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Vargr's Jambalaya
Vargr was visiting his CA friends, and the bunny wanted wuff to try making Jambalaya. So wuffy went prowling through the Internet, looking for ideas.
Vargr picked from several, adding ingredients that sounded good to the wuffy. The primary inspiration came from "Bubba's Jambalaya", but as wuff found, there is no one "right" way to make this dish.
Really, it's "whate'er ya got, goes into da pot". So this recipe has added goodies from other recipes, plus it was modified to take into account the items in Boojum's refrigerator and pantry.
What resulted has layers of flavors, from the kick of Andouilli sausage, to a touch of sweetness from the tomatoes, to the rich and smokey underpinnings of applewood smoked bacon. Beef and chicken broth bring their own unique savory flavors.
This was a WONDERFUL success! Both bunny and wuffy pigged out on the results!
Note: This makes a huge pot of goodness (about 4-5 quarts). Enough for 2 VERY hungry furs, with at least 2+ quarts left over to take to work later. You'll easily be able to feed 6 or more from this recipe.
As written, this has a nice spicy Cajun "kick", but not too much heat. Wouldn't even qualify as "1 alarm" chili, but does leave a nice touch of warmth in the mouth and throat.
You can certainly kick this up with more cayenne and hot sauce, or just let your guests add those "to taste" with bottles of hot sauce on the table.
Vargr's Jambalaya
Ingredients:
6 slices bacon, cut into 1 inch pieces
1 cup chopped celery (2 large stalks)
1 red (or green) bell pepper, seeded and chopped
1 large onion, chopped
1 Large ham steak cut into 1/4 in cubes (~ 3/4 lb)
1 Lg can chunked chicken breast OR 1 lg boneless, skinless chicken breast
1 Package (1 pound) Cajun style Andouilli sausage, sliced into 1/4 inch thick slices
1 Package 16 oz 21-25 or 31-35 count Shrimp (Frozen, pealed, uncooked. Tail on or off per your preferences)
2 (14.5 ounce) cans "Italian style" diced tomatoes w/garlic and herbs, with liquid
1 (14.5 ounce) can "Fire Roasted" diced tomatoes, with liquid
2+ cups beef broth
1.5 Cup OR 14.5 oz Can chicken broth
1 teaspoon dried thyme
1 Tablespoon Cajun seasoning
1 Tablespoon granulated garlic powder
1 Tablespoon Hot smoked Paprika
1/2 teaspoon Cayenne pepper (or more if desired)
2 Tablespoons Worcestershire sauce
1-2 Tablespoons minced garlic
1 Tablespoon roasted Cumin
1-2 teaspoons brown sugar
2 Tablespoons Sriracha (rooster) hot sauce
2-3 Bay leaves
1/2 Cup Dry Sherry (or white wine)
2 Tablespoons Olive Oil
2 cups uncooked white rice
Directions:
In a large heavy pot or dutch oven, heat the Olive Oil until hot, and brown the sausage for a few minutes, then add the drained canned chicken and let it mix with the sausage flavors. If using boneless, skinless chicken breast, dice it into cubes and add it immediately with the sausage and let them brown together. When lightly browned (about 7-8 minutes), pour into a bowl to add back in later.
Add the bacon to the pot, and fry until brown and crispy. Put the crisped bacon in the bowl with the sausage, and pour off and reserve the bacon fat.
Return 2-3 Tablespoons of the bacon fat to the pot, and allow to heat until hot. Add the diced onion, celery, and bell peppers. Sauté until onions begin to turn translucent. Add the minced garlic, and continue to sauté for another 3-5 minutes until garlic is cooked, but not toasted.
Add the Dry Sherry, and stir things about to make sure you pick up all the browned bits from the earlier cooking of the sausage and bacon (deglaze the pot). Add the remaining ingredients except the rice and shrimp, including the meat reserved in the bowl.
Allow to come to a rolling boil, stirring occasionally. Add the uncooked rice, stir, and cover.
Reduce heat and let it all slow down to a simmering mixture, stirring occasionally. Ready to eat when the rice is tender (about 20-25 minutes).
If it is too thick, add a little more beef broth.
About 5 minutes before the rice is done, add the shrimp and allow to heat for a few minutes. The shrimp is done when it turns pink. Compared to the rest, doesn't need much time. Too much heating will make it shrink and get tough.
OPTIONAL: Add 1/2 lb of diced frozen Okra when adding all the other ingredients after sautéing the vegetables. Let the Okra boil in with all the rest while the rice is cooking.
OPTIONAL: Serve with hot sauce and a bowl of Filé powder on the side to thicken and spice it up.
Vargr picked from several, adding ingredients that sounded good to the wuffy. The primary inspiration came from "Bubba's Jambalaya", but as wuff found, there is no one "right" way to make this dish.
Really, it's "whate'er ya got, goes into da pot". So this recipe has added goodies from other recipes, plus it was modified to take into account the items in Boojum's refrigerator and pantry.
What resulted has layers of flavors, from the kick of Andouilli sausage, to a touch of sweetness from the tomatoes, to the rich and smokey underpinnings of applewood smoked bacon. Beef and chicken broth bring their own unique savory flavors.
This was a WONDERFUL success! Both bunny and wuffy pigged out on the results!
Note: This makes a huge pot of goodness (about 4-5 quarts). Enough for 2 VERY hungry furs, with at least 2+ quarts left over to take to work later. You'll easily be able to feed 6 or more from this recipe.
As written, this has a nice spicy Cajun "kick", but not too much heat. Wouldn't even qualify as "1 alarm" chili, but does leave a nice touch of warmth in the mouth and throat.
You can certainly kick this up with more cayenne and hot sauce, or just let your guests add those "to taste" with bottles of hot sauce on the table.
Vargr's Jambalaya
Ingredients:
6 slices bacon, cut into 1 inch pieces
1 cup chopped celery (2 large stalks)
1 red (or green) bell pepper, seeded and chopped
1 large onion, chopped
1 Large ham steak cut into 1/4 in cubes (~ 3/4 lb)
1 Lg can chunked chicken breast OR 1 lg boneless, skinless chicken breast
1 Package (1 pound) Cajun style Andouilli sausage, sliced into 1/4 inch thick slices
1 Package 16 oz 21-25 or 31-35 count Shrimp (Frozen, pealed, uncooked. Tail on or off per your preferences)
2 (14.5 ounce) cans "Italian style" diced tomatoes w/garlic and herbs, with liquid
1 (14.5 ounce) can "Fire Roasted" diced tomatoes, with liquid
2+ cups beef broth
1.5 Cup OR 14.5 oz Can chicken broth
1 teaspoon dried thyme
1 Tablespoon Cajun seasoning
1 Tablespoon granulated garlic powder
1 Tablespoon Hot smoked Paprika
1/2 teaspoon Cayenne pepper (or more if desired)
2 Tablespoons Worcestershire sauce
1-2 Tablespoons minced garlic
1 Tablespoon roasted Cumin
1-2 teaspoons brown sugar
2 Tablespoons Sriracha (rooster) hot sauce
2-3 Bay leaves
1/2 Cup Dry Sherry (or white wine)
2 Tablespoons Olive Oil
2 cups uncooked white rice
Directions:
In a large heavy pot or dutch oven, heat the Olive Oil until hot, and brown the sausage for a few minutes, then add the drained canned chicken and let it mix with the sausage flavors. If using boneless, skinless chicken breast, dice it into cubes and add it immediately with the sausage and let them brown together. When lightly browned (about 7-8 minutes), pour into a bowl to add back in later.
Add the bacon to the pot, and fry until brown and crispy. Put the crisped bacon in the bowl with the sausage, and pour off and reserve the bacon fat.
Return 2-3 Tablespoons of the bacon fat to the pot, and allow to heat until hot. Add the diced onion, celery, and bell peppers. Sauté until onions begin to turn translucent. Add the minced garlic, and continue to sauté for another 3-5 minutes until garlic is cooked, but not toasted.
Add the Dry Sherry, and stir things about to make sure you pick up all the browned bits from the earlier cooking of the sausage and bacon (deglaze the pot). Add the remaining ingredients except the rice and shrimp, including the meat reserved in the bowl.
Allow to come to a rolling boil, stirring occasionally. Add the uncooked rice, stir, and cover.
Reduce heat and let it all slow down to a simmering mixture, stirring occasionally. Ready to eat when the rice is tender (about 20-25 minutes).
If it is too thick, add a little more beef broth.
About 5 minutes before the rice is done, add the shrimp and allow to heat for a few minutes. The shrimp is done when it turns pink. Compared to the rest, doesn't need much time. Too much heating will make it shrink and get tough.
OPTIONAL: Add 1/2 lb of diced frozen Okra when adding all the other ingredients after sautéing the vegetables. Let the Okra boil in with all the rest while the rice is cooking.
OPTIONAL: Serve with hot sauce and a bowl of Filé powder on the side to thicken and spice it up.
Category Resources / Tutorials
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File Size 133 kB
Listed in Folders
The first time Vargr made this, Boojum and the wuffy made a valiant attempt to finish it off in one sitting. But it made nearly 6 quarts, so the Jambalaya "won". *grins*
Just as well, because it REALLY tastes good warmed up for lunch at work the next day!
Would love to learn what your moma put in her's. As wuff found when exploring recipes for this, everyone seem to have their own version, and ALL of them sounded good! *grin* Wuff's sure yours is too!
Just as well, because it REALLY tastes good warmed up for lunch at work the next day!
Would love to learn what your moma put in her's. As wuff found when exploring recipes for this, everyone seem to have their own version, and ALL of them sounded good! *grin* Wuff's sure yours is too!
*nods* Wuff found out too late that it's SO important to get those recipes from mom and grandma when you can! Get 'em, write 'em down, and keep 'em close to your heart, cause the time will come when you desperately want to taste them again. And those recipes may be all you have to recreate them by.
heh well maybe this'll give ya some idea... here's a pic of some jambalaya I made some months ago: http://www.furaffinity.net/view/12542725/ an after seein' yers an realizin' how long it's been since I made some I got an even bigger cravin' ta make some more now!
an feel free ta browse m'gallery fer foodstuffs... lotta nice meaty meals I think ya might like :)
an feel free ta browse m'gallery fer foodstuffs... lotta nice meaty meals I think ya might like :)
That's a might yummy looking bowl of Jambalaya on your page too! Nice big chunks of chicken in there! YUM! Like wuff said, there's no one "right way" of making a pot of this! And they're all mighty fine in their own right!
Wuff has been browsing your gallery, and YUS, you have some seriously droolicious stuff in there! *grins* You bet that wuff will be trying some of those out!
Wuff has been browsing your gallery, and YUS, you have some seriously droolicious stuff in there! *grins* You bet that wuff will be trying some of those out!
Definitely tastes good too! First time Vargr made it, he and his CA friend (Boojum the Brown bunny) were VERY hungry before the cooking even started! And the aroma of cooking for hours on the stove this was driving us both nuts! *giggles* When it was finally ready, we tried to finish the whole pot at once! And this recipe makes a whole "cauldron" of the goodness!
Wuffy looked like Ralph that time Roofus was stuffing him for his birthday! *LAUGHS* Thought wuffy's belly was gonna pop! Only reason wuff didn't lose any shirt buttons was cause wuff wasn't wearing a button-up shirt! *giggles*
Wuffy looked like Ralph that time Roofus was stuffing him for his birthday! *LAUGHS* Thought wuffy's belly was gonna pop! Only reason wuff didn't lose any shirt buttons was cause wuff wasn't wearing a button-up shirt! *giggles*
Hehe, it did have a lovely touch of 'heat' to it! But you think this one was toasty, have a gander as Vargr's Phaal Chicken Curry! (http://www.furaffinity.net/view/14640217/ ) Vargr can't believe this wuffy could actually eat that one (in the 'middle form', no way could wuff handle the spiciest one) and enjoy it. If you want a SERIOUS heat rush, or have some crazed "chile-heads" at work, make 'em some of that stuff and you'll know what "heat" is! *grins*
The brown bunny giggles a happy little giggle.. "But Vrghr, I don't WANT it hotter than the Jamabalaya! I wouldn't be able to eat it. As it is, I'm considering changing out half the Cayenne in your recipe and putting in several Poblano Peppers instead.... to get flavor without heat. It was good, but on day 2 it was HOT!" Boojum scampers around the dragonwolf in a happybunnycircle.
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