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Plain old Comfort Food......Jambalaya
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Canadian Bacon
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PostPosted: Thu Mar 20 14 11:45 pm    Post subject: Plain old Comfort Food......Jambalaya Reply with quote

Yesterday was cold,wet and freezing rain....time for me to try my hand at Jambalaya...first time.
I figured Emeril Lagasse's recipe to be good starter for me....
I just bumped up the ingredients a little. Very Happy

I must say that it turned out amazing and was a fantastic meal that warmed me up nicely. Laughing
Im sure all you Cajun boys will tell me if it at least looks right. Very Happy
The pictures are in sequence and pretty much tell the story
just as the recipe is followed.....enjoy.











Everything cooking down









And now we are there





Man was this ever good!

Here is the recipe that I followed.

Cajun Jambalaya:courtesy of Emeril Lagasse


Ingredients


12 medium shrimp, peeled, deveined and chopped
4 ounces chicken, diced
1 tablespoon Creole seasoning, recipe follows
2 tablespoons olive oil
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped celery
2 tablespoons chopped garlic
1/2 cup chopped tomatoes
3 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
3/4 cup rice
3 cups chicken stock
5 ounces Andouille sausage, sliced
Salt and pepper

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Directions

In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well.
In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes.
Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth.
Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes.
When rice is just tender add shrimp and chicken mixture and sausage.
Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning
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1buckie
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PostPosted: Fri Mar 21 14 12:39 am    Post subject: Reply with quote

OK......no foul ball here....I guess that's never gonna happen, so I should kwit waitin' for anything to be less than all the way top shelf !!!@!!!!

Stupendous !!!!!!!
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Canadian Bacon
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PostPosted: Fri Mar 21 14 1:21 am    Post subject: Reply with quote

1buckie wrote:
OK......no foul ball here....I guess that's never gonna happen, so I should kwit waitin' for anything to be less than all the way top shelf !!!@!!!!

Stupendous !!!!!!!


Thanks Ken.....I would make it again in a heart beat...it was good
I made the Bayou Blast with some of my ground hot peppers because I did not have any cayenne in the house.
That warmed the dish up just nicely. Very Happy
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BigOrson
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PostPosted: Fri Mar 21 14 1:47 am    Post subject: Reply with quote

I'm not trying to be an a$$, but I did marry a full-blooded Cajun. What you have there is "Creole" jambalaya. I say that because Cajun cooking doesn't have a lot of dishes with tomatoes in them. Tomatoes don't grow very well out on the bayou. It's also why the classic mirepoix had had the carrots replaced with bell peppers. Tomatoes were a city addition and the city-dwellers were Creoles and not Cajuns. The jambalaya that I ate in New Orleans was very different from the jambalaya I was served at my wife's family in Houma.

It's still a great dish.
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Canadian Bacon
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PostPosted: Fri Mar 21 14 1:53 am    Post subject: Reply with quote

You mean Emerill lied to me. Laughing
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italian skewer
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PostPosted: Fri Mar 21 14 2:41 am    Post subject: Reply with quote

Is this the part when I'm supposed to tell you everything looks great? Laughing Laughing I just don't know what that's supposed to look like. I'm not too familiar with that dish. It looks good though.Laughing Laughing Did someone give you a hand when you put the kitchen sink in there? Laughing Laughing Boy. I'm a funny guy today ain't I? Twisted Evil Laughing
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Smokin Mike
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PostPosted: Fri Mar 21 14 3:05 am    Post subject: Reply with quote

I don't care what swamp it came from, I could definitely throw down a bowl of that.
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biker.chef
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PostPosted: Fri Mar 21 14 3:26 am    Post subject: Reply with quote

BigOrson wrote:
I'm not trying to be an a$$, but I did marry a full-blooded Cajun. What you have there is "Creole" jambalaya. I say that because Cajun cooking doesn't have a lot of dishes with tomatoes in them. Tomatoes don't grow very well out on the bayou. It's also why the classic mirepoix had had the carrots replaced with bell peppers. Tomatoes were a city addition and the city-dwellers were Creoles and not Cajuns. The jambalaya that I ate in New Orleans was very different from the jambalaya I was served at my wife's family in Houma.

It's still a great dish.

Cool!
So today we got a possum eviction & a lesson on Cajun cuisine.
... a fine day on the smoke ring.
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suckaass
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PostPosted: Fri Mar 21 14 3:26 am    Post subject: Reply with quote

Very nice, Rick.

Looks delicious Very Happy
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BUGSnBBQ
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PostPosted: Fri Mar 21 14 3:51 am    Post subject: Reply with quote

Looks great! Too bad it's gonna be in the 70's for the next few days, because that would be great on a cold day Wink Laughing
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PostPosted: Fri Mar 21 14 4:15 am    Post subject: Reply with quote

To DIE For, Brother ... to DIE for!





One Thing for Sure...Ya'll got WAY TOO MUCH TIME on your hands! I don't suppose any of what 'Ya been Puttin' on the table the last couple of months is Low Sodium/ Low Fat, Eh?

Laughing Cool

Hole in One Again,Rick! Cool

Best Regards,

Tony Very Happy
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PostPosted: Fri Mar 21 14 5:05 am    Post subject: Reply with quote

Canadian Bacon wrote:
You mean Emerill lied to me. Laughing


Nah. he got his start at Commander's Palace in New Orleans. He cooks it the way he learned it. My BIL worked there for several years under the late Chef Jamie.
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stingerhook
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PostPosted: Fri Mar 21 14 5:36 am    Post subject: Reply with quote

Ain't nothing plain about that. Looks great.
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Canadian Bacon
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PostPosted: Fri Mar 21 14 5:50 am    Post subject: Reply with quote

1 buckie...Thanks for the kind words Ken. Very Happy

BigOrson.....I knew all the real Cajuns would be coming out.....thanks for looking. Very Happy

Italian Skewer...Stick with Pasta....this is way to complicated for you. Laughing

Smokin Mike..... Laughing Laughing Thanks so much for lookin.

biker.chef....always something going on at the Smoke Ring. Very Happy

suckass...Thanks Josh Very Happy

BUGSnBBQ
...Rub it in buddy.....rub it in. Laughing

Tony...Thanks for the kind words Tony.....Pretty soon I will
not have all that time on my hands.....when I have to go back to friggin work. Crying or Very sad Crying or Very sad ......... Very Happy

stingerhook...Thank you....it did taste good. Very Happy
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Justapod
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PostPosted: Fri Mar 21 14 7:41 am    Post subject: Reply with quote

Good looking jambalaya CB. Creole jambalaya is good and so is the Cajun version. I like the no tomatoes Cajun version a little better but the boss lady who controls toy acquisition around here is firmly on the side of creole style. Sad
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PostPosted: Sat Mar 22 14 1:29 am    Post subject: Reply with quote

Still cold in New York. I could use a gallon of that right now. Looks great!
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PostPosted: Sat Mar 22 14 9:05 am    Post subject: Reply with quote

Looks pretty friggin good to me CB!
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PostPosted: Sat Mar 22 14 9:18 am    Post subject: Reply with quote

Justapod wrote:
Good looking jambalaya CB. Creole jambalaya is good and so is the Cajun version. I like the no tomatoes Cajun version a little better but the boss lady who controls toy acquisition around here is firmly on the side of creole style. Sad


It's a little like cigars or libations. Like what you consume and consume what you like.

Of course there's always the axiom "happy wife, happy life".

If you can bring both of those into the same focus, you've officially got life by the short hairs.

If it all comes down to a couple of cans of tomatoes in your jambalaya recipe or not, you're riding high in my book. Laughing If everything in a relationship was that simple to resolve, I'd surrender unconditionally.

Life's too short to argue against the vagina of your final choice over something that trivial. I know it may be offensive to some, but I will over-simplify it for the sake of humor.

I've admitted to my wife that I have contemplated the eternal vagaries of existence from time to time in my life.

But when you really boil it down to its essence, I'm really nothing more than a life support system for a penis.

It's that simple.
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Canadian Bacon
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PostPosted: Sat Mar 22 14 9:41 am    Post subject: Reply with quote

BigOrson wrote:
Justapod wrote:
Good looking jambalaya CB. Creole jambalaya is good and so is the Cajun version. I like the no tomatoes Cajun version a little better but the boss lady who controls toy acquisition around here is firmly on the side of creole style. Sad


It's a little like cigars or libations. Like what you consume and consume what you like.

Of course there's always the axiom "happy wife, happy life".

If you can bring both of those into the same focus, you've officially got life by the short hairs.

If it all comes down to a couple of cans of tomatoes in your jambalaya recipe or not, you're riding high in my book. Laughing If everything in a relationship was that simple to resolve, I'd surrender unconditionally.

Life's too short to argue against the vagina of your final choice over something that trivial. I know it may be offensive to some, but I will over-simplify it for the sake of humor.

I've admitted to my wife that I have contemplated the eternal vagaries of existence from time to time in my life.

But when you really boil it down to its essence, I'm really nothing more than a life support system for a penis.

It's that simple.


Laughing Laughing .....makes nothing but sense to me .....well said BigO.. Very Happy Very Happy
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Cat797
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PostPosted: Sat Mar 22 14 9:43 am    Post subject: Reply with quote

Lol..... That just made my night!!!
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