Chicken/Sausage Jambalaya

boatnut · 02-11-2010, 07:27 PM

First try at making up batch of Chicken/homemade andouille sausage Jambalaya tonight. De-boned a young fryer for the chicken. I followed a recipe from Emeril's "real and rustic" cookbook. Onion, green bell pepper,bay leaf, salt, cayenne, rice and I threw in some of my homemade Tasso. Had plenty of heat, probably due to the Tasso, but hit the spot!! Hope some of you Louisiana folks can chip in and tell me if it at least LOOKS like Jambalaya!

Boshizzle · 02-11-2010, 07:33 PM

Well, the Jambalaya I'v eaten in N.O. is darker in color, but if it tastes good, go for it.

landarc · 02-11-2010, 07:35 PM

It looks good to me. I would call it jambalaya, although I am not a Louisiana type person.

salth2o · 02-11-2010, 08:54 PM

I had chicken and sausage jambalaya for lunch. Yours looks a bit light, but if you like it...that is all that matters. The following link is to another forum I frequent and the two guys (fire captain and cajun blake) posting are outstanding Louisiana cooks.
http://discussions.texasbowhunter.co...ight=jambalaya

Let me know if the link does not work.

SCRedneckBBQ · 02-11-2010, 09:12 PM

love me some gumbo, how 'bout a detailed recipe?

boatnut · 02-11-2010, 09:56 PM

Quote:

Originally Posted by Boshizzle

Well, the Jambalaya I'v eaten in N.O. is darker in color, but if it tastes good, go for it.

Most pics that i've seen on the 'net, it shows as darker too. I googled some more recipes and noticed a lot call for diced tomatoes to be added. It also mentions "making sure the meat and veggies are good and brown before proceeding with adding rice/water/stock etc. Perhaps I wasn't as patient in this step as I should have been. Oh well...it's all a learning experience!

landarc · 02-11-2010, 10:01 PM

Some years ago I got into a 'discussion' about etoufee and jambalaya with a gal who was a chef from Louisiana, she insisted that her etoufee and jambalaya was authentic to her experience, I told her that I though her Jambalaya was too light and the etoufee was too thin. She explained that I am talking about a regional food made my many people in many styles, it did not adhere to the strict conventions. She suggested I consider the culture of the people who created the food.

I learned a lot taking that advice, to me, there is no such thing as one jambalaya, gumbo or etoufee, there are variations in every region and family, e.g. gumbo, gumbo file and gumbo z'herbes, all are gumbo, all are distinct.

deguerre · 02-11-2010, 10:02 PM

Not being from LA, it looks farking good to me!

boatnut · 02-11-2010, 10:21 PM

Quote:

Originally Posted by landarc

Some years ago I got into a 'discussion' about etoufee and jambalaya with a gal who was a chef from Louisiana, she insisted that her etoufee and jambalaya was authentic to her experience, I told her that I though her Jambalaya was too light and the etoufee was too thin. She explained that I am talking about a regional food made my many people in many styles, it did not adhere to the strict conventions. She suggested I consider the culture of the people who created the food.

I learned a lot taking that advice, to me, there is no such thing as one jambalaya, gumbo or etoufee, there are variations in every region and family, e.g. gumbo, gumbo file and gumbo z'herbes, all are gumbo, all are distinct.

well...I reckon' that makes sense. did you "get into " anything else? damn....penalty box again!

landarc · 02-11-2010, 10:24 PM

No D@mmit! She was purty, purty like those creole gals can be. Of course, she was married too.

TN_BBQ · 02-12-2010, 08:34 AM

Taste is key, but as with BBQ...we have a tendency to eat with our eyes first.

It looks a bit light in color to me, but if it tastes good then it's good to go.

I brown the crap out of my sausage and chicken before adding the other ingredients.

In fact, I put a little extra oil in there to fry the meat and then drain the oil before adding the other ingredients. Another way to brown it up good is to use a dark chicken stock or tomatoes.

chambersuac · 02-12-2010, 01:26 PM

I don't care what you call it, i'd hit it...

1FUNVET · 02-12-2010, 02:07 PM

Looks good, but definitely be darker. Hey as long as you liked it,why worry about the color. My gumbo is a deep dark brown, but not everyone likes it as dark as i do.

Big George's BBQ · 02-12-2010, 02:15 PM

Looks good to me I would hit that

Big B · 02-12-2010, 02:28 PM

I know I'm going to get a lot of crap for this, because the real deal cajuns that I've met from down in Lafayette and Crowley say real jambalaya doesn't have tomato sauce in it, but I've tasted it both ways, and both are really tasty. That being said, I like putting a combination of tomato sauce with chicken stock and diced tomatos, and then your usual celery, onion, bell pepper, and spices. Then cook my rice in with that tomato base. Yummm! SO GOOD

02-11-2010, 07:27 PM	#1
boatnut is One Chatty Farker Join Date: 03-22-05 Location: Ohio Downloads: 0 Uploads: 0	Chicken/Sausage Jambalaya First try at making up batch of Chicken/homemade andouille sausage Jambalaya tonight. De-boned a young fryer for the chicken. I followed a recipe from Emeril's "real and rustic" cookbook. Onion, green bell pepper,bay leaf, salt, cayenne, rice and I threw in some of my homemade Tasso. Had plenty of heat, probably due to the Tasso, but hit the spot!! Hope some of you Louisiana folks can chip in and tell me if it at least LOOKS like Jambalaya! __________________ Mike GOSM smoker (gas) Masterbuilt (electric) Weber Kettle Weber Gasser (2) Weber WSM Continue the Revolution=CampaignForLiberty.org Last edited by boatnut; 01-22-2012 at 10:47 PM..

02-11-2010, 07:33 PM	#2
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	Well, the Jambalaya I'v eaten in N.O. is darker in color, but if it tastes good, go for it. __________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it.

02-11-2010, 07:35 PM	#3
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	It looks good to me. I would call it jambalaya, although I am not a Louisiana type person. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

02-11-2010, 08:54 PM	#4
salth2o On the road to being a farker Join Date: 07-07-08 Location: Humble, TX Downloads: 0 Uploads: 0	I had chicken and sausage jambalaya for lunch. Yours looks a bit light, but if you like it...that is all that matters. The following link is to another forum I frequent and the two guys (fire captain and cajun blake) posting are outstanding Louisiana cooks. http://discussions.texasbowhunter.co...ight=jambalaya Let me know if the link does not work. __________________ I LOVE VEGETARIANS...I EAT THEM EVERYDAY! [B][SIZE=3][COLOR=DarkGreen] <*{{{{{><[/COLOR][/SIZE][/B] Lyfe Tyme 20 offset smoker Kenmore Gasser Single Burner Gas Cooker Plow Disc Cooker

02-11-2010, 09:12 PM	#5
SCRedneckBBQ Full Fledged Farker Join Date: 01-22-10 Location: Lynchburg SC Downloads: 0 Uploads: 0	love me some gumbo, how 'bout a detailed recipe? __________________ Chargriller Duo Model #5050 w/ firebox, Homemade box pig cooker, Brinkmann Square Vertical Charcoal Smoker If I have to pull up my big girl panties and deal with it one more time the elastic is going to break and I really will have to show my butt

02-11-2010, 10:01 PM	#7
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Some years ago I got into a 'discussion' about etoufee and jambalaya with a gal who was a chef from Louisiana, she insisted that her etoufee and jambalaya was authentic to her experience, I told her that I though her Jambalaya was too light and the etoufee was too thin. She explained that I am talking about a regional food made my many people in many styles, it did not adhere to the strict conventions. She suggested I consider the culture of the people who created the food. I learned a lot taking that advice, to me, there is no such thing as one jambalaya, gumbo or etoufee, there are variations in every region and family, e.g. gumbo, gumbo file and gumbo z'herbes, all are gumbo, all are distinct. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

02-11-2010, 10:02 PM	#8
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	Not being from LA, it looks farking good to me! __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

02-11-2010, 10:24 PM	#10
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	No D@mmit! She was purty, purty like those creole gals can be. Of course, she was married too. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

02-12-2010, 08:34 AM	#11
TN_BBQ is One Chatty Farker Join Date: 06-02-08 Location: Knoxville, TN Downloads: 0 Uploads: 0	Taste is key, but as with BBQ...we have a tendency to eat with our eyes first. It looks a bit light in color to me, but if it tastes good then it's good to go. I brown the crap out of my sausage and chicken before adding the other ingredients. In fact, I put a little extra oil in there to fry the meat and then drain the oil before adding the other ingredients. Another way to brown it up good is to use a dark chicken stock or tomatoes. __________________ Life's a party with a Backwoods Party!

02-12-2010, 01:26 PM	#12
chambersuac somebody shut me the fark up. Join Date: 04-02-09 Location: Manito, IL Downloads: 0 Uploads: 0	I don't care what you call it, i'd hit it... __________________ Dan Large BGE x 2, Small BGE, Big Steel Keg, WSM, 22" Weber Kettle, Charmglow Gasser, The Holy Smoked UDS and her sister UDS, and one custom trailer-ed smoker. The universe's fastest and most accurate Thermapen. (Replaced by Brethren) IMBAS Certified MOINK Ball maker Thanks, Grillman, for the avatar! And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]

02-12-2010, 02:07 PM	#13
1FUNVET Babbling Farker Join Date: 04-16-09 Location: Lake Charles La Downloads: 0 Uploads: 0	Looks good, but definitely be darker. Hey as long as you liked it,why worry about the color. My gumbo is a deep dark brown, but not everyone likes it as dark as i do.

02-12-2010, 02:15 PM	#14
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Phoenixville, PA Downloads: 0 Uploads: 0	Looks good to me I would hit that

02-12-2010, 02:28 PM	#15
Big B Got Wood. Join Date: 10-26-09 Location: Pueblo West, CO Downloads: 0 Uploads: 0	I know I'm going to get a lot of crap for this, because the real deal cajuns that I've met from down in Lafayette and Crowley say real jambalaya doesn't have tomato sauce in it, but I've tasted it both ways, and both are really tasty. That being said, I like putting a combination of tomato sauce with chicken stock and diced tomatos, and then your usual celery, onion, bell pepper, and spices. Then cook my rice in with that tomato base. Yummm! SO GOOD __________________ "Big B's BBQ"

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