An Illustrated Guide to Jambalaya - Page 3

frognot · 03-02-2008, 04:29 PM

Real good looking recipe ya got there. Do you add your shrimps with the other meat, of wait until closer to being done?

Quote:

Originally Posted by CritterCook

You almost lost me at "possum".....but go on...

In the south, it's the other "other white meat ". . .

nmayeux · 03-02-2008, 04:48 PM

Quote:

Originally Posted by frognot

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.

nmayeux · 03-02-2008, 07:32 PM

Just updated a few things, but wondering what some of you do different.

MilitantSquatter · 03-02-2008, 10:00 PM

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

)

CarbonToe · 03-03-2008, 03:46 AM

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!

CritterCook · 03-03-2008, 06:26 AM

Well, I know what i'm making later this week. MMMMMMM good!!

nthole · 03-03-2008, 10:55 AM

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?

nmayeux · 03-03-2008, 06:52 PM

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!

CarbonToe · 03-04-2008, 01:18 AM

Quote:

Originally Posted by nmayeux

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!!!

Cabntmkr1 · 03-04-2008, 05:04 AM

That looks awesome, Noah! Thanks for sharing.

Dr_KY · 03-04-2008, 05:54 AM

Just found a new project. Thanks Noah.

NCGrimbo · 03-04-2008, 09:09 AM

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.

toys4dlr · 03-04-2008, 12:36 PM

Well, I know what I am having for dinner, midnight snack and Breakfast (With Fried Egg) this week.

Thanks for sharing.

Smokin Gator · 03-04-2008, 01:08 PM

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!!!

leanza · 03-04-2008, 09:56 PM

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.

03-02-2008, 07:32 PM	#33
nmayeux Babbling Farker Join Date: 04-03-05 Location: Marietta, GA	Just updated a few things, but wondering what some of you do different. __________________ 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, 10:00 PM	#34
MilitantSquatter Moderator Join Date: 09-17-05 Location: Mooresville, NC	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 ) __________________ XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles

03-03-2008, 03:46 AM	#35
CarbonToe is One Chatty Farker Join Date: 09-07-05 Location: Shoreham-by-Sea, UK	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! __________________ Surf'n'Smoke BBQ Team

03-03-2008, 06:26 AM	#36
CritterCook Full Fledged Farker Join Date: 08-29-07 Location: Wildwood, MO	Well, I know what i'm making later this week. MMMMMMM good!! __________________ Joel Sweet Britches BBQ Team "Bessie" and "Arnold" the UDS's 22.5 Weber Cookshack FE150 Char-Broil performance series-gas "When I read about the evils of drinking, I gave up reading"

03-03-2008, 10:55 AM	#37
nthole Babbling Farker Join Date: 08-11-03 Location: St. Louis	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? __________________ Neil -- "Easy Bake Master" NB Bandera [gone to heaven...conveniently located in Long Island, NY] Rebel 23, WSM A, WSM B, UDS, Easy Bake Oven Pork Pistols BBQ MOFO Illuminati MOINK...It's what's for linner.

03-03-2008, 06:52 PM	#38
nmayeux Babbling Farker Join Date: 04-03-05 Location: Marietta, GA	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! __________________ 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

03-04-2008, 05:04 AM	#40
Cabntmkr1 is Blowin Smoke! Join Date: 08-19-07 Location: Wichita, Ks.	That looks awesome, Noah! Thanks for sharing. __________________ [FONT=Arial]New Braunfels Black Diamond[/FONT] [FONT=Arial]Backwoods Patio Smoker[/FONT] [FONT=Arial]ET-73 Maverick Wireless Thermometer [/FONT] [FONT=Arial]ServSafe Certified[/FONT] [FONT=Arial]Déjà Moo - The feeling you've heard that bull before. [/FONT]

03-04-2008, 05:54 AM	#41
Dr_KY Quintessential Chatty Farker Join Date: 12-15-07 Location: England	Just found a new project. Thanks Noah. __________________ www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla 250 gallon cooker- 'The Meat Beast!!' British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009

03-04-2008, 09:09 AM	#42
NCGrimbo is One Chatty Farker Join Date: 03-08-05 Location: Clayton, NC	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. __________________ "At what point did we forget that the Space Shuttle was, essentially, a program that strapped human beings to an explosion and tried to stab through the sky with fire and math? How jaded do we have to be to lose collective interest in that?" - Robert Brockway ----------------------------------------------------------- Weber 26.5" Yoder YS640 -NCGrimbo

03-04-2008, 12:36 PM	#43
toys4dlr is one Smokin' Farker Join Date: 08-02-07 Location: Phoenix, AZ Name/Nickname : David	Well, I know what I am having for dinner, midnight snack and Breakfast (With Fried Egg) this week. Thanks for sharing. __________________ Q-To-U-BBQ in Cave Creek, Arizona (RIP 2020) 2010, 2011 and 2019 Best BBQ in N. Phoenix Toys 4 BBQ'N Competition BBQ Team 4x Hunsaker Drum Smokers FEC 100 (sold), FEC 120 (sold), FEC 240, FEC 500 (sold), PG 500 Shirley Fab 52 x 24 Patio (sold) 250 gallon trailered Moberg

03-04-2008, 01:08 PM	#44
Smokin Gator Babbling Farker Join Date: 12-01-06 Location: Fernandina Beach FL	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!!! __________________ [SIZE="2"][FONT="Comic Sans MS"]Food! It's the second most important thing to a young man, and the most important to an old one.[/FONT][/SIZE] ______________________________________________ -Brent Smokin Gators BBQ Team Medium Amazin' Blue Spicewine - It's a Swamp Thing UDS Large BGE - Adopted Medium BGE - Adopted Weber 22 inch w/mods Weber SJP Stoker Weber Genesis Silver C Gasser Constant wood lurker FBA CBJ

03-04-2008, 09:56 PM	#45
leanza Babbling Farker Join Date: 05-26-07 Location: Southern California	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. __________________ Tom

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