Jamie Oliver

forum: Food & Drink

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#1 Sun 10 Feb 13 10:25am

beerforyorky

Forum champ
Occupation Retired
From Surin, N.E. Thailand
Member since Mon 29 Dec 08

Jambalaya (Cajun seasoning)

After seeing jambalaya on the "alphabet thread" I thought I may consider cooking some (first time). We obviously cannot get Cajun seasoning up here so I searched for a recipe and came up with this:

1 tblsp Cayenne pepper
1 tbsp Oregano
1 tblsp Paprika
1 tblsp Ground black pepper
2.5 tblsp Salt

Surely that salt content is wrong?

(I realise there are other recipes but this was the first hit)

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#2 Sun 10 Feb 13 1:26pm

Maree

Forum super champ
From Newcastle, Australia
Member since Sat 10 Mar 07

Re: Jambalaya (Cajun seasoning)

I just got my jar out of the cupboard. The ingredient list lists salt as the first (ie most predominant) ingredient(!).

Followed by paprika, rice flour, pepper, onion, basil(?), garlic, chilli, fennel and thyme.

The salt content is worrying. That rice flour is third on the list as a cheap filler etc is also disappointing.

It's not a particularly good blend and I just had a sniff and all I can smell is the onion and garlic (I'm starting to get a head cold so my sense of smell isn't great ATM). Approaching its best by date so I think I'll turf it and buy a better brand/blend.

PS there's a few members from the Southern US states here so, hopefully, they'll see this thread and post  crossed

Last edited by Maree (Sun 10 Feb 13 1:28pm)


"Cook with love and laughter ..."
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#3 Sun 10 Feb 13 2:53pm

cohphanta

Forum champ
Occupation Book Seller
From Jacksonville, FL
Member since Sun 04 Apr 10

Re: Jambalaya (Cajun seasoning)

I make jambalaya all the time (I'm Cajun) and I never use "cajun seasoning" in it.  I make it like this:

1 large onion
1 large bell pepper (I think you call them capsicum)
3 stalks celery
1 lb of meat (I use a mix of shrimp and andouille sausge) chicken, shrimp, sausage, duck, crawfish, etc
salt
black pepper
cayenne pepper
garlic
water or chicken stock
rice
*creole jambalaya uses tomato
I chop the first three ingredients and caramelize to a nice deep brown, but not burnt. This is what gives it a  nice color.
I add the meat next and cook it just a short time about 5 minutes or so. Then add the stock (water), the amount depends on how much rice you will use. Use the same ratio of stock(water)/rice that you would use if you just made plain rice.

Add salt, pepper, cayenne and garlic. I use fresh garlic chopped and then the rice. Let it come to a boil, lower heat, cover and cook until done.

The basic cajun spices are:
onion
garlic
paprika
salt
black pepper
red pepper
cayenne

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#4 Sun 10 Feb 13 10:10pm

Maree

Forum super champ
From Newcastle, Australia
Member since Sat 10 Mar 07

Re: Jambalaya (Cajun seasoning)

Thank you, Coco  thumbsup


"Cook with love and laughter ..."
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#5 Sun 10 Feb 13 10:44pm

cohphanta

Forum champ
Occupation Book Seller
From Jacksonville, FL
Member since Sun 04 Apr 10

Re: Jambalaya (Cajun seasoning)

I guess I could add that almost all cajun dishes have a base we call the Trinity: onions, bell pepper and celery.

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#6 Sun 10 Feb 13 10:47pm

JoyYamDaisy

Forum super champ
From Melbourne Australia
Member since Sun 12 Apr 09

Re: Jambalaya (Cajun seasoning)

Thanks Coco! I want to make this! smile

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#7 Sun 10 Feb 13 10:48pm

cohphanta

Forum champ
Occupation Book Seller
From Jacksonville, FL
Member since Sun 04 Apr 10

Re: Jambalaya (Cajun seasoning)

I have made jambalaya using quinoa instead of rice and it was pretty good. You can also use brown rice.

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