Making first Jambalaya tonight...recipe feedback?

Please don’t make that

Ham, tomato, and tomato paste?

I guess you’re trolling. But please try one of the great jambalaya recipes on this board instead of that.

That would not be my go to recipe for a jambalaya
No offense to Food Network
I would not put shrimp and sausage together
Would not use ham or tasso either


Chicken or pork with sausage works a lot better, use your basic sausage and you can use a spicier sausage depending on how you like it
Local stores in your area might have some LA mixes like Oak Grove mix, Zatarain's, or Cajun Fry Mix.

Well then don’t ever call that jambalaya to anyone... there is a sticky at top with a jambalaya calculator and authentic recipes from people actually from Louisiana

Found this one in the FDB Cookbook and I can pull it off with what I have, though I'll be using boneless-skinless chicken thighs in lieu of the hen pieces.

Think I'll go this route. Totally forgot about the cookbook. Thanks.

Cajun Jambalaya on pg46 of the FDB cookbook, courtesy of lsutiger_08.

That one is infinity times better than your first recipe. And chicken thighs will be great in it.

quote:

---

Think I'll go this route. Totally forgot about the cookbook. Thanks.

---

Good idea. You've been around here a while baw...maybe just not the food board? Rule of thumb for myself is to check here for all cajun / creole recipes before doing a blanket web search. Most of the big recipe sites are terrible when it comes to ethnic food, especially cajun food.

Just do a web search like this "Tigerdroppings Jamabalaya Recipe" for anything else, and you pretty much can't go wrong.

I'm as cajun as they come. Sometimes I make a red jambalaya and sometimes I make brown jambalaya, depends on my mood.

One thing watching that video is they dont cook down there vegetables nearly enough. You have to brown them onions till they stick a little, then deglaze, repeat that about 8 times and your onions will be right. Also, when I make a shrimp jamabalaya I add my shrimp right before I add my stock, stir it all in and then add my stock, and then rice.

quote:

---

Not everyone here is familiar with the persnickety nuances of Louisiana cooking. Y'all could recommend a recipe instead of being snobby about it.

---