Is Jambalaya supposed to be thick like a casserole or thin like a
soup?

nb

"notbob" > wrote in message
...
> Is Jambalaya supposed to be thick like a casserole or thin like a
> soup?
>
> nb

In between. More like a stew.

In article >,
notbob > wrote:

> Is Jambalaya supposed to be thick like a casserole or thin like a
> soup?
>
> nb

Pictures I've seen have looked pretty dang dry ‹ to my surprise. I had
expected a wetter mixture. <shrug>

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller

I use Zatarain's boxed Jambalaya every now and then. I add sliced up
smoked sausage, chunks of cooked chicken breast, and a little bit of ham
pieces.

Zatarain's is a little too spicy for me (I'm a wimp when it comes to hot
spicy stuff), so I add a little more water and a half cup of minute rice
to the mixture to kind of tame it down.

On Dec 5, 10:32*am, notbob > wrote:
> Is Jambalaya supposed to be thick like a casserole or thin like a
> soup?
>
> nb

Jambalaya is basically a rice dish with goodies in it. It's neither
'wet' nor 'dry' it is quite moist without being runny.
A good rice pilaf is not dry, jambalaya is a Cajun rice pilaf.

Zatarains is not bad for a boxed mix. Mine is better.

http://www.hizzoners.com/southern-co...aras-jambalaya

On Dec 5, 11:42*am, Andy > wrote:
> ImStillMags > wrote:
> > On Dec 5, 10:32 am, notbob > wrote:
> >> Is Jambalaya supposed to be thick like a casserole or thin like a
> >> soup?
>
> >> nb
>
> > Jambalaya is basically a rice dish with goodies in it. *It's neither
> > 'wet' nor 'dry' it is quite moist without being runny.
> > A good rice pilaf is not dry, jambalaya is a Cajun rice pilaf.
>
> > Zatarains is not bad for a boxed mix. * Mine is better.
>
> >http://www.hizzoners.com/southern-co...e/140-sitaras-
> j
> > ambalaya
>
> After 1991 Mardi Gras, where me and jambalaya first met, I cried up in
> PA until... the 1994 "Jambalaya Jam" music festival on the Delaware
> River. A jolly/friendly round Cajun man expert cook tended to a giant
> pot of jambalaya, here in Philadelphia of all places!!!
>
> I'd lose all care in music and eat my fill at his stand. He came back a
> couple years until the festival changed names to "River Blues." Totally
> ****ed me off!!!
>
> Andy

Really good, really well prepared Cajun food is an epiphany, isn't
it? Once you've had the real thing, made with love and knowledge,
everything else pales in comparison.

That's the way I feel about the food of New Orleans and the Delta
region. It's like heaven in your mouth and it feeds your
soul.....real soul food.

On Dec 5, 1:32*pm, notbob > wrote:
> Is Jambalaya supposed to be thick like a casserole or thin like a
> soup?
>
> nb

I like it in between -

On 12/5/2010 1:32 PM, notbob wrote:
> Is Jambalaya supposed to be thick like a casserole or thin like a
> soup?
>
> nb

It's a moist rice dish...I've never had it overly soupy.

--
Currently reading: To Try Men's Souls by Newt Gingrich and William
Forstchen

On 12/5/2010 1:47 PM, Melba's Jammin' wrote:
> In >,
> > wrote:
>
>> Is Jambalaya supposed to be thick like a casserole or thin like a
>> soup?
>>
>> nb
>
> Pictures I've seen have looked pretty dang dry ‹ to my surprise. I had
> expected a wetter mixture.<shrug>
>

Yeah, it's never soupy, and I wouldn't say it's similiar to a stew
either. It's more similar to what you'd find in a stuffed pepper...

--
Currently reading: To Try Men's Souls by Newt Gingrich and William
Forstchen

On 12/5/2010 2:02 PM, Andy wrote:
> Melba's > wrote:
>
>> In >,
>> > wrote:
>>
>>> Is Jambalaya supposed to be thick like a casserole or thin like a
>>> soup?
>>>
>>> nb
>>
>> Pictures I've seen have looked pretty dang dry ‹ to my surprise. I
> had
>> expected a wetter mixture.<shrug>
>
>
> Depending on batch size, if you don't add a tablespoon or two of oil
> it'll look that way. But depending on the meat or fish added, that
> depends.
>
> From Melba's "zero knowledge" point of view, don't put a grain of salt
> into what she thinks.
>
> Andy

YOu have no freaking clue what you're talking about. You've obviousy
never had real jambalaya.

--
Currently reading: To Try Men's Souls by Newt Gingrich and William
Forstchen

On 12/5/2010 2:13 PM, Andy wrote:
> Pictures! HA!!!
>
> You're "prize winning" ribbon jams are nothing special, compared to off the
> supermarket shelf stuff.
>
> Andy

Be quiet and let the big people talk.

--
Currently reading: To Try Men's Souls by Newt Gingrich and William
Forstchen

On Sun, 05 Dec 2010 12:47:55 -0600, Melba's Jammin'
> wrote:

>> Is Jambalaya supposed to be thick like a casserole or thin like a
>> soup?
>
>Pictures I've seen have looked pretty dang dry ‹ to my surprise. I had
>expected a wetter mixture. <shrug>

What I've been served in NO at Paul Prudhomme's was a fairly thick
soup.

About the consistency of a can of Campbell's vegetable soup, warmed,
but not diluted. {shudder}

-- Larry

notbob wrote:
> Is Jambalaya supposed to be thick like a casserole or thin like a
> soup?
>
> nb


Kind of dry, just like paella. But wetter than Fried Rice.

Bob

wrote:
> On Sun, 05 Dec 2010 12:47:55 -0600, Melba's Jammin'
> > wrote:
>
>>> Is Jambalaya supposed to be thick like a casserole or thin like a
>>> soup?
>> Pictures I've seen have looked pretty dang dry ‹ to my surprise. I had
>> expected a wetter mixture. <shrug>
>
> What I've been served in NO at Paul Prudhomme's was a fairly thick
> soup.
>
> About the consistency of a can of Campbell's vegetable soup, warmed,
> but not diluted. {shudder}
>
> -- Larry


Are you sure that wasn't étouffée? (sp?)

Bob

On 12/5/2010 4:09 PM, Andy wrote:
> > wrote:
>
>> On 12/5/2010 1:47 PM, Melba's Jammin' wrote:
>>> In >,
>>> > wrote:
>>>
>>>> Is Jambalaya supposed to be thick like a casserole or thin like a
>>>> soup?
>>>>
>>>> nb
>>>
>>> Pictures I've seen have looked pretty dang dry ‹ to my surprise. I
> had
>>> expected a wetter mixture.<shrug>
>>>
>>
>> Yeah, it's never soupy, and I wouldn't say it's similiar to a stew
>> either. It's more similar to what you'd find in a stuffed pepper...
>
>
> You shouldn't make a stupid remark like that when you don't know know
> what your talking about.
>
> Andy

I'm a 6th generation cajun who's been around it my whole life and has
made jambalaya more often than i can name. What's your qualifications.

--
Currently reading: To Try Men's Souls by Newt Gingrich and William
Forstchen

On 12/5/2010 4:15 PM, wrote:
> On Sun, 05 Dec 2010 12:47:55 -0600, Melba's Jammin'
> > wrote:
>
>>> Is Jambalaya supposed to be thick like a casserole or thin like a
>>> soup?
>>
>> Pictures I've seen have looked pretty dang dry ‹ to my surprise. I had
>> expected a wetter mixture.<shrug>
>
> What I've been served in NO at Paul Prudhomme's was a fairly thick
> soup.
>
> About the consistency of a can of Campbell's vegetable soup, warmed,
> but not diluted. {shudder}
>
> -- Larry

Must have been a bad night.

--
Currently reading: To Try Men's Souls by Newt Gingrich and William
Forstchen

On 12/5/2010 4:19 PM, Andy wrote:
> > wrote:
>
>> On 12/5/2010 2:02 PM, Andy wrote:
>>> Melba's > wrote:
>>>
>>>> In >,
>>>> > wrote:
>>>>
>>>>> Is Jambalaya supposed to be thick like a casserole or thin like a
>>>>> soup?
>>>>>
>>>>> nb
>>>>
>>>> Pictures I've seen have looked pretty dang dry ‹ to my surprise. I
>>> had
>>>> expected a wetter mixture.<shrug>
>>>
>>>
>>> Depending on batch size, if you don't add a tablespoon or two of oil
>>> it'll look that way. But depending on the meat or fish added, that
>>> depends.
>>>
>>> From Melba's "zero knowledge" point of view, don't put a grain of
> salt
>>> into what she thinks.
>>>
>>> Andy
>>
>> YOu have no freaking clue what you're talking about. You've obviousy
>> never had real jambalaya.
>
>
> Your last time at Mardi Gras?
>
> Shut up you pussy!!!
>
> Remember, you started this war, I didn't.
>
> **** you!

I"ve been to mardi gras 29 times. How many times have you been? Again,
born and raised there, and 6th generation cajun.

--
Currently reading: To Try Men's Souls by Newt Gingrich and William
Forstchen

On 12/5/2010 5:02 PM, Andy wrote:
> > wrote:
>
>> On 12/5/2010 4:09 PM, Andy wrote:
>>> > wrote:
>>>
>>>> On 12/5/2010 1:47 PM, Melba's Jammin' wrote:
>>>>> In >,
>>>>> > wrote:
>>>>>
>>>>>> Is Jambalaya supposed to be thick like a casserole or thin like a
>>>>>> soup?
>>>>>>
>>>>>> nb
>>>>>
>>>>> Pictures I've seen have looked pretty dang dry ‹ to my surprise. I
>>> had
>>>>> expected a wetter mixture.<shrug>
>>>>>
>>>>
>>>> Yeah, it's never soupy, and I wouldn't say it's similiar to a stew
>>>> either. It's more similar to what you'd find in a stuffed pepper...
>>>
>>>
>>> You shouldn't make a stupid remark like that when you don't know know
>>> what your talking about.
>>>
>>> Andy
>>
>> I'm a 6th generation cajun who's been around it my whole life and has
>> made jambalaya more often than i can name. What's your
> qualifications.
>
>
> Qualifications... hmm... flipping through wallet...
>
> Here...!!!
>
> See?
>
> My "I Love Jambalaya" card!
>
> Knew I had it here somewhere!
>
> Andy

Ok thats acceptable I suppose.

--
Currently reading: To Try Men's Souls by Newt Gingrich and William
Forstchen

ravenlynne wrote:

> On 12/5/2010 4:19 PM, Andy wrote:

> > Remember, you started this war, I didn't.

> I"ve been to mardi gras 29 times. How many times have you been?
> Again, born and raised there, and 6th generation cajun.

It'd be better for you and the newsgroup to ignore the troll. Killfile
and move on, as so many of us have.



Brian
--
Day 669 of the "no grouchy usenet posts" project
Current music playing: None.

On 12/5/2010 5:42 PM, Default User wrote:
> ravenlynne wrote:
>
>> On 12/5/2010 4:19 PM, Andy wrote:
>
>>> Remember, you started this war, I didn't.
>
>> I"ve been to mardi gras 29 times. How many times have you been?
>> Again, born and raised there, and 6th generation cajun.
>
> It'd be better for you and the newsgroup to ignore the troll. Killfile
> and move on, as so many of us have.
>
>
>
> Brian

Actually, not that many of you have.

--
Currently reading: To Try Men's Souls by Newt Gingrich and William
Forstchen

On Sun, 05 Dec 2010 16:15:29 -0500, wrote:

> What I've been served in NO at Paul Prudhomme's was a fairly thick
> soup.

Are you sure you're not talking about gumbo?

--

Never trust a dog to watch your food.

"notbob" > wrote in message
...
> Is Jambalaya supposed to be thick like a casserole or thin like a
> soup?
>
> nb

In my humble experience, being a Southerner, but not a Cajun, it is a matter
of choice. You can make it dry, you can make it soupy, or you can make it
in-between, sorta like the three bears porridge. This can be accommodated
by the lessening or addition of the amount of rice put in the jambalaya.
The recipe I follow is a thicker stew like consistency, but not as dry as
I've seen some.
I have a decent recipe for it, if you're interested. Just ask me or one of
the others who actually make it on a regular basis (and ignore the Media, PA
troll).
-ginny

On Sun, 05 Dec 2010 13:02:35 -0600, Andy wrote:

> Melba's Jammin' > wrote:
>
>> In article >,
>> notbob > wrote:
>>
>>> Is Jambalaya supposed to be thick like a casserole or thin like a
>>> soup?
>>>
>>> nb
>>
>> Pictures I've seen have looked pretty dang dry ‹ to my surprise. I
> had
>> expected a wetter mixture. <shrug>
>
> Depending on batch size, if you don't add a tablespoon or two of oil
> it'll look that way. But depending on the meat or fish added, that
> depends.
>
> From Melba's "zero knowledge" point of view, don't put a grain of salt
> into what she thinks.
>
> Andy

barb has forgotten more about cooking than you'll ever know.

blake

On Sun, 05 Dec 2010 15:13:03 -0600, Andy wrote:

> ravenlynne > wrote:
>
>> On 12/5/2010 2:13 PM, Andy wrote:
>>> Pictures! HA!!!
>>>
>>> You're "prize winning" ribbon jams are nothing special, compared to
>>> off the supermarket shelf stuff.
>>>
>>> Andy
>>
>> Be quiet and let the big people talk.
>
> ravenlynne,
>
> Excuse me but you're the last on my shut up list. **** YOU!!!
>
> Andy

take your meds or have a drink, andy. maybe lots of both.

blake

On Sun, 05 Dec 2010 15:19:53 -0600, Andy wrote:

> ravenlynne > wrote:
>
>> On 12/5/2010 2:02 PM, Andy wrote:
>>> Melba's > wrote:
>>>
>>>> In >,
>>>> > wrote:
>>>>
>>>>> Is Jambalaya supposed to be thick like a casserole or thin like a
>>>>> soup?
>>>>>
>>>>> nb
>>>>
>>>> Pictures I've seen have looked pretty dang dry ‹ to my surprise. I
>>> had
>>>> expected a wetter mixture.<shrug>
>>>
>>>
>>> Depending on batch size, if you don't add a tablespoon or two of oil
>>> it'll look that way. But depending on the meat or fish added, that
>>> depends.
>>>
>>> From Melba's "zero knowledge" point of view, don't put a grain of
> salt
>>> into what she thinks.
>>>
>>> Andy
>>
>> YOu have no freaking clue what you're talking about. You've obviousy
>> never had real jambalaya.
>
> Your last time at Mardi Gras?
>
> Shut up you pussy!!!
>
> Remember, you started this war, I didn't.
>
> **** you!

there's nothing like a full-blown psychotic break for entertainment value.

blake

On Sun, 05 Dec 2010 16:33:01 -0500, ravenlynne wrote:

> On 12/5/2010 4:09 PM, Andy wrote:
>> > wrote:
>>
>>> On 12/5/2010 1:47 PM, Melba's Jammin' wrote:
>>>> In >,
>>>> > wrote:
>>>>
>>>>> Is Jambalaya supposed to be thick like a casserole or thin like a
>>>>> soup?
>>>>>
>>>>> nb
>>>>
>>>> Pictures I've seen have looked pretty dang dry €¹ to my surprise. I
>> had
>>>> expected a wetter mixture.<shrug>
>>>>
>>>
>>> Yeah, it's never soupy, and I wouldn't say it's similiar to a stew
>>> either. It's more similar to what you'd find in a stuffed pepper...
>>
>>
>> You shouldn't make a stupid remark like that when you don't know know
>> what your talking about.
>>
>> Andy
>
> I'm a 6th generation cajun who's been around it my whole life and has
> made jambalaya more often than i can name. What's your qualifications.

he studied under chef sheldon. ask him about his spam jambalaya recipe!

your pal,
blake

On Sun, 05 Dec 2010 16:18:41 -0600, Andy wrote:

> ravenlynne > wrote:
>
>> On 12/5/2010 5:02 PM, Andy wrote:
>>> > wrote:
>>>
>>>> On 12/5/2010 4:09 PM, Andy wrote:
>>>>> > wrote:
>>>>>
>>>>>> On 12/5/2010 1:47 PM, Melba's Jammin' wrote:
>>>>>>> In >,
>>>>>>> > wrote:
>>>>>>>
>>>>>>>> Is Jambalaya supposed to be thick like a casserole or thin like
> a
>>>>>>>> soup?
>>>>>>>>
>>>>>>>> nb
>>>>>>>
>>>>>>> Pictures I've seen have looked pretty dang dry ‹ to my surprise.
> I
>>>>> had
>>>>>>> expected a wetter mixture.<shrug>
>>>>>>>
>>>>>>
>>>>>> Yeah, it's never soupy, and I wouldn't say it's similiar to a stew
>>>>>> either. It's more similar to what you'd find in a stuffed
> pepper...
>>>>>
>>>>>
>>>>> You shouldn't make a stupid remark like that when you don't know
> know
>>>>> what your talking about.
>>>>>
>>>>> Andy
>>>>
>>>> I'm a 6th generation cajun who's been around it my whole life and
> has
>>>> made jambalaya more often than i can name. What's your
>>> qualifications.
>>>
>>>
>>> Qualifications... hmm... flipping through wallet...
>>>
>>> Here...!!!
>>>
>>> See?
>>>
>>> My "I Love Jambalaya" card!
>>>
>>> Knew I had it here somewhere!
>>>
>>> Andy
>>
>> Ok thats acceptable I suppose.
>
> <VBG>
>
> Thank you!
>
> Andy

from 'You shouldn't make a stupid remark like that when you don't know know
what your talking about' and

Your last time at Mardi Gras?

Shut up you pussy!!!

Remember, you started this war, I didn't.

**** you!

to <VBG> and 'thank you!' in a little over an hour. really, andy, consult
your physician.

blake

On Sun, 05 Dec 2010 14:12:19 -0600, Andy wrote:

> ImStillMags > wrote:
>>
>> That's the way I feel about the food of New Orleans and the Delta
>> region. It's like heaven in your mouth and it feeds your
>> soul.....real soul food.
>
> You're so right!
>
> Why couldn't the man only be in two places at one time???
>
> Andy

um...what?

blake

On Mon, 6 Dec 2010 13:59:05 -0500, blake murphy wrote:

> ask him about his spam jambalaya recipe!

SPAM confit.

Hmm, come to think of it, SPAM is already a confit. Anuses cooked
in ham fat and aged until some sucker comes along.

sw

ravenlynne wrote:

> On 12/5/2010 5:42 PM, Default User wrote:
> > ravenlynne wrote:
> >
> > > On 12/5/2010 4:19 PM, Andy wrote:
> >
> > > > Remember, you started this war, I didn't.
> >
> > > I"ve been to mardi gras 29 times. How many times have you been?
> > > Again, born and raised there, and 6th generation cajun.
> >
> > It'd be better for you and the newsgroup to ignore the troll.
> > Killfile and move on, as so many of us have.

> Actually, not that many of you have.

I think there's actually a fairly small core that responds to his
screed. Regardless, the advice stands. There's not much good that comes
from engaging trolls in debate. They win when you reply, lose when you
don't. It's really that simple.



Brian
--
Day 670 of the "no grouchy usenet posts" project
Current music playing: None.

"blake murphy" > wrote in message
.. .


>really, andy, consult your physician.
>
> blake

The doc jumped out of the window when he saw Andy coming.

On Mon, 6 Dec 2010 13:33:58 -0600, Sqwertz wrote:

> On Mon, 6 Dec 2010 13:59:05 -0500, blake murphy wrote:
>
>> ask him about his spam jambalaya recipe!
>
> SPAM confit.
>
> Hmm, come to think of it, SPAM is already a confit. Anuses cooked
> in ham fat and aged until some sucker comes along.
>
> sw

....which is about two days in sheldon's neighborhood.

your pal,
blake

On 05 Dec 2010 18:32:54 GMT, notbob > wrote:

>Is Jambalaya supposed to be thick like a casserole or thin like a
>soup?
>
>nb

Think "wet paella".

Alex

On Sun, 05 Dec 2010 15:44:36 -0800, sf > wrote:

>On Sun, 05 Dec 2010 16:15:29 -0500, wrote:
>
>> What I've been served in NO at Paul Prudhomme's was a fairly thick
>> soup.
>
>Are you sure you're not talking about gumbo?

Uh, probably not, as gumbo is usually served with separately cooked
rice, while Jambalaya has the rice cooked *in* it. My chicken fricasee
is often converted to chicken with rice by addition of rice plus
adequate liquid to pring the rice up properly [if cooked separately}.
The result is a somewhat soupy dish, with a little extra juice for
that fresh bread you served.

Alex

On Wed, 08 Dec 2010 15:30:59 -0600, Chemiker
> wrote:

> On Sun, 05 Dec 2010 15:44:36 -0800, sf > wrote:
>
> >On Sun, 05 Dec 2010 16:15:29 -0500, wrote:
> >
> >> What I've been served in NO at Paul Prudhomme's was a fairly thick
> >> soup.
> >
> >Are you sure you're not talking about gumbo?
>
> Uh, probably not, as gumbo is usually served with separately cooked
> rice, while Jambalaya has the rice cooked *in* it. My chicken fricasee
> is often converted to chicken with rice by addition of rice plus
> adequate liquid to pring the rice up properly [if cooked separately}.
> The result is a somewhat soupy dish, with a little extra juice for
> that fresh bread you served.
>
I've never thought of jambalaya as being soupy and I've made it a few
times.

--

Never trust a dog to watch your food.