Jambalaya

[nap61]

I have been cooking jambalaya for quite a while; mostly for charity events. I used to make it from scratch, but that became expensive and time consuming. Now, I use a mix call "Jambalaya Girl". It is a local product (New Orleans area) and I don't know how far they distribute it. It has all the rice and spices necessary but I usually add some extra spices that I like. I always add more meat (smoked sausage and chicken) than the box calls for and chopped vegetables. You can also use seafood instead of meat but I save that for my gumbo. I have a large cast iron gumbo/jambalaya pot that makes 150+ servings per batch. The only problem is that when you do it once, the groups always invite you back again and again, and again.

Norman

 

[mddorange]

That is the way it has always been with my wife's gumbo that she still makes from scratch.

Not only is it the grandchildren's favorite but all her brothers and their children and grandchildren request it also. She made the mistake of taking to a church pot luck one time and now they request that she bring it every time.

 

[nap61]

I still make my gumbo from scratch. I usually make 3.5 gals. at a time. The grandchildren and family all love it. The ones that are talking age, call it Paw Paw's kick-*** gumbo (when their parents are not around). I wonder who taught them that.

Norman

 

[mddorange]

I still make my gumbo from scratch. I usually make 3.5 gals. at a time. The grandchildren and family all love it. The ones that are talking age, call it Paw Paw's kick-*** gumbo (when their parents are not around). I wonder who taught them that.

Norman

I wonder WHO???

 

[Pixguy]

newman jambalaya image - Bing video