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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-02-2008, 04:29 PM   #31
frognot
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Real good looking recipe ya got there. Do you add your shrimps with the other meat, of wait until closer to being done?

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Originally Posted by CritterCook View Post
You almost lost me at "possum".....but go on...
In the south, it's the other "other white meat ". . .
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Unread 03-02-2008, 04:48 PM   #32
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Quote:
Originally Posted by frognot View Post
Real good looking recipe ya got there. Do you add your shrimps with the other meat, of wait until closer to being done?



In the south, it's the other "other white meat ". . .
I would prefer to add the shrimp later in the cook, however that would mean messing with the rice during the "do not touch" period. So I add all of my meat at the last minute, unless it is uncooked.

If possum is hard to come by, then you could use armadillo, coon, or squirrel in a pinch.
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Unread 03-02-2008, 07:32 PM   #33
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Just updated a few things, but wondering what some of you do different.
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Unread 03-02-2008, 10:00 PM   #34
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Thanks Noah...

Great post... very informative. I've had jambalaya a few times but never made it myself. Something now on my "to do" list.

(PS - Kevin is not the only one who remembers the \#/ post )
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Unread 03-03-2008, 03:46 AM   #35
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I had just printed out a list of ingredients to purchase on my way home as you've now made me WANT Jambalaya tonight and I've just realised that my other half is out tonight.......so I'm having it tomorrow instead!

Thanks for the post!
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Unread 03-03-2008, 06:26 AM   #36
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Well, I know what i'm making later this week. MMMMMMM good!!
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Unread 03-03-2008, 10:55 AM   #37
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This looks incredible. I know what I'm doing on Sunday.

Don't have a fancy pot like that, so will just have to use my standard stock pot. Wonder if putting in a crumbled piece of aluminum across the inside of the lid would have the same kind of effect?
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Unread 03-03-2008, 06:52 PM   #38
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CT, let me know how it turns out! Neil, using a regular stock pot is what I use when doing really large batches. Just be real careful when making the roux, as you might get hotspots in the bottom of the pot. Vinny, you have me keeping the faith, and critter, just let me know if you need any possum!
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Unread 03-04-2008, 01:18 AM   #39
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Quote:
Originally Posted by nmayeux View Post
CT, let me know how it turns out! Neil, using a regular stock pot is what I use when doing really large batches. Just be real careful when making the roux, as you might get hotspots in the bottom of the pot. Vinny, you have me keeping the faith, and critter, just let me know if you need any possum!
I made it anyway, it's a lot of food to eat on your own!! It's the best Jamb I've had!!

The roux went well, I was gritting my teeth trying to get it to go a brick red without burning but didnt have any problems!!

I used Cubed Smoked Pork, Griddled Chicken Breast Sliced, shelled Tiger Prawns and sliced Smoked Sausage.

I'm having it again tonight with my other half and then freezing the rest!!!!

Thanks for the recipe, I'm putting that one in the book!!!
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Unread 03-04-2008, 05:04 AM   #40
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That looks awesome, Noah! Thanks for sharing.
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Unread 03-04-2008, 05:54 AM   #41
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Just found a new project. Thanks Noah.
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Unread 03-04-2008, 09:09 AM   #42
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Can I call it Jambalaya if I add some kidney beans or black beans to it? I love beans in these types of dishes. I think I may cook up a batch on Friday since I have the day off.
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Unread 03-04-2008, 12:36 PM   #43
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Well, I know what I am having for dinner, midnight snack and Breakfast (With Fried Egg) this week. Thanks for sharing.
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Unread 03-04-2008, 01:08 PM   #44
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That is pretty much how I do mine except I make my roux a lot darker. I usually go for about 45 minutes to get like a mahogany color.

BTW... for those of you who are apprehensive to do a roux... Emeril offered the best explanation ever... The perfect amount of time to stir a roux is the time it takes to drink two adult beverages. Plus if you burn the roux you get to have two more adult beverages!!!
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Unread 03-04-2008, 09:56 PM   #45
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Brothers, pay close attention to whats been going on here with this thread. It's one of the all timers since I've been here. This is down home, American, cooking wisdom.
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