An Illustrated Guide to Jambalaya - Page 2

Bigdog · 03-02-2008, 09:41 AM

Thank you so much for posting this Noah. Some of us Yanks enjoy a great Cajun meal too. I need to get a pot like that. How big is it and where can you buy one?

DaChief · 03-02-2008, 09:45 AM

Awesome tutorial!!! This is on my short list of things to try!!! Thanks for the effort!

Biggun · 03-02-2008, 10:28 AM

Great instructions, looks good!

I have never made a roux, seems easy to burn and ruin. Once you get to step two, with the veggies, are you past the burning stage, or do you still have to watch it close?

nmayeux · 03-02-2008, 11:21 AM

BigDog, it is a 12" Lodge dutch oven. Usually you can find them for around $30-40 at BB&B, or LNT. A good dutch oven is worth its weight in gold!

Biggun, a roux is very easy as long as you take it slow. Warm the oil over medium heat until it just starts to smoke, then reduce to medium low and stir constantly. Make a bunch, and keep some in the freezer. Alton Brown also does it in a 350* oven until it reaches the right color. I haven't tried it that way, but it is Alton is usually correct, and he puts a lot of thought into his ideas. A roux is a traditional base for many stews, gravies, gumbos, etc...

As for burning, the moisture in the veggies helps to keep things from burning. Give it a try!

Plowboy · 03-02-2008, 11:24 AM

Very good instruction set. Thanks for doing this. This should be in the Road Map.

swamprb · 03-02-2008, 11:34 AM

Thanks Noah! Did not realize just how simple this dish is to make! I hate to admit it but this Yankee's been going the Zatarains route with my leftovers. You did a great job with the instuction.

bigabyte · 03-02-2008, 11:47 AM

Looks good. Very timely, I was in the mood for something like this.

SmokeInDaEye · 03-02-2008, 12:20 PM

Laissez le bon temps rouler!

smoke-n-my-i's · 03-02-2008, 01:52 PM

Quote:

Originally Posted by Bbq Bubba

I must admit that i eat the heck out of the Zatarain's (yankee mod)
But i think i just found a new favorite!! Thanks for the pictoral, will be trying this very soon!!

That is the quick method...

Your's is the best way to go.... looks a lot like what I do. although I do not start out with the rue.... I will have to give that a try next time.

I do the same as you with the meat. Little smokies work great as well... and since I am allergic to pork... turkey ham is in mine, along with some turkey bacon, shrimp, and what ever else is in the fridge in the way.... ever try brisket..... (super good mod).

Thanks again for the pictorial...

Bigdog · 03-02-2008, 03:11 PM

Quote:

Originally Posted by nmayeux

BigDog, it is a 12" Lodge dutch oven. Usually you can find them for around $30-40 at BB&B, or LNT. A good dutch oven is worth its weight in gold!

Thanks Noah. I just have never seen a lid like yours.

tonto1117 · 03-02-2008, 03:20 PM

Outstanding Noah. Thanks. Just added this to the menu for this week!!

nmayeux · 03-02-2008, 03:48 PM

Quote:

Originally Posted by Kevin

Thanks for the pictorial Noah. You know I've been making this regularly since you shared the recipe. Excellent flavor. Think I'll go dig a bag out of the freezer for tomorrow.

\#/ \#/ \#/ \#/ \#/

Kevin,
I owe you for the bean recipe, and that you are probably the only one who remembers the crotch waffle...

nmayeux · 03-02-2008, 03:50 PM

Quote:

Originally Posted by tonto1117

Outstanding Noah. Thanks. Just added this to the menu for this week!!

Thanks Tonto! How do I get a bottle of Jim Beam under my name???

tonto1117 · 03-02-2008, 04:00 PM

Quote:

Originally Posted by nmayeux

Thanks Tonto! How do I get a bottle of Jim Beam under my name???

That's right....you were abroad for the last few weeks. Welcome home!!!

Don't know about the Jim Beam...but this thread should explain things a bit.

http://www.bbq-brethren.com/forum/sh...highlight=cabo

nmayeux · 03-02-2008, 04:14 PM

Quote:

Originally Posted by Ron_L

Very nice, Noah! The pictures and step by step guide are well done. I've add this to the KCQuer Roadmap to the Q-Talk forum.

Jambalaya is now on my list of things to cook, soon!

Thanks Ron!

03-02-2008, 09:41 AM	#16
Bigdog somebody shut me the fark up. Join Date: 09-17-03 Location: Wichita, Kansas	Thank you so much for posting this Noah. Some of us Yanks enjoy a great Cajun meal too. I need to get a pot like that. How big is it and where can you buy one? __________________ Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.

03-02-2008, 09:45 AM	#17
DaChief Babbling Farker Join Date: 01-28-07 Location: Melbourne, FL	Awesome tutorial!!! This is on my short list of things to try!!! Thanks for the effort! __________________ DaChief BGE Large WSM Weber One-Touch Gold Weber Go-Anywhere Turkey Fryer "Go on! Shoot me again! I enjoy it! I love the smell of burnt feathers and gunpowder and cordite!" -- Daffy Duck

03-02-2008, 11:21 AM	#19
nmayeux Babbling Farker Join Date: 04-03-05 Location: Marietta, GA	BigDog, it is a 12" Lodge dutch oven. Usually you can find them for around $30-40 at BB&B, or LNT. A good dutch oven is worth its weight in gold! Biggun, a roux is very easy as long as you take it slow. Warm the oil over medium heat until it just starts to smoke, then reduce to medium low and stir constantly. Make a bunch, and keep some in the freezer. Alton Brown also does it in a 350* oven until it reaches the right color. I haven't tried it that way, but it is Alton is usually correct, and he puts a lot of thought into his ideas. A roux is a traditional base for many stews, gravies, gumbos, etc... As for burning, the moisture in the veggies helps to keep things from burning. Give it a try! __________________ Noah \#/ Nauti-Que BBQ Team Pitmaster and KCBS CBJ & CTC Lang 60 Marie Laveau Deep South Single Chamber Glenda WSM 22.5 Asmarelda 22.5 OTG Samantha Weber Genesis Mocha

03-02-2008, 11:24 AM	#20
Plowboy somebody shut me the fark up. Join Date: 10-09-06 Location: Blue Springs, MO	Very good instruction set. Thanks for doing this. This should be in the Road Map. __________________ Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler

03-02-2008, 11:34 AM	#21
swamprb somebody shut me the fark up. Join Date: 10-27-06 Location: Bothell WA	Thanks Noah! Did not realize just how simple this dish is to make! I hate to admit it but this Yankee's been going the Zatarains route with my leftovers. You did a great job with the instuction. __________________ Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com

03-02-2008, 10:28 AM	#18
Biggun On the road to being a farker Join Date: 09-04-06 Location: Orange Co Calif	Great instructions, looks good! I have never made a roux, seems easy to burn and ruin. Once you get to step two, with the veggies, are you past the burning stage, or do you still have to watch it close?

03-02-2008, 11:47 AM	#22
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Looks good. Very timely, I was in the mood for something like this. __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

03-02-2008, 12:20 PM	#23
SmokeInDaEye Quintessential Chatty Farker Join Date: 07-13-06 Location: Memphis, TN	Laissez le bon temps rouler! __________________ [URL="http://www.bbq-brethren.com"]http://www.SmokeInDaEye.com[/URL] Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis

03-02-2008, 03:20 PM	#26
tonto1117 is One Chatty Farker Join Date: 02-26-07 Location: ADA, MI	Outstanding Noah. Thanks. Just added this to the menu for this week!! __________________ Theresa. Smokin' Scotsmen BBQ www.smokinscotsmen.com Geer Pit by Jambo FEC-100 WSM WEBER GENISES GAS GRILL CBJ Bacon & eggs - Hens are involved but pigs are commited.

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