Need a solid jambalaya recipe

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Looking for a tomato based version

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I suggest you get the frick out.

Here's a real recipe that was posted a while back. I retyped it and added a couple things. This is the best jambalaya I've ever had.

3 Cups Rice
Boston Butt
Boneless Chicken Thighs (optional)
Sausage - Andouille or other
1/8 cup Vegetable Oil
3 Large Onions
2 bundles Green Onions
Tony's Chacheres
48 oz chicken broth


Feeds 8 to 10 with sides.

Ok. First off I start with Boston butt pork meat cut into cubes. I try to keep a small piece of fat on
each piece as it adds great taste and is tender. After you have it cut up, season it well with Tony's Chachere's (or whatever other seasoning you prefer). I usually sprinkle a good amount on all of it once, then rub it in with my hands, then season it one more time, and rub it in again.
Brown that down really well in approx 1/8 cup of veg oil. Let it fry till it sticks then stir. Do that over
and over. Sometimes a little water is needed to cool off the grease. The sticky part (gratin) on the
bottom of the pot will dictate your color of the rice. After it browned down I remove from the pot.
Then I brown down my sausage. After I cook the sausage a little I remove from the pot. Don't cook the sausage
till fried dark brown because to me that cooks all the taste out. Just mildly brown it. Drain the
grease but dont lose the gratin. Then I add my onions, green onions, garlic and cook till clear
looking. This is when you scrape the bottom of the pot getting all the brown gratin from the pork.
This is where the color starts to come in. I used three regular sized yellow onions. After those are
cooked I add the meat back to the pot and mix well. Cook all the water out at this time.
At this time I add my water or broth. For this size Jamb I go with the standard 2 to 1 ratio of water
to rice. Also added a three chicken bouillion cubes as I didn't have and broth. I usually use broth
instead of plain water. After it came to a boil I start tasting the water. I like it a tad bit salty cause
the rice will absorb the saltiness. I usually don't have to add more seasoning sense I seasoned the pork well before I browned it.
Skim the remaining grease off the top. The boiling water will seperate it from the water/
broth. After I get it like I want I add the rice. I let it boil until it starts to expand and "jump out the
pot".After it gets where I think its ready to cover I cut back on my heat and cover. Do not lift the
lid for any reason! Cast iron pots hold heat really well as you can see. This is the lid temp while
covered on lowest heat I can apply on my gas stove. I let this cook for about 25 minutes for this
size and then roll the rice. Don't stir. Roll it from bottom to top. Re-cover and cut heat off. Let sit
for another 15 minutes and then un-cover and eat. Came out good. Rice popped open perfect.
Hard to beat the Mahatma extra long grain.

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Looking for a tomato based version

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...any suggestions?

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DUCK!!!!!

pour 6 cans of Campbells Tomato soup into jambalaya...

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OMG!!!!!

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Does it need 8?

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OMG!!!!!

Does it need 8?

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I'm speechless.

Of course, if someone wants a tomato based jambalaya, may as well add the soup.

LINK

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Saltines are a new one on me that I will never try!

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yeah, hopefully your sarcasm meter sounded off on the tomato soup and crackers in the jamby...
i think he has emailed a couple of times, with no response... Possibly, Otis will never return....

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DUCK!!!!!

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I never thought to put duck!

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I get the idea that there are two camps in this regards, but it's not like I pulled that out of my arse.

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No one's saying you "made up" tomato based jambalaya but it's an abomination to awesome jambalayas everywhere and you should REALLY avoid doing it.

It's bad enough mainstream recipes, cooking shows, and restaurants serve "Louisiana Jambalaya" with tomatoes in it.. let's not frick it up right here in LA.


Does this even LOOK like jambalaya to you?!