Thread: Grilling Pizza
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Old 07-12-2006, 10:54 PM   #15
On the road to being a farker
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Join Date: 07-26-05
Location: southwest of what's left of New Orleans

Originally Posted by kcquer
Here's a few more pizza tips that are worth mentioning.

Hope it works as well for you as it has for me!! I owed you a recipe anyway. I printed up you jambalya recipe the other day and plan on giving it a try. I love the stuff but have never tried a traditional recipe without tomatoes.
Thanks alot KC. You know tomatoes or no tomatoes is the cultural divide in jambalaya. Tomato based is the more traditional creole/New Orleans form and often has seafood. Brown jambalaya, as it is called here, is favord in the acadian/cajun areas in middle of the state and nearly always uses pork. I love and cook both. Be sure and render that pork until you build up a good gradoo on the bottom of the pot. Thats where the unique coloration and flavor come from.
Cajun Grill Super by Percy Guidry
Cajun Microwave by Queball

"If God did'nt want us to eat cows, he would'nt have made them out of meat."
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