Wolfgang wrote:

"Conan The Librarian" wrote in message
...

That sounds tolerable. :-) I love the fact that the whole thing
started with the need to use up 1/2 lb. of smoked pork shoulder.

It's a good thing that you're so frugal, eh? :-)

Well, to be be prcise, it started with a need to use up a full pound of
smoked pork shoulder. I'd be interested in a good plan for the remaining
half.

This is just a spur-of-the-moment idea, but I wonder if it might be
a fun twist on a gulyash (goulash) to use smoked pork. Carol picked up
some amazing recipes when she was in Hungary. One of them used wild
boar (smoked pork shoulder might be a good substitute), marjoram and
thyme, hot paprika, garlic, a touch of tomato paste, caramelized onions,
stock ... and something else I'm sure I'm forgetting (maybe a touch of
sour cream just before serving?).

Served over spaetzle, with bread, salad and a dark ale ...

Let me know if you want me to look for more particulars. :-)

Not to worry. The next time you get the urge to eat Cajun, you can
probably find an authentic restaurant at your local strip mall.

As a matter of fact, there's a place in the food court at the mall just
about a mile from here. Beats the hell out of the burger and pizza joints.

I was being somewhat facetious, as I remember a thread where we
debated with Ken about "authentic" Mexican food and strip malls, but to
be totally honest, my favorite Cajun place in Austin is a little dive in
a strip mall (Sambet's). Good etouffee, boudin and muffaletta (sp?),
plus you can sometimes find essentials like gator tail meat and fresh
crawfish for your next impromptu fais do do. :-)

BTW, I checked the Prudhomme cookbook, and here's the essentials for
his sausage and tasso jambalaya (he calls it "Poorman's Jambalaya):

Seasoning mix:

4 whole bay leaves
1 tsp. salt
1 tsp. white pepper
1 tsp. dry mustard
1 tsp. cayenne [ed. note: this makes for a very hot jambalaya; I
usually scale it back a bit]
1 tsp. gumbo file (optional; I omit it]
1/2 tsp. ground cumin
1/2 tsp. black pepper
1/2 tsp. dried thyme

4 tbsp. margarine (yes, *margarine*, but I've been known to use butter)
6 oz. tasso
6 oz. andouille
1 1/2 cups chopped onions
1 1/2 cups chopped celery
1 cup chopped bell pepper
1 1/2 tsp. minced garlic
2 cups uncooked rice (preferably converted)
4 cups beef, pork or chicken stock

Combine spices, set aside. Melt margarine in large skillet over
high heat. Add tasso and andouille and cook for 5 minutes, stirring
often. Add holy trinity, seasoning mix and garlic. Stir well and cook
until browned (10-12 minutes), stirring often and scraping pan bottom
well. [Ed. note: Stand back from the pan when you add the spices. Don't
ask why, just do it.] Stir in rice and cook for 5 minutes, stirring and
scraping pan bottom. Add stock, stir well. Bring to boil, reduce heat
and simmer until rice is tender but still a bit crunchy, about 20
minutes, stirring occasionally toward end of cooking time.

Serve immediately.

Chuck Vance (add wine or beer as necessary, repeat until satisfied)