Anyone have a good Jambalaya recipe? I'm typically lazy and just buy the box stuff and add the meat.
there is a roux in Paul prudhommes jambalya so there's that.e cartman said:
A. No Tomatoes. That's Creole Jambalya and it's crap
B. There's not a roux, EVER, in Jambalya. Roux is a thickener. If you've made this dish where it requires a thickener then you didn't make Jambalya
The best Jambalya in the state is done in Amite, Gonzales, and Denham Springs area. Follow this and you can't go wrong:
https://www.gumbopages.com/food/jambalaya-gautreau.html
4133 said:there is a roux in Paul prudhommes jambalya so there's that.e cartman said:
A. No Tomatoes. That's Creole Jambalya and it's crap
B. There's not a roux, EVER, in Jambalya. Roux is a thickener. If you've made this dish where it requires a thickener then you didn't make Jambalya
The best Jambalya in the state is done in Amite, Gonzales, and Denham Springs area. Follow this and you can't go wrong:
https://www.gumbopages.com/food/jambalaya-gautreau.html
FIDO*98* said:
Jambalaya doesn't have a standard definition like Texas Chili.
Creole Jambalaya is good at times. Particularly with a ham and sausage Jambalaya
Roux is a seasoning every bit as much as a thickening agent. If it wasn't, Gumbo could be made with cornstarch.
If you wanna act like FIDO, at least get your **** right