Jambalaya!

K

komondor

Joined
Jul 2, 2001
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Making one of my faves tomorrow evening. Anyone else here love making and eating this classic Cajun/Creole dish?

I use the trinity (onions, peppers, celery) as the veggies. Lots of garlic. Prolly some scallions from the garden.

For meat I use Andouille sausage chopped up, chicken thigh meat diced and browned, and lots of shrimp, of course. Rice will be cooked in a homemade ham stock, and the dish will simmer in a cast iron skillet.

The last two items are essential and non-negotiable.
 
I love it too. The eating part. I don't think I've ever tried to make it myself. I need to take a trip to Cajun country one day, partly for the food. :D
 
Did someone say "Jambalaya?" Take your pick:

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But seriously, has anyone ever substituted gator tail for the chicken in their jambalaya?
 
As a foreigner and more importantly a foodie, one of the dream places I would really like to go to in the US if I get the chance to visit, is actually New Orleans. I've heard of nothing but adulation for Cajun and Creole cooking! (Besides the debauchery on Burbon street :p)

Mucho thanks for the recipe!
 
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It's a pretty easy dish to make. Just make sure NOT to stir the rice. You fold it occasionally, not stir. I always use Uncle Ben's, too, because it always comes out perfect.

Most of the flavoring from this dish comes from the various meats, juices, garlic, and veggies. But add a dash of Tony Chachere's Creole seasoning towards the end to pull it all together.

Oh, and here's a secret. Don't be afraid to add a 5.5 oz can of V-8 juice to the stock when the cooking the rice. (I shouldn't have given that away.)

Centaur-- I would love to try a gator jambie sometime, or even rattlesnake.
 
Great song and a great dish. I love the non spicy jambalaya, had a taste of the real stuff once. My stomach hurt all night long, but I loved it.
 
Favorite of ours, but I use game. Pheasant or duck with the sausage works out well.

David
 
I'm a bit ignorant on the traditional part, but sounds like that could use some red beans in there :)
 
One time in Charleston (SC) about 18 years ago, I had dinner at a Victorian house turned restaraunt called "Poogan's Porch." I had a gator tail appetizer (with honey-jalepeno dressing) and Jambalaya that made me sweat for 2 hours. Awesome!

One of my favorite songs of all time!

Hank Williams - Classic, but a tad hillbilly.

Hunter Hayes (the little guy playing with Hank Williams, Jr.) Where did they find an accordian that small? He couldn't been more than 5 or 6 then.

Emmylou Harris - Gorgeous woman with a great voice! No accordian in the version, but some good steel guitar.

Blue Ridge Rangers - John Fogerty - 'nuff said!

Anybody come up with other versions?
 
Oh man, this was the best pot I ever made. Friggin' awesome. :thumbup:

The Hungarian Wax peppers from my neighbor's garden were the difference. They were beautiful.

kgd,

No beans in a traditional Cajun jambalaya. (I don't think the Creole version has them either.)

Believe me, it's hard to NOT add kidney beans or diced mushrooms to this dish, since they go so well with rice. But the final product is great, and you realize those two ingredients somehow just don't quite belong when it's all said and done.

Centaur-- man, I didn't realize Emmylou was so hot when she was that age.
 
untamed said:
As a foreigner and more importantly a foodie, one of the dream places I would really like to go to in the US if I get the chance to visit, is actually New Orleans. I've heard of nothing but adulation for Cajun and Creole cooking! (Besides the debauchery on Burbon street :p)

Mucho thanks for the recipe!
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Ah, New Orleans cuisine.:D:thumbup:

I haven't spent nearly enough time in Cajun Country. I have enjoyed every single meal I had there ... every single one. Can't say that about anywhere else I've been -- and I've been practically everywhere else.;)
 
Believe it or not, The best Jambalya I ever had was at Disneyland. The Blue Bayou overlooking the Pirates of the Carribean ride.
 
I love good jambalaya! I usually make a batch a couple of times a year, and then get to enjoy the leftovers for a week. :D This is a good time of year to make it, as fresh peppers are plentiful.

Fresh chopped parsley is a good addition to the final product.
 
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