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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 06-27-2013, 12:39 AM   #76
earthling30
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I'm glad this old thread resurfaced because I've been looking for a good Jambalaya recipe to try. Looking forward to try it.
What type of flour? AP or SR
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Unread 06-27-2013, 09:16 AM   #77
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All purpose works just fine. If you practice making a good roux, you now have the base for many new sauces and dishes like gumbo. Good luck!
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Unread 06-27-2013, 09:28 AM   #78
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Spring Break we visited NOLA and took a cooking class - the menu was jambalaya along with making etouffee and gumbo. Roux was a key player! My latest effort was chicken and andouille. I make my andouille and tasso. We stopped by Crescent City Pie & Sausage and tried a lot of chef Bart Bell's menu! I'm trying to duplicate Bad Bart's Black Jambalaya one of these days...this riffs on the original style with black eyed peas! One basic thing to remember in cajun/creole cooking: roux is a flavor element, not just a thickening agent!! Noah, thanks for sharing this (all those years ago!).
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Unread 06-27-2013, 09:44 AM   #79
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I honestly never thought to use my leftover pulled pork for jambalaya. I know what we're having this weekend...
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Unread 06-27-2013, 11:47 AM   #80
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Thanks for resurrecting this thread!!
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Unread 06-27-2013, 08:34 PM   #81
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Yum, gotta try this, I garr on tee.
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Unread 06-27-2013, 10:01 PM   #82
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Not to be contentious or anything, but roux is for gumbo, étouffée, and grillades, not jambalaya.

Roux would get you DQ'd at the World Championship Jambalaya cook-off in Gonzales, LA.

http://www.jambalayafestival.org/history.aspx
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Unread 06-27-2013, 11:09 PM   #83
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Thanks, looking forward to trying it.
Quote:
Originally Posted by nmayeux View Post
All purpose works just fine. If you practice making a good roux, you now have the base for many new sauces and dishes like gumbo. Good luck!
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Unread 06-28-2013, 12:27 PM   #84
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Quote:
Originally Posted by Swine Spectator View Post
Not to be contentious or anything, but roux is for gumbo, étouffée, and grillades, not jambalaya.

Roux would get you DQ'd at the World Championship Jambalaya cook-off in Gonzales, LA.

http://www.jambalayafestival.org/history.aspx
Probably would, but this is the way we have done it for as long as I can remember. And like I said, you don't have to make a roux, but if you don't I would probably go for shortning, bacon fat, or something besides vegitable oil...

I know BBQ competition, but haven't ever been exposed to jambalaya comps! :)

On another note, you just gave me an awful craving for some grits and grillades! I know what we are having for dinner tonight!
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