Ever Make Jambalaya?
 

Gonna take a whack at it tonight when I get home from work. Think I've got all or most of the necessary ingredients. Anyone got any advice? Success stories? Failures? Never made this before, so I'm excited to try it, though a little anxious because I don't wanna screw it up and end up with a big pot of crap I don't wanna eat!

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.

Never tried making it but had the best jambalaya at a very unlikely place: Houlihan's restaurant inside the Crowne Plaza Hotel in Herndon, just down the road from Dulles Airport. Had it multiple times.

Creamy, perfectly cooked rice, tons of delicious chicken, shrimp and andouille sausage.

That place had great food..

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.

Add some antifreeze for an extra kick!

Check the Fire Me Boy thread for eats, bro

Ive had jambalaya at a Houlihans. it was pretty good. I think the sausage is the key ingredient when making it. Kingsford has a damn good andouille sausage (meant for grilling). The "cajun" brands are good but they are overpriced. I like over cooking mine. I cut the sausage into thin slices and pan fry it until it gets crispy black edges. I also like to add overcooked asparagus instead of okra.

jambalya is pretty adaptable so... it isnt hard to make well. the best jambalaya i ever ate had lima beans and some shit i didnt recognize.

I prefer it with no shrimp just chicken and sausage, but I have never made it.

Mmm that actually sounds really good

The secret to authentic New Orleans cooking is using river water that everyone in the rest of the US has shit and pissed in. And/or antifreeze to taste.

Sent from my SM-S901U using Tapatalk

right, here is a really good version i make:

(quantities are for you to decide.)

dice up onion, celery and capsicum
sweat in large pot w/butter & diced garlic

dice your chicken thighs to bite size, slice your chorizo however you choose.
add to your sweatin' veggies, cook on high until chicken is cooked.

at this point add chicken stock, crushed tomato in a can, tomato paste, smoked paprika, salt, oregano, garlic powder, thyme, as well as onion powder. (or just use cajun seasoning)... or both sets of ingredients.
simmer as long as you can. preferably more than two hours.

rinse or don't, your white rice then add to the stew.
i prefer to stir once then cover, but you can leave off the lid and stir occasionally.
once the rice is cooked add your raw prawns, cook till pink and serve.

:thumb:

that's why the shrimp are in the ingredient lists ROFL

Goddamn. Are you trying to be funny, or do you wish me dead? Either way. Cool.

Got it.

Isbel should rot in hell, and I should use unfiltered water, hopefully flowing with piss, feces and antifreeze. Gonna try for two, hope for three, but four outta four is likely out of my reach.

Okay…

Time to get started.

I’ve got chicken, andouille sausage, shrimp, celery, green and red bell peppers, okra, large onion, fresh spring onions from the garden(love these annuals), jalapeño, canned tomato sauce and tomato paste, chicken stock via “better than bouillon”, “Cajun” seasoning, salt, pepper, thyme and rice. I don’t have fresh garlic, but I do have garlic powder.

I appreciate all the ideas, thoughts and prayers. Let’s get this show on the road…

This is generally the the instructions, based on several videos and recipes that I’ve looked up. Appreciate it. Thank you.

Biggest issue is gonna be my fuzzy six month old felines not getting in the way too much!

Is Okra a traditional Jambalaya ingredient? I am trying to remember if I ever had it with the different Jambalaya I ate. Maybe I did and just don't remember.
:hmmm:

Holy cow…. This is great. I rarely get to pat myself on the back, and I wish I was smart enough for photos. But it’s basically any google imsge, and incredibly tasty. Rice isn’t overdone, and wow…. This is good.

I use an Isbel voodoo doll. When he strikes out he gets two pins inserted. Not much room left for new pins, but the Jambalaya tastes great.

Sent from my SM-S901U using Tapatalk

I make it in the crock pot. Peppers, onion, chicken and kilbasa with all the seasonings and some chicken stock all in the crockpot for a few hours, cook the rice separately once the rest is doneand mix in with additional seasonings when ready to eat. (So the rice doesn’t get soggy)


Sent from my iPhone using Tapatalk

Best Jambalya I ever had was with some made by coon-ass's(Cajun's). These are the people that live in the bayou near the Gulf in Louisiana. I met some of them when I was working on the oil rigs with them.

They invited me to some celebration(forget what it was, engagement maybe). Big huge pots of different stuff. They laid newspaper on the ground and after draining the water dumped the crawdads, fish. corn etc. onto the newspaper. Several different pots had the jambalayam red beans and rice. Mostly what I could tell that was different was just the level of heat you wanted in your jambalaya. All were fantastic.

wow! great thread!! dinner idea has now been unlocked!!!

And back in my day, it was delicious!

Shakes has a great recipe. Would recommend A++++

Try some pastalya.

<iframe width="560" height="315" src="https://www.youtube.com/embed/SoATRp4yYuk?si=Pw7Yr5A1w_DTF-y7" title="YouTube video player" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" referrerpolicy="strict-origin-when-cross-origin" allowfullscreen></iframe>

I've made it many times, and my recipe seems vary similar to RedIn texas'...I prefer kielbasa over andouille for some reason, and I add NO tomato-anything. I like the less soupy version, and the broth/cooking process makes it plenty moist. I love to kick it up in the end w/ plenty of tabasco. Best leftover concoction invented, so make plenty.

If you really want to liven it up, have titty meat stir it with his dick

Good point. This is often better on the second day than right out of the pot.

As long as you start with the Cajun Holy Trinity, you should be fine.

I don’t bother with making it because I’m close enough to Louisiana that plenty of local eateries make it better than I would.

Thanks, brother!

Crawfish Pie

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.

No.

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

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.

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:

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.

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.