Jambalaya

Alan

I live in colorado. (can't find a good recipe of Jambalaya here) My Family and I love jambalaya. I was woundering if anyone has a good recipe for a meat Jambalaya. I'd love to cook it on the egg with a dutch cast iron.
if Anyon has a good recipe and set up for it I'd really love them to post it.[p]Thanks,[p]Alan

gman

My favorite dish. Do you like the brown jambalaya (Lafayette-style) or red jambalaya with tomatoes?

BlueSmoke

Alan,
Try this from gumbopages dot com. I haven't made this recipe, but the other gumbopages recipes I have tried have all been excellent.[p]HTH
Ken
[ul][li]gumbopages jambalaya[/ul]

bobbyb

Alan,
This one I have used several times. Got this from a guy who catered a cycling rally some years ago.
Cheers, Bob
@ Now You're Cooking! Export Format[p]Pork And Sausage Jambalaya Ala Blacky Breaux[p]cajun[p]2 lbs pork; cubed
1 lb smoked sausage
3 cups long grain rice
1 cup water
4 medium onions; chopped fine
2 teaspoons granulated garlic
1/4 cup green onions; chopped
1/4 medium bell pepper; chopped
1/2 teaspoon black pepper
2 teaspoons lousiana hot sauce[p]Fry pork and sausage with 1/2 cup water until dark brown. Remove fat
leaving just enough fat to cover the bottom of the pot. Add onions and
cook with pork and sausage until onions are dark brown. Add 1/2 cup of
water and then put in the bell peppers and green onions and let simmer
uncovered for about 10 minutes. Then add 5 cups of water and rmaining
seasoning (or season to taste) and bring to a hard boil. Add rice and stri
so that the rice does not stick in the bottom of the pot. As water
thickens turn fire down low. Let sit like this for about 15 minutes and
then stir rice. Do not stir. Cover and let it sit for about 10 more
minutes and by this time your Jambalaya should be ready to eat.[p]Hints for inexperienced Jambalaya cooks:
After the water is cooked out of the rice, Jambalaya should never be
stirred. Turn rather than stirring. This prevents the grains of rice from
breaking up. Most Jambalaya cooks go all the way from the bottom of the
pot and turn one time.[p]Jambalaya is more tasty if slightly highly seasoned, so don't forget the
seasoning. When adding salt, water should taste a little too salty as rice
will absorb considerable salt.[p]Charles "Black" Breaux, 1984 World Champion Jambalaya Cook
2011 S. Gaudin Ave.
Gonzales, LA 70737
(504) 644-5166[p]
** Exported from Now You're Cooking! v5.74 **

Unknown

Alan,[p]If you want a quick fix, use the zatarin's jambalaya mix, then add in any of the following - one or two pounds andouille sausage or smoked sausage, cubed ham, shrimp, chicken. When finished, a few dashes of jalepeno tobasco.

YB

Alan,
This is a good one.
Larry[p]
Couzan Billy's Jambalaya
From the kitchen of Kevin Taylor, the BBQ Guru[p]I know there are many Jamba recipes out there. This one is unique in that you throw everything into the pot and cook. No making a roux, no browning the meat, no cooking the rice. It is ideal for doing on the grill. Matter of fact, I cook this for Friday night supper at the cook-offs! This recipe I adapted from one given to me by my good friend Bill Conklin…Couzan Bill, a real Cajun![p]1 pound converted rice, uncooked
1 can French onion soup
1 (8 ounce) can tomato sauce
1/4 pound butter, cut into pieces
1 cup onions, chopped
1/2 cup green onion, minced
1 small green pepper, diced
1/4 cup fresh parsley, chopped
3 large garlic cloves, minced
1 teaspoon crab boil
2 tablespoons Cajun seasoning
2 tablespoons Tabasco
1 pound smoked sausage
1 pound crawfish tails (or shrimp)
3 pieces chicken breasts, cubed
2 to 3 cups chicken stock[p]Preheat oven to 350 degrees F or simply place pot on the grill.[p]Combine everything in a 5-quart ovenproof pot. Start with 2 cups of chicken stock. Mix well. Cover and bake for 1 1/2 hours or longer.[p]You may add more chicken stock based on the consistency you want.[p]Stir before serving. Keeps well.

Alan

G-man,
brown Jambalaya

Chef Wil

Alan,
when i have time i will post a recipe for brown and for red jambalaya, it was something I did for a demo for
Chef Paul Prudhomme and the USA Culinary Team, which they infact won a Gold Medal at the World Culinary Olympics.
I will bring the thread back to the top so it doesnt get lost in the shuffle.

LSUGirl

bobbyb,[p]I am from Gonzales and I can tell you that is the way I cook my jambalaya all the time. Good stuff.

Unknown

Alan,[p]If you are interested in Cajun cooking think of buying Paul Prudhomme's Louisianna Cooking. I hear it's the best book for cajun/creole cooking. I just received a copy from Amazon, looking to start using it this weekend.[p]Howard

gman

This is an excellent brown jambalaya recipe for Alan. You'll probably see a lot of variants around this theme. My favorite has a little less onion with some more garlic & red bell pepper added in. You can also substitute out some of the pork for another meat like chicken, duck, or even shrimp. But if you use shrimp, wait until the very end to add it in. I've got my pot off the stove and cook the shrimp off the residual heat. [p]Other interesting variants--you can substitute the water for chicken broth for a bit richer taste. And adobo sauce has a nice flavor & heat level too.[p]...that's the beauty of jambalaya, there are a lot of ways to switch it up and have something *really* good.

gman

bobbyb,
...I just noticed the water is only 1 cup. Are you sure that's right with 3 cups of rice?