Jambalaya

Make it right or the vampires will have you.

Try this

I can hear the way Newman on Seinfeld says “JAM - BA LI YAAAA!”

If you're serious, try one of these options.

Oh, thank you, r2.

May you win the next billion dollars lottery.

r4, seriously, I'm going to attempt that by myself this weekend. I don't trust myself to get it right, so I'll make a half-recipe rehearsal dish.

That Zatarain's option that r2 posted looks like I could handle, too.

Try this

Is frozen-pre-cooked shrimp ok to use?

Why not make crawfish pie or filet gumbo?

I would trust this guy's version / recipe (Charlie Andrews on YouTube). He has a video for a seafood version as well.

Just buy it frozen

I like Emeril’s recipe.

not difficult, I made some the other month and used rotisserie chicken and sausage

Jambalaya ain't no good for a neophyte trying a mess of it because people always turn the rice to mush.

Better to serve rice separately and to call it "smothered sausage and crawdads" or whatever your mix contains, or try "etoufee" if you can get away with it.

God, people here are lazy chubs.

I really like that Charlie Andrews at r10.

Seems lie a truly good guy without all the overbearing attitude that "star" cooks have.

HOT JUMBALAYA!

I also love Charlie Andrews. He has some really great recipes.

Something suddenly came up!

OP you might want take R18's advice, unless you make a couple of batches 1st...I mean...JAMBALAYA! What the fuck were you thinking? You better get that Roux right, and don't let the dish get mushy...you are in deep!

Brown half a pound of smoked sausage in a Dutch oven sliced into “coins”. Brown each slice good. Remove them and throw in about a 4 boneless chicken thighs cut into pieces. Brown them in 2 batches. You actually want them to stick to the pan to create a “fond”. Remove them and throw in your finely chopped onion, celery and bell pepper. Put the lid on to create steam and deglaze the pan. Meanwhile chop garlic. After a few minutes remove the lid and scrape up the fond and make sure it’s deglazed. Throw in the garlic and sautée for a second. Not too long or it burns. Return the meat to the pot. Add 4 cups chicken stock. I make a really good stock from rotisserie chicken carcasses with mirepoix and herbs. Bouillon cubes will work in a pinch, though the salt content will be higher. Now we season it. I do 1.5 tsp salt, a lot of cracked black pepper, 1/4th teaspoon cayenne, dash of hot sauce, capful of Worcestershire sauce, 2 bay leaves, thyme sprigs, half teaspoon paprika. Finally add 2 cups long grain rice. Bring to a boil and put the lid on. Everyone’s stove will be different so this is the tricky part. I put the fire to medium low and let it cook for 25 minutes. You should see steam coming from the pot during the middle of the cooking. I have a glass top electric stove. Good luck!

If you're in California, go to Barron's Marketplace. It seems jambalaya frozen, and you just heat it up. It's made by a company in Las Vegas, and is better than at some restaurants.

buy 10 campbell Jambalaya soup can

microwave 4 10 min

enjoy!

[quote] You better get that Roux right

I don't think jambalaya has roux. Gumbo does have a roux.

Okra!

R23 Debate on Cajun Style or Creole...Red or Brown... whether To Roux or Not to Roux!

Better than Bouillon has the easiest recipe I've seen. It uses rotisserie chicken. You're sauteeing the vegetables, then adding sausage, chicken broth and tomatoes, then adding the uncooked rice and chicken to steam.

Probably not in a league with Emeril's but certainly respectable.

My experiences with the Zatarain's mixes is that they're way too salty.

This guy AB always has excellent recipes. He explains things well. Give it a look.

How soon do you have to make this jambalaya? If you have the time order andouille sausage and jambalaya mix online from Wayne Jacobs. I’ve ordered from here a few times and the products are really good.

This is the OP.

Many years ago, I had to bring a dish to a Christmas family thing. I had the day off so I found a recipe for Jamabalaya, followed it, brought it and it was a HUGE hit!

I can't remember what recipe it was ( drinker at the time). I haven't cooked it since then.

So now, as I indicated in my opener, before I stopped myself and reliving my glory day as the hit jambalaya bringer of yore, like a show-off dumbass, I said "I'll bring Jambalaya!". Everybody said "Oooooh, that's a good idea!"

It's next week Wednesday and the theme is Dishes that Aren't Associated with Thanksgiving.

I hoped DL cooks would help rescue me. You came through. This weekend, I'll try out what's in this thread.

Oh, and r10, LMAO

OP just get it catered and pretend like you cooked it.

I have used this recipe and I can attest that it's a winner (though I omitted the shrimp).

The cooking processes required here are chopping, sauteing and steaming. It's a forgiving recipe. However, if this is too much stress, gp tp Wild Fork or someplace like that and buy a bunch of containers of jambalaya.