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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, 09:41 AM   #16
Bigdog
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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?
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Unread 03-02-2008, 09:45 AM   #17
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Awesome tutorial!!! This is on my short list of things to try!!! Thanks for the effort!
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Unread 03-02-2008, 10:28 AM   #18
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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?
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Unread 03-02-2008, 11:21 AM   #19
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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!
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Unread 03-02-2008, 11:24 AM   #20
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Very good instruction set. Thanks for doing this. This should be in the Road Map.
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Unread 03-02-2008, 11:34 AM   #21
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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.
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Unread 03-02-2008, 11:47 AM   #22
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Looks good. Very timely, I was in the mood for something like this.
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Unread 03-02-2008, 12:20 PM   #23
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Laissez le bon temps rouler!
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Unread 03-02-2008, 01:52 PM   #24
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Quote:
Originally Posted by Bbq Bubba View Post
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...
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Unread 03-02-2008, 03:11 PM   #25
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Quote:
Originally Posted by nmayeux View Post
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.
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Unread 03-02-2008, 03:20 PM   #26
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Outstanding Noah. Thanks. Just added this to the menu for this week!!
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Unread 03-02-2008, 03:48 PM   #27
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Quote:
Originally Posted by Kevin View Post
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.

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I owe you for the bean recipe, and that you are probably the only one who remembers the crotch waffle...
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Unread 03-02-2008, 03:50 PM   #28
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Quote:
Originally Posted by tonto1117 View Post
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???
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Unread 03-02-2008, 04:00 PM   #29
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Quote:
Originally Posted by nmayeux View Post
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
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Unread 03-02-2008, 04:14 PM   #30
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Quote:
Originally Posted by Ron_L View Post
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!
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