I put Louisiana Hot Sauce on red beans and rice, I put it in jambalaya while it is cooking and I put it on pizza.
I had to make my jambalaya with vegetable stock and tomato paste because I didn't have any chicken stock. I also threw a little bit of cumin in it, as a Texan I figured if it is good enough for chili...
Anyone make etouffee? I never have but I wonder if I would have any luck with it. I'd have to use the grocery store crawfish though...
Octopod wrote:Anyone make etouffee? I never have but I wonder if I would have any luck with it. I'd have to use the grocery store crawfish though...
Mais dats easy, chere! All you gotta do is 1)sautee' veggies in butter, 2)add flour to make blonde roux, 3)add stock - not water - season to taste and simmer.
If you can't get the right color, add some paprika. And - as always with pre-cooked protein - wait until near the end to add the crawfish.
Geez... You guys are making me feel like I'm at work!
kingmohd84 wrote:I really won't buy a console with hair,
u never know where that hair came from
With jambalaya do you throw uncooked rice in and let it cook in there or do you cook the rice separate? I always cook it separate. Same with red beans and rice.
For Jambalaya rice should cook inside the dish. Beans and Rice can be done either way depending on how you are serving them. I usually serve beans and rice separate as does most of my family. I have had them cooked together in New Orleans though and they were good that way too.
Always separate, then add for me. Just like pasta and a red sauce, add them together at the end. Though, I often make the rice in fish/chicken broth, just to add a little extra flavor.
For gumbo, I'll only add rice (a scoop on the bottom of the bowl) when I need to stretch the meal. The only way I know how to put it is that rice "gets in the way" of a good gumbo. It's like rice brings a bland flavor to the gumbo that takes away from the taste of a good roux. For Jambalaya and Paella, rice actually adds to the flavor, but I keep my gumbo rice free if possible (same with my chili). I'll also add that every gumbo (yes, every) should have a pint of fresh oysters added to it during the last five minutes of cooking. If you don't have access to fresh oysters, I'd suggest substituting fresh mussels or clams. Remember to always discard any shellfish that are open before you cook them. Steam them for five minutes, add to pot. If they don't open, discard those too.
Why don't we just start a food thread? I've got a wealth of info, recipes, and experience in the food biz. Plus, we could talk about how difficult it can be to play Abadox on the nes while eating a meatball sub.
