Any good Jumbalya recipes out there?

[Artwo]

I'm going to make some tonight for a pot-luck at work tomorrow. I plan to use a box of that Zanteran's (sp) as a base and add some real spicy sliced up link sausage and shrimp. Any other suggestions to build the flavor?

[WyldHen]

I use the Zatarans, it's good. So is their Dirty Rice! :dance:
I LOVE Seafood, so this one is my favorite, it has hot Andouille, fish, shrimps, oysters, scallops! :yay:

<font color="red">Seafood Jambalaya:</font>

2 tablespoons butter
1 pound andouille sausage, cut into 1/4-inch slices
1 large bell pepper, any color, cut into large dice
1 large onion, cut into large dice
3 ribs celery, cut into large dice
1 small head garlic, cloves peeled and minced
Creole seasoning, to taste
Kosher salt and freshly ground black pepper
2 large tomatoes, cored, peeled, seeded, and chopped
1 pound medium shrimp, peeled
1/2 pound fish fillets, diced (trout, catfish, redfish, bass, and bluefish would work well)
1 bay leaf
3 cups long-grain rice, rinsed 3 times
6 cups water
1 pint shucked oysters, with their liquor
1/4 to 1/2 lb. small scallops
2 bunches green onions, thinly sliced
1/4 teaspoon hot sauce, or to taste
<font color="red">If you can find crawdads use 'em!
You can add scallops too if you like! </font>

Combine the butter and sausage in a Dutch oven or heavy-gauge pot over high heat, and saute for about 6 minutes, stirring occasionally. Add the bell pepper, onion, celery, and garlic, and season with Creole seasoning, salt, and black pepper. Saute, still over high heat, for about 8 minutes, or until the natural sugars in the vegetables have browned and caramelized.
Add the tomatoes, shrimp, fish, scallops, and bay leaf, and stir. Add the rice, stir gently, and add the water. Gently move a spoon across the bottom of the pot, making sure that the rice is not sticking. Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes or until the rice has absorbed most of the liquid. Turn off the heat, then fold in the oysters, cover, and let sit for about 8 minutes, during which time the jambalaya will continue cooking from residual heat.

To serve, transfer to a serving bowl, and mix in the green onions. Season with hot sauce. :cool:

[Gooseman]

I use the same basic spices for Jumbalya as in my Gumbo recipe. Only difference being the andouille sausage.

Here's my Gumbo - http://www.ifish.net/forum/showflat.php?...true#Post625575 (http://www.ifish.net/forum/showflat.php?Cat=&amp;Board=recipes&amp;Number=625575&amp;Sear chpage=1&amp;Main=625575&amp;Words=gumbo&amp;topic=&amp;Search=tru e#Post625575)

[WyldHen]

Hey Gooseman, That sounds real good! http://img.villagephotos.com/p/2003-11/500979/thumbsup.gif
But if I had some sturgeon, I think I wouldn't be able to turn it into Gumbo, I'd have to cube it and deep fry it! Thats my favorite! http://img.villagephotos.com/p/2003-11/500979/eat.gif

Anywho, my question is what is the fundemental difference between Gumbo and Jambalaya? I am perplexed by it! :shrug:

[puddles]

I also use the zanterans. i add sausage and shrimp and put in a can of stewed tomatoes and some green pepper. comes out great and it is easy to make.

[hook jaw]

where do you get your andouille sausage? I've looked at a few groceries and never found it. Am I looking in the wrong places?

HJ

[WhutupDawg]

Hey Hen! That recipe you mentioned is EXACTLY how my momma made it down south! OOOOWEE! I know what I'm a havin for dinner!
:applause:

[WyldHen]

Sometimes I can't find andouille sausage. Oddly enough, I have found it frozen at the Grocery Outlet, I find all sorts of things there! :cheers: Sometimes I find it at Angelo's on 181st &amp; Division in Portland. If I can't find it I will use another spicy sausage, if it is ground sausage I will make baby meatballs out of it and brown them and add them to it.

I'll also add Crawdads if I come across them! Did your mamma do that too Dawg?!! :dance:

[Artwo]

Thanks eveyone for the great recipes, I will definately be trying some of these. The batch I made for our company potluck turned out great. I used some real spicey elk sausage that I had and some shrimp as well. I added some creole spice and some cajun spice to it and was pretty good. I like my food pretty spicy and this turned out to be to spicy for my wife and daughter to eat. All the guys at work loved it, they must have, there were no left overs. Thanks again, I've got some good eats to try this upcoming year. I think I see a big old batch of seafood jumbalya for Super Bowl Sunday this year.

[Rock Stick or Fish]

I've been working on this one for a while. I like to use a store-roasted chicken. Eat half one night then the rest goes into this. I like kilbasa for the sausage, although that isn't the most authentic.

Green Pepper - Chopped
3 ribs celery - Chopped
Onion - Chopped
Two Tomatoes - chopped
Cup brown rice
Three cups water
Sausage(1lb)
Chicken (As much as will fit)
Shrimp(last 20 minutes of the boil)
black pepper - Red pepper - White pepper in equal amounts.
Bay leaf.

Boil for an hour.

Chris