Jambalaya - Page 2

ipls3355 · 10-26-2008, 04:04 PM

Note to self:
put jumbalaya in the rotation this week

Monty · 10-26-2008, 05:35 PM

nice job!, that looks great!

gotwood · 10-26-2008, 06:05 PM

Tasso is a spicy sausage...... http://en.wikipedia.org/wiki/Tasso_ham

GeauxBigRed · 10-26-2008, 06:25 PM

Quote:

Originally Posted by Fatback Joe

And no "trinity" either...........I wondered how long it would be before someone busted me on that.

With Jambalaya sometimes I do, sometimes I don't.........this was one of the don'ts.

Looks good to me! Just need some corn bread and lots of hot sauce

And no roux in Jambalaya. But always the trinity.

Mad Max · 10-26-2008, 06:42 PM

Good looking jambalaya, I too was surprised about the no roux, no trinity.

As long as it works.

BBQ Grail · 10-26-2008, 07:31 PM

It looks good.

Bacon · 10-26-2008, 08:28 PM

Tasso is a must in my Jambalya and gumbo. Cajun cured ham, shiirrtttttt, cant go without it. Andouille as well.

ipls3355 · 11-02-2008, 08:57 PM

Quote:

Originally Posted by ipls3355

Note to self:
put jumbalaya in the rotation this week

done!!

bigabyte · 11-02-2008, 09:31 PM

Dayum! That looks real good. I love the no trinity part, I've never tried that. I mean, why the hell shoudl you HAVE to? In my head, I'm thinking if I'm cooking this right now I'm doing the roux, but otherwise just like you got it here. I'm hungry.

Spydermike72 · 11-03-2008, 05:53 AM

You guys are killing me!! I love jambayla!!!

Good Job!!

Bigdog · 11-03-2008, 08:50 AM

Quote:

Originally Posted by gotwood

no roux??

Although Noah and some others may shoot me for saying this, but the roux in not essential. I do it for mine as I use Noah's recipe but BigMista made some for me without and it was damn fine stuff.

Desert Dweller · 11-03-2008, 05:35 PM

Good work. Gotta try that soon!

nmayeux · 11-03-2008, 07:21 PM

Quote:

Originally Posted by Bigdog

Although Noah and some others may shoot me for saying this, but the roux in not essential. I do it for mine as I use Noah's recipe but BigMista made some for me without and it was damn fine stuff.

I won't shoot ya, but I just might send a bottle of KC Masterpiece...

You don't have to have the roux. I use it because it brings a depth of flavor and subtle warmth to the dish. The only time I feel that it is really needed is with strong tasting meats such as squirrel, dove, or nutria... Mista might not use the roux in his jambalaya, but he sure does rely on it for his gumbo!

As for the trinity, you need this just like you need the onions and carrots for a soup base. Yes its a little more work, but the differences are night and day.

Lastly, if you make it without roux or the trinity, then what ties it back to Louisiana besides the name?

nmayeux · 11-03-2008, 07:27 PM

P.S. If someone would buy me a bottle of good bourbon and fly me to California, I'll put my Jambalaya and Gumbo up against Mista anyday! With that said, I could use a little schooling with his balcony brisket...;)

PaPaQ · 11-09-2008, 07:49 AM

Tried your recipe last night

,

It was Good!

Thanks

10-26-2008, 04:04 PM	#16
ipls3355 is one Smokin' Farker Join Date: 04-27-07 Location: Mattoon, IL	Note to self: put jumbalaya in the rotation this week __________________ Chris Crankin out Q on my ECB since 2005 UDS born September, 2007 22" Weber Kettle 18" Weber Kettle

10-26-2008, 05:35 PM	#17
Monty Take a breath! Join Date: 05-21-08 Location: Martini, Texas	nice job!, that looks great! __________________ Monty "When a defining moment comes along - you either define the moment - or the moment defines you" -- Tin Cup *________________________________* 20X42 Klose "The Deluxe Grill Chef Smoker" Primo Oval Junior Cook'n'Kettle Sr. (almost 50 yrs old!) "Big Chief" ES (for Christmas Jerky!)

10-26-2008, 06:42 PM	#20
Mad Max is Blowin Smoke! Join Date: 03-17-08 Location: Fort Mill, SC	Good looking jambalaya, I too was surprised about the no roux, no trinity. As long as it works. __________________ Butts-N-Gutts BBQ Team UDS (born on July 2008 ) Custom Brick BBQ grill Weber 22.5 Blue Kettle (CL rescue) Turkey Fryer Superbly accurate, ferociously fast, RED THERMAPEN "Certified MOINK Ball Maker" 2008 www.southerntreats.blogspot.com

10-26-2008, 07:31 PM	#21
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA	It looks good. __________________ Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details.

10-26-2008, 08:28 PM	#22
Bacon is One Chatty Farker Join Date: 06-22-08 Location: North Dallas	Tasso is a must in my Jambalya and gumbo. Cajun cured ham, shiirrtttttt, cant go without it. Andouille as well. __________________ Jason ~ Arkansan in Tejas 22.5" Weber OTG Kenmore gasser 1 Super-Fast Sunkist Orange Thermapen Hungry Apt neighbors Certified MOINK Baller "Anything wrapped in Bacon has to beat not wrapped in Bacon!" - Desert Dweller / circa ~ 09-14-2008, 07:28 AM

10-26-2008, 06:05 PM	#18
gotwood is one Smokin' Farker Join Date: 01-01-08 Location: Homer Glen, IL	Tasso is a spicy sausage...... http://en.wikipedia.org/wiki/Tasso_ham

11-02-2008, 09:31 PM	#24
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Dayum! That looks real good. I love the no trinity part, I've never tried that. I mean, why the hell shoudl you HAVE to? In my head, I'm thinking if I'm cooking this right now I'm doing the roux, but otherwise just like you got it here. I'm hungry. __________________ 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.

11-03-2008, 05:53 AM	#25
Spydermike72 Babbling Farker Join Date: 07-17-06 Location: Flushing Michigan	You guys are killing me!! I love jambayla!!! Good Job!! __________________ Mike Rubbed,Smoked, and Sauced BBQ Team Powered by Bar's Leak and Rislone RSSBBQ.COM Backwoods Competitor Backwoods Party Weber Performer Certified Moink Baller Past President of the Great Lakes BBQ Association For those who fought for it, freedom has a flavor the protected will never know

11-03-2008, 05:35 PM	#27
Desert Dweller Babbling Farker Join Date: 08-03-08 Location: Mesa, AZ Not exactly hell, but the zip code is very close...	Good work. Gotta try that soon! __________________ [FONT=Comic Sans MS]Bo Compton in Mesa, AZ, KCBS CBJ[/FONT] [FONT=Comic Sans MS]Weber Ranch Kettle, BDS Mega, OTS x 2, Weber Platinum[/FONT] [FONT=Comic Sans MS]18.5 WSM w/Stacker from ProQ, 22.5 WSM, Reverse Flow Lang Clone 80 butt capacity mounted on 25 foot trailer with attached awnings[/FONT] [FONT=Comic Sans MS][COLOR=#ff0000]LFSA RED Thermapen,[/COLOR] [/FONT] [FONT=Comic Sans MS]And 1 2010 Victor brand Hot Dog Cart[/FONT]

11-03-2008, 07:27 PM	#29
nmayeux Babbling Farker Join Date: 04-03-05 Location: Marietta, GA	P.S. If someone would buy me a bottle of good bourbon and fly me to California, I'll put my Jambalaya and Gumbo up against Mista anyday! With that said, I could use a little schooling with his balcony brisket...;) __________________ 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

11-09-2008, 07:49 AM	#30
PaPaQ is Blowin Smoke! Join Date: 02-07-07 Location: Mt. Gilead, NC Name/Nickname : Clyde	Tried your recipe last night , It was Good! Thanks

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