Mais ... I hadda couple friens over fer supper the other night & gave them a lesson on how to make jambalaya, kaw-cajun coonass style. They took pics of each step of the process, and here's a couple the ugliest pics of the bunch (well, one pic is real ugly)...
This is the jambalaya right after I added the meat back into the pot (in this case andouille and smoked chicken breast). I like to brown the meat first (in bacon grease) then remove the meat & add all the veggies, then the rice, then the stock, lid on & cook till the rice is about 1/2 done ... then add back all the meat, lid back on and finish cooking. It's better dat way, yeh.
Mais ... I hadda couple friens over fer supper the other night & gave them a lesson on how to make jambalaya, kaw-cajun coonass style. They took pics of each step of the process, and here's a couple the ugliest pics of the bunch (well, one pic is real ugly)...
This is the jambalaya right after I added the meat back into the pot (in this case andouille and smoked chicken breast). I like to brown the meat first (in bacon grease) then remove the meat & add all the veggies, then the rice, then the stock, lid on & cook till the rice is about 1/2 done ... then add back all the meat, lid back on and finish cooking. It's better dat way, yeh.
After this past weekend, I've become a fan of jambalya and that's some serious looking sausage equipment behind you - I see you keep it at the ready.
ReplyDeleteyeh, a good jambalaya is a beautiful thing. the jambalaya dat comes in a box ... not so much. i used to always make a creole jambalaya (with tomatoes in it) ... but ever since i learned to make a good cajun brown jambalaya, that has become the jamba standard at my house. i use that grinder and stuffer all the time, especially the grinder ... i never buy ground beef any more . i always grind my own hamburger now - much better quality and way cheaper. i'm grinding some sirloin tomorrow, to make a couple big pans of lasagna for a client.
ReplyDeleteBig Jambalaya fan here!!! I have used several types of meat as well (I'm allergic to seafood so needless to say, that's a no-no). So this gives me an excuse to experiment with different meats.
ReplyDeleteI have to say, I'm a huge fan of using duck, chuck, & andoullie when I can get all three. I used olive oil and some of the duck skin (grinded or chopped from the neck) as you used bacon dripping. GREAT in the fall or winter especially.
sounds good, john ... i've used duck & duck fat in jambalaya before, but never chuck. i almost always put andouille in my jambalaya, and then some kind of smoked poultry (chicken, turkey, duck). even when i make some kinda seafood jambalaya, i put andouille in it ... and usually make a creole (tomatoes added) jambalaya when it includes seafood. one of my secrets is the addition of cajun power garlic sauce ... but don't tell nobody or they'll all be doing it! (g)
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