![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
dragonlady7via http://bit.ly/2FatEyG
invisiblespork:
Easy-ish Jamabalaya
So this recipe is here because everything out there seems either authentic but so complicated I could never actually make it like “simmer for an entire day in a cast iron cauldron owned by your grandmother” or so simplified it’s not even jambalaya anymore. So this is my attempt to balance the equation into something doable while still passably authentic. I suppose you can judge how successful I was.
This of course could easily have ingredient changes since it’s mostly things I had on-hand and needed to use before they went bad or wilted. For example if you don’t like bacon flavor you can take it out and add some oil to compensate for the loss of the renderings. Or if you prefer you can use leftover ham instead of chicken or substitute shrimp (though for shrimp you’d have to compensate for the much lower cooking time and add it at the very end). Basically as with all of my recipes it’s anything goes as long as you keep the substitutions in the same basic categories and the spice mix depends on your personal taste and the relative potency of your spices (with the exception of the holy trinity of onion/celery/green pepper as those are essential to cajun-style cooking). But I’m going to end my chatter here because there is nothing I fear more than becoming a recipe blog that buries the actual recipes in stories of suburbia or whatever.
Click thru below for the rest of the recipe and my recap.
Edited to add: I made this! It turned out great! I used shrimp! More info here.
invisiblespork:
Easy-ish Jamabalaya
So this recipe is here because everything out there seems either authentic but so complicated I could never actually make it like “simmer for an entire day in a cast iron cauldron owned by your grandmother” or so simplified it’s not even jambalaya anymore. So this is my attempt to balance the equation into something doable while still passably authentic. I suppose you can judge how successful I was.
This of course could easily have ingredient changes since it’s mostly things I had on-hand and needed to use before they went bad or wilted. For example if you don’t like bacon flavor you can take it out and add some oil to compensate for the loss of the renderings. Or if you prefer you can use leftover ham instead of chicken or substitute shrimp (though for shrimp you’d have to compensate for the much lower cooking time and add it at the very end). Basically as with all of my recipes it’s anything goes as long as you keep the substitutions in the same basic categories and the spice mix depends on your personal taste and the relative potency of your spices (with the exception of the holy trinity of onion/celery/green pepper as those are essential to cajun-style cooking). But I’m going to end my chatter here because there is nothing I fear more than becoming a recipe blog that buries the actual recipes in stories of suburbia or whatever.
Click thru below for the rest of the recipe and my recap.
Edited to add: I made this! It turned out great! I used shrimp! More info here.
