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Old 03-02-2008, 07:58 AM   #1
nmayeux
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Join Date: 04-03-05
Location: Marietta, GA
Default An Illustrated Guide to Jambalaya

Jambalaya is a meal that is a fairly regular treat in our house and for some of our friends. This dish is great because it is easy, inexpensive, and freezes wonderfully. Also, it was designed for leftovers, so you can use whatever you think up.

After speaking with BigMista about using this dish for catering, it made sense to show how we have done it for generations. However, please understand that this is a family dish, and our family has its own way of cooking. Please enjoy, and feel free to ask any questions.

Basically, the ingredients are as follows:

The Trinity:
2 medium onions diced
2 bell peppers diced
1 bunch celery diced

1 bunch green onions diced
3 cloves garlic crushed

2 cans beef broth
2 cans chicken broth

3-4 cups rice - 3 cups is kinda wet, and 4 cups is fairly dry. Just experiment!

2-3 lbs meat, usually chicken and sausage, I prefer andouille, polish kielbalsa, or spicy smokes sausage. You can use almost any leftover, such as pulled pork, brisket, shrimp, possum, crawfish, turkey, lamb, steak, or just about anything that you can think up.

Season to your liking, but I usually use something like this:
2 tbs salt
2 tbs garlic powder
2 tbs cumino (cumin)
1 tbs black pepper
1/2 tbs smoked paprika
1/2 tbs chili powder
some mustard powder
some white pepper
3 bay leaves
some white pepper

With that said, you are ready to cook!
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Last edited by nmayeux; 03-02-2008 at 04:12 PM..
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