in Gonzales is what brown jambalaya is supposed to taste like I have one thing to say.......WRONG
Posted on 9/16/11 at 7:11 am to coloradoBengal
My business sponsored a booth at the festival in Gonzales, for the most part they reward technique over taste. I like rice-protein-veggie dishes, call it jambalaya or paella or fried rice, I like it. The tomato-shrimp-sausage combo is very good, as is the brown variety.
Posted on 9/16/11 at 7:40 am to andouille
I like both types and grew up more on a red jambalaya.
I tried a few brown jambalayas while living in Baton Rouge but was never overly impressed. I want to teach myself to cook a brown though.
I tried a few brown jambalayas while living in Baton Rouge but was never overly impressed. I want to teach myself to cook a brown though.
Posted on 9/16/11 at 8:20 am to Ole Geauxt
quote:
the answer is brown..
Posted on 9/16/11 at 10:50 am to lsutigerbandfan
quote:
OMG PLEEEASE! If that nasty jambalaya they have at the Jambalaya Festival in Gonzales is what brown jambalaya is supposed to taste like I have one thing to say.......WRONG! You would think that at the Jambalaya Festival, where they crown the "world champion" jambalaya cook, the jambalaya would be the very best but it turns out to be the worst as evidenced by many many containers being thrown away after only a couple bites have been eaten.
Over 100 teams cooking and that is what is being served. If you got a bad plate one time - sucks for you, but try again because the are over 100 other teams cooking as well. And I can assure you there are some very good jambs out there.
BTW Tomatos are not allowed at the Jambalaya cook off.
Posted on 9/16/11 at 11:12 am to Kajungee
I'd like to see the Jambalaya Festival add an open competition that didn't have the strict rules on ingredients and cooking method. Let cooks be creative and develop new kinds of jambalaya that taste good. Even let them use tomato products - I know, too radical.
Posted on 9/16/11 at 11:14 am to Stadium Rat
quote:
I'd like to see the Jambalaya Festival add an open competition that didn't have the strict rules on ingredients and cooking method.
I agree. But like noted above, it's more about technique. Salt, black pepper, garlic pepper and cayenne I believe are only spices allowed.
quote:
Even let them use tomato products - I know, too radical.
Hell might as well just let them cook whatever they want if they start throwing tomatoes in the pot.
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