What I learned today.

"Wolfgang" wrote in message
...

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.).

My mouth was watering as I read the recipe, sounds very good.

While down Steelhead fishing weekend before last, my Uncle made up his
signature Jambalaya. Different in many ways to yours, however very tasty.
Only trouble with Jambalaya, I eat way too much!

Appreciate the recipe,
JT

Wolfgang wrote:

"Conan The Librarian" wrote in message
...

So this was a seafood jambalaya?

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

Mmmmmm ... pork shoulder. :-)

[Prudhomme's jamabalaya]

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

Oh, hell yes!

I'll check at home. Hopefully it was in one of the boxes of
cookbooks that we *have* unpacked. :-}

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.

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? :-)

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.

Damn, it's been much longer than that.

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

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.


Chuck Vance (it's right beside the authentic Mexican place)

Conan The Librarian typed:
Wolfgang wrote:

"Conan The Librarian" wrote in message
...
snip
If you're interested, I can look for the cookbook and get the
seasonings.

Oh, hell yes!

I'll check at home. Hopefully it was in one of the boxes of
cookbooks that we *have* unpacked. :-}

Check behind some of those walls you put up. Not only might you find the
recipe, but it could save us all the future horrors of watching Geraldo
unearth "Conan's Vault" on national television.
--
TL,
Tim
-------------------------
http://css.sbcma.com/timj

"JT" wrote in message
...

My mouth was watering as I read the recipe, sounds very good.

Thanks.

While down Steelhead fishing weekend before last, my Uncle made up his
signature Jambalaya. Different in many ways to yours, however very tasty.

It's important to remember that the only ingredient that CANNOT be left out
is that glass of wine.

Only trouble with Jambalaya, I eat way too much!

A problem shared by many other foods.

Wolfgang

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

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

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.

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.

Damn, it's been much longer than that.

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

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.

Chuck Vance (it's right beside the authentic Mexican place)

Taco Bell is another two miles.

Wolfgang

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)

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

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

In article , Conan The Librarian
writes
Paul Prudhomme's version done with tasso and andouille.

For us poor sods in the UK what the hell is this stuff. ????

Tell me this and I will have learned something today :-)
--
Bill Grey

W. D. Grey wrote:
Conan The Librarian writes
Paul Prudhomme's version done with tasso and andouille.

For us poor sods in the UK what the hell is this stuff. ????

Tell me this and I will have learned something today :-)

Tasso is Cajun smoked pork and andouille is Cajun sausage.
Paul Prudhomme is an American chef credited with making
Cajun cooking popular.

--
Ken Fortenberry

In article , Ken Fortenberry
writes
W. D. Grey wrote:
Conan The Librarian writes
Paul Prudhomme's version done with tasso and andouille.
For us poor sods in the UK what the hell is this stuff. ????
Tell me this and I will have learned something today :-)

Tasso is Cajun smoked pork and andouille is Cajun sausage.
Paul Prudhomme is an American chef credited with making
Cajun cooking popular.


Thanks for the explanation Ken. Must look up some recipes for this type
of grub.

We tend to be quite conservative when it comes to food :-)
--
Bill Grey