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Red or brown jambalaya? Which is authentic
Posted on 10/7/18 at 7:48 am
Posted on 10/7/18 at 7:48 am
I made what I consider real authentic jambalaya for what we in Louisiana consider Yankees (north of I-10) and the whole time they were asking where’s the tomatoes? They say every time people around there make jambalaya its more a red color with diced tomatoes.
In Lafayette, Gonzales and other south La areas I’ve never had anything that wasn’t a shade of brown. Needless to say, these folks also say they use the zatarains box mix and also put ketchup in it.... I really am considering cutting culinary ties with these people and never talking to them about food again.
In Lafayette, Gonzales and other south La areas I’ve never had anything that wasn’t a shade of brown. Needless to say, these folks also say they use the zatarains box mix and also put ketchup in it.... I really am considering cutting culinary ties with these people and never talking to them about food again.
13
Posted on 10/7/18 at 7:53 am to OKTGR580
purple jambalaya was the original
Posted on 10/7/18 at 8:01 am to OKTGR580
They're both authentic to the culture where each variety originated. Creole vs. Cajun.
Personally, I don't like the creole version.
Personally, I don't like the creole version.
Posted on 10/7/18 at 8:08 am to Hat Tricks
I guess the vibe I was getting was that the version I was making was wrong because they said they’ve never seen it like that. They gotta get out more apparently.
Posted on 10/7/18 at 8:13 am to OKTGR580
After grad from LSU I moved to ATL.
I ordered jam at a restaurant here. When they put the red kind down I thought “what’s this stuff?”
Wasn’t until I got on this board that I knew red jam was a thing!
I ordered jam at a restaurant here. When they put the red kind down I thought “what’s this stuff?”
Wasn’t until I got on this board that I knew red jam was a thing!
Posted on 10/7/18 at 8:14 am to OKTGR580
3400 posts and you are acting like this is a new topic? This comes up almost hourly on here.
Posted on 10/7/18 at 8:51 am to OKTGR580
My mother's side of the family are from NOLA, they fix red jambalaya. It's kind of orange, not red.
My father's side of the family is from St Martinville / Breaux Bridge, they fix brown jambalaya.
My father's side of the family is from St Martinville / Breaux Bridge, they fix brown jambalaya.
This post was edited on 10/7/18 at 9:13 am
Posted on 10/7/18 at 8:59 am to doublecutter
I know people who put a bottle of ketchup in their pot of jambalaya...just the thought of this makes me sick. I don't eat jambalaya with anything red in it. It reminds me of Mexican Spanish rice and I don't like Mexican food. I only use a little ketchup for french fries, hamburgers and hot dogs...that's it.
Posted on 10/7/18 at 9:05 am to OKTGR580
My mother's jambalaya was not red, but my father's mother taught her how to cook and she was from Gramercy. And it was a dry jambalaya.
Living in Jersey, every place that has jambalaya is red and wet, not a fan. Tastes good but not what I grew up with
Living in Jersey, every place that has jambalaya is red and wet, not a fan. Tastes good but not what I grew up with
Posted on 10/7/18 at 9:12 am to hobotiger
Creole Jam
Posted on 10/7/18 at 9:21 am to OKTGR580
The red jambalaya at La Bon Boucon in Back Vacherie is delicious.
Posted on 10/7/18 at 9:35 am to the paradigm
That looks like rice with tomato sauce. Doesn’t look like jambalaya.
Brown or gtfo
Brown or gtfo
Posted on 10/7/18 at 9:40 am to OKTGR580
I prefer brown, but I like the red served there. I realize it doesn't look like much. The recipe I was given...
INGREDIENTS AND METHOD
1 onion, small bell pepper, 4 shallots, stalk of celery, 3 cloves of garlic, big chopped, sauteed in a bit of oil, add a lb of small shrimp. small can of tomato puree, salt and pepper to taste, cook for approx 10 minutes, high heat, add 1 1/2 cups raw rice, 2 cups water, bring to a boil, turn heat down to a simmer, cook covered for approx 30 minutes or until rice is cooked, fluff, let stand for a while then serve. .
INGREDIENTS AND METHOD
1 onion, small bell pepper, 4 shallots, stalk of celery, 3 cloves of garlic, big chopped, sauteed in a bit of oil, add a lb of small shrimp. small can of tomato puree, salt and pepper to taste, cook for approx 10 minutes, high heat, add 1 1/2 cups raw rice, 2 cups water, bring to a boil, turn heat down to a simmer, cook covered for approx 30 minutes or until rice is cooked, fluff, let stand for a while then serve. .
This post was edited on 10/7/18 at 9:43 am
Posted on 10/7/18 at 11:39 am to the paradigm
quote:
The red jambalaya at La Bon Boucon in Back Vacherie is delicious
Don't care for the red jambalaya, but Lester at Bon Boucon is the MAN! Nice as could be and he has incredible stuff.
Posted on 10/7/18 at 11:43 am to the paradigm
I prefer brown, but red is tasty too. I wish we would see more versions w/shrimp & sausage....the whole pork jambalaya thing is overdone. I’m a fan of a brown DTB jambalaya made with plenty of bell pepper, green onions, parsley, and LOTS of shrimp in addition to the sausage. Don’t be stingy with the shrimp or it won’t be nearly as good.
Posted on 10/7/18 at 12:37 pm to hungryone
My sister used to make a shrimp and ham jambalaya (red) that I loved. Authentic? Pfft. I don’t care. Delicious!
Posted on 10/7/18 at 3:01 pm to Darla Hood
I used to like making a crawfish and tasso jambalaya. Haven’t done one a couple years. Might have to be something a make soon.
Posted on 10/7/18 at 5:40 pm to Darla Hood
the jambalaya at the Napoleon house is red (ish) and it’s fantastic
Posted on 10/7/18 at 6:33 pm to OKTGR580
Jambalaya is actually derived from the Spanish dish paella. It came to Louisiana from Spanish colonists from the Canary Islands called Islenos.
Posted on 10/7/18 at 9:51 pm to OKTGR580
I don’t know, but I live in north La and I nor anyone I know puts tomatoes in it.
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