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re: Need a solid jambalaya recipe
Posted on 5/4/11 at 3:04 pm to bee Rye
Posted on 5/4/11 at 3:04 pm to bee Rye
quote:
I don't believe that for a second
You were! I remember it.
When I first joined the board a few years ago, you were on the OT.. and you and a few other people offered to take me around NOLA the way locals see it, rather than a tourist's view.
It was more a joke but still nice :)
1
Posted on 5/4/11 at 3:05 pm to Tigertown in ATL
quote:good to know, Texans would probably prefer if the jambalaya was cooked sans seasoning, then just throw it in an ice chest after, sprinkle in the seasoning, and shake it up
I checked. They are not from Texas.
Posted on 5/4/11 at 3:07 pm to bee Rye
quote:
Texans would probably prefer if the jambalaya was cooked sans seasoning
And they make it with beef.
Posted on 5/4/11 at 3:07 pm to bee Rye
quote:
good to know, Texans would probably prefer if the jambalaya was cooked sans seasoning, then just throw it in an ice chest after, sprinkle in the seasoning, and shake it up
quote:
And they make it with beef.
And Sweet Baby Rays
This post was edited on 5/4/11 at 3:08 pm
Posted on 5/4/11 at 3:08 pm to LouisianaLady
quote:and I would still do that, sometimes I just like to be an internet badass like Rouge
You were! I remember it.
When I first joined the board a few years ago, you were on the OT.. and you and a few other people offered to take me around NOLA the way locals see it, rather than a tourist's view.
It was more a joke but still nice :)
Posted on 5/4/11 at 3:09 pm to LouisianaLady
quote:
And they make it with beef.
And Sweet Baby Rays
Does that make it a red or brown jambalaya?
Posted on 5/4/11 at 3:11 pm to Tigertown in ATL
quote:
Does that make it a red or brown jambalaya?
Copper
Posted on 5/4/11 at 3:15 pm to GeauxTigerTM
Paul Prudomme's jambalaya recipe has tomatoes in it. LINK BTW, he was born and raised around Opelousas, not NOLA
I'm not a big fan of the red rice/red jambalaya, but to say tomatoes don't belong in jambalya at all and only folks from nola use tomatoes in jambalya is wrong. I always cook the brown version, but I may experiment with other ingredients including tomatoes. This doesn't mean you're going to come out with red rice like you put ketchup in it.. I think when people say "red jambalya" they think of the red rice crap they used to serve in the school cafeteria in grade school. I wouldn't call that jambalaya no matter what you put in it and wouldn't even feed it to my dog.
I'm not a big fan of the red rice/red jambalaya, but to say tomatoes don't belong in jambalya at all and only folks from nola use tomatoes in jambalya is wrong. I always cook the brown version, but I may experiment with other ingredients including tomatoes. This doesn't mean you're going to come out with red rice like you put ketchup in it.. I think when people say "red jambalya" they think of the red rice crap they used to serve in the school cafeteria in grade school. I wouldn't call that jambalaya no matter what you put in it and wouldn't even feed it to my dog.
This post was edited on 5/4/11 at 3:21 pm
Posted on 5/4/11 at 3:20 pm to Jason9782003
quote:
Paul Prudomme's jambalaya recipe has tomatoes in it. LINK BTW, he was born and raised around Opelousas, not NOLA
See page 3 of this thread where this was previously discussed.
I think he added tomatoes because he was cooking in Nola.
Posted on 5/4/11 at 3:45 pm to Gris Gris
I'm not sure I buy the whole NOLA/tomato connection argument. Seems like this is more of a New Orleans vs the rest of the state thread more so than red vs brown jambalaya. My dad said he grew up on the red jambalaya even though we never had it when I grew up. Not sure what it looked or tasted like back then. He was born in Vacherie, raised in Garyville and his family goes back many generations in LA.
I know this is a different recipe/example, but my father-in -law uses diced tomatoes to cook rice and gravy and he's as cajun as it gets from Avoyelles parish. Cajuns definitely use tomatoes in other dishes as well.
BTW, the Spanish were the ones that brought jambalaya to Louisiana, not the Cajuns. Not sure it was red or brown. I am 100% sure it didn't orginate in Gonzales regardless of what they paint on their water towers.
I know this is a different recipe/example, but my father-in -law uses diced tomatoes to cook rice and gravy and he's as cajun as it gets from Avoyelles parish. Cajuns definitely use tomatoes in other dishes as well.
BTW, the Spanish were the ones that brought jambalaya to Louisiana, not the Cajuns. Not sure it was red or brown
. I am 100% sure it didn't orginate in Gonzales regardless of what they paint on their water towers.This post was edited on 5/4/11 at 3:57 pm
Posted on 5/4/11 at 3:55 pm to Jason9782003
Pauls sister was noted with cooking the type of food that their family grew up with than what he cooks in NOLA. Her jambalaya was brown at Enolas. However it wasnt that great either. Other than that her place was awesome.
So I wouldnt say that the addition of tomato in his recipe is related to where he is from.
Of course I havent looked at Enola's cookbook. She may have a red jambalaya recipe in there too.
So I wouldnt say that the addition of tomato in his recipe is related to where he is from.
Of course I havent looked at Enola's cookbook. She may have a red jambalaya recipe in there too.
This post was edited on 5/4/11 at 4:01 pm
Posted on 5/4/11 at 3:56 pm to Jason9782003
quote:Technically, most of the French descendants in that area were French Nationals in the Military from the Fort in Mobile AFTER the Acadians were here. The La purchase happened and instead of going back to France, they moved to the Avoilles area.
Avoyelles parish.
LeMoine, Laborde, LeBove, etc
Posted on 5/4/11 at 4:00 pm to Catman88
Posted on 5/4/11 at 4:00 pm to Count Chocula
The great state of Avoyelles is a nation unto itself.
Posted on 5/4/11 at 4:03 pm to Gris Gris
quote:
Recipe by: Mattie Harris
quote:
Enola uses rotel in her nutria jambalaya.
Posted on 5/4/11 at 4:05 pm to Catman88
quote:
quote:
Recipe by: Mattie Harris
quote:
Enola uses rotel in her nutria jambalaya.
Mattie Harris is her real name.
I missed that, Cat. It was hidden among Enola's recipes. Good catch. I have her cookbook, but it's packed up right now. I enjoyed her restaurant and was sorry it closed, though I will not eat nutria, red, brown or blackened.
This post was edited on 5/4/11 at 4:06 pm
Posted on 5/4/11 at 4:07 pm to Gris Gris
quote:
Mattie Harris is her real name.
That blew my mind until I scrolled down.
Posted on 5/4/11 at 4:09 pm to Gris Gris
quote:1st illegal immigrants. And ya'll thought it was the Messicans
The great state of Avoyelles is a nation unto itself.
Posted on 5/4/11 at 4:10 pm to Catman88
When I googled, the google page showed Enola as the author of the recipe, so I didn't bother to look to make sure especially since the first recipes were hers.
Almost gotcha there, Cat.
Almost gotcha there, Cat.
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