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Message
re: Need a solid jambalaya recipe
Posted on 5/3/11 at 11:53 am to mpar98
Posted on 5/3/11 at 11:53 am to mpar98
quote:
N.O. cooks more creole style dishes than the rest of the state...creole cooking has tomatoes in it...its really not difficult. But just cause you werent raised on it doesnt mean its not good. If any tourists are travelling to Louisiana for food...theyre going to N.O. for it just a fyi.
If you're directing this to me, I know all of that, but thank you very much.
I will add that most tourists don't know the difference between Cajun and Creole and probably believe Creole is Cajun because most believe that all of Louisiana serves Cajun food. Just an fyi.
2
Posted on 5/3/11 at 12:07 pm to Gris Gris
quote:Correct
I will add that most tourists don't know the difference between Cajun and Creole and probably believe Creole is Cajun because most believe that all of Louisiana serves Cajun food. Just an fyi.
Posted on 5/3/11 at 12:27 pm to FootballNostradamus
quote:
Nothing upsets me more than being invited over for dinner by someone claiming to be cooking Jambalaya, and it turns out to be some weird tomato soup and rice concoction. Second to that is shrimp in Jambalaya. Neither should ever be included as far as I’m concerned.
Shrimp are almost always in creole jambalaya. To each his own bruh. You food board nut jobs need to chill the frick out with some of this shite. If everyone liked the same things think about how dull the world would be.
This post was edited on 5/3/11 at 12:28 pm
Posted on 5/3/11 at 2:51 pm to LSUdm21
Here is a great recipe for RED Jambalaya
Ingredients:
3 Cups Rice
1lb Vienna Sausage
3lb Shrimp
Trinity
Hammer
3 cup water
First brown down your vienna sausage then added the veggies. Next add the shrimp and let it cook a little, but not too much. Add the water and bring to a boil. Next, put your weak hand on a cutting board. Grab the hammer with your strong hand, and beat your other hand with the hammer until your weak hand is bleeding and mangled. Use your mangled hand to stir the mix. You might think that it's not a good idea to do this, but don't worry, you've already beaten all the feeling out of your hand so you won't feel a thing! The blood from your hand should give the mix a nice red tint.
Enjoy!
Ingredients:
3 Cups Rice
1lb Vienna Sausage
3lb Shrimp
Trinity
Hammer
3 cup water
First brown down your vienna sausage then added the veggies. Next add the shrimp and let it cook a little, but not too much. Add the water and bring to a boil. Next, put your weak hand on a cutting board. Grab the hammer with your strong hand, and beat your other hand with the hammer until your weak hand is bleeding and mangled. Use your mangled hand to stir the mix. You might think that it's not a good idea to do this, but don't worry, you've already beaten all the feeling out of your hand so you won't feel a thing! The blood from your hand should give the mix a nice red tint.
Enjoy!
Posted on 5/3/11 at 2:54 pm to Gris Gris
quote:
I will add that most tourists don't know the difference between Cajun and Creole and probably believe Creole is Cajun because most believe that all of Louisiana serves Cajun food. Just an fyi.
Very true. Any time I've seen the Food Network or something national like that cook a "Louisiana" dish, it has been Creole-style.
OP: If I came off rude, I didn't mean to but I am only trying to tell you in kindest terms, if these people are Cajuns or BR-residents, it's probably in YOUR best interest to cook something they way they know it. A rule of thumb when making new dishes is to (A) Always make it before having guests if you've never made it before.. you don't want a bad dish to turn out and (B) Don't choose to be adventurous when you're cooking for people for the first time.
If you're set on a red jambalaya, by all means go for it. But if you're trying to make a good impression (which you said, since you're making it from scratch) make sure the group of people attending will appreciate this Creole version of a beloved dish
best of luck!
Posted on 5/3/11 at 2:58 pm to SUB
quote:Finally, someone who knows a little something about cooking a creole jambalaya
First brown down your vienna sausage then added the veggies. Next add the shrimp and let it cook a little, but not too much. Add the water and bring to a boil. Next, put your weak hand on a cutting board. Grab the hammer with your strong hand, and beat your other hand with the hammer until your weak hand is bleeding and mangled. Use your mangled hand to stir the mix. You might think that it's not a good idea to do this, but don't worry, you've already beaten all the feeling out of your hand so you won't feel a thing! The blood from your hand should give the mix a nice red tint.
Enjoy!
Posted on 5/3/11 at 3:46 pm to Count Chocula
For all that think tomatoes don't belong in jambalaya - sorry, but nobody who matters agrees with you.
List of top Louisiana cookbooks that have jambalaya recipes containing tomatoes:
The Picayune's Creole Cookbook
Who's Your Mama . . - Marcel Bienvenu
Plantation Cookbook
River Road Recipes (I)
La Bouche Creole - Leon Soniat
Louisiana Cookery - Mary Land
Gourmet's Guide to New Orleans
Cajun Cuisine: Authentic Cajun Recipes from La's Bayou Country
Creole Feast
Talk About Good!
Cajun Men Cook
Jambalaya
Louisiana Kitchen - Prudhomme
Jambalaya, Crawfish Pie, File Gumbo
Creole and Acadian - Time-Life Foods of the World
Encyclopedia of Cajun & Creole Cooking - Folse
Cajun Home Cooking - Alex Patout
Real Cajun - Donald Link
Tellingly, there was not a single cookbook that I checked that didn't have a jambalaya recipe with some form of tomatoes.
Note:
Top 10 Cajun and Creole Cookbooks
1) Plantation Cookbook
2) American Cooking: Creole & Acadian (Time-Life Food of the World Series)
3) River Road Recipes vol I
4) Creole Feast: 15 Master Chefs of N.O. Reveal Their Secrets
5) La Bouche Creole
6) Who's Your Mama, Are You Catholic and Can You make a Roux?
7) Gourmet's Guide to New Orleans
8) Cajun Cuisine:Authentic Cajun Recipes from La's Bayou Country
9) The Picayune's Creole Cookbook
10) Louisiana Cookery
From Gene Bourg, Louisiana Cookin' Magazine, July/August, 1998
List of top Louisiana cookbooks that have jambalaya recipes containing tomatoes:
The Picayune's Creole Cookbook
Who's Your Mama . . - Marcel Bienvenu
Plantation Cookbook
River Road Recipes (I)
La Bouche Creole - Leon Soniat
Louisiana Cookery - Mary Land
Gourmet's Guide to New Orleans
Cajun Cuisine: Authentic Cajun Recipes from La's Bayou Country
Creole Feast
Talk About Good!
Cajun Men Cook
Jambalaya
Louisiana Kitchen - Prudhomme
Jambalaya, Crawfish Pie, File Gumbo
Creole and Acadian - Time-Life Foods of the World
Encyclopedia of Cajun & Creole Cooking - Folse
Cajun Home Cooking - Alex Patout
Real Cajun - Donald Link
Tellingly, there was not a single cookbook that I checked that didn't have a jambalaya recipe with some form of tomatoes.
Note:
Top 10 Cajun and Creole Cookbooks
1) Plantation Cookbook
2) American Cooking: Creole & Acadian (Time-Life Food of the World Series)
3) River Road Recipes vol I
4) Creole Feast: 15 Master Chefs of N.O. Reveal Their Secrets
5) La Bouche Creole
6) Who's Your Mama, Are You Catholic and Can You make a Roux?
7) Gourmet's Guide to New Orleans
8) Cajun Cuisine:Authentic Cajun Recipes from La's Bayou Country
9) The Picayune's Creole Cookbook
10) Louisiana Cookery
From Gene Bourg, Louisiana Cookin' Magazine, July/August, 1998
This post was edited on 5/3/11 at 6:05 pm
Posted on 5/3/11 at 3:52 pm to Stadium Rat
quote:
For all that think tomatoes don't belong in jambalaya - sorry, but nobody who matters agrees with you.
Maybe we could get all these people that matter to show up at the jambalaya festival and give their "famous" recipes a shot against people that know how to cook it.
Oh and you can add Besh in to that list. He cooks with tomatoes.
Posted on 5/3/11 at 3:53 pm to Stadium Rat
quote:
Stadium Rat
Bam!
Nice job dispelling an ignorant myth.
Posted on 5/3/11 at 4:09 pm to GeauxTigerTM
quote:
NOLA native
lived in Acadiana for the last 22 years
never once bothered to cook a jambalaya from scratch.
quote:
Looking for a tomato based version
Posted on 5/3/11 at 4:12 pm to Stadium Rat
Y'all are really going overboard into drama-land here. Most posters were just fricking around. We all know it EXISTS. We are all well aware of Creole version jambalaya.
Regardless, I personally don't think it's a good idea to serve to CAJUN people when it's your first time ever cooking for them. (Or ever cooking the dish)
On the same note, I wouldn't roll out some elaborate dish with exotic meats that I've never attempted to make and serve it to someone I've never cooked for before. It may be an amazing dish, but I already firmly believe you shouldn't try things you're completely unfamiliar with when you have guests.. and especially when the guests are used to the dish being made a particular way.
Regardless, I personally don't think it's a good idea to serve to CAJUN people when it's your first time ever cooking for them. (Or ever cooking the dish)
On the same note, I wouldn't roll out some elaborate dish with exotic meats that I've never attempted to make and serve it to someone I've never cooked for before. It may be an amazing dish, but I already firmly believe you shouldn't try things you're completely unfamiliar with when you have guests.. and especially when the guests are used to the dish being made a particular way.
This post was edited on 5/3/11 at 4:15 pm
Posted on 5/3/11 at 4:18 pm to bee Rye
quote:
creole jambalaya. when done right, its taste is far superior to cajun jambalaya
bee Rye
Georgia Fan
Tri-Cities
Yeah, "we" care what you think.
(just playin' around
)Posted on 5/3/11 at 4:22 pm to Stadium Rat
quote:Hey, WTF do I know... I put seasoning on the outside of my crawfish
tomatoes don't belong in jambalaya - sorry, but nobody who matters agrees with you.
And God and Gris Gris agree with me, so there
Posted on 5/3/11 at 4:26 pm to LouisianaLady
quote:
We all know it EXISTS. We are all well aware of Creole version jambalaya.
It doesn't just exist - IT DOMINATES!
Posted on 5/3/11 at 4:27 pm to bee Rye
quote:
I have never seen anyone try to pass off what you have there as jambalaya, nor have I ever seen a jambalaya made with tomatoes look as red as you describe it.
Those were the first 3 google results. Don't hate the messenger. I couldn't care less what people decide to cook.
FWIW, the OP said tomato-BASED. Tossing a few chopped tomatos is not tomato-based as far as I'm concerned. That's an added ingredient. Base, in my mind, means the shite like I posted. And clearly it means that to Google as well
Posted on 5/3/11 at 4:31 pm to Stadium Rat
quote:Not in Lafayette or Acadiana. Cajun Brown
IT DOMINATES!
Will agree that it dominates in the restaurants in the NOLA/Metairie area. Italian Red
Posted on 5/3/11 at 4:32 pm to Cosmo
quote:
Looking for a tomato based version
:rimshot:
Posted on 5/3/11 at 4:35 pm to windriver
Dammit my computer is fricked up. I meant to quote
"Get the frick out".
"Get the frick out".
Posted on 5/3/11 at 4:49 pm to Count Chocula
quote:
quote:
tomatoes don't belong in jambalaya - sorry, but nobody who matters agrees with you.
Hey, WTF do I know... I put seasoning on the outside of my crawfish
And God and Gris Gris agree with me, so there
I have no idea what God thinks about jambalaya and crawfish, but I agree with you on the jambalaya. However, I don't care for the crawfish seasoned on the outside. I'll eat them when served, but I prefer the water to be seasoned. On this, we shall have to disagree. Should you wish to discuss it further, please use that new gmail address you said you were getting weeks ago.
comma, comma, comma, comma, comma... Posted on 5/3/11 at 4:52 pm to Stadium Rat
quote:
For all that think tomatoes don't belong in jambalaya - sorry, but nobody who matters agrees with you.
When I'm the one eating it, I'm the only person who matters.
I agree with LL. Throwing in a few chopped tomatoes is NOT "tomato based". It's simply an error in judgment. Tomato based is a travesty.
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