I'm looking forward to trying this out. I lurve cajun/creole food! (except for crawdads. I'm pretty sure they aren't actually meant to be eaten.) NJ doesn't, unfortunately for her. She is unable to handle spicy foods. So, more for me! I foresee many lunch box jambalayas in my future. :)
Finding the andouille sausage might be interesting, but I'm pretty sure I have a good substitute for fairy dust in my wine cellar. Heh.
Maybe this weekend, if things work out well. Of course, it being O'Fest, we might be delayed on this. Plus, I have a big potato soup to accomplish soon, also. So maybe two weekends. :)
connie was on the phone with her mother a couple of days before the party/dinner, and had gone shopping for the various ingredients. However, she said, "I couldn't find one of the spices."
"Which one?" inquired connie, as we have all of the stuff we used, so we could just bring it with us.
"Let me check the recipe....," a pause whilst my mother-in-law consulted the magic paper: "Oh, that's right, it was the fairy dust."
.... (crickets chirp) ....
connie: "Tell me you did not ask someone in the store for it."
She's not stupid, she's just used to a very specialized type of cooking, i.e., buy all the stuff on the recipe her grandmother gave her and follow all the directions. Still, we got a good amount of mileage out of that little tidbit.
I meant to add this to the other comment, but I forgot.
Andouille can be found in most any megamart, in the section with the smoked sausage/kielbasa is. It's better if you can find a good boutique boucherie in your area that uses no antibiotic/organic/hippie-type pork, but the mass-packaged stuff does fine. Also a possibility is a Whole Foods type of place, who I know sells pretty good stuff (at least in the South).
A word of warning, though: If you come upon fresh andouillette, and this is important, THEY ARE NOT INTERCHANGEABLE. Trust me on this.
Re: Shit.blackbyrd2September 14 2004, 09:36:00 UTC
I had no idea there was such a thing as a boutique boucherie.
I picture butchers in cute little colored aprons, lots of ferns, fusion/jazz/pop playing on the Muzak, maybe a cappucino machine, or worse, a starbucks tucked in a corner. On Friday nights, they have the jazz guitarist come in and lay down some cool vibes for the bereted crowd which gathers.
"Excuse me, Mssr Boucher, but I will have a venti latte, and a slice of half sirloin, half tenderloin, hold the waxed paper, with a sprinkling of Italian seasoning, if you please. Of COURSE pork. What do you take me for? Some kind of Bohemian?"
Replace the onion powder with mustard powder and the garlic powder with fresh finely chopped garlic and that spicing is almost exactly what I use in my chili sauce. Lose the cumin, too, and you've got my spaghetti sauce. Hey, get out of my kitchen!
In those proportions? Anyway, I do use fresh garlic as well.
Your kitchen? I think you stole it from me. Thief!
I'll tell you a secret: the seasoning mixture was originally made for a blackened fish recipe from several weeks before. When I was researching the jambalaya, the seasonings I had used were mostly mentioned, so I just used the leftovers. And the rest, as they say, is histrionics.
I'll have to ask you a favor, though: don't invite me and the wife. We are just about sick of jambalaya.
Oh, you don't even have to cook from the recipe. The thing was only intended as a general outline, anyway. Put tomatoes in, use salt pork instead of ham, crawfish instead of shrimp, brown rice instead of white....The possibilities are pretty much limitless. It's just a standard stew-type recipe: aromatics first, then fatty and flavoring meats, quicker-cooking meats next, and finally, starches and liquids. In this case, of course, the liquid is mostly absorbed, but you get the idea.
Five feet? What kind of a reach do shrimp have in Florida?
Well, yes.johnnyorigamiSeptember 15 2004, 14:50:52 UTC
But I still hate to be rude.
Now, thanks to you and your sadistic post, I have an image of you with a shrimp clinging to each of your nipples like those tassel-y things in that bit where the woman spins them around in circles, first one at a time, then both at the same time in opposite directions. Only, in this case, instead of an attractive woman with sequined pasties, it's you with arthropods attached to your chest.
Comments 14
I'm looking forward to trying this out. I lurve cajun/creole food! (except for crawdads. I'm pretty sure they aren't actually meant to be eaten.)
NJ doesn't, unfortunately for her. She is unable to handle spicy foods. So, more for me! I foresee many lunch box jambalayas in my future. :)
Finding the andouille sausage might be interesting, but I'm pretty sure I have a good substitute for fairy dust in my wine cellar. Heh.
Maybe this weekend, if things work out well. Of course, it being O'Fest, we might be delayed on this. Plus, I have a big potato soup to accomplish soon, also. So maybe two weekends. :)
Reply
"Which one?" inquired connie, as we have all of the stuff we used, so we could just bring it with us.
"Let me check the recipe....," a pause whilst my mother-in-law consulted the magic paper: "Oh, that's right, it was the fairy dust."
....
(crickets chirp)
....
connie: "Tell me you did not ask someone in the store for it."
She's not stupid, she's just used to a very specialized type of cooking, i.e., buy all the stuff on the recipe her grandmother gave her and follow all the directions. Still, we got a good amount of mileage out of that little tidbit.
Reply
Andouille can be found in most any megamart, in the section with the smoked sausage/kielbasa is. It's better if you can find a good boutique boucherie in your area that uses no antibiotic/organic/hippie-type pork, but the mass-packaged stuff does fine. Also a possibility is a Whole Foods type of place, who I know sells pretty good stuff (at least in the South).
A word of warning, though: If you come upon fresh andouillette, and this is important, THEY ARE NOT INTERCHANGEABLE. Trust me on this.
Reply
I picture butchers in cute little colored aprons, lots of ferns, fusion/jazz/pop playing on the Muzak, maybe a cappucino machine, or worse, a starbucks tucked in a corner. On Friday nights, they have the jazz guitarist come in and lay down some cool vibes for the bereted crowd which gathers.
"Excuse me, Mssr Boucher, but I will have a venti latte, and a slice of half sirloin, half tenderloin, hold the waxed paper, with a sprinkling of Italian seasoning, if you please. Of COURSE pork. What do you take me for? Some kind of Bohemian?"
Reply
Reply
Your kitchen? I think you stole it from me. Thief!
I'll tell you a secret: the seasoning mixture was originally made for a blackened fish recipe from several weeks before. When I was researching the jambalaya, the seasonings I had used were mostly mentioned, so I just used the leftovers. And the rest, as they say, is histrionics.
Reply
Reply
Oh, you don't even have to cook from the recipe. The thing was only intended as a general outline, anyway. Put tomatoes in, use salt pork instead of ham, crawfish instead of shrimp, brown rice instead of white....The possibilities are pretty much limitless. It's just a standard stew-type recipe: aromatics first, then fatty and flavoring meats, quicker-cooking meats next, and finally, starches and liquids. In this case, of course, the liquid is mostly absorbed, but you get the idea.
Five feet? What kind of a reach do shrimp have in Florida?
Reply
Reply
Now, thanks to you and your sadistic post, I have an image of you with a shrimp clinging to each of your nipples like those tassel-y things in that bit where the woman spins them around in circles, first one at a time, then both at the same time in opposite directions. Only, in this case, instead of an attractive woman with sequined pasties, it's you with arthropods attached to your chest.
Thanks a bunch.
Reply
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