re: Tasty's Jambalaya video recipe

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Mother f'er wouldn't know what graton is if it hit him in the face

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Their idea of diced and my idea of diced are not the same.

I'd eat it if I needed to be polite, but it looks pretty bad.

was gonna ask if the rice looks cooked or not.


i see the guy/girl got blasted in the comments

I think he's saying to get a good jamb you have to add roux. Not oil/flour roux but soup roux. Work that soup roux till you get the right color and flavor.

Hey Wink.

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Work that soup roux till you get the right color and flavor.

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Howdy! You made me laugh today. You get a for that. Thanks!

I grew up eating "Jambalaya" that was made with a roux. (yes, an actual oil and flour roux). I blame my Dad for letting this happen, as the recipe came from my Mom's side, and as a man he should've known how to cook jambalaya.

My maternal grandmother grew up in Biloxi, and apparently that's how she and her sisters learned how to make it, and as such, how my Mom (R.I.P.) learned how to make it. Went to a family reunion in D'Iberville once and several family branches had made some ... all the same recipe.

Basically, it started with a light, peanut butter roux. Sauteed onions (no bell pepper or celery) in the roux, then added the stock, rice, and shrimp. It was seasoned with salt, pepper, thyme, basil, garlic, and a pinch of cayenne. Eventually my Mom and my Aunts started adding andouille and bell pepper and celery. No tomatoes. Ever.

It actually tastes good, but as i grew up and saw the red stuff all around New Orleans, i realized something was up. When i moved to Baton Rouge for college and got exposed to the Cajun stuff, my jambalaya reality as i knew it was turned upside down. But i learned the ways of the force and now make a mean jamb.

I haven't cooked the Biloxi stuff since right after Katrina when my Grammaw lived with me in my apartment after losing her homes in Arabi and Biloxi. It's good, but to me (and most people outside of my Biloxi family) it's not jambalaya. It's good though. I now call it "Biloxi Shrimp Rice." My sons will learn to make it, along with jambalaya.

I hear ya. My grandma made her shrimp etouffee' very strangely. It didn't use a roux at all and used rotel and beef bouillon cubes among other things. She was from Kaplan, so I don't understand how she could have came up with this recipe...

My mom made it for us a lot when we were growing up. It tastes ok, but is more like a shrimp creole (sans the roux) than etouffee, as it's more soupy and not thick at all.

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Wow that looks awful.

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See, lose the shrimp, and don't call it Jambalaya, and it's probably very good.