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Message
Who just watched “Kelly & Ryan” - jambalaya
Posted on 2/17/21 at 9:55 am
Posted on 2/17/21 at 9:55 am
Some New York chef, said she is from Louisiana, made a “true” jambalaya.
She started off good, holy trinity, andouille sausage, etc. She cooked it down, added tomato paste (she did say she was making creole, not Cajun, and Cajun doesn’t have tomatoes).
Then she added the stock and cooked until the rice was done, but it was still a soup. She added shrimp and tomatoes.
I would have been fine with that yankee shite, except she said several times that people of Louisiana are very particular about their jambalaya, and if it’s not made correctly, she would catch shite about it (not those exact words of course)
She started off good, holy trinity, andouille sausage, etc. She cooked it down, added tomato paste (she did say she was making creole, not Cajun, and Cajun doesn’t have tomatoes).
Then she added the stock and cooked until the rice was done, but it was still a soup. She added shrimp and tomatoes.
I would have been fine with that yankee shite, except she said several times that people of Louisiana are very particular about their jambalaya, and if it’s not made correctly, she would catch shite about it (not those exact words of course)
8
Posted on 2/17/21 at 10:02 am to theantiquetiger
Y'all are so damn hung up on tomatoes. Plenty of ethnic cajuns use the occasional tomato in gumbo or jambalaya--not all jambalayas are the dark-brown, tomatoless version promoted by the competition circuit.
Look at Marcelle Bienvenue (native of New Iberia, long time food writer with decades of newspaper columns and several published cookbooks, currently an instructor at the John Folse culinary school at Nicholls State in Thibodaux): her andouille & shrimp jambalaya recipe calls for a whole can of tomatoes. LINK
Plenty of "red" jambalaya is eaten in Houma/Thib area. There are many micro variations in style/technique in Acadiana. We are not some sort of culinary monolith, and there is no single bible defining Cajun cooking.
Look at Marcelle Bienvenue (native of New Iberia, long time food writer with decades of newspaper columns and several published cookbooks, currently an instructor at the John Folse culinary school at Nicholls State in Thibodaux): her andouille & shrimp jambalaya recipe calls for a whole can of tomatoes. LINK
Plenty of "red" jambalaya is eaten in Houma/Thib area. There are many micro variations in style/technique in Acadiana. We are not some sort of culinary monolith, and there is no single bible defining Cajun cooking.
Posted on 2/17/21 at 10:04 am to theantiquetiger
quote:
Then she added the stock and cooked until the rice was done, but it was still a soup.
Well she should have added the roux.
Posted on 2/17/21 at 10:04 am to hungryone
quote:
Plenty of ethnic cajuns use the occasional tomato in gumbo
I've never seen gumbo with tomatoes in it. What's your definition of plenty?
Posted on 2/17/21 at 10:04 am to hungryone
Red Jambalaya should be outlawed in Thibodaux/Houma.
Same
quote:
I've never seen gumbo with tomatoes in it. What's your definition of plenty?
Same
This post was edited on 2/17/21 at 10:05 am
Posted on 2/17/21 at 10:04 am to hungryone
quote:
Y'all are so damn hung up on tomatoes.
I like tomato jambalaya, I like both. My problem is her saying she was making a “true” jambalaya, and she made a tomato, sausage, & shrimp stew. If she made a roux, it would have been gumbo.
This post was edited on 2/17/21 at 10:06 am
Posted on 2/17/21 at 10:06 am to hungryone
To be fair, I think he is harping more on it ending up like a soup than he is the tomato part.
Posted on 2/17/21 at 10:07 am to SUB
quote:
I've never seen gumbo with tomatoes in it. What's your definition of plenty?
Every single one that has come out of my kitchen. Of course this is well documented on this board. I don’t recall anyone ever sliding a bowl back across the counter saying “ oh no....sorry...I just can’t eat a gumbo with tomatoes.”
Posted on 2/17/21 at 10:07 am to LouisianaLady
LL when did you become so cultured?? You've come a long way from John L Lane
Posted on 2/17/21 at 10:15 am to LouisianaLady
quote:
To be fair, I think he is harping more on it ending up like a soup than he is the tomato part.
Exactly. I have no problem with a tomato jambalaya. She made gumbo (kind of), not a jambalaya
Posted on 2/17/21 at 10:46 am to theantiquetiger
I’m in Park City right now and the restaurant we ate at last night gave their best for some Mardi Gras specials. I couldn’t help but think of this place when the waiter explained the shrimp, crawfish, sausage, and tomato jambalaya 
My wife got it and it was not very good
My wife got it and it was not very good
Posted on 2/17/21 at 10:57 am to Ed Osteen
What is so weird to me is that these "Cajun" restaurants in other states usually are in fact owned by people from Louisiana, yet the food is all wrong. Are there that many people here in our state that cook these things and we just don't know it? Are these maybe people who never cooked before but decided to open a Louisiana themed restaurant when they moved out of state because they're from Louisiana?
I feel like it should be a no brainer if you want to open a Louisiana style restaurant out of state, you basically pull the best recipes out of a Paul Prudhomme, River Roads, etc. cookbook and roll with it. These folks seem to be Googling jambalaya recipes and using ones written by national publications with no Louisiana knowledge.
I feel like it should be a no brainer if you want to open a Louisiana style restaurant out of state, you basically pull the best recipes out of a Paul Prudhomme, River Roads, etc. cookbook and roll with it. These folks seem to be Googling jambalaya recipes and using ones written by national publications with no Louisiana knowledge.
Posted on 2/17/21 at 11:02 am to hungryone
Houma is the farthest west I have seen tomato in Gumbo. Tomato in Jambalaya, not uncommon.
This post was edited on 2/17/21 at 11:06 am
Posted on 2/17/21 at 11:54 am to LSU Coyote
quote:
Red Jambalaya should be outlawed in Thibodaux/Houma
My dads from Chauvin.... when he made a jamabalaya it was shrimp, salt meat and had a can of rotel in it.
My moms from Vacherie..... when she made a jamabalaya it was chicken, pork meat and smoked sausage or andouille.
I liked them both equal.
The crazy shite is my dad and his family made shrimp spaghetti and the only tomatoes they had in it were a can of diced tomatoes or a can of rotel is he had that, no sauce at all.
Posted on 2/17/21 at 12:14 pm to LouisianaLady
quote:
decided to open a Louisiana themed restaurant when they moved out of state because they're from Louisiana?
I think it’s more this than anything. People think that just because they are from Louisiana if they open a “Cajun” restaurant it will be popular
Posted on 2/17/21 at 12:19 pm to theantiquetiger
Tomatoes=Creole jambalaya. That's the way I learned it, so I have no problem with Creole jambalaya. Just don't call it jambalaya. 
Posted on 2/17/21 at 12:22 pm to theantiquetiger
I believe Donald Link adds a little tomato paste to it, not much, maybe a tablespoon
Posted on 2/17/21 at 1:24 pm to windshieldman
Tomato paste and shallots are the most underused ingredients in a kitchen.
Posted on 2/17/21 at 1:30 pm to theantiquetiger
What was the name of the Chef?
Posted on 2/17/21 at 2:30 pm to theantiquetiger
I put a dash of ketchup in my jambalaya bowl whenever I make the classic competition-style. Tomato flavor and sweetness really complements the flavors, imo.
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