Jambalaya
 

Does anyone use a roux in their Jambalaya???
A member on another forum said they visited New Orleans and had Creole (tomato) Jambalaya . Then they went out in the country ??? and had Cajun jambalaya. he told the cook how good it was and the cook told him the secret was the roux???
Never heard of using a roux in Jambalaya?

I had one from a co worker for a charity event. It was terrible IMO. Some people may like it. But I didn't.

A can of mushroom soup works better.



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I don't but I've heard of it. I've heard some people call the trinity smothered down in oil a roux too,:eek:. Maybe thats what he as refering too?

I see no need for a roux (oil and flour) or a can of cream of mushroom soup to make a proper jambalaya. Jambalaya has been being made longe before mushroom soup was put into a can.

I also am trying to find jambalaya recipe. The ones I make are fairly good, but if someone could post that killer recipe-that would be great! Funny thing...the wife and I give out recipes-but these same people don't return the favor :D

GOOGLE the jambalaya calcultor, its an excel speadsheet. Follow the tips and tricks and you cant go wrong. My buddy from West Virginia made one and he said it came out great, so great that he ordered a 5 gallon pot so he can cook some for his customers, he sells forestry equipment now. He use to live down here and missed the cooking.

I helped out a friend of mine on a catering job and he used about a qt. of DRY POWDER roux mix in 75# of rice...He said since he started using parboil rice it helps the seasoning stick to the rice...All I know is he makes some killer jam. and dirty rice....

Thanks swamp, I'll give it a try this weekend.