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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 10-26-2008, 04:04 PM   #16
ipls3355
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Note to self:
put jumbalaya in the rotation this week
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Unread 10-26-2008, 05:35 PM   #17
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nice job!, that looks great!
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Unread 10-26-2008, 06:05 PM   #18
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Tasso is a spicy sausage...... http://en.wikipedia.org/wiki/Tasso_ham
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Unread 10-26-2008, 06:25 PM   #19
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Quote:
Originally Posted by Fatback Joe View Post
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.
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Unread 10-26-2008, 06:42 PM   #20
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Good looking jambalaya, I too was surprised about the no roux, no trinity.
As long as it works.
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Unread 10-26-2008, 07:31 PM   #21
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It looks good.
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Unread 10-26-2008, 08:28 PM   #22
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Tasso is a must in my Jambalya and gumbo. Cajun cured ham, shiirrtttttt, cant go without it. Andouille as well.
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Unread 11-02-2008, 08:57 PM   #23
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Quote:
Originally Posted by ipls3355 View Post
Note to self:
put jumbalaya in the rotation this week
done!!
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Unread 11-02-2008, 09:31 PM   #24
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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.
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Unread 11-03-2008, 05:53 AM   #25
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You guys are killing me!! I love jambayla!!!

Good Job!!
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Unread 11-03-2008, 08:50 AM   #26
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Quote:
Originally Posted by gotwood View Post
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.
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Unread 11-03-2008, 05:35 PM   #27
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Good work. Gotta try that soon!
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Unread 11-03-2008, 07:21 PM   #28
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Quote:
Originally Posted by Bigdog View Post
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?
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Unread 11-03-2008, 07:27 PM   #29
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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...;)
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Unread 11-09-2008, 07:49 AM   #30
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Tried your recipe last night

,

It was Good!

Thanks
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