I made this once a number of years ago. I used a online recipe but can't remember which one. Need to make it for 6 to 8 people. Yes there are plenty online recipes which I could and may use but my guess is some folks here have gramma's authentic recipe. Thanks in advance.

Certainly not grandma's recipe, but I've made this one and it was wonderful.

I used shrimp and andouille and left out the chicken though. I don't care for chicken in this as it tends to get overcooked and I can't stand overcooked chicken.

Yes that does look good Gustofer I like the ingredients list. I have some meaty ham bones in the freezer and thinking of substituting ham broth and ham for chicken broth and chicken or would that not be Jambalaya anymore?

it would be hambalaya

Personally I'd use pork instead of ham.

Jim

Ham is cool, obviously, but that's not really Jambalaya anymore. Chicken and Andouille or Shrimp and Andouille or Chicken and Shrimp and Andouille, those are the choices if authenticity matters.

The Pork in Jambalaya is always Sausage and the type of Sausage is always Andouille and no self respectin' Jambalaya I've ever heard of is lacking Andouille Sausage.

quote:

Originally posted by 46and2:
Ham is cool, obviously, but that's not really Jambalaya anymore. Chicken and Andouille or Shrimp and Andouille or Chicken and Shrimp and Andouille, those are the choices if authenticity matters.

The Pork in Jambalaya is always Sausage and the type of Sausage is always Andouille and no self respectin' Jambalaya I've ever heard of is lacking Andouille Sausage.

My boss has a fantastic jambalaya recipe & has it scaled from 6-60 people. Makes it in a 10 gal cast iron cauldron.

Chicken, andouille & sometimes taso.
Won't see him til Friday, but can see if I can get it from him them.

Chef John Folse’s recipe

If you dig around the website he has beef (link above), pork & sausage, chicken & sausage

Following in the footsteps of Paul Prudhomme and Emril Lagassee, Donald Link currently holds the mantle of being the leading big celebrity chef of New Orleans through his celebrated restaurants Cochon, Cochon Butcher, Herbsaint and a few others. I've utilized a number of his recipes out of his books and I've never had a problem or, issue.

This recipe is rock solid, Donald Link's Jambalaya. This recipe is available on a variety of other websites & blogs if you're not crazy about the format.

This message has been edited. Last edited by: corsair,

Yeah think I'll ditch the ham idea. Haven't seen it in any of the recipes I've looked at. Will for sure have shrimp and andoullie sausage. I just took delivery today of 10lbs of frozen shrimp from Biloxi Shrimp Company. Various sizes of peeled and unpeeled. All wild caught.

I make the Cajun version but I can’t really tell you how since the only thing I actually measure is rice and water. The rest just gets … enough


I cut up chicken and sausage, preferably andouille.

Dice up a green bell pepper, Vidalia onion and some celery.

Put some oil in a huge pot. Cook veggies until onions clear along with some parsley, oregano garlic salt and plenty of Tony’s.

Throw in meat in the same pot plus more parsley, oregano garlic salt and plenty more Tony’s.

Cook until the chicken is white on the outside.

Add a couple cups of mahatma rice plus 2 1/2 cups water per cup rice, plus more parsley, oregano garlic salt and plenty more Tony’s. Throw in a few bay leaves.

Bring to a boil for a few minutes then simmer until done. Don’t burn the bottom.

I haven’t found a recipe that I haven’t liked from Chuck Taggart’s Gumbo Pages.

Jambalaya