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

"Conan The Librarian" wrote in message
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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. :-)

Thanks, but I'll give you (as well as the rest of the readers) a break on
this one......um.....unless you think it's just TOO good not to share, in
which case, you'd better email it to me.

Anyway, I like the idea and if I don't hear from you about that recipe I've
got others to choose from.....and something needs to be done soon.

Although I'm fresh out of wild boar, I particularly like the idea of using
it (as a substitute for smoked pork shoulder) because according to the news,
these beasties are now becoming available in a farmer's field (or woodlot)
near me. The Curdistan Department of Natural Resources is currently in a
bit of a tizzy as feral pigs are encroaching on the southwesten portion of
the state. The current philosophy appears to be shoot on sight and take as
many as you want. Not sure what sort of a license one needs. I mean, they
hardly appear to qualify as "small" game, and there is no such thing here as
a generic "big" game license. I'll have to enquire about that.

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,

Yeah, I knew that.

as I remember a thread where we debated with Ken about "authentic" Mexican
food and strip malls,

I remember it well......and others like it.

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. :-)

Yep, location is a poor indicator of quality.

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)

Sounds good. I'll definitely try this one......but not for a while. I've
had jambalaya three times in the last 36 hours and there's about a gallon
left.

Thanks.

Wolfgang