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sucklesworth
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Jambalaya
#5327590 - 02/22/06 10:51 AM (17 years, 11 months ago) |
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This stuff is very easy to make, very cheap and keeps well in the fridge - for luches or whatnots.
This is my lunch today:

okay - so this is a huge pot worth of jamaba - change it up however you see fit
Jambalaya means rice with a gift, so feel free to get creative
Since its sausage season round here - I made this batch with sausage and chicken - you can use shrimp, pork, beef, turkey - whatever.
8 cups chicken stock 10 cups rice 3 green bell peppers 2 onions 5-6 stalks celery Jambalya seasoning - often called Bayou seasoning - mcormick sells in in huge containers 6 sausages - I used 3 jap n cheddar and 3 andoulli 3 chicken breasts
Cut up your meat into bite sized chunks and brown it - add some season to the meat - set aside when done
Chop up veggies and sautee until tender - add season to the veggies - set aside when done
Boil the 8 cups of chicken stock in a large pot - add 10 cups of minute rice - you are two cups short of liquid because the veggies and meat will add the liquid when you mix everything together.
When the rice has soaked up the liquid, season with the bayou season and add the rest of your meat and veggies - mix and let stand - the longer it stands the better.
You can add lots of season to this dish as the 10 cups of rice will soak up a lot.
To make a red jamba - simply subsitute 1-2 cans tomato sauce for the chicken stock.
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Edited by You_Suck (02/22/06 12:58 PM)
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geokills
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Pretty sweet - I love slow cook style dishes. Seeing your pic w/o the tomato coloring threw me off!
Edit: Well fine, maybe this isn't necessarily a slow cook dish, but I bet a nice long low simmer wouldn't hurt!
Edited by geokills (02/23/06 10:13 PM)
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sucklesworth
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Re: Jambalaya [Re: geokills]
#5327672 - 02/22/06 11:24 AM (17 years, 11 months ago) |
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I hate the tomato based jambas - but thats just me.
The entire pot can be made in about half an hour - not really a slow cooker deal here.
The pot is best 1-2 days after its made so all the spice get all up in her.
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LiquidSmoke
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yeah i was about to comment
the ones i've seen on food network have alot more seafood in 'em. like shrimp and some of that good white fish meat, know what i'm talking about?
anyhow, thanks for the recipe, i'm definitely going to try this one out and give you a report.
what can i add for more flavor and spice?
-------------------- "Shmokin' weed, Shmokin' wizz, doin' coke, drinkin' beers. Drinkin' beers beers beers, rollin' fatties, smokin' blunts. Who smokes tha blunts? We smoke the blunts" - Jay and Silent Bob strike Back
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sucklesworth
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yeah - there really is no limit to what you can use
crawfish, oysters, fish, duck, deer, gator...........and so on and so forth
you can switch it up on the veggies too
the pepper, onion and celery are what cajuns call the "trinity" and its the base of many cajun/creole dishes
One of my very favorite dishes is called Gumbolaya - its just jambalaya with a nice dark gumbo poured on top - serve with a few sliced of crusty bagette
holy crap - I gotta go eat now
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Pinhead
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I've found some Jambalaya recipes that I can make in my rice cooker! Sounds quick and easy.
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sucklesworth
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Re: Jambalaya [Re: Pinhead]
#5330842 - 02/23/06 08:27 AM (17 years, 11 months ago) |
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I went and found a few ricipies online for you kids as well - so you can see the different varieties.
There are a wide variety of ways to make jambalaya, with chicken and sausage, or shrimp, or ham, or even duck or alligator. Some involve tomatoes and tomato sauce, some use chicken or beef stock instead. This first one uses both tomatoes and chicken stock, and is a New Orleans Creole-style "red" jambalaya, as opposed to one made with only stock, a more Cajun-style"brown" jambalaya.
1 lb. boneless chicken, cubed; AND/OR 1 lb. shrimp, boiled in Zatarain's and peeled; OR 1 lb. leftover holiday turkey, cubed; OR 1 lb. of any kind of poultry or fish, cubed; OR Any combination of the above 1 lb. (hot) smoked sausage, andouille or chaurice, sliced on the bias; OR 1 lb. diced smoked ham 1 large onion, chopped 1 bell pepper, chopped 3 - 6 cloves garlic, minced (amount to taste; I like lots) 4 ribs celery, chopped 3 small cans tomato paste 4 large Creole tomatoes, peeled, seeded and diced; OR 1 28-oz. can tomatoes 8 cups good dark homemade chicken stock Creole seasoning blend to taste (or 2 - 3 tablespoons); OR 2 teaspoons cayenne, 2 teaspoons black pepper, 1 teaspoon white pepper, 1 teaspoon oregano, 1/2 teapsoon thyme 2 bay leaves Salt to taste 4 cups long-grain white rice, uncooked (Some people like converted rice, others prefer good old Mahatma. I use Uncle Ben's converted, as the rice doesn't get sticky or lumpy that way.)
In a saut? or frying pan, brown the chicken, sprinkling with Tony Chachere's seasoning if you've got it; a bit of salt, black pepper and red pepper otherwise. Don't brown if using leftover cooked bird, but you still might want to season the meat. Tear or cut the meat into bite-size pieces.
Brown the sliced smoked sausage or andouille and pour off fat. In the pot, saut? the onions, garlic, peppers and celery in oil until onions begin to turn transparent.
In the same pot, while you're saut?ing the "trinity", add the tomato paste and let it pinc?, meaning to let it brown a little. What we're going for here is an additional depth of flavor by browning the tomato paste a little; the sugar in the tomato paste begins to caramelize, deepening the flavor and color. Keep it moving so that it browns but doesn't burn. Some friends of mine hate this step, so you can skip it if you want, but then it won't be Chuck's jambalaya. :^)
Once the vegetables are translucent and the tomato paste achives sort of a red mahogany color, deglaze the pan with the about 2 cups of the stock, scraping the bottom of the pan to mix up any browned bits, and stir until smooth, making sure the saut?ed vegetables, paste and stock are combined thoroughly. It should be fairly thick.
Add the Creole seasoning, tomatoes and salt to taste. Cook over low-medium heat for about 10 minutes. Add the meat and/or seafood and cook another 10 minutes; if you're using seafood, be careful not to overcook it.
Add the rest of the stock, check seasonings, and stir in the rice, combining thoroughly. Cook for about 20-25 minutes, or until the rice has absorbed all the liquid and is cooked through. If you haven't checked your seasonings before adding the rice, it's too late! It's much better for the rice to absorb the seasonings while it's cooking. Check seasoning anyway, then turn the heat down to low-medium and let the sauce thicken up a bit, with the pot uncovered, stirring frequently, for about 10 minutes. Stir thoroughly to combine all ingredients. When the jambalaya has thickened up a bit and has reached the "right" consistency (you'll know), it's done.
Serve with salad and French bread.
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sucklesworth
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1978 WORLD CHAMPIONSHIP CHICKEN JAMBALAYA
Here's an award-winning recipe (along with some tips and some history of the dish) as prepared by: Matthew "Dee" Gautreau
This makes damn good jambalaya, and is a brown-style rather than the red tomato-based jambalayas you see in New Orleans (like mine, for instance). This one doesn't use a chicken stock because you make your own as you go along here.
One 3 to 4 pound hen cut into serving pieces 3 cups long grain rice - uncooked 1/4 cup cooking oil 3 medium white onions - chopped fine 6 cups water (but Chuck says use chicken stock if you want it to be really good) 1 tablespoon salt, or to taste 2-1/2 teaspoons granulated garlic 1 cup green onions - chopped 1/2 cup green peppers 1/2 cup celery - chopped fine 1/4 teaspoon black pepper Red pepper to taste 2 tablespoons Louisiana hot sauce Fry chicken in cooking oil until golden brown. Remove chicken and oil leaving just enough oil to cover bottom of pot. Add onions, and fry until golden brown. Put chicken back into pot with onions, and add 6 cups of water (note water level). Add remaining seasoning and simmer covered until chicken is tender. If necessary, add enough water to bring back to previous level. Bring back to a rolling boil, and add rice. Simmer uncovered for about 15 minutes - turn rice. Cover with tight fitting lid, let steam for 15 minutes, or until rice is tender. Turn rice once more, and turn fire off. Let stand for 10 minutes and then serve. Jambalaya is more tasty if highly seasoned, so don't forget the red pepper. When adding salt, water should taste a little too salty, as rice absorbs considerable salt.
Yield: 6 to 8 generous servings.
HELPFUL HINTS FOR INEXPERIENCED JAMBALAYA COOKS: Most jambalaya cooks prefer to cook in cast iron pots - whether cast iron or aluminum pot is used, it should be heavy enough to prevent easy burning, and have a tight lid.
To brown onions:
Onions and shortening are put into the pot, covered, and cooked over low heat until golden brown, stirring frequently. A little water added to the onions will help prevent sticking.
Jambalaya should never be stirred - turn rather than stir after the rice has been added. This prevents the grains of rice from breaking up. Most cooks turn jambalaya only two or three times after the rice is added, being sure to scoop from the bottom of the pot to mix rice evenly with other ingredients.
A LITTLE JAMBALAYA HISTORY Similar in many ways to Spanish paella, the term "jambalaya" is derived from the Spanish jam?n for ham. Jambalaya found its way into Creole cookery in the late 1700's where it soon took on the flavor of added local ingredients.
It can be made (separately or all together) with ham, chicken, sausage, fresh pork, shrimp and oysters, to which is added shortening, rice, onion, garlic, pepper and other seasonings.
Starting with church fairs, which were the largest public gatherings at the turn of the century, Jambalaya emerged from small quantity indoor cooking to become the ideal dish for outdoor cooking over hardwood fire. Big black cast iron pots made preparation so easy and economical for church use that Jambalaya was rapidly adapted for political rallies, weddings, family reunions and other affairs. No fair or political rally around Gonzales is complete without Jambalaya cooking.
The Jambalaya Festival and World Champion Jambalaya Cooking contest is held annually at Gonzales and attracts area cooks who have spent years perfecting the are of cooking and seasoning this Creole delicacy. Gonzales really is the Jambalaya Capital of The World.
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sucklesworth
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Seafood Jambalaya
Ingredients: 1 pound shrimp 1 pint oysters, drained 1 can crab meat 1/2 pound sausage, optional 1 can sliced mushrooms 1 can beef broth 1 can water 1 small onion, chopped 1 bell pepper, chopped 1 stalk celery, chopped Green onions and parsley Season to taste 2 cups raw rice 1/2 stick oleo Procedure: Add all ingredients into rice cooker raw; turn it on. Cooks in approximately, 30 minutes. Two pounds peeled crawfish tails may be used in-stead of shrimp, oysters, and crab meat. Smoke sausage may be used, cut in pieces, to make a sausage jambalaya. Servings: 4
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shriek
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hmm never tried jambalaya , sounds like something i might try
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GabbaDj
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Quote:
There are a wide variety of ways to make jambalaya, with chicken and sausage, or shrimp, or ham, or even duck or alligator.
I like your way best because Im alergic to shellfish and dont eat much fish.
-------------------- GabbaDj FAMM.ORG
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sucklesworth
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Re: Jambalaya [Re: GabbaDj]
#5334247 - 02/24/06 07:42 AM (17 years, 11 months ago) |
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I like my way best too
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Senor_Doobie
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I thought the trinity was celery onion and carrots?
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sucklesworth
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geokills
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Doobsters you're thinkin' of Mirepoix -- very similar to Trinity -- except that it's dirty French (much love to any Frenchies reading this ).
A mirepoix is a mixture of diced vegetables, carrots, onions and celery (sometimes with ham or bacon), usually sauted in butter. It is said to have been created in the 18th century by the chef of the Duc de Levis-Mirepoix in France. Mirepoix is used to flavor stews, soups, stocks, etc. The usual mixture is 50% onions, and 25% each carrots and celery.
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Senor_Doobie
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Well my bad then...
-------------------- "America: Fuck yeah!" -- Alexthegreat “Nothing can now be believed which is seen in a newspaper. Truth itself becomes suspicious by being put into that polluted vehicle. The real extent of this state of misinformation is known only to those who are in situations to confront facts within their knowledge with the lies of the day.” -- Thomas Jefferson The greatest sin of mankind is ignorance. The press takes [Trump] literally, but not seriously; his supporters take him seriously, but not literally. --Salena Zeto (9/23/16)
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sucklesworth
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just a little tease doob, just a little tease
you know what else is good.......andoulli with red beans and rice
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shroomy69fuckit
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this is a pretty good recipe I will have to try it out
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Stein
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yes me too
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sucklesworth
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you have a nice name
have some shrooms to go with yer jambo
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sucklesworth
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bumpy for the NO kick
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Stein
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I lied when I said I would try it.
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sucklesworth
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Re: Jambalaya [Re: Stein]
#10564003 - 06/24/09 10:03 AM (14 years, 7 months ago) |
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franks
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GetTheFuckOut
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jamb!
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sucklesworth
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I got me some buffalo meat
Ima jamb that tatonka!!
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GetTheFuckOut
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hmm
buffalo jambalaya
thats
strange
-------------------- < I have logged in this once so that I can set the "last seen" feature up. let the faggots flow forth into OTD and have it. Its funny how they all grew nuts after I left. I'm not here, I'm not reading, but I urge you all to keep melting down over me. I know, I hurt alot of people, and they deserved it. epic win for me, epic fail for you. ythan, you rock dude. i feel that my time at the shroomery was very positive and enjoyable, but this site is no longer for me. im not mad or upset or disappointed, i just want no part in a pg rated faggot festival. <
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