Jambalaya!

[Moses]

I made a big pot of Jambalaya today for the Superbowl. Easy to make. Fantastic taste. It came out nice and hot.

Anybody have any favorite Superbowl Sunday eats?



JAMBALAYA (From the Food Network)

1/4 cup olive oil
1 pound medium shrimp, peeled and deveined
Creole seasoning
8-10 pieces chicken (thighs, legs, wings)
1 1/2 pounds andouille sausage, cut into 1/2-inch cubes
2 cups chopped onion
1 cup chopped celery
1 cup chopped bell pepper
2 tablespoons minced garlic
3 bay leaves
1/4 teaspoon cayenne pepper
1 1/2 tablespoons chopped thyme leaves (fresh)
1 cup canned diced tomatoes or fresh chopped peeled and seeded.
6 cups water
2 cups rice (Hinode or other “sticky rice”)
Pepper
1 cup chopped green onions
1/2 cup chopped parsley

In a large Dutch oven, heat 2 tablespoons of the olive oil over medium high heat. Season shrimp with Creole seasoning and saute until almost cooked through, about 4 minutes. Using a slotted spoon, remove shrimp and set aside until later. Season chicken pieces with Creole seasoning. Add remaining olive oil to Dutch oven and when hot, add chicken pieces and saute until browned on both sides, about 8 minutes. Remove and set aside. Add sausage and cook until browned. Add onion, celery, bell pepper, garlic, bay leaves, cayenne and thyme and cook until vegetables are wilted, about 6 minutes. Add tomatoes and water and return chicken pieces to pot. Season with salt and pepper and simmer, covered, for 20 minutes. Add rice to pot, stir well and return to a boil. Reduce heat to low, cover pot, and cook for 15 minutes. Add shrimp, green onions and parsley to Dutch oven, mixing carefully, and continue to cook, covered, for another 10 minutes. Remove from heat and let sit 10 minutes before serving.

Always serve with a bucket of ice cold beers.

[HardDrive]

I'm not a football fan, but you had best invite me over the next time you are making that. Looks darn tasty.

[dtw]

Well Moses, you didn't out-do me today. That jambalaya looks damn good, but I continued my quest toward chili nirvana today. I hadn't prepared a pot of chili since November! On this batch I went completely tomato-less, a first for me. Just lots of pasilla, ancho, jalapeno, and chipotle. Absolutely NO chili powder, or cumin powder. Just fresh chilis and cumin seeds roasted in my iron skillet - the jalapenos were roasted with my blow-torch borrowed from the garage.

What all did we have - parents brought wine and beer, two kinds of pate, friends brought more beer, we also had plenty of hummus, my special recipe guacamole, a rotisserie chicken, cactus pico de gallo, etc. And of course, the chili - which was supplemented with piles of chopped cilantro, onion, and jalepeno, with grated cheddar. I worked on the chili for 2 hours and it was completely GONE by the end of the Colts' first offensive drive. I was dumbfounded.

Sorry, no pics - it disappeared too fast.

Speaking of jambalaya - I am heading down to Lafayette, LA for the week. Never been there. Anybody know where I can get some good eats?

[Joeaksa]

Originally posted by dtw
Speaking of jambalaya - I am heading down to Lafayette, LA for the week. Never been there. Anybody know where I can get some good eats?

DTW, get ahold of Johnco, he lives in that area and can give you some tips.

That said, just about everywhere down there has good eats. Last time I was in Lafayette we went to a "mom and pop" place that was excellent, but then I was with a local and everyone knew everyone.

Moses,

That looks delish. May have to try making some when I get back home!

[tabs]

ALLCLAD Copper thats a $300 pot U got there...Moses...

[red-beard]

You kill me!

Or better said, that would kill me. We had gumbo on Saturday Night as provided by a real "Coon-Ass". Good stuff and they made 2 versions, one without shell-fish.

Seems to be a pretty common allergy. 2 out of 10 at the party were allergic.

[livi]

The diversity of the educational potential of this forum is amazing.

I did not even know that Jambalaya was a dish..not big in Sweden obviously. Might surprise my kids with your recipe some day.

[rouxroux]

.

Speaking of jambalaya - I am heading down to Lafayette, LA for the week. Never been there. Anybody know where I can get some good eats? [/B]

Dave,
For some good "local flavor", I suggest the following: For the best Po-Boy, go to the "Old Tyme Grocery". It's on St. Mary's close to the college. Just an old grocery store/deli. I suggest getting a roast beef po-boy, dressed & sloppy, a bag of Zapps "Crawtaters" and a Barqs to wash it down. Pretty busy place @ lunch w/ limited seating in the store. For a "mom & pop" cajun-style diner, Norbert's @ the corner of 90 & Ave. C. Great meat pies. For a more "formal" meal, I'd suggest Prejeans on I49 north of I-10, it'll be on the right up close to where the racetrack used to be. Hope you enjoy your visit (and the food).

[chuckr]

Craig,
I highly recommend Prejeans and Charley G's
Prejeans is off I-49 north of I-20 and Charley G's is off
Ambassador Caffrey near the mall. Charley G's is one of my all
time favorite places to eat, very good place !

Chuck

[rouxroux]

Yeah Chuck, I forgot Charley G's...good seafood. He'll have no problems finding good eats while he's down there. Not to hijack the thread, but Scottie took some good pics of our cars on the run last Saturday. I like what you're doing to the red one! We'll be over to MLU again soon! (Whew...he'll be driving awfully far if he looks for Prejeans north of I-20....hehe)

[BRPORSCHE]

That looks just a tad to wet to be Jambalaya Moses. Almost looks like you made some form of Gumbo.

Louisiana boys...crawfish season is upon us! Anybody have some special recipes they would like to share?

[Moses]

Originally posted by BRPORSCHE
That looks just a tad to wet to be Jambalaya Moses. Almost looks like you made some form of Gumbo.

It wasn't done at that point. It thickened up nicely.

[BRPORSCHE]

Alrighty then. Congratulations, from a well seasoned cajun.

[John Brandt]

rice should go in first and the shrimp last.

[Moses]

Originally posted by John Brandt
rice should go in first and the shrimp last.

Damn, you guys are rough! The picture was taken just as I added the shrimp (20 minutes after the rice). There was still 15 minutes on the heat and another 10 to "settle". This ain't my first rodeo, boys!

[rouxroux]

Moses, they're just hungry boys...They know what I'm talking about when I say "wash day beans"...Hell, I'd eat it just as it sat!
Looks great, BTW! Now you boys jus' shuffle across the neutral ground to Gambinos and get some King Cake and chill!

[arcsine]

[Homer Simpson]Ummmmmm.............jambalya[/Homer Simpson]
One of my comfort foods.

[dtw]

Guys, thanks for the recommendations. My flight is in a couple hours and I'll start trying some of those joints tomorrow. Tonight will probably just be fast food on the way to the hotel.

Jambalaya will be first up on the list. When I was a kid living in East Texas, my dad used to make jambalaya that was to die for. In NC, he hasn't been able to get the seasoning and rice base he used as a starter in TX. I've never had any that good since, even at our local Cajun place.

Sorry for the kinda/sorta hijack Moses! By the way, where the hell is the okra!?

[cstreit]

That looks awesome Moses, saved your recipe, I'll let you know how it goes...

[tabs]

Thats whats missing the OKRA...I don't care what you call this dish, if its authentic or not it just looks good...and I'll bet its all gone by now.