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Cajun Gumbo&Jambalaya w/pics |
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got14u
Chef's Apprentice Joined: 27 January 2010 Location: United States Status: Offline Points: 341 |
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Posted: 04 August 2010 at 20:10 |
Chicken & Andouille Smoked Sausage Gumbo Poorman’s Jambalaya (tasso and andouille) First off I need to say WOW. This jambalaya and gumbo is amazing. I got this from a cook book my father got me called Louisiana Kitchen (by Paul Prudhomme) My Dad told me about this and I have had his jambalaya he made from this book. But come to find out the trick to making this dish over the top is to make some Jam and Gumbo and pour the gumbo of the top. I didn’t get many pics but if you don’t have this book get it. I have looked through this and found tons of recipes that sound GREAT ! Here are the pics Chicken pulled apart and resting for the gumbo Gumbo simmering. Here you can see the homemade andouille sausage in it along with numerous other tempting morsels of goodness. While the gumbo was simmering I got to work on the jambalaya Gumbo finished first. This is after the chicken was added Jam all cooked up and ready to serve First in the bowl is the jambalaya Next is the Gumbo over the top with some diced up green onions Thanks for lookin. I think next time I will smoke the chicken and then jullien the skin very fine instead of frying it. This is honestly one of the best meals I have had in awhile and in the top 2 for Cajun food for sure. The flavor of the roux is amazing in the gumbo dish itself. |
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Jerod
Life's hard, it's even harder when your stupid. |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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hey, jerod - that looks REALLY good! congrats on a fine cajun meal!
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got14u
Chef's Apprentice Joined: 27 January 2010 Location: United States Status: Offline Points: 341 |
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Thanks ron I have always had a tough time with rice dishes but I finally think i have over come my crutch..lol
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Jerod
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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for perfect rice every time, talk to RIVET -
i know one thing he taught me was to be sure to compensate for the water in your ingredients when you are doing your water/rice calculations. for instance, basmati rice is normally three cups of water to one cup of rice, but if you have a bunch of mushrooms and peas in a dish, the water in them can knock as much as three quarters of a cup of water off your figures, so you should only do 2 and a quarter cups of water instead of three.
another tip: when you get the rice and water together, give it a stir and then turn it down to the barest simmer, cover it and leave it alone - go read a book or check out what's happening on facebook ~ just don't mess with it for at least 20 minutes!
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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That's good sound advice on rice cooking Ron...I'm one of those guys that would gladly eat rice every day, and have cooked a great deal of it. Barest of simmers, and leave it alone is great advice...then off the heat, fluff it with a fork and recover it for 5 minutes....fluff again and serve.
That is some great looking Cajun chow my friend! BTW..Chef Paul keeps many of his recipes posted on his home page here |
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Go ahead...play with your food!
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got14u
Chef's Apprentice Joined: 27 January 2010 Location: United States Status: Offline Points: 341 |
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Thanks for all the compliments....Here is the recipe so you can try it.
Poorman’s Jambalaya Makes 4 main-course or 8 appetizer servings Seasoning mix: 4 tablespoons margarine Thoroughly combine the seasoning mix ingredients in a small bowl and set aside. In a large heavy skillet (preferably cast iron) melt the margarine over high heat. Add the tasso and andouille; cook 5 minutes, stirring occasionally: add the onions, celery, bell, peppers, seasoning mix and garlic. Stir Well and continue cooking until browned, about 10 to 12 minutes, stirring occasionally and scraping the pan bottom well. Stir in the rice and cook 5 minutes, stirring and scraping pan bottom occasionally. Add the stock, stirring well. Bring mixture to a boil; reduce heat and simmer until rice is tender but still a bit crunchy, about 20 minutes, stirring occasionally toward the end of cooking time. Meanwhile, heat the serving plates in a 250 deg oven. Remove bay leaves and serve immediately.
BASIC STOCK Make 1 Quart Basic Stock About 2 quarts cold water For Fowl and Game Stocks: 1½ to 2 pounds backs, necks For Beef or Turtle Stocks: 1½ to 2 pounds beef shank For Pork Stock: 1½ to 2 pounds pork neck bones For Seafood Stock: 1½ to 2 pounds rinsed shrimp heads and/or shells, or crawfish heads and/or shells, or crab shells (2½ to 3 quarts), or rinsed fish carcasses (heads and gills removed), or any combination of these. (You can also substitute oyster liquor for all or part of seafood stock called for in a recipe.) NOTE: If desired, you can first roast meat bones and vegetables at 350 deg until thoroughly browned. Then use them to make your basic stock. (When you brown the bones and vegetables, the natural sugar in both caramelizes on the surface, which gives the stock a fuller taste and adds color when it dissolves in the stock water.) Always start with cold water—enough to cover the other stock ingredients. Place all ingredients in a stock pot or a large saucepan. Bring to a boil over high heat, then gently simmer at least 4 hours, preferably 8 (unless directed otherwise in a recipe), replenishing the water as needed to keep about 1 quart of liquid in the pan. The pot may be uncovered or set a lid on it askew. Strain, cool and refrigerate until ready to use. (NOTE: Remember that if you are short on time, using a stock simmered 20 to 30 minutes is far better than using just water in any recipe.)
Strain the basic stock, then continue simmering it until evaporation reduces the liquid by half or more. For example, if your recipe calls for 1 cup of rich stock, start it with at least 2 cups of strained basic stock. (Rich stocks are needed when a sauce requires lots of taste but only a limited amount of liquid, for example, Oyster Sauce for Beef, page 246. They are also excellent for general use.) |
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Jerod
Life's hard, it's even harder when your stupid. |
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Thanks for the recipe and certainly the pics too...wow what a feast! I love gumbo and jambalaya and you ceretainly did them justice here
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got14u
Chef's Apprentice Joined: 27 January 2010 Location: United States Status: Offline Points: 341 |
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Thanks John I hope some of ya give it a try...well worth it. My favorite was the gumbo out of the 2 but together was great also. I might try it over dirty rice next time
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Jerod
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Okay, now you got me drooling and my stomach growling...I love dirty rice! Nothing better when made right with just the right amount of zing, and delicious ground meaty pieces....wow.
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