Having 15 people over manana and plan on cooking a big pot of jambalaya.

How do you make Cajun jambalaya like a real swamp person? Recipes please.

Thanks

It's all in the roux and the trinity.

Don't have my family one memorized yet otherwise I'd post it.

[This message has been edited by Corps_ag12 (edited 5/2/2014 1:26p).]

Hold on, let me call call Troy from swamp people. He cool though.

Or try this one:

http://www.foodnetwork.com/recipes/emeril-lagasse/cajun-jambalaya-recipe2.html#!

What's your email? I have a good recipe

Best I've ever made.. It takes a long time to do it right though. From the source this is Gonzales style LA Jambalaya. Has pics and detailed instructions. With all my cajun food, I make stock myself. I also use a quality Louisiana sausage. Make sure it doesn't overpower the Jambalaya flavor.

http://www.tigerdroppings.com/rant/p/18517983/Jambalaya---Gonzales-Style-with-pics.aspx


[This message has been edited by Signel (edited 5/2/2014 7:04p).]

Paul Prudhomme is the person you should be looking towards: http://www.chefpaul.com/site.php?pageID=300&view=389

FIFY

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It's all in the roux and the holy trinity.

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Get these things right and the rest doesn't really matter. It will be awesome.

That tigerdrippings thread is badass. Highly recommend reading.

Who puts roux in jambo?

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Who puts roux in jambo?

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I've seen it in some recipes, but don't understand why. There is plenty of starch in the rice, and if you brown the meat properly, you'll get enough flavor development from the fond.