Give me a killer recipe for jambalaya

[Left_Hand_of_Dorkness]

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!

[TriPolar]

@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.

[Hypno-Toad]

@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!

[Chefguy]

@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