Wanting to make Jambalaya..
- purple goddess Jul 16, 2007 06:08 PM
Got me a recipe... buy I am having problems with the sausage...
I KNOW what Andouille is.. I even have a link to a site...
BUT.. I am in Australia, remember... I need you to describe it to me.... because in the links I have, it looks a lot like salami.. a mild salami... which (as I hear you purist take a collective gasp) CLEARLY IT ISN'T!!!!!
Any Aussies on line that have made it??
Any one there dare admit to subbing the Andouille for something else....
I KNOW it won't be authentic, but I want to give it a red hot go... and I need a description of the sausage so I can translate it into Aussie.
re: purple goddess
Andouille from south Louisiana isn't like andouille or andouillettes from France. Here, it is a coarsely ground, dense sausage, usually highly seasoned & fairly heavily smoked. The dominant flavor notes are garlic, onion, thyme, and red/black pepper. It is more often used as a seasoning meat, rather than eaten on its own. You can substitute any high-quality smoked pork sausage in your jambalaya. Other highly flavored smoked meats can be used, too: ham hocks, smoked turkey necks, or even real beef jerky (not the ground, extruded kind).
Making Sense is dead-on; jambalaya (like gumbo) is a dish born of improvisation and can absorb whatever you toss into the pot (though I'm familially prohibited from adding tomatoes). My personal favorite is shrimp jambalaya, made with just a little tasso, a whole bunch of green & red peppers, and lots of fresh, small shrimp and green onions.
If you don't have andouille, leave it out. Make a different kind of Jambalaya. Not all Jambalayas have sausage in them anyway.
It's pretty much an ad hoc dish made by Cajuns from whatever they had on hand. Chicken and Ham Jambalaya is pretty common as is Crayfish Jambalaya in season.The last one I made was Chicken and Shrimp.Duck is really good. In New Orleans and some areas South of New Orleans, they put a little tomato into it.
If you want to add sausage, it's not at all necessary to use andouille. Most of what you get away from South Louisiana bears little resemblance to what Cajuns use anyway. Get some good Kielbasa and you'll be fine.