Guests - If You want access to member only forums on HSO. You will gain access only when you sign-in or Sign-Up on HotSpotOutdoors.

It's easy - LOOK UPPER right menu.

Sign in to follow this  
Followers 0
picksbigwagon

jambalaya

4 posts in this topic

Okay, I know is kind of like chicken noodle soup, lots of variations, but what are basics? I made something similar a couple weeks ago with shrimp, scallops, rice and lentels but I was at Stella's last night in Mpls. and their version had more of a stew sauce, which I am sure came with the tomato's. and in the middle was a pile of rice. I have 85% of their recipie in my head, anyone care to share their recipies for this dish?

Share this post


Link to post
Share on other sites

I found this information that may be helpful.

****************************************

There are countless variations on this dish. According to food historian and writer John Egerton, in Gonzales, Louisiana, the self-proclaimed Jambalaya Capital of the World, you can find about as many recipes for this dish as there are households. (Gonzales holds an annual Jambalaya cook-off contest.) Jambalaya may be made with beef, pork, chicken, duck, shrimp, oysters, crayfish, sausage, or any combination. Some of the more standard additions are green pepper, cayenne pepper, tomatoes, celery, and onions. Generally, the vegetables are sautéed and meat(s) cooked, then broth or water, tomatoes, seasonings, and uncooked rice are added. The mixture is simmered until the rice is done, and shrimp (or any other foods which should not be overcooked) are added near the end of the cooking time.

**********************************************

Share this post


Link to post
Share on other sites

JAMBALAYA

1/3 cup olive oil

3 lg. onions, chopped

3 celery ribs, chopped

2 green or red bell peppers, chopped

4 garlic cloves, minced

1 pound spicy, garlicky sausage, such as andouille or chorizo, sliced

6 boneless chicken breasts, cut into small pieces

3 bay leaves

1 T. salt

2 t. ground cayenne pepper (or to taste)

2 t. dried thyme

1/2 t. ground cloves

1/4 t. ground allspice

3 cups white rice

8 cups chicken stock

Chopped scallions

1. In a very large stew pot, heat the oil over medium heat and add the

onions, celery, peppers, and garlic.

Cook until theysoften and start to color, 6-8 minutes.

Add the sausage and chicken.

Cook for about 10 minutes over medium heat, stiring often, until the meat

and vegetables are browned.

2. Stire in bay leaves, salt, cayenne, thyme, cloves, allspice, and rice.

Cook for another 3-5 minutes, stirring, until the rice grains begin to turn opaque and slightly browned.

3. Pour in the chicken stock and bring to a boil.

Reduce the heat, cover, and leave to simmer gently for 15 minutes.

Turn off the heat and let sit covered for another 10-15 minutes, until the rice is tender and has absorbed

all the liquid.

4. Ladle into bowls and garnish with chopped scallions.

This is from David Bowers book 'Bake it Like a Man'

Form what you wrote, it kind of sounds like you had a bowl of Gumbo.

Share this post


Link to post
Share on other sites

Here's one I make that incorporates Zaterains Box Mix (which is actually quite good).

New Orleans Style Jambalaya

2 tbls vegtable oil

1 cup chopped onions

1 cup chopped green pepper

1/2 cup chopped celery

Salt

1 pound smoked sausage, cut into 1/4 inch slices

3 bay leaves

1 tsp chopped garlic

1 can cut up tomotoes

1 Box Zatarains Jambalaya Mix

3 cups chicken stalk

1 pound cooked shrimp

In large saucepan, heat the vegtable oil. When oil is hot, add the onion, peppers, & celery.

Season lightly with salt. Saute vegtables for about 5 minutes, or till soft. Add garlic & sausage,

sautee for 2 more minutes. Add tomatoes & bay leaves, saute for 2 minutes. Stir in Jumbalaya Mix, saute for 2 minutes.

Add chicken stock, bring to a boil, cover, then simmer for 25 minutes. Remove from heat, add cooked shrimp, and let set till it thickens (about 10 minutes.)

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
Sign in to follow this  
Followers 0



  • Posts

    • What exactly will you be using it for? Driving around the country with the top down, hunting the back woods, fording small creeks?   Do you have a particular budget to stick to?
    • at times the prop will stop on mine, usually when I move it to turn, need to tear into it sometime, I have use fishelectronics for misc. parts
    • I might have to get out and test drive a few and figure out what I like and don't like. Definitly not buying new so Ill narrow it down a bit and then wait for that cherry to show up.
    • Good job on getting it done with a limited amount of time left to hunt.
    • Love the curvature of the antlers.   Beautiful mount!
    • Not a monster for sure but he makes the season a success. I wasnt going to be able to hunt tomorrow because of a first communion, not afternoon today because of my dads birthday, and only evenings Monday&Tuesday.  So time was limited and i am more than happy to eat jake. Here he is.
    • Either I'm slackin', or the sun is rising earlier than it did last year! Didn't make it to the river until 6, but surprisingly I was still the first to arrive  walked to my normal starting spot, but once there, something told me to go out of the ordinary. So I packed away my black panther martin and put on a crayfish husky jerk. I didn't catch the trophy I desired, but I did catch some nice ones, with the biggest being about 15 inches. I ventured farther downstream than I ever had before, and wanted to keep going, but it appeared that the fishing easement ended, and I may have been on private property. I stayed in the river the entire time, but didn't want to push my luck, so I went back upstream. Caught 19 total, probably lost at least as many. Surprisingly, no brook trout though. 
    • Oh yeah, a lot of the newer 1/2 tons have frame rust issues as well.  If you want a serious off-road machine, you need to go back to the models with the straight front axles, and of course, they're getting harder to find in decent shape too.  Especially in the rust belt.  You can still find solid older trucks if you head west, young man...        
    • Just to be clear- The wrangler wasn't introduced until 87 so at least compare apples to apples and having owned ford,chevy and dodge trucks of the Wrangler era I can testify they all have issues. My 08 Ram had more frame and fender rust than my older Jeep. The Chevy's have plenty of frame issues as well. Yes. It's a concern but if you want something like this,there is no better alternative.   https://www.google.com/search?q=chevy+frame+rust+problems&client=opera&hs=Lrs&source=lnms&tbm=isch&sa=X&ved=0ahUKEwjAnPz1kMrTAhVpw4MKHSs9B1UQ_AUICigB&biw=800&bih=381
  • Our Sponsors