DSD, you have a recipe you'd recommend?
My point exactly. Tomato has not place in jambalaya. No place at all. You be doin it wrong.
Tell it to Emeril. It's his recipe.
I wanted to do the one from my Baton Rouge Junior League cookbook, but didn't have time.
Are you from BR? And Emeril is a hack of epic proportion, so tomato makes sense.
The John Folse chicken and sausage recipe from the Encyclopdia of Cajun Cuisine is spot on. For the record, "creole jambalaya" does have tomato. But traditional jambalya should be brown in color and almost a touch dry. Tomato makes it way to wet IMHO.
http://www.jfolse.com/recipes/poultry/chicken18.htm
That looks pretty similar to mine except for the mushrooms. And I have never put tomato in Jambalaya.
Yah I hate mushrooms, prob skip those tooI actually skip the shrooms in mine.
I have to disable all the smoke alarms in my apartment every time I use the oven, but other than that, everything turned out fantastic yesterday.
A roast chicken is simply sublime.
I saved the carcass for stock, the skin for chicken skin tacos, and what was left of the meat for sandwiches.
Saw this thread and just felt like giving a shout out to Blue Apron. Also have a bunch of free meals if anyone is interested - we don't benefit or anything, we just enjoy the service.
same - we got our first box on tuesday and made our first meal last night; farrow jambalaya with mitake mushrooms. delicious.
Next week they're doing another dish from Mei Lin who just won Top Chef. Really looking forward to it because the congee dish they did of hers from the first show of the season was one of the top 5 dishes we've ever had from Blue Apron.
Is Red Apron like a CSA or more like BirchBox for food?