After spending about 23 years on the outskirts of New Orleans.....First tip on Good Jambalaya...The drunker the cook is by the time it is done, the better it will be. You think I am joking.....I aint.

Major Murphy did suggest a good cookbook, I would recommend it. And Chairborne Ranger....no they are not the same!!!  I will see what recipes we have burried around here......hmmm Give me till Friday...they are still packed in boxes in the garage according to the wife.

L2S

Ya'll want something Good....try a Cajun Fried Turkey....talk about good eatin.

ok...found it...to give you a little history, Jambalaya was created to make a meal out of leftovers.

1/2 lb chaurice (hot sausage for you yanks and westerners)
1/4 cup tasso
2 cups onion (chopped)
1 bell pepper (chopped)
2 stalks celery (chopped)
3 Bay leaves
1/2 teaspoon thyme
2 cups long grain rice
(1) 1 lb can tomatoes, crushed, with liquid
3 cups hot chicken stock
4 cloves garlic (minced)
1 lb andouille (smoked sausage) sliced
2 cups smoked ham...(diced)
4 green onions (sliced)
1/4 cups parcely (chopped)
Salt to taste
Pepper to Taste
Tabasco or other Hot pepper sauce to taste.

notes: if you cant get hot sausage you can use Italian sausage. Tasso is a cajun-spiced ham. To make your own tasso, mix equal parts of white and red pepper. Pat this mixture on a ham steak, grill or smoke the ham. You can cut the tasso into pieces and freeze it for later use.

1. saute hot sausage and tasso, in oil if necessary, for several minuts. In same oil or Fat, cook onions thoroughly. Add bell pepper and celery. Cook until tender. Add Bay leaves and thyme.

2. Add rice and stir until coated in the oil. Add tomatoes, chicken stock, garlic, sliced andouille, and ham. bring mixture to boil. Cover and let simmer for about 30 mins or until rice is done.

3. Just before serving add green onion and parsley.  this will serve about 8...or 3 cajuns!!!

ps... if you use uncle ben's converted rice, then use 2 cups rice, 2 cups stock, and 1 16ounce can tomatoes. you can also use chicken and/or shrimp/crawfish in it too.

L2S and his wife

oh yeah...I am from Slidell.....This is a good recipe...but it is not our secret recipe...wife wont give that one out. Next time my parents come out, I might get them to bring  bunch of crawfish...maybe we can do a AR15.com crawfish boil shoot out.hehehe

Stormbringer....I put in the notes section how you can make your own tasso,,,but I will put it in here to....Tasso is a cajun-spiced ham. To make your own tasso, mix equal parts of white and red pepper. Pat this mixture on a ham steak, grill or smoke the ham. You can cut the tasso into pieces and freeze it for later use.

I did forget about the wine part. That is why I stated earlier...the drunker the cook, the better the meal....lets see I think it works out like 3 parts for the cook and one part for the dish when adding wine...hehehe

The biggest difference between crawfish and shrimp is in how they are cooked, and the work involved to get the meat. I prefer a good old fashioned crawfish boil. well...gotta go make groceries now, talk to yall later.