# Give me a killer recipe for jambalaya

**URL:** <https://boards.straightdope.com/t/give-me-a-killer-recipe-for-jambalaya/567013>\
**Category:** Cafe Society\
**Created:** [January 9, 2011, 7:49pm UTC](https://boards.straightdope.com/t/give-me-a-killer-recipe-for-jambalaya/567013 "2011-01-09T19:49:10Z")\
**Posts on this page:** 4\
**Page:** 2

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**Author:** ![Left\_Hand\_of\_Dorkness](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/left_hand_of_dorkness/32/7156_2.png) [@Left\_Hand\_of\_Dorkness](https://boards.straightdope.com/u/Left_Hand_of_Dorkness)\
**Post date:** [January 13, 2011, 6:03pm UTC](https://boards.straightdope.com/t/give-me-a-killer-recipe-for-jambalaya/567013/21 "2011-01-13T18:03:29Z")

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To latch onto what **samclem** said, I thought I didn’t like Andouille sausage, because the stuff I’d had was fairly hard and rubbery and tasted more like a hot dog than like anything delicious. So the first few times I made jambalaya, I substituted a locally-produced breakfast sausage that I really like.

But the last time I made it, I saw some Andouilles at the butcher counter that weren’t dyed red, and I used them. They were much more loosely stuffed, with a texture of ground meat and not of hot dog, and they fried up beautifully, and they tasted exquisite. Definitely worth it to spring for the good stuff here!

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**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\
**Post date:** [January 13, 2011, 6:33pm UTC](https://boards.straightdope.com/t/give-me-a-killer-recipe-for-jambalaya/567013/22 "2011-01-13T18:33:48Z")

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> [@Hypno-Toad](#):
>
> This is my take on it. No tomatoes and whatever kind of sausage I can get. I often have to use “cajun-style” from the supermarket but it’s all good anyway. Also, I switched from breast meat to thighs for chicken.
> 
> I wonder if a little liquid smoke might help.

That’s why you use smoke salt. Justin Wilson’s recipe for Smoke Salt:

Put salt in a small paper bag, add a 2 drops of liquid smoke, shake.

> [@Chefguy](#):
>
> As a very general rule, Cajun cooking doesn’t include tomatoes. That’s more a Creole addition. This dish, however, needs tomatoes and I’ve never seen a recipe without them.

Obviously you didn’t look at mine. And it doesn’t\* need \*tomatoes.

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**Author:** ![Hypno-Toad](https://avatars.discourse-cdn.com/v4/letter/h/b2d939/32.png) [@Hypno-Toad](https://boards.straightdope.com/u/Hypno-Toad)\
**Post date:** [January 13, 2011, 6:49pm UTC](https://boards.straightdope.com/t/give-me-a-killer-recipe-for-jambalaya/567013/23 "2011-01-13T18:49:14Z")

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> [@Misery\_Loves\_Co](#):
>
> hissssssssssssssssssssssssssssssssssssssssssss
> 
> Smoke one of the meats instead!  
> 😃

My landlord would take exception to me smoking any meat at my apartment.

Thanks for the tip, **Tripolar**. And you are correct. My jambalaya don’t need no steeenkeeen tomatoes!

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**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\
**Post date:** [January 13, 2011, 7:18pm UTC](https://boards.straightdope.com/t/give-me-a-killer-recipe-for-jambalaya/567013/24 "2011-01-13T19:18:28Z")

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> [@TriPolar](#):
>
> Obviously you didn’t look at mine. And it doesn’t\* need \*tomatoes.

Oops, sorry. I meant book-type recipes that I’ve seen. :o

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