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who's got a good jambalaya recipe? Id like to try to make my own, the Zatarrans(sp?) isnt cutting it anymore.

Welcome aboard! I'm afraid I don't have a recipe for ya-Zataran's has always hit the spot at our house.

FYI, I'm scooting this thread over to our "recipes and boatdrinks" forum. Maybe try cruising through there for a good recipe

Your pal,
Auntie

Zatarans is good if you don't have the time, here's a site on Creole cooking with some good recepes. I've tried about a half dozen of them and thier just as good as the restaurants in N.O.L.A.


http://www.gumbopages.com/recipe-page.html

One large jambalaya, please.

nestapharian wrote:who's got a good jambalaya recipe? Id like to try to make my own, the Zatarrans(sp?) isnt cutting it anymore.

We always use Zatarran's and add some extras to it. We always add some Tabassco (depends what mood we are in to what flavor tabassco we add), always add some pepper and salt, some Cajun seasoning (one of the many varieties we have), chicken, sausage, and shrimp. Always comes out pretty tasty.

This one is not too bad, stole it from Emeril.... made it a couple times and it turned out pretty good. In other words I liked it and got no complaints from the others.

12 medium shrimp, peeled, deveined and chopped
4 ounces chicken, diced
1 tablespoon Creole seasoning, recipe follows
2 tablespoons olive oil
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped celery
2 tablespoons chopped garlic
1/2 cup chopped tomatoes
3 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
3/4 cup rice
3 cups chicken stock
5 ounces Andouille sausage, sliced
Salt and pepper

In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.

http://www.buffettnews.com/forum/viewtopic.php?t=12006


I've tried this one....good stuff.

ZeroDuval wrote:This one is not too bad, stole it from Emeril.... made it a couple times and it turned out pretty good. In other words I liked it and got no complaints from the others.

12 medium shrimp, peeled, deveined and chopped
4 ounces chicken, diced
1 tablespoon Creole seasoning, recipe follows
2 tablespoons olive oil
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped celery
2 tablespoons chopped garlic
1/2 cup chopped tomatoes
3 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
3/4 cup rice
3 cups chicken stock
5 ounces Andouille sausage, sliced
Salt and pepper

In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.

I just made this one last night.....very good. I did not use Worcestereshire sauce, because I didn't have any. I highly recommend this recipe.