"Conan The Librarian" wrote in message
...
Wolfgang wrote:

So this was a seafood jambalaya?

Mixed. Shrimp, crayfish, catfish, andouille, and smoked pork shoulder.

Is it tomato-based?

Yep.

I've never cooked one of those, but my alltime favorite is Paul
Prudhomme's version done with tasso and andouille. A quick Google search
shows this recipe:
http://topchefs.chef2chef.net/recipe...ambalaya.shtml

It's not perfect, as it calls for his "magic seasoning blends", and
while they aren't bad, I prefer mixing up the seasonings from scratch
according to the original recipe. But the basic cooking method and other
ingredients look the same as the recipe I use. (No tomato products at all
in this one.)

If you're interested, I can look for the cookbook and get the
seasonings.

Oh, hell yes!

Here's what I did:

1 large (very) clove garlic, finely minced
1 medium onion, diced fairly fine
1 large green bell pepper, coarsely diced
1 lb. shrimp (These happened to be pre-cooked tails with a bit of the shell
left on. Shrimp in any form, whole, pieces, shells on or off, will work.
More flavorful if used with the shells on, but messier to eat.)
1/2 lb. crayfish (These were precooked whole with seasoning. Ditto
observations above for shrimp)
1/2 lb andouille (Johnsonville or some such crap......all I could find on
the spur of the moment) cut into quarter inch rounds.
1/2 lb. smoked pork shoulder (had this on hand and needed to use it up
before it spoiled.....this is what started the whole project.) cut into half
inch cubes.
two medium catfish fillets (1/2 lb. ?) cut into chunks
two 15 oz. cans diced tomatoes (these had green chilis in them)
3 cups lobster stock (prepared as per instructions on jar)
2 cups Uncle Ben's converted rice (Chef Jake insisted on the converted
rice.....said it will prevent the jambalaya from becoming a glutinous solid
mass)
3 cups pre-cooked red beans.
Zatarain's Creole seasoning blend to taste. I suppose I probably used about
3 tablespoons.

Saute garlic, onion, and bell pepper in olive oil for 2-3 minutes over
medium-high heat.
Add sausage and pig meat and cook for further five minutes.

Meanwhile, heat tomatoes and stock to boil in medium stock pot.
Throw everything else in the stock pot.
Stir.
Return to boil.
Reduce heat, cover, and simmer 20-30 minutes until rice is tender and liquid
is absorbed (during which time, the offer of a nice glass of red wine would
not be taken amiss, thank you very much.).

Serve with any good bread.......and lots of napkins.

Chuck Vance (thinking it's been too long since I cooked up a mess o'
jambalaya)

Well, if it's been more than a week or so, yeah.

Wolfgang
who swears he will be simply CRUSHED if anyone points out a lack of
authenticity in any of the above!