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Started By
Message
This looks like a tasty jambalaya recipe
Posted on 6/26/13 at 10:28 am
Posted on 6/26/13 at 10:28 am
Becca’s Jambalaya Recipe
Add to shopping list
Ingredients
The ingredients are listed in amounts appropriate for a jambalaya batch for serving 12 people. You can easily double or triple the recipe.
Andouille and smoked sausage, sliced 1/4 inch thick - 2 cups
Tony Chachere's Creole Jambalaya Dinner Mix - 1 8-oz box
Water - 2 1/4 cups
Uncle Ben's converted original long grain rice - 1 cup Chicken broth (homemade is best) 2 1/4 cups
Onion - a mix of yellow, red, and green onions (tops included), all chopped - 2 cups total
Bell peppers - a mix of yellow, red, and green, all chopped - 2 cups total
Celery, chopped - 1 cup
Garlic, minced - 1 heaping Tablespoon
Bay leaves - 2 (Make sure they are fresh and strong, if not, add more)
Whole cooked tomatoes - 1/3 of a 32-oz can, break up the tomatoes with your fingers as they go in, reserve the tomato juice to add if necessary
Diced tomatoes - 1/3 of a 14-oz can
Tomato sauce - 1/3 of an 8-oz can
Sugar - 1 pinch
Dried thyme - 1 teaspoon
Tabasco sauce - several sprinkles
Oregano - 1 teaspoon
Cayenne pepper - 1/2 teaspoon
Tony Chachere's Creole Seasoning - to taste
Fresh Shrimp, in shell, but cut to make it easy to remove from shell - 1 1/2 to 2 lbs (Remove shells and store shrimp in ice water while shelling.)
Lemon juice - juice of half a lemon for each lb of shrimp
Add to shopping list
Ingredients
The ingredients are listed in amounts appropriate for a jambalaya batch for serving 12 people. You can easily double or triple the recipe.
Andouille and smoked sausage, sliced 1/4 inch thick - 2 cups
Tony Chachere's Creole Jambalaya Dinner Mix - 1 8-oz box
Water - 2 1/4 cups
Uncle Ben's converted original long grain rice - 1 cup Chicken broth (homemade is best) 2 1/4 cups
Onion - a mix of yellow, red, and green onions (tops included), all chopped - 2 cups total
Bell peppers - a mix of yellow, red, and green, all chopped - 2 cups total
Celery, chopped - 1 cup
Garlic, minced - 1 heaping Tablespoon
Bay leaves - 2 (Make sure they are fresh and strong, if not, add more)
Whole cooked tomatoes - 1/3 of a 32-oz can, break up the tomatoes with your fingers as they go in, reserve the tomato juice to add if necessary
Diced tomatoes - 1/3 of a 14-oz can
Tomato sauce - 1/3 of an 8-oz can
Sugar - 1 pinch
Dried thyme - 1 teaspoon
Tabasco sauce - several sprinkles
Oregano - 1 teaspoon
Cayenne pepper - 1/2 teaspoon
Tony Chachere's Creole Seasoning - to taste
Fresh Shrimp, in shell, but cut to make it easy to remove from shell - 1 1/2 to 2 lbs (Remove shells and store shrimp in ice water while shelling.)
Lemon juice - juice of half a lemon for each lb of shrimp
This post was edited on 6/26/13 at 12:48 pm
12
Posted on 6/26/13 at 10:34 am to GonePecan
Duck
Posted on 6/26/13 at 10:35 am to GonePecan
quote:
Tony Chachere's Creole Jambalaya Dinner Mix - 1 8-oz box
quote:
Whole cooked tomatoes - 1/3 of a 32-oz can, break up the tomatoes with your fingers as they go in, reserve the tomato juice to add if necessary Diced tomatoes - 1/3 of a 14-oz can Tomato sauce - 1/3 of an 8-oz can
quote:
Fresh Shrimp, in shell, but cut to make it easy to remove from shell - 1 1/2 to 2 lbs (Remove shells and store shrimp in ice water while shelling.) Lemon juice - juice of half a lemon for each lb of shrimp
Posted on 6/26/13 at 10:37 am to GonePecan
quote:The reason this may work is that the recipe' adds a ton of other stuff and doctors the hell out of that mix.
Tony Chachere's Creole Jambalaya Dinner Mix - 1 8-oz box
Posted on 6/26/13 at 10:37 am to GonePecan
Ok yea a crappy way to make Jambalaya however:
Parboiled Rice, Partially Hydrogenated Soybean Oil, Dehydrated Minced Onion, Salt, Hydrolyzed Vegetable Protein (Soy, Corn, Wheat), Dehydrated Bell Pepper, Spices, Garlic Powder, Sugar, Silicon Dioxide, Chicken, Disodium Inosinate And Guanylate
So WTH is going on here.
quote:Ingredients
Tony Chachere's Creole Jambalaya Dinner Mix
Parboiled Rice, Partially Hydrogenated Soybean Oil, Dehydrated Minced Onion, Salt, Hydrolyzed Vegetable Protein (Soy, Corn, Wheat), Dehydrated Bell Pepper, Spices, Garlic Powder, Sugar, Silicon Dioxide, Chicken, Disodium Inosinate And Guanylate
quote:
Uncle Ben's converted original long grain rice - 1 cup
So WTH is going on here.
This post was edited on 6/26/13 at 10:38 am
Posted on 6/26/13 at 10:40 am to GonePecan
I add more tomato products to mine, but otherwise, this chick has nailed it. 
Posted on 6/26/13 at 10:42 am to Catman88
quote:Dude, the gal is a pro...marrying textures and flavors is the mark of a chef I tell ya.
So WTH is going on here.
Posted on 6/26/13 at 10:46 am to OTIS2
quote:Dont forget that "infusion" shite too!
marrying textures and flavors is the mark of a chef I tell ya.
Posted on 6/26/13 at 10:50 am to Count Chocula
Preach
Posted on 6/26/13 at 10:57 am to GonePecan
quote:
serving 12 people
quote:
1 8-oz box
quote:
long grain rice - 1 cup
What am I missing here?
Posted on 6/26/13 at 10:58 am to OTIS2
quote:
I add more tomato products to mine, but otherwise, this chick has nailed it.
Did she leave any tomato products out?
Posted on 6/26/13 at 11:37 am to GonePecan
No freeze dried tomato powder...must have been an inadvertant omission...
Posted on 6/26/13 at 11:55 am to GonePecan
no. just...no.
Posted on 6/26/13 at 1:17 pm to GonePecan
Tony Chachere's Creole Jambalaya Dinner Mix
Uncle Ben's converted original long grain rice
Whole tomatoes
Fresh shrimp, in shell
So much wrong here....that may work outside of Acadiana but that dog won't hunt in a real Cajun kitchen.
Uncle Ben's converted original long grain rice
Whole tomatoes
Fresh shrimp, in shell
So much wrong here....that may work outside of Acadiana but that dog won't hunt in a real Cajun kitchen.
Posted on 6/26/13 at 2:11 pm to GonePecan
Posted on 6/26/13 at 2:48 pm to GonePecan
quote:
This looks like a tasty jambalaya recipe
Becca’s Jambalaya Recipe
Add to shopping list
Ingredients
The ingredients are listed in amounts appropriate for a jambalaya batch for serving 12 people. You can easily double or triple the recipe.
Andouille and smoked sausage, sliced 1/4 inch thick - 2 cups
Tony Chachere's Creole Jambalaya Dinner Mix - 1 8-oz box
Water - 2 1/4 cups
Uncle Ben's converted original long grain rice - 1 cup Chicken broth (homemade is best) 2 1/4 cups
Onion - a mix of yellow, red, and green onions (tops included), all chopped - 2 cups total
Bell peppers - a mix of yellow, red, and green, all chopped - 2 cups total
Celery, chopped - 1 cup
Garlic, minced - 1 heaping Tablespoon
Bay leaves - 2 (Make sure they are fresh and strong, if not, add more)
Whole cooked tomatoes - 1/3 of a 32-oz can, break up the tomatoes with your fingers as they go in, reserve the tomato juice to add if necessary
Diced tomatoes - 1/3 of a 14-oz can
Tomato sauce - 1/3 of an 8-oz can
Sugar - 1 pinch
Dried thyme - 1 teaspoon
Tabasco sauce - several sprinkles
Oregano - 1 teaspoon
Cayenne pepper - 1/2 teaspoon
Tony Chachere's Creole Seasoning - to taste
Fresh Shrimp, in shell, but cut to make it easy to remove from shell - 1 1/2 to 2 lbs (Remove shells and store shrimp in ice water while shelling.)
Lemon juice - juice of half a lemon for each lb of shrimp
Nice NOLA style jamb there GonePecan.
I'm sure it would give a good run in the festival here in G-town.
Posted on 6/26/13 at 3:54 pm to GonePecan
Who is Becca?
Good lord that's one stupid looking recipe
Somehow she managed to make jambalaya ten times more complicated than it needs to be DESPITE the fact that she is using box mixes.
Good lord that's one stupid looking recipe
Somehow she managed to make jambalaya ten times more complicated than it needs to be DESPITE the fact that she is using box mixes.
Posted on 6/26/13 at 5:41 pm to GonePecan
Throw in some Bowie pasta and you got yerself a Michelin star meal
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