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Tue Feb 16, 2021, 10:49 PM

Jambalaya recipe

this is not my cooking region, and I don't know if it is authentic, but damn! it was tasty!

https://www.gimmesomeoven.com/jambalaya-recipe/

Ingredients

3 tablespoons olive oil, divided
2 boneless skinless chicken breasts, cut into bite-sized pieces
1 pound andouille sausage, thinly sliced into rounds
3 small bell peppers, cored and diced (I used a yellow, red and green bell pepper)
2 ribs celery, diced
1 jalapeŮo pepper, seeded and finely chopped
1 white onion, diced
4 cloves garlic, peeled and minced
1 (14-ounce) can crushed tomatoes
3Ė4 cups chicken stock
1 1/2 cups uncooked long grain white rice
2 tablespoons Cajun seasoning or Creole seasoning
1 teaspoon dried thyme, crushed
1/4 teaspoon cayenne pepper
1 bay leaf
1 pound raw large shrimp, peeled and deveined
1 cup thinly-sliced okra*
Kosher salt and freshly-cracked black pepper
optional garnishes: chopped fresh parsley, thinly-sliced green onions, hot sauce

instructions at the link

my notes...I only used 1 TBS of Tony Chachere's and no cayenne. we like spicy but that was enough really, more can be added at the table.
I had big mutant chicken breasts so I probably had more chicken than called for but it is a stew, no real measurements needed! speaking of, you will need a full quart of broth plus the tomato juice, possibly even another cup of liquid. also the okra is totally optional, I used frozen and it was ok except for the bigger chunks, they were gross. finally - go ahead and put the chicken and sausage in with the rice, it all blends really well that way!

this was good! highly recommend it!

24 replies, 1007 views

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Replies to this discussion thread
Arrow 24 replies Author Time Post
Reply Jambalaya recipe (Original post)
Kali Feb 2021 OP
Me. Feb 2021 #1
Kali Feb 2021 #3
Me. Feb 2021 #9
sir pball Feb 2021 #20
Me. Feb 2021 #21
DonaldsRump Feb 2021 #2
Kali Feb 2021 #4
DonaldsRump Feb 2021 #5
Kali Feb 2021 #6
Kali Feb 2021 #7
mitch96 Feb 2021 #8
Me. Feb 2021 #10
Me. Feb 2021 #11
myccrider Feb 2021 #12
Me. Feb 2021 #13
myccrider Feb 2021 #14
Retrograde Feb 2021 #22
myccrider Feb 2021 #23
Kali Feb 2021 #18
Me. Feb 2021 #19
trof Feb 2021 #15
trof Feb 2021 #16
Kali Feb 2021 #17
trof Feb 2021 #24

Response to Kali (Original post)

Tue Feb 16, 2021, 11:02 PM

1. I Would Only Use 1 Tbs. Too

that stuff is potent

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Response to Me. (Reply #1)

Wed Feb 17, 2021, 12:28 AM

3. agree

I love it on baked sweet potato "fries" but the fumes kill me every time

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Response to Kali (Reply #3)

Wed Feb 17, 2021, 02:00 PM

9. How Funny You Should Say That

I make a particular shrimp dish pretty frequently (aside from other things) and I always get into a sneezing fit...

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Response to Me. (Reply #1)

Sat Feb 20, 2021, 12:58 PM

20. It's infinitely better (and trivial) to make your own mix

As another Cajun-by-marriage (Mrs. P was born and raised 40 minutes from Jena), I *always* have a large tub of home-mixed Cajun spice on hand. It doesn't have salt, so you can use more of it than Tony's, and since you're making it yourself, you can adjust the various spices to get a balance you like.

I use Donald Link's recipe without the cayenne - it's quite punchy if you do add the heat, I prefer to adjust that independently with Tabasco

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Response to sir pball (Reply #20)

Sat Feb 20, 2021, 01:32 PM

21. Ty

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Response to Kali (Original post)

Tue Feb 16, 2021, 11:23 PM

2. Ain't much of a cook

But I think this is an appropriate song for those of you who are!

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Response to DonaldsRump (Reply #2)

Wed Feb 17, 2021, 12:29 AM

4. perfect

don't think I have heard the CCR version!

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Response to Kali (Reply #4)

Wed Feb 17, 2021, 12:32 AM

5. Was always what I thought was the definitive version

Happy to taste any sample of the real thing that you want to send me!

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Response to DonaldsRump (Reply #5)

Wed Feb 17, 2021, 01:21 AM

6. oh, well there is the original writer...






Brenda Lee




Jerry Lee Lewis




Nitty Gritty Dirt Band




Willie (kind of crappy video)




here is a newer version with Trombone Shorty




there are a ton of covers even some I have never heard LOL

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Response to Kali (Reply #6)

Wed Feb 17, 2021, 01:24 AM

7. oooo missed this favorite




live

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Response to Kali (Reply #7)

Wed Feb 17, 2021, 08:30 AM

8. Love Clifton Cheneir. You can really tell the difference between Cajun and Zyeco music here. nt

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Response to Kali (Reply #6)

Wed Feb 17, 2021, 02:01 PM

10. On The Bayou Is The Version I Always think of

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Response to Me. (Reply #10)

Wed Feb 17, 2021, 02:04 PM

11. Ps. I Make A Lot Of The REcipes From The Link Below

WE especially love the fricassee and red bean soup

http://www.nolacuisine.com/creole-cajun-recipe-page/

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Response to Me. (Reply #11)

Thu Feb 18, 2021, 01:26 PM

12. Fried okra, FTW!

Havenít cooked it for ages.

My mother made it without eggs, just buttermilk, or hot sauces, just a large dose of black pepper. And more 2 parts *yellow* corn meal to 1 part flour, itís crunchier that way. Fried in minimal oil in cast iron frying pan. The breading doesnít coat as thickly, so the okra itself gets real crispy with charcoaled edges.

No dipping sauce, either, it was a vegetable with your meal.

At least thatís how my Texas family made it.

Now my mouth is watering for that crispy, salty-hot treat.

Off to find some okra!

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Response to myccrider (Reply #12)

Thu Feb 18, 2021, 04:05 PM

13. ...

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Response to Me. (Reply #13)

Thu Feb 18, 2021, 10:11 PM

14. Thank you for the link! I've bookmarked it.

Some of those do sound absolutely delicious.

And you can make fried okra any way you want, itís all good.

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Response to myccrider (Reply #12)

Sat Feb 20, 2021, 06:08 PM

22. My husband makes it once or twice a year

He cuts it into small pieces, then tosses them with cornmeal seasoned with salt and pepper, then fries them. He's from Alabama.

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Response to Retrograde (Reply #22)

Sat Feb 20, 2021, 09:38 PM

23. Sounds like home. n/t

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Response to Me. (Reply #11)

Fri Feb 19, 2021, 11:06 PM

18. I wandered around that site and links for about 3 hours,

drooling

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Response to Kali (Reply #18)

Fri Feb 19, 2021, 11:09 PM

19. Best Of All

The recipes work really well but be discriminate about Tony's...

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Response to DonaldsRump (Reply #2)

Fri Feb 19, 2021, 08:54 PM

15. Yeah, but I like the original Hank Williams version:

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Response to Kali (Original post)

Fri Feb 19, 2021, 08:58 PM

16. Looks about right to ne. Cajun-by-marriage here.

Miz t. is full blooded, 100% Cajun on both sides, mom and pop.
Of course the instructions should always start "First, make a roux."
Damn near every Cajun dish starts that way.
You did that, right?

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Response to trof (Reply #16)

Fri Feb 19, 2021, 09:36 PM

17. I can make a roux (hey most cowboy gravy starts with a light roux)

but my very limited learning on this is that jambalaya is more like paella and it's gumbo that needs the roux. is that right? I think I tried to make gumbo once before and it didn't come out too good, mostly over my efforts to make a shrimp shell broth and using the wrong damn sausage.

this was tasty, and I will do it again but I think I may have made it a little too soupy. not that we would know the difference!


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Response to trof (Reply #16)

Mon Feb 22, 2021, 07:47 PM

24. Woops. I stand corrected.

According to Miz t. (The Cajun Voo-doo Witchy Woman) there is no roux in jambalaya.
*hangs head in shame*

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