That’s what’s for dinner!
I got a stiff neck standing over the chopping block dicing onion, celery, tomato, and bell peppers, and slicing chicken and andouille sausage. But now it’s in the slow cooker and the aroma is just beginning to waft throughout the house. I need to add rice and shrimp in the last half hour, but that’s a long time from now.
Back to football and beer.
[Drool]
What time should we be over?
Do you have enough beer? I can make a stop, OH and I have some hot links I can bring - you got a grill, right?
I’ve got a batch of jambalaya powder I made last time. Never hurts to mix extra spices! But I haven’t had a chance to cook it recently. With the holidays coming up, I’ve other things on the menu. But I’m ready!
Crack open a bottle of Abita or Jax and you’re good to go!
Just got back from Nola where I had the most amazing rabbit jambalaya from a restaurant called Coop’s Place. I’m drooling just thinking about it.
Sorry, it’s duck season.
Wabbit season!
Anyway, can I get the directions to your house? I can bring dessert. How about pain perdu? (Is that the correct spelling?}
What do you use for thickener in your jambalaya?
Okra, filé, or roux?
I prefer filé, my sister-in-law feels only okra can do,
You’re thinking of gumbo, not jambalaya.
:smack:
Getting forgetful in my old age. I also blame the excessive darkness.
The main division in the jambalaya styles is Creole/New Orleans style (with tomato) vs. Cajun (no tomato.) Or at least that is what I’ve always been told, not being from that area myself.
:sings: Crawfish pie et file gumbo…
Pick guitar, fill fruit jar, me oh my oh…
That was really good. The best thing is that I have enough left over for a couple of lunches in the next few days.
And yet you persist in refusing to post the recipe. Yo’ mom an 'em would be shamed of you, them.
I took a half-day class when visiting NOLA once, learning how to make shrimp Creole, bananas Foster, and eggplant fingers. The teacher was a bonafide Cajun, who confirmed your understanding of Creole vs Cajun cooking. She said her granny would be rolling in her grave if she knew she was teaching people to cook with tomatoes, let alone teaching Creole cooking at all.
Here’s the recipe I use. Note: I use large prawns and I cut them into large chunks instead of ‘chopping’, which implies smaller pieces to me.
Ingredients
12 medium shrimp, peeled, deveined and chopped
4 ounces chicken, diced
1 tablespoon Creole seasoning, recipe follows
2 tablespoons olive oil
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped celery
2 tablespoons chopped garlic
1/2 cup chopped tomatoes
3 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
3/4 cup rice
3 cups chicken stock
5 ounces Andouille sausage, sliced
Salt and pepper
Directions
In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.
Creole Seasoning
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients.