A Recipe Request - Jambalaya

[Joan]

I'd sure like to try making Jambalaya and wonder if anyone has a tried and true recipe for it? Thanks!:)

[GeorgeSims]

Cut up one pound of meat (I usually use sausage--kielbasa is good!) and about half an onion. Brown both in a little oil. When browned, add three cups of water and bring to a boil. Add one-and-a-half cups of rice, and bring to a boil again.

Cover, and turn heat down to simmer, for 25 minutes.

If you use seafood, add it to the mixture after about 10-15 minutes into the "simmer time".

[Joan]

Thank you George. Do you normally put seafood into it and what kind?
I thought it would be more complicated than that!

[brenda70546]

JAMBALAYA
first cut uo your meats smokedpork and deer saugage is good we use a lota tasso to (tasso is a chunck of seasoned meat that has been smoked turkey, beef, pork, deer, we make it ourselves we smoke it with pecon wood about 10 hours ) then cut up pork , beef ,chickin, add oil in black iron dutch oven once browned add diced onions bell pepper celery brown more till onions are clesar then add garlic . raw rice 1 cup rice to 1 1/2 cups water wash the rice add the water and rice to the pot i use 2 cups rice to 3 cups water i also use some of my caned tomatos if you use a pint of tomatos deduct 1 cup water . season to taste allow to boil about 5 min turn the fire down on low put a lid on the pot leave ai alone for an hour rember the fire should be very low. tht is how we make it in my part of cajun country if you want seafood use shrimp about 20 min befor serving it you over cook the shrimp they get tough all the jusices will be absourbed in the rice and the rice will be fluffy when stired

[Joan]

Thanks Brenda that sounds like a deep south kind of recipe! Can't beat that. I am so anxious to try it.

[TastyofHasty]

Wow, Brenda, you make your own tasso?! Coooooool! Folk on here, tasso is the kind of smoked meat they use in all kinds of genuine authentic Cajun stuff like gumbo & jambalaya AND it is VERRYY EXPENSIVE at the gro' store. I am impressed. :D

Brenda, can't you just use ONE kind of meat if that's all you've got? like chicken, for instance? IF you were just going to use ONE kind of meat, (and didn't have any tasso), what kind would you use?

[brenda70546]

first thing first you have to make a ROUX
heat the iron skillet add one cup cooking oil to one cup flour
stir it till it a rich brown color what ever stir the pot if the roux burns then through it away and start over it will be a Maghoney color when your through that the hardest part
now that you made the roux ( usualy make 4 cups oil to 4 cups flour we keep in a quart jar in the icebox so it is ready when we are
cut up your hen or roster the older ones make a better gumbo add just enough oil to coat the botton of the gumbo pot add the chicken and brown it ahter you have browned it it will not be brewn but you will see it change color then add toe water then the roux a table spoon full at a time about a half of cup full toa pot of water add choped onions we put bell pepper to
boil till the chicken is tender then chop up some green onion tops and some parsley add that to the pot the last 15 or so min. now is the time to get the pepper and viniger and if you made filie out of sassafrass leaves that to os good in the gumbo duck or goose gumbo is good to we put saugage and or tasso in the pot as well

[brenda70546]

can use just one kinda meat in the Jambalaya we make it wiith the left overs usualy it a way of useing up all kinda meat in the icebox let your imagation be your guide waste not want not you know

[brenda70546]

I would use pork hands down

[brenda70546]

if you had okra and cooked till the slime was gone add about 2 cups to your gumbo that chicken gumbo for a change we call that okra chicken gumbo

[brenda70546]

TASSO any cheeper cuts cause after you smoke it and cut of meat kinda thick 2inches or so in an out or a old smokey we have a steel smoker if it in an old storage building take a #3 wash tub put green wood in it we use pecan some wet would add more smoke it for 8 to 10 hours be sure to season the meat the night befor you smoke it we use salt cayann pepper and black pepper we use the cheeper meats they have more flavor make our on to save money and it taste better

[TastyofHasty]

I made roux this morning, (kind of medium-brown, though) and chicken gumbo in the crockpot this afternoon. Now me, for chicken gumbo, I brown the chicken in a separate frying pan and put chopped onions and celery in the roux first. (I love the smell as they start to fry in the roux!) I forgot about putting the green onions and parsley at the end, so thanks for posting that. And you are right about jambalaya is a way to use up leftovers. We often have leftover PORK! Will have to try making jambalaya; I've never been much for that. Now, dirty rice ... I've made a few times. You need chicken livers for that. And it is GOOD.

Another thing about gumbo ... when it gets COLD, THAT's when they say it's "gumbo weather," right, Brenda?

[brenda70546]

that right Tasty it's gumbo weather when it's cold a plate of hot gumbo with a spoon full of potatosalad in it warms you up takes the chill out the bones as pawpaw would say gumbo in the summer makes you sweat

[brenda70546]

we stuff the turkey with dirty rice if the dirty rice isn't in the turkey it not turkey cornbread dressing is an afterthough left over cornbred from mustred greens and cornbred what u think Tasty

[GeorgeSims]

Sorry to be so late in responding, Brenda. We usually just use a one-pound link of sausage, rather than seafood. The tastes are quite different with seafood. Since moving from Louisiana to Missouri, we may have to start using squirrel, chipmunk, or groundhog. :eek:

[GreenZone]

George please don't fergit possum and coon!

[johno]

An' minks, bobcats, and skunk apes.

[GeorgeSims]

Wonder how many box turtles I'd need to feed everyone?

[tashak]

Between MrTomato's meatloaf recipe and this thread, you guys and gals are making me hungry, and I just ate!

[TastyofHasty]

Brenda, we go to relatives' for Thanksgiving ... so I don't get to choose what we put in the turkey! I'm just glad to eat that deeee-licious Thanksgiving dinner.

The minks, bobcats, and skunk apes are kind of off-putting, y'all. I've had turtle courtbouillion, though ... and it was GOOD.

[brenda70546]

Tasty we make sause-pique with our turtle meat only eat snapper or logerhead turtles we make court-bouillion with a white sause and put catfish when filied we leave some meat in the bones and that goes in the court-bouillion and the last 10 min i put in the fielis so they donot brake up man that so good
brenda

[brenda70546]

Hi joan here is the recipt you askwd for
JAMBALAYA
first cut uo your meats smokedpork and deer saugage is good we use a lota tasso to (tasso is a chunck of seasoned meat that has been smoked turkey, beef, pork, deer, we make it ourselves we smoke it with pecon wood about 10 hours ) then cut up pork , beef ,chickin, add oil in black iron dutch oven once browned add diced onions bell pepper celery brown more till onions are clesar then add garlic . raw rice 1 cup rice to 1 1/2 cups water wash the rice add the water and rice to the pot i use 2 cups rice to 3 cups water i also use some of my caned tomatos if you use a pint of tomatos deduct 1 cup water . season to taste allow to boil about 5 min turn the fire down on low put a lid on the pot leave ai alone for an hour rember the fire should be very low. tht is how we make it in my part of cajun country if you want seafood use shrimp about 20 min befor serving it you over cook the shrimp they get tough all the jusices will be absourbed in the rice and the rice will be fluffy when stired

[FourDeuce]

I thought jambalaya was made by throwing some rice in a pot with whatever else you happen to have around.:D I remember eating jambalaya and gumbo made with just about anything in it growing up.;)

[brenda70546]

yes that is how we make it it is a clean out the icebox recipt however some people so not cook like we do here in cajun country so they do not have the begings fo the makings left over in there ice box and this is a good alround recipt

[FourDeuce]

Clean out the fridge and clean out the swamps.;) Anything moving out there seemed like fair game for jambalaya or gumbo.

[Joan]

Thanks Brenda, I printed it this time!
After re-reading this now I know why I always wanted to go to Louisiana!

George Sims don't you dare hurt those box turtles!

[brenda70546]

fOURDUCES that or sause piquet we like to eat and we do eat well down here I told Carlton we could probably do well on sivior if i were in better shape cause we could get fire and live off the land all we would need is a pot and a knife we bouth grew up in the country not to far from the swamp on dead end gravle roads if it don't eat us we try it and is it good we eat more of it Not box or yellow belly turtles but snaper and algator loger head though
Brenda