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Old 02-15-2005, 11:08 AM   #1
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Any Jambalaya fans here?

Just wondering. I haven't noticed any recipes posted here (maybe they're under rice?). I used to run a restaurant where I did a Cajun buffet every Tues for a month & a half, ending on Fat Tuesday. One of my most popular dishes was Jambalaya.

Okay, one of my many most popular dishes! 8)

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Old 02-15-2005, 11:12 AM   #2
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Oh yeah, we like it!
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Old 02-15-2005, 11:14 AM   #3
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You could do a search of the site. May be in Pasta, rice or Fish seafood areas.
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Old 02-15-2005, 11:42 AM   #4
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Jambalaya, ettoufe' and gumbo are staples here, along with Mexican, southern, south-western and Native American dishes!!! My family likes it when I mix the rice into the gumbo. I never make less then 4 gallons worth at a time, I freeze it for the kids to take with them when they come to visit. Hubby being a truck driver, likes to take it with him on the road. Problem is--I need to send more with him as the other drivers all come running when they find out he has some of my gumbo with him!!
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Old 02-15-2005, 12:10 PM   #5
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Start posting, Rob and Shunka! I'd love to try some of your recipies! :D
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Old 02-15-2005, 12:40 PM   #6
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Ditto here as well, would love to try any recipes people have!
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Old 02-15-2005, 12:54 PM   #7
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I Love Jambalaya. There are a few recipes under the Rice heading.

Here is one

and

Here is another
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Old 02-15-2005, 03:05 PM   #8
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Jambalaya is one of my faves as well! I know there's at least one jambalaya thread around here somewhere.
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Old 02-15-2005, 10:21 PM   #9
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Thanks for linking my recipe, GB. I love jambalaya. The spicier the better. :)
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Old 02-15-2005, 10:49 PM   #10
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Rob:

Try this one. It's one of my favorites.



CHICKEN & TASSO JAMBALAYA


Seasoning Mix:

2 Bay Leaves
2 tsp Cayenne
1.5 tsp Salt
1.5 tsp White Pepper
1 tsp Dry Thyme
.5 tsp Black Pepper
.25 tsp Rubbed Sage


For the Recipe:

2 Tb Unsalted Butter
.5 Lb Chopped Tasso
.75 Lb Chicken, cut into bite-size pieces
1 C Onions, chopped, in all
1 C Celery, chopped, in all
1 C Green Bell Peppers, chopped, in all
1 Tb Garlic, minced
.5 C Tomato Sauce
1 C Tomatoes, peeled & chopped
2.5 C Chicken Stock
1.5 C Rice, converted



Preheat the oven to 350F.

Combine the seasoning mix ingredients in a small bowl.

Melt the butter in a 3.5-quart saucepan over high heat. Add the tasso and cook, stirring frequently, until the meat starts to brown, about 3 minutes.

Add the chicken and continue cooking, stirring frequently and scraping the pan bottom well, until the chicken is browned, about 3 to 5 minutes.

Stir in the seasonings, half of the onions, celery, and bell peppers, and all the garlic.

Continue to cook the mixture, stirring almost constantly and scraping the pan bottom as needed, until the vegetables start to get tender, about 5 to 8 minutes.

Stir in the tomato sauce and cook, stirring often, for 1 minute.

Stir in the remaining onions, celery, and bell peppers and the tomatoes.

Remove from the heat, stir in the stock and rice. Transfer the mixture to an ungreased 13 x 9-inch baking pan and bake, uncovered, until the rice is tender, about 60-75 minutes.

Remove from the oven, stir, and discard the bay leaves. Let it sit for 5 minutes.

Serve with Creole Sauce.

CREOLE SAUCE



Seasoning Mix:

2 Bay Leaves
.75 tsp Dry Oregano
.5 tsp Salt
.5 tsp White Pepper
.5 tsp Cayenne
.5 tsp Paprika
.5 tsp Black Pepper
.5tsp Dry Thyme
.5 tsp Dry Basil


For the Recipe:

4 Tb Unsalted Butter
1 C Tomato, peeled & chopped
.75 C Onion, chopped
.75 C Celery, chopped
.75 C Green Bell Pepper, chopped
1.5. tsp Garlic, minced
1.25 C Chicken Stock
1 C Tomato Sauce, canned
1 tsp Sugar
.5 tsp Tabasco Sauce


Seasoning Mix:

Combine the mix ingredients in a small bowl and set aside.


For the Recipe:

Melt the butter in a 12” skillet over medium heat.

Stir in the tomatoes, onions, celery, bell peppers, garlic and the seasoning mix. Stir thoroughly and sauté, stirring occasionally, until the onions are transparent, about 5 minutes.

Stir in the stock, tomato sauce, sugar and Tabasco sauce. Bring to a boil and simmer, stirring occasionally, for 20 minutes.

Remove bay leaves before serving.
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