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Froggy's Coonass Jambalaya recipe

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Years ago, I worked out in the coastal marshes of South Louisiana. A cajun welder named "Froggie" gave me his mother's recipe for jambalaya. (Better than anything I've had at K-Paul's). No point going out to eat jambalaya. Easy enough to make at home.

Have been to Andrew Jaegers in SF once, but didn't hang around for the food as the place seemed more of a bar than a restaurant.

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  1. Andrew Jaeger's has a bar with an entrance on Columbus and a separate dining room with an entrance on Broadway.

    1. You gonna share that recipe or just tease us? :)

      1 Reply
      1. re: MuppetGrrl

        Here we go....

        Froggy's Coonass Jambalaya

        INGREDIENTS:
        1. 1 stick smoked sausage
        2. 1-2 large onions, chopped
        3. 1-2 green bell peppers, chopped
        4. 1 16oz can of peeled tomatoes
        5. 1-2 lbs of peeled shrimp (wild, puhleeez!)
        6. 3/4 cup uncooked long grain rice
        7. 1/2 tsp cayenne pepper (more or less...it's up to you)
        8. 1 teaspoon oregano
        9. 1 good size pinch of rosemary
        10. 1 tsp dried basil
        11. 1/2 tsp garlic powder (few cloves of fresh will do)
        12. 2 bay leaves
        13. 1 cup water

        PROCEDURE:
        A. Take a large skillet** and brown 1. (Don't discard all the grease...pork fat is good eatin')
        B. Add 2,3,11 and saute till onions are translucent
        C. Add 5,7,8,9,10 and mix in well
        D. Add 4,12,13 and mix well
        E. Add 6, mix in moderately, cover, bring to boil and then simmer over low heat for 20 minutes. DO NOT STIR!! You might need to add a bit more water for the rice to soak up. There's some art here.
        F. After 20 minutes or so, till rice is tender, stir once and well. (Bad luck to stir more than once.)
        G. Grab a beer and eat!

        Talk about good!

        The above will get you in the right ballpark. Feel free to improvise on future batches once you've got the basic taste dialed in.

        ** Nowadays I cook it in a 6-8" deep copper pot to ensure there's room for all the goodies once the rice has cooked. I tend to add stuff.

        Lemme know how it works out, cher.