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Thread of What You've Eaten, Cooked and/or Drunk Lately

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With apologies to @Nutriaitch and the rest of the state of Louisiana, my bastard jambalaya:


Cajun-spiced sausage from the local shop in lieu of andouille
Basmati rice in lieu of wild rice
No okra
No bay leafs
And the gravest sin.....pre-cooked cocktail shrimp thrown in at the last minute in lieu of fresh raw shrimp (pretty sure that’s a hate crime in LA)
 
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Fungo Squiggly said:
With apologies to @Nutriaitch and the rest of the state of Louisiana, my bastard jambalaya:


Cajun-spiced sausage from the local shop in lieu of andouille
Basmati rice in lieu of wild rice
No okra
No bay leafs
And the gravest sin.....pre-cooked cocktail shrimp thrown in at the last minute in lieu of fresh raw shrimp (pretty sure that’s a hate crime in LA)
Click to expand...



that doesn’t look bad.
maybe a little light in color, but that’s being picky. looks moist (the way i prefer) as opposed to a “dry” jambalaya that some people like.

Black iron pot with wooden spoon, excellent choices.

but before i grade the rest, couple questions:
where is “local” for you.
i always use sausage instead of andouille. except i typically buy green onion and boil/season it myself. not sure what they are calling cajun flavored

and what the hell is basmati rice?

i can’t stand okra, so we on same page there.

and i have literally never in my life seen pre-cooked cocktail shrimp.
but depending on your location, you might be forgiven.
 
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Nutriaitch said:
that doesn’t look bad.
maybe a little light in color, but that’s being picky. looks moist (the way i prefer) as opposed to a “dry” jambalaya that some people like.

Black iron pot with wooden spoon, excellent choices.

but before i grade the rest, couple questions:
where is “local” for you.
i always use sausage instead of andouille. except i typically buy green onion and boil/season it myself. not sure what they are calling cajun flavored

and what the hell is basmati rice?

i can’t stand okra, so we on same page there.

and i have literally never in my life seen pre-cooked cocktail shrimp.
but depending on your location, you might be forgiven.
Click to expand...

Local is Ohio -- we picked up the brats (not sausage as I originally posted) at a small farmer's market down the road from us. I don't even know what they put in the brats to make it "cajun-spiced". Probably two grains of cayenne pepper?

Basmati rice is just some variation of long white rice:
How-to-Cook-Basmati-Rice-FF2.jpg


This was the shrimp I used:
images

I was going to get uncooked, but the bastards at Kroger had a deal where you have to download a digital coupon to get it for $5.99/lb instead of $8.99/lb which pissed me off. I was grumbling about it to my wife when the lady at the counter handed me the tray and told me it was free. Free shrimp = best shrimp, so that's what I went with.

Here's what I did:

-In vegetable oil, browned two whole chopped white onions for about 10 minutes
-added the 3 brats (sliced) and 2 lbs of boneless, skinless chicken thighs (chunked) and sauteed for about 10 minutes
-added 2 green bell peppers and 5 celery stalks (both chopped) and sauteed for about 10 minutes until soft and most of the water was evaporated
-added 2 large garlic cloves (minced) and cooked for about 1 minute
-stirred in 3 cups uncooked rice and cooked for about 3 minutes
-added 28 oz can diced tomatoes and cooked for about 2 minutes
-added 4 cups of chicken broth and a small handful of thyme from the garden
-brought to a boil, then reduced heat to low and simmered for 10 minutes, stirring every couple minutes
-while it was simmering, tossed shrimp with a mix of cayenne, paprika, salt, pepper, and tony chachere's
-after the 10 minutes, stirred shrimp into the pot, covered and cooked for about 2 minutes
-seasoned with additional pepper and tony chachere's
 
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Nutriaitch said:
slightly different method than they way i do it, but this way also works well.

most important question.

how was it?


and HOLY FUCK shrimp are expensive up there.
Click to expand...

My wife really liked it, so that's what really counts. I probably would have gone a bit spicier, but that doesn't always play well at home.

Not only are they expensive, the shrimp are terrible, too. The difference between shrimp here and what we get fresh on vacation is ridiculous.
 
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