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"Throwdown" Jambalaya Bobby Flay

Is it possible that Bobby Flay was really that clueless about making Jambalaya?

In his first attempt, he added the seafood before the rice and wondered why the rice was raw.

In his second attempt, he kept taking the lid off the thing while the heat was completely off.

I thought, "Jeez, even I know to add the seafood much later in the cooking process!"

I don't know, we always find him annoying but we watched anyway, because I wanted to see the Cajun guy's recipe. At least this show is better than the ones where he sits around a set with his annoying yuppie friends.

Annoyance aside, I believe he is a better chef than that. Do you think he threw the "Throwdown"?

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  1. Maybe his producers read these forums and realize most viewers think he's an ass. Throwing an episode once in a while might humble his image.

    My 4-year-old knows to put the shrimp in just before you're ready to serve. And she eats her boogers.

    1 Reply
    1. re: monkeyrotica

      I was there in fact I was all over that episode - I dont think Bobby threw it - I think he was just clueless to Jambalaya. Bobby just wanted to try to "fancy" something up that doesnt need to be fancy. Down here we dont have to eat food that looks pretty just taste real good and that is where New Orleanians will beat Flay anytime!

    2. I would imagine a well trained and very successful chef would know that seafood cooks faster than rice. Based on that, it would seem that he may have in fact tanked it.

      DT

      1. What Bobby Flay made was closer to paella than it was to Jambalaya. His inability to properly cook rice surprised me too. The guy can cook. I don't know how he went so far afield on this show. I'd like more details about Emille's jambalaya.

        2 Replies
        1. re: jcbroder

          I was at the taping of that show and I heard alot of people say it was like a paella.
          Also.. lobster?! Jambalaya is a poor mans, local new orleans dish. Lobster is not cheap nor local. Here is Emiles website. http://www.customcatering.net/ Not sure if he has the recipe or not.

          1. re: annamarie84

            Lobster is Flay's way of making it fancy in order to impress his hand picked ‘impartial’ judges. He used the same trick on the chowder challenge,

        2. Haven't seen the jambalaya episode, but Flay has lost most of the throwdowns that I've seen and seems fairly clueless outside of his area of expertise when he's beginning the challenge. My guess is that some of that bumbling is for entertainment purposes. He always manages to produce an end result that appears pretty good even when he loses. I don't find Flay nearly as annoying as I used to. I noticed him to have started changing his attitude over the course of the Iron Chef America run, seeming less arrogant and more receptive to criticism. I'd even say he takes his losses with grace in "Throwdown."

          4 Replies
          1. re: Chimayo Joe

            I've caught at least part of a handful of these throwdowns, and he's lost every one. I'm almost tempted to say the program is intended to showcase the talents and boost the careers of cooks he admires. Perhaps I'm being too hopeful.

            1. re: Chimayo Joe

              I've noticed Flay has mellowed out a bit on Throwdown...but any adjustment downward from his annoying and crass self would work. I think Throwdown is sort of the reinvention of his last travel/cook show to show he's not that much of an ass. My guess is his handlers told him to chill out. Still can't watch much of Flay...5 mintues and it's flip to the next station.

            2. I am not really impressed by this show. As a chef cooking against people who are excellent cooks and semi-pro at best, this show tells the world that CHEATING is good.

              Flay goes against cooks who have great recipes and then uses much better ingredients than the cooks do. For example, the Marine Captain and his steak challenge. The Captain was using sirloin, if it was that good, and Flay used rib eye and tenderloin.

              I challenge Flay to a drag race. I will bring a double-A fueler and Flay can have a tricycle you have to pedal that my grandson no longer uses.

              If we are going to impress people with our culinary ability, then use the same basic ingredients, and saying that "we both used meat" is not the same basic ingredient.

              1 Reply
              1. re: Fish80

                Exactly. The fundamental concept of the show seems to be "Even though you are an amateur cook who has garnered some fame and attention for being good at one thing, I Bobby Flay, will try to upstage you at every turn with every available advantage at my disposal to try to strip that away from you." I just don't get the point of this show at all.

              2. i actually liked this episode because you learn a few things from his mistakes, and it's more amusing when he doesn't know what he's doing. maybe he's not taking the challenges as seriously since no one feels good when he wins (like greek hamburger lady who got beat at her BIRTHDAY party), but i think maybe that's just how he is--like, impatient and unable to leave the lid alone when cooking the rice and adding vodka just because he liked the idea of it. i actually like bobby flay. i think his brashness is tempered by boyish charm. and i think he's pretty genuine. he's not over the top like rachel ray sometimes is or that awful paula deen in europe (or her boys) when tasting someone else's food. he just says it's good. he doesn't have to be all orgasmic about it which makes me turn the channel IMMEDIATELY.

                i like this show because they compare cooking techniques and ingredients side by side, but yeah, they should definitely tell the contestants it's a throwdown. i don't see the point of it being a secret. i'm sure most people would be game. it's still free publicity.

                1. I caught a few minutes of this the other night when I was up late unable to sleep. I didnt watch to the end.

                  I have been making jambalaya for more that 30 years. I have NEVER heard anyone before suggest that the inclusion of seafood vs meat was the difference between Creole and Cajun jambalaya. All of the cooks I learned from, both Cajun and Creole, would use meat, seafood, neither, or both, depending on what was handy.

                  1. I had to watch this twice to be sure of what I was seeing. A so called CHEF that does not know how to cook RICE! Is being a chef all about presentation and sauces. Flay has that down pat.
                    As for the Creole/Cajun difference,Cajun jambalaya does not have tomato sauce. Tomato like Rotel when its shrimp or crawfish jambalaya. Cajun jambalaya is a golden brown color. Creole is red because of tomato sauce. But to much and you kill the meat flavor.
                    When I heard of the Thowdown, I was worried who was cooking and which he would cook. When I seen it was Emile, I knew he new what a Cajun jambalaya was. So I felt comfortable that he would represent us(Cajuns) well. He had a classic Cajun jambalaya,with a New Orleans touch. Basil and thyme is the New Orleans addition in his recipe. Just about everything in New Orleans cooking has this. But I sure it was still very good.
                    Back to Flay. If he would have just asked Emeril about I'm sure he would have given him a few tips.

                    1. What about the "amateur's" jambalaya recipe? That's the one we want!!!

                      1. I just checked the Food Network and found the other recipe there. This is the first jambalaya I've seen without trinity.
                        Can anyone recommend a good mail order tasso. I was getting one from Marciante's (from Louisiana) at Davison Fish Market in Deroit, that is not presently available. To me, a heavily coated tasso is one of the most essential ingredients in jambalaya due to the fact that the seasoning gets into the rice.

                        2 Replies
                        1. re: jcbroder

                          Never been able to get the minimum order together so I have not tried. I will bet this place is good though.

                          http://www.pochesmarket.com/poche_pro...

                          1. re: jcbroder

                            In response to you asking about tasso - Richards in ABbeville Louisiana will mail you some. Look them up and give them a call