J _ M B _ L _ Y _

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Bust out some seasoning on dem breasts. I used Tony Chachere's, salt free Mrs Dash, and spicy Slap Ya Momma. Dice your breasts and get your skillet on med-high. Spray with canola oil. I like the spray here to minimize greasiness.

Toss em in. Brown all sides and cook for ~4-5 min.

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Get ready to add the sausage.

>>8881820
gumbo

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Let the flavors marinate with each other for another few minutes.

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>>8881841
Not quite.

Once you're done transfer to a casserole. You better save that juice in there.

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Dice an onion. Pour some olive oil this time into the same skillet and turn to medium. Toss in your shrimp and onion, and add a bit more cajun seasoning. Cook until onions turn clear.

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Pop open a can of Rotel. For those who don't know, it's canned tomato and green chile. Pop open a can of chicken broth too.

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Pour both cans into a measuring cup and add water until it hits the 3 1/2 cup line.

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For those who haven't figured it out yet, we are cooking jambalaya. Zatarains brand is on point. It's better than anything I could ever do from scratch, the spices are perfect. I go with low sodium because I enhance the recipe with salt and spices on the meat.

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Mix everything together in the casserole and put in oven at 350 degrees. I'm about to check it here soon. Check at the hour mark. Oh, and cover it.

>>8881882
https://youtu.be/qMMVvS_mmqE

>>8881841
Laughed too hard at this post

>>8881890
kek I forgot about this

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This turned out perfectly.

>>8881830
I like magic swamp dust (fire department blend) if you can find it. It's kind of like lemon pepper mixed with tony's more spice.

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>>8881820
Jam boleyn

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>>8881820
Jambelly!

>>8881877
>Zatarains brand is on point. It's better than anything I could ever do from scratch

Dropped.

>>8882212
S P I C Y

Jimbullys

>>8882327
last few times I've tried jambalaya I used brown rice and I couldn't get it to cook long enough without drying it out too much, resulting in crunchy rice.

Is zatarains a cop out?

>>8882368
>Is zatarains a cop out?

Yes.

>>8881820
Jambalaya lol

Jimboliyo

>>8882368
>Is zatarains a cop out?

No. Everyone in New Orleans uses it. Some just don't admit to it.

>>8881877
>msg
Truly authentic

>>8882212
You didn't seer any of your meat. Gross.

>>8881877
>we are cooking jambalaya
no we're cooking gumbo

>>8882546
It's "sear." And you don't want to seat your meats in this recipe.

>>8881820
Jqm bplxyz? It's got to be jqm bplxyz!

>>8882529
Msg is the good of all seasonings

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>>8882557
>It's "sear." And you don't want to seat your meats in this recipe.
Uhh, yea you do sear the meat. Brown is flavor!

I don't have an issue with anyone using Zatarain's mixes, but yea, they can be salty, so you used low sodium. But, the ROTEL is pretty damn salty. I'd have used low sodium whole tomatoes (if I used tomatoes at all, which I do love).

But, it's not hard to actually make and brown some trinity, and toss in a bay leaf or two with your rice and liquid, and hit it with some cayenne, paprika, garlic, thyme (major ingredients in cajun seasoning). Tony Cachere's is cajun seasoning in a can for like $1.
The Zatarains is a time saver though, because it uses converted/instant type rice that cooks quicker. To me, I love the texture of real rice however, not that instant stuff. The bay leaf steeping in that rice is what Zatarains can't duplicate.

>crunchy rice
Use more water or stock. That was a moment to learn that your lid isn't so tight, and you had to up your liquid or steam it longer, etc. You'll eventually get the ratio just right.

Caribbean Zatarains I do buy though. It's actually got some ingredients I don't always have on hand. When I'm doing some roast jerk pork, or grilling some chicken or fish....this is my go to side. It has bits of coconut in it and pineapple in it, good herb flavors with good amount of curry and chilies, both. Sometimes I'll get Publix takeout Mojo Pork, and there's nothing good they have prepared that's easy and this is done fast. Or, I might combine black bean soup and rice to make my own moros, and top with a quick pico de gallo.

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>>8881877

Op, last time I made a thread like this I did all the meat prep like you did. Broke out the onion and green peppers...sauteed..

I kept this going for a while. I was talking about spices... where and when to get them. The origins of the dish and cajun creole culture.

Then.. just like you did. I broke out the red and white box of full fledged cajun glory.

People lost their shit.

My favorite post was pic related.


Well done OP. That is how some one from Louisiana makes jamby!

>>8882681
Ha, that's great. I love me some Zatarains dude! It's an awesome company. I've tried cooking my jambalaya from scratch and it just wasn't as good.

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>>8881820

>>8882671
>That was a moment to learn that your lid isn't so tight

what are you saying? I should have my lid tighter or not as tight? cruncy rice guy here btw

>>8882901
What problem are you having exactly?

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>>8881820
I tried making Jambalaya before, both a store bought mix and from scratch, but it just doesn't click with me. Low country boil, however, is fucking amazing and I always make it at least once every summer.

>>8883035
South Carolina pls go

jam belly?

>>8883035
>shrimp
im from hawaii and even i know this isnt how you do it

>>8881820
would eat at your house OP. Save me some

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>>8882296

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>>8881837
That's wut yer mum said last night

I've always wanted to try jambalaya. This looks fire.

>>8883208

From New Orleans. Can confirm that shrimp, and any other protein, is fair game in jamby town.

>>8881820
JOMBOLIYA!

>>8882681
I wish the file name on your pic were longer

>>8881820
Jambellys

>>8885498
I like all 3 like OPs pic

>>8882671
I bought some of this today. It better be good.