Creole Chicken and Sausage Jambalaya

[ksblazer]

I never see any in the stores I shop in or I would have tried it.

Try looking in the frozen food section. That's where I find it in the grocery store.

But I haven't tried it in Jambalaya. Just I gumbo.

 

[Esox]

Try looking in the frozen food section. That's where I find it in the grocery store.

I didnt even think of that. I'll have a look next time I make it. Thanks.

 

[TexLaw]

I never see any in the stores I shop in or I would have tried it.

I don't think I've ever seen jambalaya with okra in it, and I kinda hope I never do.

I love okra. Don't get me wrong. I just can't see it's place in jambalaya. Might be better than tomatoes, though. Keep them tomatoes out. I tend to cook Cajun, not creole.

 

[Esox]

I don't think I've ever seen jambalaya with okra in it, and I kinda hope I never do.

I love okra. Don't get me wrong. I just can't see it's place in jambalaya. Might be better than tomatoes, though. Keep them tomatoes out. I tend to cook Cajun, not creole.

I remember someone saying that without Okra it's not Jambalaya or words to that effect so I was curious because I've never ate any.

Skip the tomatoes hmmm. More, and different, kinds of peppers then. I can go with that.

 

[TexLaw]

I remember someone saying that without Okra it's not Jambalaya or words to that effect

You probably heard someone say that about gumbo.

As for the tomatoes, I really misspoke a bit. I might put a bit of tomato paste in for the base (and I might not), but I don't much care for diced tomato. It overwhelms the dish-- too much acid, and they kinda mush up texture. Chunks are even worse.

 

[Esox]

You probably heard someone say that about gumbo.

As for the tomatoes, I really misspoke a bit. I might put a bit of tomato paste in for the base (and I might not), but I don't much care for diced tomato. It overwhelms the dish-- too much acid, and they kinda mush up texture. Chunks are even worse.

The texture has been a problem. Mine isnt as dry as I think it should be. The flavours are there but its more like a stew. I'm shooting for this but dont seem to get there.

I think the canned tomatoes are the problem. A couple spoonfuls of tomato paste should solve that. I dont have a problem with the ingredients or the flavours, my technique though is lacking.

Its still good but it could be better.

 

[Tommy Tutone]

"Mine isnt as dry as I think it should be. The flavours are there but its more like a stew."

I'd shoot for more of a 2:1 liquid:rice ratio maybe. Add the rice when the liquid is at a rolling boil, stir, bring back to a boil, decrease heat, cover and simmer for allotted time (depending on rice type).. These thoughts are dredged from a 3 hour cooking class I took in NOLA about 25 years ago so use with a grain of salt (so to speak). I'll try to dig up the recipe later. This thread is making me hungry..

 

[kelbro]

If it has okra, it's gumbo

Keep cooking it down to get the desired hydration then add your shrimps.

 

[Esox]

I think next time I'll skip the canned tomatoes and just try tomato paste.

Spaghetti sauce will be up next though, starting from canned. I made it once from a half bushel of fresh Roma tomatoes but that takes too long.

 

[oc_in_fw]

I don't think I've ever seen jambalaya with okra in it, and I kinda hope I never do.

I love okra. Don't get me wrong. I just can't see it's place in jambalaya. Might be better than tomatoes, though. Keep them tomatoes out. I tend to cook Cajun, not creole.

I think I had gumbo on my mind.