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Question about andouille sausage vs Other sausages for Jambalaya
Posted on 11/13/19 at 3:30 pm
Posted on 11/13/19 at 3:30 pm
I like Andouille, but a local place makes a good, spicy italian sausage that has a nice late kick that i enjoy. Would it matter which i used?
Also, size of shrimp? 26/30 30/40?
Have the F&D cook book to use for the recipe.
Also, any extra tips? try small crock pot to test?
Last thing, any good Veggie, Jambalaya recipes. Wife wants to try it, but is a vegetarian. She makes good veggie chili, and the such.
Also, size of shrimp? 26/30 30/40?
Have the F&D cook book to use for the recipe.
Also, any extra tips? try small crock pot to test?
Last thing, any good Veggie, Jambalaya recipes. Wife wants to try it, but is a vegetarian. She makes good veggie chili, and the such.
4
Posted on 11/13/19 at 3:47 pm to SeeeeK
quote:
any good Veggie, Jambalaya recipes
Believe it or not, yes. I made one with egg plant, yellow squash, yellow bell peppers, and purple rice. It has a cool color and tastes good. The only problem is there is no fat from the sausage, so you have to cook it a little different.
I’ll try to find my recipe when I get home.
This post was edited on 11/13/19 at 3:48 pm
Posted on 11/13/19 at 3:48 pm to SeeeeK
I've used smoked pork, ham, regular smoke sausage, real andouille like the kind from Bailey's in Laplace, chicken and sometimes, when available, game meat in my jambalaya.
It is a pretty forgiving dish as far as meat ingredients.
Now, chili without meat is not chili, it is just red gravy with cumin, chili powder and whatever else your lady uses in her recipe. But it ain't chili.
It is a pretty forgiving dish as far as meat ingredients.
Now, chili without meat is not chili, it is just red gravy with cumin, chili powder and whatever else your lady uses in her recipe. But it ain't chili.
Posted on 11/13/19 at 3:51 pm to gumbo2176
Beat sausage you can put non jambalaya or gumbo is Teets pure pork sausage in Ville Platte. They ship as well
Posted on 11/13/19 at 4:01 pm to CoachChappy
quote:
Believe it or not, yes. I made one with egg plant, yellow squash, yellow bell peppers, and purple rice. It has a cool color and tastes good. The only problem is there is no fat from the sausage, so you have to cook it a little different.
I’ll try to find my recipe when I get home.
Would greatly appreciate. I would try that as well.
Posted on 11/13/19 at 7:08 pm to SeeeeK
I've had jambalaya made with fresh green onion sausage and it was real good. Just cook your sausage in the pot, take it out and slice it. As far as shrimp, I rather smaller shrimp. Put them in right before you add tour stock. Cook the water out of them, add stock then rice.
Posted on 11/14/19 at 9:15 am to SeeeeK
I use tasso and smoked pork sausage.
okay.. wtf did I just read??
quote:
Beat sausage you can put non jambalaya or gumbo
okay.. wtf did I just read??
This post was edited on 11/14/19 at 9:18 am
Posted on 11/14/19 at 9:44 am to KyrieElaison
quote:
Beat sausage you can put non jambalaya or gumbo is Teets pure pork sausage in Ville Platte. They ship as well
May have to order some of that...
Posted on 11/14/19 at 9:58 am to NOBOTIGER
Generally speaking, Ville platte has some of the best smoked meat. Sausage, tasso beef jerky etc.
Also
The word andouille gets thrown around pretty loosely outside of Cajun country. Real andouille I would not recommend for jambalaya.
Also
The word andouille gets thrown around pretty loosely outside of Cajun country. Real andouille I would not recommend for jambalaya.
Posted on 11/14/19 at 11:30 am to thermal9221
quote:I never knew there were so many types of "andouille" until I met people from LaPlace. Their sausage, while fantastic, doesn't seem to have a single attribute of andouille. I find real andouille to be kinda gross.
The word andouille gets thrown around pretty loosely outside of Cajun country. Real andouille I would not recommend for jambalaya.
Posted on 11/14/19 at 12:13 pm to AlxTgr
Real andouille is gross
Posted on 11/14/19 at 1:11 pm to thermal9221
You're going to get downvoted, but people do not realize what it actually is.
Posted on 11/14/19 at 1:24 pm to AlxTgr
Have some family members who don't care for andouille, so I rarely use it anymore. I've really gotten to prefer a good quality smokey sausage. I prefer the texture also.
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