I broke down and got the meat

Discussion in 'Ruffit's Domestic & Wild Game Cooking/ Recipe Foru' started by Bobitis, Aug 28, 2009.

  1. Rocket J Squirl

    Rocket J Squirl New Member

    Jul 20, 2009
    Hey Bob, Ill be at the convention center next friday, tupperware me a bowl :D
  2. 45nut

    45nut Active Member

    Jul 19, 2006
    Dallas, TX
    Incorrect Sir, Jambalaya does not have any roux. Jambalaya is a rice based dish with vegetables and meat.

    Servings: 10

    This recipe by Chef John Folse,


    1/4 cup vegetable shortening or bacon drippings
    3 pounds pork, cubed substitute your gator
    2 pounds andouille sausage, sliced*
    2 cups onions, chopped
    2 cups celery, chopped
    1 cup bell pepper, chopped
    1/2 cup garlic, diced
    6 cups beef or chicken stock
    2 cans diced tomatos
    1 cup green onions, sliced
    1/2 cup parsley, chopped
    salt and cayenne pepper
    Louisiana hot sauce
    5 cups long-grained rice

    *or your favorite smoked sausage


    Prep Time: 1 Hour

    In a 7-quart cast iron Dutch oven, heat shortening or bacon drippings over medium-high heat. Saute' cubed gator until dark brown on all sides and some pieces are sticking to the bottom of the pot, approximately 30 minutes. This is very important as the brown color of jambalaya is derived from the color of the meat. Add smoked sausage and stir fry an additional 10-15 minutes.

    Tilt the pot to one side and ladle out all oil, except for one large cooking spoon. Add onions, celery, bell pepper and garlic. Continue cooking until all vegetables are well caramelized. However, be very careful, as vegetables will tend to scorch.

    Add beef or chicken stock and tomatos, bring to a rolling boil and reduce heat to simmer. Cook ingredients in stock approximately 15 minutes for flavors to develop. Add green onions and parsley. Season to taste using salt, pepper and Louisiana Gold hot sauce.

    Chef Folse suggests that you slightly over-season because the rice tends to require a little extra seasoning. Add rice, reduce heat to very low, cover and cook 30-45 minutes, stirring at 15-minute intervals. Do not uncover except to stir.
  3. zb338

    zb338 New Member

    Apr 12, 2009
    Recently moved to Pennsylvania.
    Any of you folks out there ever heard of beef. It's very popular
    in some places. You ought to try it. Beats the hell out of dead
    frogs and crocodiles.

  4. Rocket J Squirl

    Rocket J Squirl New Member

    Jul 20, 2009
    I prefer Buff to beef, its better for you.
  5. ron8903

    ron8903 New Member

    Jul 4, 2005
    Last edited: Sep 22, 2009

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