Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Jambalaya...

I'll try that. Thanks!

Thanks! Not too shabby for a first timer with a "mix" - grin

I’d pour it over some wide egg noodles.

Over thick and chunky mashed taters would be great also.

Heck I’d eat it out of the pot with my hands.

The mixes can surprise you.
I bought two boxes of red beans and rice awhile back.
Didn't expect much, but thought they would be a quick side.
Piss me off. It was almost as good as the stuff I spend all day cooking.

LOL

That right there has inspired me Rooster.
Next time I go to town I'm gonna get the makings and try a batch myself.

As far as the mix goes.....I'll make my own but I dam sure wouldn't turn down a bowl of your first batch.

HEY! Thought I’d share the display of sausages my local supermarket expanded for this weekends BBQs this was only one area.

A wholenother area of sausages, brats and dogs behind me not pictured.

SHEESH! Most of these are from a local meat outfit Sunnyvalley a few miles up the road. You can see the merger Johnsonville display at the end there.

That looks quite red. I believe you said crushed tomatoes were involved. That's in the Creole classification which makes sense for a kit from a company out of the New Orleans area.

I found this article which helps shed a some light on the difference.

https://www.camelliabrand.com/cajun-jambalaya-versus-creole-jambalaya-whats-the-difference/

I don't know that much about Cajun vs Creole....or really care for that matter but I like my Gumbo without tomato's so I think I'll make my first batch of Jambalaya without as well.

You bastard......

Funny you should mention it though.......I got tired of listening to myself whine about the sausage wasteland called ID so I ordered a grinder and stuffer the other day. The grinder showed up today but I'm still waiting on the stuffer and a seasoning/casing pack I also ordered but I should be in the sausage business in the next week or so. I'll start a thread when I'm up and running.

Charlie,
Hope you like it!

Here is the recipe I referenced. I used a red and green pepper and of course the rice came in that mix thing. I also skipped the file powder because I hate that stuff. (Just kidding. I have no idea what that is haha)

https://www.allrecipes.com/recipe/31848/jambalaya/

OH and I used Andouille sausage and smoked sausage.

Good Lord! That's a fine selection!

Interesting article, Charlie.

Based on this mine is more Creole than Cajun, but whatever it is I like it.

Field Grade,
Sent out 4 sacks of NC and SC grits today to you . They should arrive Sat., they said you must have a pretty rural address, so hopefully they get there. I enclosed a note, hope you enjoy, any questions you can call me , I will PM my #. BTW the yellow are my favorite, especially with fried fish.

Enjoy and let me know how like our local not big company grits taste.

File is ground sassafras it will thicken the gumbo or whatever you add it to, hence the HW song Jambalaya, File Gumbo.

Not like dirty rice, it has livers and gizzards ground up in it. Jambalya is different, usually is made with shrimp , and andouille. It's about like a wet perleau that we cook here in the Low Country.

Pay attention.

PS.......livers and gizzards are also "meat".


Thanks for the Grits.......can't wait to try them.
I owe ya one.

And yes......I'm pretty rural.....North Central ID is actually like a third world country.....Quick Grits and Johnsonville Brats are in the exotic foods section.

Look forward to that thread.👍

Can you get boudin in other southern states like you can in LA? I remember driving through LA and you could just make pit stops and grab some. I'd love to get some for the family once we're east bound and down.