ChiefsPlanet - Food and Drink Ever Make Jambalaya?

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Ever Make Jambalaya? (https://chiefsplanet.com/BB/showthread.php?t=357705)

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Originally Posted by philfree (Post 18019862)

Crawfish Pie

And file of Gumbo

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Originally Posted by philfree (Post 18019876)

And file of Gumbo

'Cause tonight I'm gonna see my machez amio

I do not allow shrimp to be cooked or consumed in my dwelling.

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Originally Posted by BucEyedPea (Post 18019279)

Haven't made that in a long time. Apparently since 2018. Gonna have to make it again. Thanks for the reminder.

Last time I made it is here:
https://www.chiefsplanet.com/BB/show...ostcount=12169

Not sure why this page on this site isn't showing.

https://www.chiefsplanet.com/BB/atta...2&d=1529794803

Here's an easy recipe.

https://www.southernliving.com/recipes/best-jambalaya

Everyone loved it except for a lady from Louisiana who said there are no tomatoes in a jambalaya.

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Hello, Bearcat. Two Questions: Are you Malcor?

No.

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Because call-out threads don't get moved to the Romper Room

Uh, that's literally why the Romper Room exists...

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Why is DC getting over-moderated these days?

No idea what you're talking about.

Hope that clears things up!

I knock out a batch about once a month. I'm about ready for another batch myself.

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Originally Posted by Pennywise (Post 18019502)

Try some pastalya.

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First we wait, then we hydrate.

Done. I think I went over board. It took an hour plus. Baking the chicken, pan heating the sausage, boiling the rice, etc.

I haven't tasted it yet, still in the crock pot.

I printed out Redintexas ideas, the first poster:

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I make it every few weeks. It's pretty easy stuff. I put in some peppers first and cut up a kielbasa while they're cooking, and then throw in the kielbasa. Sometimes I do some cut up chicken first though. After putting in the kielbasa I let that go for several minutes and then add the rice and chicken broth. Bring it to a boil. Once it's boiling, turn it down to simmer for 20 minutes and throw in some cayenne pepper, but go easy on it.

After about 10 minutes I throw in some diced onion and celery. I warm the onion and celery in the microwave for a minute before I throw it in so it doesn't bring the temperatute down too much. Then sometimes I cook some cut up shrimp in a separate pan and throw that in with just a couple minutes to go.

Just put leftovers in a resealable container in the fridge and you can serve it several times.

I'll try that next time.

I heard another easy thought: kielbasa, golden taters, sauerkraut in a crock pot. Dunno

I make it frequently. Make a good roux in a seperate pot with flour and a combo of butter and oil. Take it to a good peanut butter color. Add the trinity (onion, green pepper, celery) and garlic, and saute' until soft. Add the roux to the veggies, stir together, then add chicken stock. Add creole seasoning. Add diced tomatoes, cut okra, andouille sausage and chicken or shrimp and rice and simmer for an hour or so until thickened. If you do shrimp, don't add it until there is about 15 minutes of cooking left. Enjoy

Yeah, if you are going to cook Cajon, you should learn to make a roux. I refer to my old Justin Wilson cookbook, which I bought years ago.

I like a Gumbo more than Jambalaya. I don't react well with shell fish so I omit the shrimps. So let's hear how it came out for ya all.

Also remember no Creole kitchen is complete without File in your cabinet.

The old Bristol on the plaza had the best Gumbo in KC. I don't if its still on the menu in Leawood.

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Originally Posted by srvy (Post 18024717)

I don't react well with shrimp either, but I found that cooking them in a pan separate from the jambalaya and only adding them at the end helps with that significantly.