# Jambalaya help... **URL:** \ **Category:** Cafe Society\ **Created:** [October 7, 2013, 11:18pm UTC](https://boards.straightdope.com/t/jambalaya-help/670632 "2013-10-07T23:18:29Z")\ **Posts on this page:** 6\ **Page:** 2
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [October 9, 2013, 12:09am UTC](https://boards.straightdope.com/t/jambalaya-help/670632/21 "2013-10-09T00:09:47Z")
> [@Chefguy](#): > > Speaking of dishes being too hot, I made my latest try at Indian food today with a dish called Goan-style Spicy Sausage. Holy shit. It’s similar to _feijoada_, but without the beans to give you a break from the heat. It recommended chorizo as a suitable substitute for Goan sausage and also had some cayenne powder and diced serrano peppers in the mix. I should have seeded the peppers, as the final product was almost too spicy to eat. Even served over rice and topped with a desperation dollop of yogurt, it still caused my scalp to sweat and my eyebrows to melt. :eek: Ooo…sounds up my alley. Did you make the Goan sausage yourself? If so, got a recipe to share? 🙂 ---
**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:** [October 9, 2013, 1:03am UTC](https://boards.straightdope.com/t/jambalaya-help/670632/22 "2013-10-09T01:03:22Z")
> [@pulykamell](#): > > Ooo…sounds up my alley. Did you make the Goan sausage yourself? If so, got a recipe to share? 🙂 No, I used the bulk chorizo sold nearby, as Goan sausage isn’t available in this area that I know of. The author of the cookbook says they are very similar. I can post a recipe, but will have to do it tomorrow. ---
**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:** [October 9, 2013, 2:49pm UTC](https://boards.straightdope.com/t/jambalaya-help/670632/23 "2013-10-09T14:49:07Z")
> [@pulykamell](#): > > Ooo…sounds up my alley. Did you make the Goan sausage yourself? If so, got a recipe to share? 🙂 Recipe sent via PM. It’s out of a cookbook, so there may be copyright issues with posting it here. ---
**Author:** ![llcoolbj77](https://avatars.discourse-cdn.com/v4/letter/l/eb9ed0/32.png) [@llcoolbj77](https://boards.straightdope.com/u/llcoolbj77)\ **Post date:** [October 15, 2013, 3:13pm UTC](https://boards.straightdope.com/t/jambalaya-help/670632/24 "2013-10-15T15:13:40Z")
> [@llcoolbj77](#): > > Thanks guys. I think I’ll try the kielbasa suggestion. I got the andouille from the deli counter at Wegman’s. So I could probably find a milder version. The weird thing is, I like hot. For wings, the hotter the better. So maybe it was some combo of the flavoring of the andouille that didn’t agree with me. > > This was my first time cooking jambalaya, and I really fell in love with the method: brown veggies, brown meat, add spices, add rice, add liquid, cook. It leaves room for a lot of experimentation. Thanks everyone for your suggestions. I remade the recipe last night, but with Hungarian smoked sausage. It was spicy, but SOOO good. It was literally one of the best things I ever ate. My husband and I both housed two bowls full, and my 20-month old son liked it too. Chicken and Sausage Jambalaya ala LLCoolBJ: package of boneless/skinless chicken thighs two hungarian smoked sausages medium onion one bell pepper 2 cups rice (plus a bit more) 4 cups chicken stock 1 can whole tomatoes 1/2 cup white wine Smoked paprika Garlic powder Onion powder Cayenne pepper Hot sauce Olive oil Prep work: dice veggies, chunk up the meats into bite sized pieces, dice up tomatoes and reserve about half a cup of the liquid. In a large ziplock, throw in the chicken with olive oil, and the above spices to taste, plus salt and pepper. In a large dutch oven: brown veggies in a bit of oil (I poured a bit of the chicken marinade in to). remove. brown sausages. remove. brown chicken. deglaze with wine to scrape up bits. let it boil out a bit. add back in the sausage, veggies, tomatoes, and rice. Stir well to get the rice coated in goodness. Add in the chicken stock. Bring to boil, reduce to simmer. Lid on dutch oven. Let it go until the rice reaches your personal desired doneness. Fucking awesome. ---
**Author:** ![Jeff\_Lichtman](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/jeff_lichtman/32/1531_2.png) [@Jeff\_Lichtman](https://boards.straightdope.com/u/Jeff_Lichtman)\ **Post date:** [October 15, 2013, 5:10pm UTC](https://boards.straightdope.com/t/jambalaya-help/670632/25 "2013-10-15T17:10:38Z")
I’m surprised there’s no celery. Bell pepper, onion and celery are the “holy trinity” of Cajun/Creole cooking. ---
**Author:** ![llcoolbj77](https://avatars.discourse-cdn.com/v4/letter/l/eb9ed0/32.png) [@llcoolbj77](https://boards.straightdope.com/u/llcoolbj77)\ **Post date:** [October 15, 2013, 5:30pm UTC](https://boards.straightdope.com/t/jambalaya-help/670632/26 "2013-10-15T17:30:24Z")
> [@Jeff\_Lichtman](#): > > I’m surprised there’s no celery. Bell pepper, onion and celery are the “holy trinity” of Cajun/Creole cooking. I think this particular Emeril’s recipe was kind of jambalaya- lite. No shrimp either, which is why I picked it (my husband doesn’t eat seafood). But it was still damn good. I’ll get the link to it when I get back to the office. [Previous page](https://boards.straightdope.com/t/jambalaya-help/670632.md?page=1)