Home Cooking

Reinventing Jambalaya?


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 8

Reinventing Jambalaya?

vanillagrrl | May 23, 2008 11:33 AM

So I made Jambalaya by browning shallots and carrots, adding celery. Browned all of that, added herbs (thyme, oregano); toasted everything and then added stock. Added sherry, cooked awhile, added and cooked scallops, tilapia, and shrimp. I totally spaced out the red bell peppers so I chopped some tomatoes and added them at the last minute. It was really good on white basmati. I added a garnish of minced chives, red onion, and scallion, and some hefty dashes of Cholula at the table for the spice and the vinegar (my kid doesn't enjoy it if I make the whole pot spicy). Forgot about the andouille in the freezer. D'oh!

I am a know-nothing about true Southern Jambalaya recipes. What's different/missing?

Want to stay up to date with this post?

Recommended From Chowhound