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Jambalaya (recipe and pic by Gina)

 
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thinking of food
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PostPosted: Wed Nov 03, 2004 10:07 am    Post subject: Jambalaya (recipe and pic by Gina) Reply with quote

Anyone knows how to cook it? Had it at a restaurant the other day and now still thinking about it.
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Gina
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PostPosted: Wed Nov 03, 2004 10:24 am    Post subject: Reply with quote

is it the rice meal from Fish and Co.? Its the ang moh style of claypot rice which uses seafood , tomatoes and rich stock to cook the rice.

I think Buay has a recipe for that. I'll ask her.
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thinking of food
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PostPosted: Wed Nov 03, 2004 12:11 pm    Post subject: Reply with quote

Gina wrote:
Its the ang moh style of claypot rice which uses seafood , tomatoes and rich stock to cook the rice.


Yes.

Does Fish and Co serve this dish? I didn't know that. Maybe can check it out.
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Gina
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PostPosted: Wed Nov 03, 2004 12:16 pm    Post subject: Reply with quote

yes, Fish and Co serve that with one of their meals called the Seafood Platter. Expensive but worth it if you are eating with 2 kids like me. i usually order this one plate of Seafood platter and 3 of us shared it. We finished the rice and all the seafood which is huge tiger prawns, Australian mussels, squids, fish fillets, french fries and rice.
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Gina
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PostPosted: Mon Nov 08, 2004 3:49 pm    Post subject: Reply with quote

can't wait for Buay to get back to me on this. Found the recipe on the Net. but modify it as it had Cayenne pepper and Bacon in it. My maid can't take pork. So I added chicken ham sausages instead.


for the step by step pic, go to http://gchoong.fotopages.com and look for the entry of Jambalaya Rice

Ingredients:
2 cups of uncooked rice
2 tomatoes(quartered)
6 pcs of chicken sausages(diced)
1 medium onion(diced)
3 tbsp olive oil
15 pcs of Tiger prawns(cooked)
1 can of Tomato puree
2 cups water
1 tsp Worcestershire sauce
1 tsp salt
2 tbsp chopped dried coriander or parsley

Method:
1. Use a large casserole, add olive oil to heat up over the stove.
2. Add onions to saute till soft.
3. Add sausages and rice to stir fry.
4. Add tomato puree, tomatoes, water, Worcestershire sauce and salt to mix.
5. Cover the pot to cook over low heat for 40 mins.
6. Check to see if it is cook. If not, cook for a further 5 to 10 mins.
7. Add cooked prawns and toss into rice.
8. Serve immediately.


Notes:
I omitted step 5 by putting the casserole covered into the Microwave oven to cook on HIGH for 25 mins instead.

Just to note that the original Jambalaya recipe uses Australian Mussels and white clams to cook too. The rice is supposed to be a bit wet, not dry like mine.

I don't really like wet rice so I cook it a little longer to dry up the liquid.
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Last edited by Gina on Mon Nov 08, 2004 4:43 pm; edited 1 time in total
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hugbear
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PostPosted: Mon Nov 08, 2004 4:36 pm    Post subject: Reply with quote

Gina, I remembered when I was in New Orleans I had this rice before and I think it should not be so dry. It comes with lots of clams and shell fish in the rice and a little wet.
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Gina
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PostPosted: Mon Nov 08, 2004 4:39 pm    Post subject: Reply with quote

LeeLee

well, you are right. But I do not have clams or shell fish at home and I just want to try it out. In fact, it was very wet after cooking it. More like Mui Fan type. I am not used to eating wet rice.

Maybe I should add in the notes above about what the rice should be.
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Old CooT
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PostPosted: Fri Aug 11, 2006 7:04 am    Post subject: Reply with quote

I think I can hep ya'll's on this one,,, I grew up eating this stuff.
Sorry I'm a little late...

I will post a few jambalaya recipes, some have tomatoes, some are rue based, The Jambalaya in Gina's post is a tomato based version and forget about being picky about the meats you put into it becauseyou can use almost anything. Shrimp, chicken, crawfish, sausage (beef or pork), alligator, turkey, ground beef,ect. You can use one or mix n match.

Personally, I like chicken and shrimp, chicken ,sausage and shrimp, crawfish and chicken, Awwww geeezzz... they can all be good...

And Hugbear, we use oysters here,, clams are too expensive since they are imported here,, oysters are local.

here's some recipes.. just adjust the meats to your own personal taste.

====

Jambalaya

Serves: 8
1/4 cup oil
1 (3-3 1/2 pound) fryer, cut up
1 pound pork sausage, cut into 1/4-inch slices
1 teaspoon Tony's Creole Seasoning
2 teaspoons salt
2 large onions, chopped
2 large ribs of celery, chopped
1/2 cup chopped bell pepper
3 cloves garlic, chopped
1 (8-ounce) can tomato sauce
1 teaspoon salt
2 Tablespoons chopped parsley
2 Tablespoons chopped green onion tops
4 cups cooked rice
1 (6-ounce) can water chestnuts, drained and chopped (optional)

Heat oil in a large, thick pot on medium-high heat. Add chicken pieces, brown on all sides and cook until tender (20-25 minutes). Add sausage, Tony's seasoning, and salt. Cover, lower heat, and cook until chicken is well-done, about 30 minutes.

Remove chicken and sausage and drain all except 1/3 of the drippings from the pot. Add onions, celery, bell pepper and garlic, and saute until tender. Stir in tomato sauce and salt and return chicken (deboned, if preferred), and sausage to the pot. Cover and simmer about 10 minutes. Add the parsley and green onion tops, cooking an additional 5 minutes, covered. Fold in cooked rice (and optional water chestnuts) and simmer about 10 minutes.

Makes 8 absolutely delicious servings!

================

Creole Jambalaya

Ingredients:

1/2 pound smoked sausage, cut
1/2 pound ham, diced
1 cup onion, chopped
1 cup bell pepper, chopped
1 cup celery, chopped
1 cup green onions, chopped
2 cloves garlic, minced
1 1/2 tablespoons Worcestershire Sauce
1 can whole tomatoes, drained (reserve liquid)
Pinch thyme
1 teaspoon black pepper
1 teaspoon salt
3 cups Rice
1 1/2 cups stock water
2 pounds fresh shrimp, deveined

Directions:

Place sausage and ham in very heavy Dutch oven and saute until lightly browned. Remove from pot and set aside. Saute onions, bell pepper, celery, green onions and add meat drippings. Cook until tender. Add tomatoes, thyme, pepper and salt. Cook for five minutes. Stir in rice. Mix together liquid from tomatoes, stock and Worcestershire sauce equal to 2 cups and add to sauteed vegetables. Bring to a boil. Reduce to a simmer and add fresh shrimp, ham and sausage. Cook uncovered, stirring often for about 30 minutes or until rice and shrimp are done.

====

Crawfish Jambalaya Recipe

1 1/2 c Water
1 1/4 c Long grain rice (raw)
1 c Onion, chopped fine
1 lb Crawfish tails
1 tb Flour
1/2 c Chopped bell pepper
1/2 c Chopped celery
1/2 c Chopped green onion tops
1/2 c Chopped parsley (2ts.flakes)
1/2 ts Black pepper
1/4 c Crawfish fat
1/4 ts Red pepper, or to taste
2 1/2 ts Salt
2 tb Salad oil

Brown flour in oil to a golden brown. Add onions.
Stir constantly until onions are almost cooked.
Add 1 1/2 cups cold water and simmer for 1/2 hr.

Add crawfish tails and fat.
Cook until crawfish turns pink.
Add abt. 2 cups of water and bring to a boil.
When water is rapidly boiling, add remainder of ingredients.
Stir to blend and cook on low heat covered for abt. 1/2 hr. or until rice is
tender.

Five minutes before serving, use a 2 prong fork and fluff up jambalaya
so that rice will have a tendency to fall apart.

4 Servings

========

Crawfish Jambalaya


1 10 1/2 oz. can beef consomme
1 cup chopped onions
1/2 cup chopped green bell peppers
1 small fresh jalapeno, seeded and chopped
1 4 oz. can sliced mushrooms, drained
1 stick butter, melted
1 lb. peeled crawfish tails
2 1/2 cups long - grain uncooked rice
1/2 tsp. salt
1/4 tsp. cayenne


Combine all of the ingredients in an eight to ten cup rice cooker. Do not add
water. turn on cook cycle. When the cycle is over, keep on the warm cycle for at least 30 minutes. Do not attempt to cook this in a smaller rice cooker.
Makes about eight servings.
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cwl
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PostPosted: Sat Aug 12, 2006 4:12 am    Post subject: Reply with quote

Thanks for the Jambalaya recipes, Old Coot. Do you cook the jambalaya till all the liquid is evaporated (like steamed rice) or leave some broth in there..... but that would be more like gumbo, no? island
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Old CooT
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PostPosted: Sat Aug 12, 2006 4:52 am    Post subject: Reply with quote

CWL

with the meats being cooked with the rice,. the fats and oils from the meats keep it moist, it is more moist than claypot chicken, will cling together, kinda like sticky rice. there shouldn't be no broth in the bottom of the pot, the rice should absorb it.

Gumbo is a soup,.. if your jambalaya is like that,.. ya better change the name and add some crabmeat and oysters,..lolzzz :shock:
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cwl
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PostPosted: Sat Aug 12, 2006 5:29 am    Post subject: Reply with quote

Old CooT wrote:
CWL

with the meats being cooked with the rice,. the fats and oils from the meats keep it moist, it is more moist than claypot chicken, will cling together, kinda like sticky rice. there shouldn't be no broth in the bottom of the pot, the rice should absorb it.

Gumbo is a soup,.. if your jambalaya is like that,.. ya better change the name and add some crabmeat and oysters,..lolzzz :shock:

heheheh... got it. Thanks Old Coot. :lol:
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cwl
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PostPosted: Sat Aug 19, 2006 2:25 am    Post subject: Reply with quote

Old Coot, made your shrimp and sausage creole jambalaya last nite. One of the best jambalaya recipes I've made , so easy and very tasty!! It's not as wet as regular jambalaya, as we prefer it abit drier. Thanks for the great recipe!
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Old CooT
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PostPosted: Sat Aug 19, 2006 3:13 am    Post subject: Reply with quote

So glad you enjoyed it, also try it with a chicken and sausage combo too,,

It's also easy to take to work and microwave the leftovers for lunch, maybe add a tsp of water to keep moist,

A secret to Jambalaya is not to overstir it as you cook it too. breaks up the rice and turns to mush.
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MamaC
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PostPosted: Sat Aug 19, 2006 4:34 am    Post subject: Reply with quote

CooT, lucky you... can find crawfish.

I've been dreaming of a Crawfish Boil for over 16 years :cry: :cry: :cry:

Lee... great job... I'm hungry now
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Old CooT
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PostPosted: Sat Aug 19, 2006 4:56 am    Post subject: Reply with quote

Vi

Can you get some heads on shrimp?

You can do the next best thing and have a shrimp boil.

Check your supermarket for some "Zatarain's Crab boil" , Liquid concentrate if possible (Best one) , and there are a couple other Louisiana brands including some powder types...

I will try and find the ingredients so you can make your own also,
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cwl
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PostPosted: Sat Aug 19, 2006 5:09 am    Post subject: Reply with quote

Old CooT wrote:

A secret to Jambalaya is not to overstir it as you cook it too. breaks up the rice and turns to mush.

Now you tell me.... :lol: :lol: Will hunt for andoullie sausage next time I make this.

MamaC wrote:
Lee... great job... I'm hungry no

Thanks Vi :lol:
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Old CooT
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PostPosted: Sat Aug 19, 2006 5:16 am    Post subject: Reply with quote

OK, Vi,

I got 2 crab boil recipes for ya

The first one is a Zatarain's clone and the 2nd one is from Emeril'swebsite.

both look nicely seasoned,

====

Zatarains Copycat Crab Boil

Zatarains was the real thing and boxes of it were found in just about every home in New Orleans. We also like to add 2-3 lemons, quartered, to the water. This is enough for 5lbs shrimp or a dozen blue swimmers.

4 tablespoons mustard seeds

3 tablespoons coriander seeds

2 tablespoons whole allspice

2 tablespoons dill seeds

1 teaspoon whole cloves

1 tablespoon crushed red pepper flakes

8 bay leaves

Combine all ingredients well, crushing slightly. Place all on a muslin or cheesecloth square, gather corners and tie securely.

When the water for the seafood is boiling add the crab boil sachet along with plenty of salt. Continue boiling until the water takes on color before adding seafood.


======================

CRAWFISH OR CRAB BOIL
from Real and Rustic Cookbook (Emeril's)

Ingredients needed:
2 recipes Seafood Boil Seasoning Mix
8 quarts water
1 dozen small red potatoes, scrubbed
2 large onions, unpeeled, cut in half crosswise
2 lemons, halved
1 1/4 cups plus 1 tablespoon salt
1/4 cup plus 1 tablespoon cayenne
1 large head garlic, cut in half crosswise
1/2 pound andouille or kielbasa sausage
4 ears fresh corn, shucked and cut in half
10 pounds crawfish or crabs

Put the bags of seasoning mix, the water, potatoes, onions, lemons, 1 1/4 cups of the salt, 1/4 cup of the cayenne, and the garlic in a large stockpot. Bring to a boil, cover, and boil for 15 minutes.

Add the sausage, corn, and crawfish or crabs. Using a long-handled spoon, stir around and press the contents of the pot down well into the water. Cover the pot and return to a boil. Boil for 2 minutes.

Turn off the heat. Add the remaining 1 tablespoon salt and 1 tablespoon cayenne.

Using the long-handled spoon, push down the contents in the pot. Cover and let stand for 15 minutes. Drain.

Divide the potatoes, onions, corn, and sausage into equal portions and serve with the seafood on large platters or trays.

Yield: 4 to 6 servings
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Old CooT
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PostPosted: Sat Aug 19, 2006 5:49 am    Post subject: Reply with quote

cwl;

All andouille is a sausage that is coarsely cut, not like regular sausage. Andouille sausage is best if you are making a pot of red beans and rice, maybe gumbo and a few other dishes.

For jambalaya, find a nice cajun sausage, seasoned but not hot. If you can get a green onion sausage, thats good too.

I'm lucky here. I can get crawfish and pork, alligator and pork and shrimp and pork sausages ( they have to add pork to them to keep them juicy)

Contrary to popular belief, you don't make cajun food by adding a lot of cayenne pepper. It is a blend of seasonings, care and a love of food.
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cwl
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PostPosted: Sat Aug 19, 2006 6:22 am    Post subject: Reply with quote

Old CooT wrote:
cwl;

All andouille is a sausage that is coarsely cut, not like regular sausage. Andouille sausage is best if you are making a pot of red beans and rice, maybe gumbo and a few other dishes.

For jambalaya, find a nice cajun sausage, seasoned but not hot. If you can get a green onion sausage, thats good too.


oic, I thought andouille is a special cajun spiced sausage. Keep seeing Emmeril using it in all his recipes.
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sinner
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PostPosted: Sat Aug 19, 2006 7:19 am    Post subject: Reply with quote

cwl

your jambalaya look very colourful and appetising Smile
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