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Started By
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The Great Jambalaya Debate
Posted on 9/19/23 at 11:56 am
Posted on 9/19/23 at 11:56 am
Classic Cajun brown vs creole (red)?
To tomato or not to tomato?
And GEAUX-
To tomato or not to tomato?
And GEAUX-
This post was edited on 9/19/23 at 12:32 pm
26
Posted on 9/19/23 at 11:58 am to Vanilla Thunder
I like classic but tomato doesnt sound too bad in Jambalaya
Posted on 9/19/23 at 12:01 pm to hubertcumberdale
Brown Jambalaya easy.
Posted on 9/19/23 at 12:04 pm to Vanilla Thunder
Is this a debate?
Posted on 9/19/23 at 12:08 pm to Vanilla Thunder
There not the same.
ONE is jambalaya.
The OTHER is "CREOLE" jambalaya.
Both are good in their own respects, but jambalaya is brown, and no seafood.
ONE is jambalaya.
The OTHER is "CREOLE" jambalaya.
Both are good in their own respects, but jambalaya is brown, and no seafood.
Posted on 9/19/23 at 12:12 pm to Vanilla Thunder
Tangent topic, but I've always thought pastalaya is for guys who can't cook rice.
Posted on 9/19/23 at 12:23 pm to Vanilla Thunder
No tomato ever
Posted on 9/19/23 at 12:27 pm to Vanilla Thunder
There is pretty much no debate on this board. And anyone who has tried a good brown jambalaya vs red jambalaya will almost always pick brown.
Posted on 9/19/23 at 12:30 pm to Vanilla Thunder
quote:
Classic Cajun brown vs creole (red)?
I would eat both, but only one of those is Jambalaya.
Posted on 9/19/23 at 12:54 pm to Vanilla Thunder
Creole jambalaya is nothing but Americanized West African jollof rice. And that's okay because jollof rice is awesome.
Posted on 9/19/23 at 1:22 pm to Vanilla Thunder
I'm 50/50, I cook equal red jamabalayas to brown and my family likes them all equally. However my "red" jambalaya is pretty dark brown because I brown my tomato product, most of the time 1 can of rotel, down with my onions.
Posted on 9/19/23 at 1:37 pm to Vanilla Thunder
Is Paella part of this debate? If so, Id pick a good, spicy seafood Paella over traditional brown most days.
Posted on 9/19/23 at 2:05 pm to CouldCareLess
quote:
spicy seafood Paella
So you know, Paella is not "traditionally" made with seafood. More along the lines using chicken, rabbit, duck.
Posted on 9/19/23 at 2:10 pm to jmon
I've had both versions in Spain. All I can say is that both were damn good 
Posted on 9/19/23 at 2:18 pm to jmon
quote:
So you know, Paella is not "traditionally" made with seafood. More along the lines using chicken, rabbit, duck.
If you're really going traditional it would mainly be snails, beans and vegetables. Not that it matters to the guy who specified he prefers a seafood paella. Never once mentioning "traditional".
Posted on 9/19/23 at 2:48 pm to Vanilla Thunder
i like both. grew up eating both. hard to choose.
probably slight nod to brown.
probably slight nod to brown.
Posted on 9/19/23 at 2:52 pm to MobileJosh
He did mention he prefers a "traditional" brown jamb, so I went with that. I'll give you the snails and veggie, but you can not overlook the other proteins I mentioned when exploring traditional paella.
Posted on 9/19/23 at 4:54 pm to Vanilla Thunder
What if I told you plenty of brown jambalaya's (including ones that have won at the Gonzales Jambalaya Festival) use tomato paste in their recipes.
Posted on 9/19/23 at 5:04 pm to xXLSUXx
quote:
including ones that have won at the Gonzales Jambalaya Festival
i didnt realize tomato paste was one of the acceptable ingredients for this competition
Posted on 9/19/23 at 6:07 pm to jamiegla1
quote:
i didnt realize tomato paste was one of the acceptable ingredients for this competition
You're right - I just looked up the rules and it's not listed as an allowable ingredient. I do however know more than one competitor and previous winner who use it in their personal recipes.
This post was edited on 9/19/23 at 6:08 pm
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