Jambalaya!

Source

normanfell: Just commenting to save my place for when r/neworleans shows up 🍿

districity: Jambalaya! https://www.youtube.com/watch?v=Gx-40XMRuCM

HeroGothamDeserved: get tf outta here with those tomatoes

__Orion___: Okay but when do I hit it with my spice weasel?

28poundsofglitter: From Nola, don’t do whatever this gif is. There are variations of jambalaya that involve tomatoes, but this gif still has it wrong. I personally make a brown Jambalaya which is more cajun styled and does not have tomatoes or any sort of creole sauce.
This is my recipe which I don’t even regard as *the* best because it isn’t my great grandma’s or any of the older women in my family making it, just what I have remembered over time. A lot of my cooking is just eyeing stuff up now.
You will need:
* 1lb of andouille sausage, cut thinly into coins or half moons
* 1.5lbs of chicken thighs cubed
* 1 yellow onion (Try and get the biggest you can find at the store. More onion never hurt nobody) Dice it! *
* 1 green bell pepper, diced
* 1 large celery stalk, diced
* 4-5 cloves of garlic, minced
* Worcestershire for taste
* Cayenne pepper for heat
* salt and pepper to taste
* 2 big bay leaves
* 2 cups of white rice
* 3.5 cups of chicken stock, preferably homemade
Note: I would dice all of the trinity a bit smaller than what they have going on in the gif there. This is just preference.
Cooking instructions:
* Ideally you’d make this in a dutch oven.
* Brown andouille sausage, remove and reserve the grease.
* Brown chicken thighs but don’t cook through, remove and reserve the grease.
* sauté your diced trinity in reserved fats. Feel free to add more oil if necessary. I personally keep my bacon grease for other recipes, and this is a time I would use it.
* Once your onions are clear, add back the chicken and sausage and give everything a good stir.
* Now add your rice. (Don’t fucking pre cook your rice for god’s sake)
* This step is important and what my mom always regarded as the make or break of someone’s jambalya because it adds a smoky flavor or some shit. Stir in your rice and let it *just* begin to stick and turn brown. Scrape and make sure you rice is evenly browned and doesn’t scorch.
* Add chicken stock and a couple dashes of Worcestershire sauce with the bay leaves, cayenne, salt, and pepper. Stir everything.
* Cover and cook like normal rice for 20ish minutes
If ya feeing frisky you can add some peeled shrimp in at the end and top with green onions. I usually don’t do this cause I like my shrimp made other ways. Anyway, the shrimp takes bout 5-7 minutes to cook. Just remember that this may disrupt your rice because it will bring the temp down, so adjust your sock accordingly.
Edit: Fixed the formatting silliness!

rrt098: You know it doesn’t look bad but it just ain’t right!!!
Source: from nola

nmill15: I want to know what’s up with the ***one*** Bay Leaf

DeVilliers01: I live in South Africa where tf am I supposed to get Louisiana hot sauce?

TheBottomOfTheTop: I really wish the recipe had given us the breakdown of the Creole spice mix so we could make our own.

regularsizedfruity: I read that in Newman’s voice

el_monstruo: Every recipe I have searched for says tomatoes in jambayla. Can somebody give me a proper recipe?

rocknrollsteve: Baton Rouge here, there are no tomatoes of any sort in jambalaya.

[deleted]: The shrimp is going in far too early. 5-10 minutes on an aggressive simmer and then sitting around hot? Going to be stringy.

foxy_grandma: I’m from New Orleans, live “on the bayou,” my last name is French, my grandparents through myself speak Cajun French…this is ok except for the jalapeños. Jambalaya can be red or brown, depending on your preference. My family makes both. Red usually during colder times for some reason.
I’ll allow it.

DougEECummings: Full recipe from [TipHero](https://tiphero.com/jambalaya/)
**Jambalaya**
Serves 6
Prep Time: 10 minutes
Total Time: 1 hour
**Ingredients**
* 2 Tbsp. olive oil
* 1 lb. boneless, skinless chicken thighs, chopped into 1” pieces
* 1 lb. andouille sausage, sliced into rounds
* 1 lb. shrimp, peeled and deveined
* 2 celery stalks, diced
* 1 med. onion, diced
* 3 Tbsp. garlic, minced
* 3 lg. green bell peppers, diced/li>
* 1 jalapeno, diced
* 2 Tbsp. tomato paste
* 1-14.5 oz can diced tomatoes
* 3 Cup chicken stock
* 2 tsp. worcestershire sauce
* 4 tsp. Louisiana hot sauce
* 1-½ Cup long grain white rice, rinsed
* 4 Tbs. Creole Spice – divided (more or less depending on brand)
* 1 bay leaf
* green onion for garnish
**Instructions**
1. In a small bowl toss diced chicken with 1 Tbs. Creole seasoning. In a large pot or dutch oven, heat oil over medium-high heat. Add chicken and brown on all sides, add the andouille sausage and cook for another 3-5 minutes.
1. Add the celery, onion, green peppers and jalapeno to the pot and saute for another 5 minutes or until the onion is translucent. Add the garlic and cook until fragrant, 30 seconds.
1. Add the remaining Creole seasoning and tomato paste, stir until combined and cook for 1 minute. Add the rice and cook for an additional 2 minutes.
1. Add the tomatoes, chicken stock, worcestershire sauce, hot sauce and bay leaf. Bring to a boil, cover, reduce heat, and simmer for 20 minutes.
1. Add shrimp to the pot, stir to combine, cover and simmer an additional 5-10 minutes or until the shrimp is pink and tender. Remove from heat and let sit 10 minutes for flavors to come together. Serve with hot sauce and green onion.

fangornForestFleas: Looks delicious!
You might get hate for those tomatoes, but I gotta say— speaking as a Louisiana native who never put tomatoes in jambalaya, I recently tried it on a whim– and I’m a convert. The only thing I’d say is, don’t put in those big ole chunks! The thought or getting a mouthful of acidic tomato when eating jambalaya makes me shudder. Try dicing them down very small, instead– they’ll very nearly disappear during the simmering stage, and imbue the rice with a delicious flavor and color.

snowingathebeach: Jambalaya and Paella are my favorite dishes

5h4d3r4d3: Skip the olive oil all together. Cook the sausage first to render the fat and you’re evened out. Also the shrimp need nowhere near that much time to cook.

AmanwhoMakadisUp: Lol wtf? Brown your meat, take it out and then add veggies in. What kind of amateur hour shit is this?

CareFreebird: The roux! Where’s the roux?!
This looks good, and an easier version if you don’t want to dedicate your afternoon to making a roux.

kslidz: https://www.youtube.com/watch?v=pW5qQcYwmW8

Berner: My wife makes a version of Jambalaya like this and it’s pretty good. I’ve never had it from an authentic source so I can’t say it’s authentic, but it’s still pretty fucking tasty.

Citizen_of_RockRidge: Goddamn I’m hungry.

m3n00bz: That shrimp is going to be tough. Add them after turning off the heat and let it sit for 5 or so minutes.

beerbellybegone: I’d like to make a kosher version of this. I’d use a beef frank, but what would I use instead of the shrimp?

TheDragonUnborn: Lol I’m glad this tip hero isn’t f’ing with just Asian dishes

kwturner69: As soon as the tomatoes went in, it turned into a Creole dish. Not exactly jambalaya. It still looks good, though. I’m from a little bayou town south of New Orleans and every jambalaya we’ve made or seen made here starts with plenty of onions in that oil, and you brown those good! Stick with either the chicken and sausage or just the shrimp, leave out the tomatoes and you’ve got it. Btw, that one bay leaf will be more than enough flavor for you.

Devendt: From Louisiana and idk what this is

rhcpbassist234: Now, that’s some fine hospitality from all them elves down at the crick. Servin’ up some fine Bullywog jambalaya!

ShortyStreams: This is giving this little swamp rat anxiety.

callmeknope: What sort of flavour/texture is the sausage? It’s not something I’ve seen sold where I live so would need to substitute.

AmySchumersAnalTumor: I just cut up some kielbasa and throw it in with a box of Uncle Bens Jamabalya mix

Josh18293: Eh, do the veggies first. I bet that chicken, given the small size of pieces, came out fairly dry. Also don’t just say “creole spice”, tell us what it actually is (probably black pep, cayenne, paprika, garlic, maybe cumin).

Kawhi_Leonard_: This is completely wrong

dang3rz0ne88: Looks like a recipe for a rectal explosion 💥