I'm going to try and make jambalaya for the first time. I found a fairly simple
recipe using chicken and sausage. No shrimp as I'm allergic. I got andouille
(sp?) sausage to try. Never had it before. Two quick questions to you "seasoned"
cooks out the

The recipe calls for 3 cans of petite diced tomatoes. I never used them before
but found them in the store. All they had was 14.5 oz cans. I'm hoping that's
the size they mean since the recipe didn't specify how big a can. The recipe
uses 3 cups of uncooked rice and 6 cups of chicken broth. And I take it they
mean the tomatoes and the juices in the cans?

Also, as an option, the recipe calls for 1/4 tsp. of cayenne pepper. Neither my
wife nor I are big into real spicy foods and I'm not used to using cayenne. How
spicy will 1/4 tsp. make the dish?

Thanks.

On Sun, 03 Feb 2013 15:42:35 -0500, wrote:

> I'm going to try and make jambalaya for the first time. I found a fairly simple
> recipe using chicken and sausage. No shrimp as I'm allergic. I got andouille
> (sp?) sausage to try. Never had it before. Two quick questions to you "seasoned"
> cooks out the
>
> The recipe calls for 3 cans of petite diced tomatoes. I never used them before
> but found them in the store. All they had was 14.5 oz cans. I'm hoping that's
> the size they mean since the recipe didn't specify how big a can. The recipe
> uses 3 cups of uncooked rice and 6 cups of chicken broth. And I take it they
> mean the tomatoes and the juices in the cans?
>
> Also, as an option, the recipe calls for 1/4 tsp. of cayenne pepper. Neither my
> wife nor I are big into real spicy foods and I'm not used to using cayenne. How
> spicy will 1/4 tsp. make the dish?
>
Cayenne is for heat, not flavor. 1/4 tsp isn't enough to notice with
all the other ingredients, so don't waste your money on it if you
don't like heat. Just use black pepper to taste.


--
Food is an important part of a balanced diet.

On Sun, 03 Feb 2013 15:42:35 -0500, wrote:

>I'm going to try and make jambalaya for the first time. I found a fairly simple
>recipe using chicken and sausage. No shrimp as I'm allergic. I got andouille
>(sp?) sausage to try. Never had it before. Two quick questions to you "seasoned"
>cooks out the
>
>The recipe calls for 3 cans of petite diced tomatoes. I never used them before
>but found them in the store. All they had was 14.5 oz cans. I'm hoping that's
>the size they mean since the recipe didn't specify how big a can. The recipe
>uses 3 cups of uncooked rice and 6 cups of chicken broth. And I take it they
>mean the tomatoes and the juices in the cans?
>
>Also, as an option, the recipe calls for 1/4 tsp. of cayenne pepper. Neither my
>wife nor I are big into real spicy foods and I'm not used to using cayenne. How
>spicy will 1/4 tsp. make the dish?
>
>Thanks.

the 14.5 ounce cans of tomatoes are what is available now and are just
fine. (yes the juices in the can) Try the recipe just using a generous
pinch cayenne. If you decide you want a little more oomph, add a bit
more later.
Janet US

On Feb 3, 12:42*pm, wrote:
> I'm going to try and make jambalaya for the first time. I found a fairly simple
> recipe using chicken and sausage. No shrimp as I'm allergic. I got andouille
> (sp?) sausage to try. Never had it before. Two quick questions to you "seasoned"
> cooks out the
>
> The recipe calls for 3 cans of petite diced tomatoes. I never used them before
> but found them in the store. All they had was 14.5 oz cans. I'm hoping that's
> the size they mean since the recipe didn't specify how big a can. The recipe
> uses 3 cups of uncooked rice and 6 cups of chicken broth. And I take it they
> mean the tomatoes and the juices in the cans?
>
> Also, as an option, the recipe calls for 1/4 tsp. of cayenne pepper. Neither my
> wife nor I are big into real spicy foods and I'm not used to using cayenne. How
> spicy will 1/4 tsp. make the dish?
>
> Thanks.

Compare the recipe you are going to use to this one.

3 cups of raw rice is a lot.

If you use andouille, and if it is a good spicy one, you can leave out
the cayenne if you don't like much heat.
But 1/4 tsp is not much for that much food.

http://hizzoners.com/southern-comfor...aras-jambalaya

Sure you be good to go on the tomaters. That is about standard sized. Would include the juice. With the amount of rice mentioned you will need all the liquid you can find..plust more most likely. The amount of cayenne mentioned will not be enough to notice on that big wad of groceries. I have been fiddling around with some cajun recipes a fella sent me. Here is a Jam recipe to compare with what you have. Never made it personally but the fella is supposed to be a real Cajone.,.lol. I can see some plausible tweaks as concerns ratios in the trinity etc..but it looks generally sound overall. I like the browning up the chicken strategy. That always gives a flavor boost. Some of the recipes say to boil up a raw chicken. Thats not real flavorful..has some..but not the best.

From the CD.."Louisiana Recipes and Some That Should Be." Collected, Modified, Borrowed, Inherited by Willard M. Onellion.

Jambalaya, Chicken, Pork and Smoked Sausage

From Tabasco
Serves: 8

4 tbs vegetable oil, divided
3 lbs broiler-fryer chicken parts
1/2 lb boneless pork, cut into thin strips
1/2 lb andouille or smoked sausage, cut into 1/2-inch slices
1 c sliced celery
1 c chopped onion
1 c chopped bell pepper
1 clove garlic, minced
4 c canned diced tomatoes, undrained
1 c chicken broth
3/4 c tomato paste
1 tbs Tabasco brand Pepper Sauce
1 bay leaf
1/2 tsp salt
1 tsp dried oregano leaves
1 tsp dried thyme leaves
1/2 tsp ground allspice
1 1/2 c uncooked rice

In 5-quart Dutch oven or saucepot, heat 2 tbs oil over medium-high heat.
Add chicken and brown on all sides, about 10 minutes.
Remove chicken from pot.
Cool and remove meat from bones.
Add remaining 2 tbs oil to pot and heat.
Add pork, sausage, celery, onion, green pepper and garlic; cook 8 to 10 minutes or until tender, stirring frequently.
Stir in tomatoes, broth, tomato paste, Tabasco pepper sauce, bay leaf, salt, oregano, thyme and allspice.
Return chicken to pot.
Cover; reduce heat and simmer 10 minutes.
Stir in rice. Cover.
Simmer 40 minutes or until chicken and rice are tender, stirring frequently and adding additional broth if rice begins to stick to bottom of pot.

A coworker added cayenne to her chocolate cheesecake-I quite liked
it-after savoring the chocolate on the tongue and swallowing, a pleasant
warmth ensued on the tongue. I couldn't discern an added taste however
in the chocolate so I would agree it adds heat not flavor.

On 2013-02-03, > wrote:

> uses 3 cups of uncooked rice and 6 cups of chicken broth.

That's pretty big recipe for someone who has never made it before and
doesn't even know if he likes it. I suggest you try this smaller
recipe. It's good ol' Emeril and it's representative of most
jambalaya recipes:

<http://www.foodnetwork.com/recipes/emeril-lagasse/cajun-jambalaya-recipe2/index.html>

You can lose the shrimp and add more chicken or sausage in place of
the shrimp. You can use one entire 14oz can of your 3 cans of
tomatoes. More tomatoes never hurt any jambalaya. Yes, add the
juice. Perhaps reduce stock by 1/4 C to compensate for extra juice
from extra tomatoes. A jambalaya does not require anything even
remotely close to precision. Jes get the trinity (celery, bell
pepper, onions), garlic, rice, and creole seasoning correct and the
rest will work out fine. Good luck.

nb

On 2/3/2013 4:15 PM, Janet Bostwick wrote:
> On Sun, 03 Feb 2013 15:42:35 -0500, wrote:
>
>> I'm going to try and make jambalaya for the first time. I found a fairly simple
>> recipe using chicken and sausage. No shrimp as I'm allergic. I got andouille
>> (sp?) sausage to try. Never had it before. Two quick questions to you "seasoned"
>> cooks out the
>>
>> The recipe calls for 3 cans of petite diced tomatoes. I never used them before
>> but found them in the store. All they had was 14.5 oz cans. I'm hoping that's
>> the size they mean since the recipe didn't specify how big a can. The recipe
>> uses 3 cups of uncooked rice and 6 cups of chicken broth. And I take it they
>> mean the tomatoes and the juices in the cans?
>>
>> Also, as an option, the recipe calls for 1/4 tsp. of cayenne pepper. Neither my
>> wife nor I are big into real spicy foods and I'm not used to using cayenne. How
>> spicy will 1/4 tsp. make the dish?
>>
>> Thanks.
>
> the 14.5 ounce cans of tomatoes are what is available now and are just
> fine. (yes the juices in the can) Try the recipe just using a generous
> pinch cayenne. If you decide you want a little more oomph, add a bit
> more later.
> Janet US
>
I agree. With the amount of other ingredients in the recipe, that small
amount of cayenne isn't going to knock anyone out of their shoes.

Jill

> wrote in message
...
> I'm going to try and make jambalaya for the first time. I found a fairly
> simple
> recipe using chicken and sausage. No shrimp as I'm allergic. I got
> andouille
> (sp?) sausage to try. Never had it before. Two quick questions to you
> "seasoned"
> cooks out the
>
> The recipe calls for 3 cans of petite diced tomatoes. I never used them
> before
> but found them in the store. All they had was 14.5 oz cans. I'm hoping
> that's
> the size they mean since the recipe didn't specify how big a can. The
> recipe
> uses 3 cups of uncooked rice and 6 cups of chicken broth. And I take it
> they
> mean the tomatoes and the juices in the cans?
>
> Also, as an option, the recipe calls for 1/4 tsp. of cayenne pepper.
> Neither my
> wife nor I are big into real spicy foods and I'm not used to using
> cayenne. How
> spicy will 1/4 tsp. make the dish?

Forget about the 1/4 tsp of cayenne. Way to spicy. Maybe use a pinch. Make
sure you wash your hands after.


W. Pooh (AKA Winnie P.)

On Sun, 03 Feb 2013 15:42:35 -0500, wrote:

>I'm going to try and make jambalaya for the first time. I found a fairly simple
>recipe using chicken and sausage. No shrimp as I'm allergic. I got andouille
>(sp?) sausage to try. Never had it before. Two quick questions to you "seasoned"
>cooks out the
>
>The recipe calls for 3 cans of petite diced tomatoes. I never used them before
>but found them in the store. All they had was 14.5 oz cans. I'm hoping that's
>the size they mean since the recipe didn't specify how big a can. The recipe
>uses 3 cups of uncooked rice and 6 cups of chicken broth. And I take it they
>mean the tomatoes and the juices in the cans?
>
>Also, as an option, the recipe calls for 1/4 tsp. of cayenne pepper. Neither my
>wife nor I are big into real spicy foods and I'm not used to using cayenne. How
>spicy will 1/4 tsp. make the dish?
>
>Thanks.

Thanks for all the info. I made the jambalaya and I was very happy with it. My
wife and I both loved it. And it was quite a batch, but we have leftovers, and
some for her mother who lives downstairs and some for my Mom who wanted to try
it if I made it. I went with the 1/4 tsp of cayenne and really didn't notice any
heat at all. Only problem I had was after I started putting it all together, I
ended up having to swap pots, as the one I started with ended up being too
small. But all ended well. Thanks again.