483351 Sat Jan 26 14:46:26 -0800 2008 3 31 Home Cooking 0 3335932 Anyone out there got a great recipe for Jambalaya? I'm planning a Mardi Gras feast (Mercredi Gras, actually) and would love some pointers as I've never made it before. Would paella rice work in this dish? Also, suggestions for a great cocktail to accompany the meal would be much appreciated. Sat Jan 26 14:46:26 -0800 2008 23595 Roo 1 3336166 Here's a good recipe: http://neworleanscuisine.blogspot.com/2005/03/jambalaya.html I also like Jeff Smith's recipe although it's a little more involved: http://www.cajunfood-recipe.com/jambalaya/jambalaya-recipe-louisiana-recipes-creole-recipes-cajun-recipes/viewlink.html Paul Prudhomme's and Justin Wilson's recipes are also worth trying. I always use a long grain rice including jasmine or basmati, NEVER that wierd converted rice. IMO jambalaya should include ham, chicken plus another meat (sausage, shrimp). Cooking a chicken stock including a ham hock is always a plus. I prefer a glass of white wine (not too dry, say gewurz or reisling) with jambalaya. Sat Jan 26 16:23:26 -0800 2008 3335932 23712 DiveFan 1 3336279 I use Paul Prudhomme's recipe, which is quite simple. Finely chop onion, celery and bell pepper. Put in pot with a little oil and fry over low heat 12 to 15 minutes, Put in uncooked rice and fry for around 5 minutes, then add enough liquid to cook the rice (I usually use water and chicken base), Cook according to rice package directions; add shrimp, if you're using, about 5 minutes before serving. Protein needing longer cooking (e.g., sausage, chicken, alligator) should be prepared separately and added to pot long enough before it's done to heat through. Use salt, pepper, hot sauce to taste. And for a cocktail, the sazerac (you may have to substitute ingredients): http://www.nolafoodie.com/id85.html Sat Jan 26 17:09:25 -0800 2008 3335932 55316 mpalmer6c 1 3336801 We tried this recipe twice around the holidays. First time using chicken, second using turkey in place of chicken and "doubled" turkey stock for the liquid. The chicken version was good, but the turkey version was amazingly rich and delicious! The tasso we used was incredibly spicy, so we omitted the red pepper flakes and it was still hot. http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_34569,00.html Sat Jan 26 21:54:51 -0800 2008 3335932 54362 ThisNThat