Jambalaya question

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TSU86
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Jambalaya question

Post by TSU86 »

I am making Jambalaya this week, and was not able to score any andouille (sp?) which I normally use.
I'm now debating whether to use a hot italian or some chorizo.
Any thoughts from the cooks out there?
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Re: Jambalaya question

Post by Left Field ParrotHead »

TSU86 wrote:I am making Jambalaya this week, and was not able to score any andouille (sp?) which I normally use.
I'm now debating whether to use a hot italian or some chorizo.
Any thoughts from the cooks out there?
Chorizo would be the best of the two.

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Re: Jambalaya question

Post by CaptainP »

I also would lean towards the Chorizo of the two, but it will give you a totally different flavor profile.

Really can't find any andouille? Over the last 3-4 years, I seem to be able to find it on a much more reliable basis...my corner grocery store always has plenty now...I don't even give it a second thought anymore!!!
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bravedave
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Re: Jambalaya question

Post by bravedave »

Why not both?
8)
[PS: Andouille is findable, but it comes and goes around here. I would try Trader Joe's, Wegman's, Whole Foods, or Harris Teeter, as opposed to Giant or Safeway.]

TSU86
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Re: Jambalaya question

Post by TSU86 »

I can easily find it smoked with the hard casing, but i really prefer the fresh. I used to be able to get that, but my source dried up.
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Re: Jambalaya question

Post by CaptainP »

TSU86 wrote:I can easily find it smoked with the hard casing, but i really prefer the fresh. I used to be able to get that, but my source dried up.
Ah. THere's the difference.
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conched
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Re: Jambalaya question

Post by conched »

How about using kielbasa?

andouille = Cajun andouille = Louisiana andouille Pronunciation: ahn-DWEE or ann-DO-ee Notes: This is a spicy smoked Cajun sausage that's used in jambalaya and gumbo. Don't confuse it with the milder French andouille sausage. Substitutes: kielbasa

http://www.foodsubs.com/MeatcureSausage.html

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Re: Jambalaya question

Post by VanillaGrl »

I don't know about anyone else, but everytime I see this thread, I start singing:

'jambalaya, crawfish pie, and filé gumbo' :oops: :wink:

Oh, and if I had to, I'd probably substitute with the chorizo. :)
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Re: Jambalaya question

Post by dnw »

VanillaGrl wrote:I don't know about anyone else, but everytime I see this thread, I start singing:

'jambalaya, crawfish pie, and filé gumbo' :oops: :wink:

Oh, and if I had to, I'd probably substitute with the chorizo. :)


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Re: Jambalaya question

Post by ragtopW »

VanillaGrl wrote:I don't know about anyone else, but everytime I see this thread, I start singing:

'jambalaya, crawfish pie, and filé gumbo' :oops: :wink:

Oh, and if I had to, I'd probably substitute with the chorizo. :)

IMHO it depends on the Chorizo.. the Mexican type.. not so much but the hard cased Spanish/Basque kind?? yep.

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Re: Jambalaya question

Post by Bicycle Bill »

VanillaGrl wrote:I don't know about anyone else, but everytime I see this thread, I start singing:

'jambalaya, crawfish pie, and filé gumbo' :oops: :wink:

Oh, and if I had to, I'd probably substitute with the chorizo. :)
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