Looking for Jambalaya to ship
I am looking for a restaurant/caterer in South Louisiana, from Lafayette to New Orleans, that makes and ships excellent Jambalaya. I want good, authentic, Louisiana Jambalaya made with chicken/duck and andouillie sausage – no seafood. I don't want to send tourist trap crap like the garbage at Mother's restaurant or The Gumbo Shop in NOLA. I'm looking for real Cajun, not Creole, Jambalaya. I'm willing to pay, so please send some suggestions.
I have to impress some folks in NYC who are willing to trade pizzas and bagels if I can deliver. I need to serve about 8 people.
Thank you, hazelhurst, for that Louisiana revised Stats citation--I was unaware of it until now, and it's a hoot.
But, more to the point , wolfman: you don't want to buy some and have it shipped. You want to get some authentic ingredients and make it yourself. It isn't that hard, in fact it's easy and after you get the hang, it's the ultimate impromptu party dish, especially for things like Monday Night Football at your place, etc. You don't need duck; you don't need shrimp, in fact the only absolutely irreplaceable ingredient is rice. AFter that, chacon a son gout.
A few hints: the great division, of course, is between red (with tomatoes) and brown, without. If it's a brown, I add pickapeppa sauce, giving it a delightful smoky flavor. If a red, I like to use half tomato juice and half water.
Also, appearance is important: if a brown, I add some kitchen magic to give the whole thing a rich brown color. (This is Emeril's suggestion, by the way).
The ingredients don't have to be from down here. Any good grocery store should have the vegetables, spices, and of course good hot sausage. I also use chicken, or sometimes ham. Actually, I often use jambalaya as a sort of cajun version of pasta puttanesca: go through the larder and use up the odds and ends.
re: underworld gourmet
Question--is "kitchen magic" the same as Kitchen Bouquet? I use KB as a classic cheater..it is invaluable. I learned that one from a family cook from Up Nawth by th' Miss'ippi line.
You are right about the tomato divide--there is also the issue of the "gradoux" (no one knows how to spell this). Gradoux--gradoo--is the burnt part at the bottom of the pot and woebetide the cook who breaks this when stirring. We---I mean, "some people"--used to fight over this chaquee (burnt) portion.
The Pickapeppa touch is a classic--that is an under-sung product. I often use beer in my liquid, too. You can have a lot of fun with that. ay leaves are, to my mind, essential. And I like to use the mid-grain Rice, preferably Doguet's.