| Welcome to The New Coffee Room. We hope you enjoy your visit. You're currently viewing our forum as a guest. This means you are limited to certain areas of the board and there are some features you can't use. If you join our community, you'll be able to access member-only sections, and use many member-only features such as customizing your profile, sending personal messages, and voting in polls. Registration is simple, fast, and completely free. Join our community! If you're already a member please log in to your account to access all of our features: |
| Hey Jolly; and other coon-ass culinarians | |
|---|---|
| Tweet Topic Started: Apr 13 2011, 12:04 PM (153 Views) | |
| Luke's Dad | Apr 13 2011, 12:04 PM Post #1 |
![]()
Emperor Pengin
|
What's a good substitute for file powder? I'm making some Jambalaya.
Edited by Luke's Dad, Apr 13 2011, 04:42 PM.
|
| The problem with having an open mind is that people keep trying to put things in it. | |
![]() |
|
| Jolly | Apr 13 2011, 03:53 PM Post #2 |
![]()
Geaux Tigers!
|
There ain't. You can thicken with okra (don't put in in until the last, you want it to cook, not slime), but it doesn't give you the file taste. For the next time, if y'all have sasafrass trees, you can make your own. File is nothing but the dried leaves ground with a mortar and pestle. Edit....I'm thinking gumbo, you're talking jambalaya. I don't put file in my jambalaya...guess you could if you wanted to... Edited by Jolly, Apr 13 2011, 03:54 PM.
|
| The main obstacle to a stable and just world order is the United States.- George Soros | |
![]() |
|
| Jolly | Apr 13 2011, 03:59 PM Post #3 |
![]()
Geaux Tigers!
|
If you've ever considered cooking coonass food for a living... http://www.nicholls.edu/culinary/ |
| The main obstacle to a stable and just world order is the United States.- George Soros | |
![]() |
|
| Luke's Dad | Apr 13 2011, 04:41 PM Post #4 |
![]()
Emperor Pengin
|
Heh. The recipe I got calls for file. Take a look and tell me what you would change. I'm not cooking it till Sunday. Hoping I'll have a treat for lunch for a few days. Ingredients 2 tablespoons Peanut oil, divided 1 tablespoon Cajun seasoning 10 ounces Andouille sausage, sliced into rounds 1 pound Boneless skinless chicken breasts, cut into 1 inch pieces 1 Onion, diced 1 Small green bell pepper, diced 2 stalks Celery, diced 3 cloves Garlic, minced 1 (16 ounce) can Crushed Italian tomatoes 1/2 teaspoon Red pepper flakes 1/2 teaspoon Ground black pepper 1 teaspoon Salt 1/2 teaspoon Hot pepper sauce 2 teaspoons Worcestershire sauce 1 teaspoon File powder 1 1/4 cups Uncooked white rice 2 1/2 cups Chicken broth Preparation Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside. In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally. Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed. |
| The problem with having an open mind is that people keep trying to put things in it. | |
![]() |
|
| Jolly | Apr 14 2011, 09:15 AM Post #5 |
![]()
Geaux Tigers!
|
Trying to start an argument at the Jolly house? That's a recipe for a red or creole jambalaya. My wife likes a red jambalaya better than a brown jambalaya. As far as I'm concerned, only a heathen would put tomatoes in a jambalaya... But it looks like it would work, although it's more complicated than I would normally do.A couple of tidbits...if you have access to it, most cooks down here use Tony's as their cajun seasoning, although Zatarain's is ok (it's a hair saltier). http://www.tonychachere.com/ You may also like to use a par-boiled rice like Uncle Ben's, if you want your grains to stand out a little more. And you don't have to saute with peanut oil, butter will work just fine. I saute all my meat (with the exception of seafood) all at the same time, rather than seperately. If you like to cook the food down here, I heartily recommend you buy the first two River Road Recipes cookbooks put out by the Junior League...you find them in every kitchen down here. If you like to pull stuff off the web, John Folse rarely has a bad recipe...John can cook...here's one of his jambalaya recipes: Creole Jambalaya PREP TIME: 1 Hour SERVES: 6-8 COMMENT: The main difference between Cajun and Creole Jambalaya is the addition of tomato sauce and fresh tomatoes. Since tomatoes are American in origin, they did not play a role in international cuisine until the discovery of this country. It was the innovative Creoles who elected to give this paella-like dish a touch of class with the addition of vine-ripe Creole tomatoes. INGREDIENTS: ¼ pound butter 1 lb andouille sausage, sliced 1 lb ham, diced 1½ cups onions, chopped 1½ cups celery, chopped 1 cup red bell pepper, diced 1½ tbsp garlic, chopped 3 cups Uncle Ben’s rice, raw 2 cups cooked chicken, diced 5 cups chicken stock 1 8-ounce can tomato sauce 1 Creole tomato, diced 1 bay leaf ½ tsp thyme ¼ tsp cumin 1 tbsp basil salt and pepper to taste 2 lbs 50-count shrimp, peeled 1 cup sliced green onions METHOD: In a large Dutch oven, melt butter over medium-high heat. Add andouille and ham and continue to cook until lightly caramelized on the bottom of the pot, 10-15 minutes. Add onions, celery, bell pepper and garlic. Continue to sauté until vegetables are wilted, 3-5 minutes. Stir in rice and chicken, blending well into the vegetable mixture. Add chicken stock, tomato sauce, tomatoes and spices. Bring mixture to a rolling boil, reduce to simmer and cook on low heat, covered, for 30 minutes. Take care that heat is low enough to prevent scorching. Add shrimp and green onions, stirring well into the mixture, cover and cook 10 additional minutes or until shrimp are done. Serve as a main course or as a stuffing for chicken or seafood. If I think about it, I'll try to come up with the recipe for LSU Tailgate Jambalaya...that one's made with beer as the liquid...spicy, but sweet... |
| The main obstacle to a stable and just world order is the United States.- George Soros | |
![]() |
|
| Mikhailoh | Apr 14 2011, 11:50 AM Post #6 |
|
If you want trouble, find yourself a redhead
|
I wouldn't worry about the file. One teaspoon in that recipe you would never taste anyway. |
|
Once in his life, every man is entitled to fall madly in love with a gorgeous redhead - Lucille Ball | |
![]() |
|
| Luke's Dad | Apr 14 2011, 02:57 PM Post #7 |
![]()
Emperor Pengin
|
Ok Jolly, after I try this red Jambalaya, you'll have to give me a recipe for a brown... |
| The problem with having an open mind is that people keep trying to put things in it. | |
![]() |
|
| Luke's Dad | Apr 18 2011, 08:30 AM Post #8 |
![]()
Emperor Pengin
|
Oooooooh, it's good. A little extra spicy as I didn't expect the pot to deglaze the way that it did. But it is good. |
| The problem with having an open mind is that people keep trying to put things in it. | |
![]() |
|
| Jolly | Apr 18 2011, 05:35 PM Post #9 |
![]()
Geaux Tigers!
|
Glad to hear the recipe turned out ok.... |
| The main obstacle to a stable and just world order is the United States.- George Soros | |
![]() |
|
![]() ZetaBoards gives you all the tools to create a successful discussion community. Learn More · Register for Free |
|
| « Previous Topic · The New Coffee Room · Next Topic » |








But it looks like it would work, although it's more complicated than I would normally do.
6:28 AM Jul 11