Jambalaya and Gumbo?

[pot clanger]

Tried following a few threads, but can't find what I'm looking for... I would love a jambalaya recipe.... but now I'm wondering about gumbo.... would appreciate any suggestions and commentary on your experiences with both!

TANX! ***clang-clang-clang***

[Andy M.]

Here's a start.

[GrillingFool]

This is kinda a melding of the two; quite tasty!

Sassy Creole Fish Seafood Stew

3 tablespoons olive oil
3 slices pepperoni (very optional!)
1 cup onions, chopped
4 garlic clove, minced
1 carrots, julienned
3 celery ribs, chopped
2-3 small zucchini, chopped
1 bag frozen okra
1/2 green pepper, choppped
2 bay leaf
1/8 tsp basil
pinch nutmeg
1/2 teaspoon thyme
1 cup tomatoes, diced (if canned, reduce water accordingly)
1 cup tomato juice
2 cups vegetable stock or water (chicken stock? fish stock?)
5 dash Tabasco sauce
salt
black pepper
2 lemons, juice of
1/2 lbs tilapia fillets, cut into bite sized pieces
1/2 lbs shrimp
1/4 lbs kielbasa sausage, cut into same size as fish (optional)
1/2 cup fresh parsley, chopped
2 lemons, cut into wedges

1. Saute the pepperoni, onions, celery and garlic until the onions are translucent.
Remove pepperoni and enjoy.
2. Add zucchini and green pepper; saute about 5 minutes.
4. Add kielbasa, bay leaf, thyme, tomatoes, tomato juice, and stock or water.
Simmer about 20 minutes or until the veggies are tender.
5. Add hot pepper sauce, basil, nutmeg, salt and black pepper.
6. Stir in the lemon juice and fish. Simmer about 5 minutes
until the fish is just cooked and flakes easily with a fork.
7. ladle into bowls and top with fresh parsley.
Serve with lemon wedges and more hot sauce.
Serve over rice.

[pot clanger]

Grilling Fool: HA! "remove pepperoni and enjoy..."

Andy M: Thanks - I guess I'll do more research about baking the gumbo? I read in another thread that jambalaya is supposed to be cooked WITH the rice, not served OVER rice, as I had originally thought...

I might try mixing the two recipes... Thanks, both of you!

[Andy M.]

Originally Posted by pot clanger

..Andy M: Thanks - I guess I'll do more research about baking the gumbo? I read in another thread that jambalaya is supposed to be cooked WITH the rice, not served OVER rice, as I had originally thought...

I might try mixing the two recipes... Thanks, both of you!

Try the Prudhomme recipe for chiocken and tasso jambalaya. It's really good. I serve it with creole sauce to top the jambalaya.

[pot clanger]

First off, I'm hungry, so everything sounds so good... kind of a problem right now!

I would like to add the shrimp & tilapia to the Chef Paul recipe, but am not sure about baking the seafood for 40 minutes (overcooking) - any ideas on that? Maybe cooking separately with spices and adding at the end?

[Andy M.]

You could mix in the fish with 5-10 minutes of cooking time left.

[ChefJune]

Originally Posted by pot clanger

First off, I'm hungry, so everything sounds so good... kind of a problem right now!

I would like to add the shrimp & tilapia to the Chef Paul recipe, but am not sure about baking the seafood for 40 minutes (overcooking) - any ideas on that? Maybe cooking separately with spices and adding at the end?

after baking for 40 minutes, your shrimp would be rubber, and the tilapia would be mush.

[pot clanger]

Add fish at the end - sounds like a plan - thanks everyone for helping me figure it out!

[Uncle Bob]

Originally Posted by pot clanger

jambalaya is supposed to be cooked WITH the rice, not served OVER rice, as I had originally thought...

Jambalaya IS rice cooked in a pot along with a various meats, poultry, shellfish, and vegetables including onions, peppers, somtimes tomatoes along with various spices etc.