Laissez les bons temps rouler!

[triangleforge]

Happy Fat Tuesday, y'all! Got the Neville Brothers & Professor Longhair on the stereo, and a big ol' pot of Jambalaya on the stove -- I used the yellowed old recipe tucked into the cajun cookbook that is simply titled "What Bernie Did." Should be good in a couple three hours or so. Stop by tonight up here in the Arizona mountains with a six of Abita, and we'll let the good times roll!

[ducducgooseme]

oooooh Jambalaya!   I am an entire state over to the east....or I would be there with a 6 pack for sure! yum.

Share the recipe!!

[triangleforge]

How's this?



Bernie was Bernie Vice, father of one of my best friends in High School. Bernie was from a long line of back-bayou cajuns and had a whole lot of great stories that I love to retell. My favorite is about how he got a great job just out of high school working on one of the tender boats that serviced the offshore oil rigs. One afternoon, he was sitting on the foredeck having lunch in the sunshine and thinking that it was just about as good as life could get, when he realized he was the only person on this whole big ship who had all ten of his fingers. Right about then, he said, college started to look pretty good.

I should probably type the recipe into Word & add some of the things I do these days just by habit. To start with, the sausage is Andouille, unless you can get some Tasso ham. Or both. Whatever. I tend to use a whole lot more of everything, so end up doing about four cups of rice and similar amounts of additional chicken stock/juice from cooking the seafood/whatever appropriate liquid I've got handy. I forgot tomatoes this time, but a lot of jambalayas don't have those anyway. So whatever again. Since our 14 year old isn't big on spicy, I substituted Tony Cachere's Creole Seasoning (which is mostly salt) for the cayenne for a little bit of zip and I'll just add fire at the table. And since it's the way I've seen most Jambalayas done, these days i skip straight to the oven once it's mostly done to finish everything off. Go get  you a spoon, son!

[ducducgooseme]

Fantastic!  Thanks for sharing!  Didnt realize Jambalaya had oysters! 

[swampduc]

Mais, dat sound good, yeah!

Went to the Krewe of Orpheus parade in downtown New Orleans last night, then saw Lucinda Williams at the House of Blues and hung out in the Quarter for a while. I took a few pics of some of the floats; I'll post 'em in a little bit.

Happy Mardi Gras, mes amis!

[mitt]

How's this?



Bernie was Bernie Vice, father of one of my best friends in High School. Bernie was from a long line of back-bayou cajuns and had a whole lot of great stories that I love to retell. My favorite is about how he got a great job just out of high school working on one of the tender boats that serviced the offshore oil rigs. One afternoon, he was sitting on the foredeck having lunch in the sunshine and thinking that it was just about as good as life could get, when he realized he was the only person on this whole big ship who had all ten of his fingers. Right about then, he said, college started to look pretty good.

I should probably type the recipe into Word & add some of the things I do these days just by habit. To start with, the sausage is Andouille, unless you can get some Tasso ham. Or both. Whatever. I tend to use a whole lot more of everything, so end up doing about four cups of rice and similar amounts of additional chicken stock/juice from cooking the seafood/whatever appropriate liquid I've got handy. I forgot tomatoes this time, but a lot of jambalayas don't have those anyway. So whatever again. Since our 14 year old isn't big on spicy, I substituted Tony Cachere's Creole Seasoning (which is mostly salt) for the cayenne for a little bit of zip and I'll just add fire at the table. And since it's the way I've seen most Jambalayas done, these days i skip straight to the oven once it's mostly done to finish everything off. Go get  you a spoon, son!

Scanners are a machine kind of like a copier, but it makes an electronic copy of your paper that can then be hosted.   Some can even recognize type and create a word document for you without typing 


just kidding, but I would like a good copy also - I have never made any good at home.

Bonne Fete

mitt

[swampduc]

Pics of Krewe of Orpheus parade last night (Lundi Gras) - apologies in advance for the IZ-esque quality of some of them 
Still an hour of Mardi Gras here, before the cops clear everyone off  the streets 

This one's actually at the beginning of Mardi Gras, 2 wks ago. No place but NOLA!




Next few are of  a mega float, 4 or 5 floats joined together.





More floats:




My friend Gwen and I, at the end of a long night (and many beverages  )

[swampduc]

Crap ^^^^^^^
OK, what'd I do wrong? Thought I followed the directions in the FAQ's but apparently not. I'm computer illiterate, btw 

[IZ]

apologies in advance for the IZ-esque quality of some of them 

Anyway..they're having a Fat Tuesday party down on 6th in Austin tonight.   

Argh..wish I wasn't out here in the country.    I can't wait to move into town! 

[ducpainter]

Crap ^^^^^^^
OK, what'd I do wrong? Thought I followed the directions in the FAQ's but apparently not. I'm computer illiterate, btw 

Took the liberty of fixing it for you.

All you did wrong was leave out a [ before the /img]

[swampduc]

Thanks DP.

[ducpainter]

Thanks DP.

You realize the forum software will do all that typing for you.

Just paste the link...highlight it

and click the

[ZLTFUL]

Only one complaint...Jambalaya should have NO recipe. Sure the baseline ingredients should be the same but you should always do something a little different each time.

That being said, unfortunately the only Cajun place here in town was shut down by the floods over the summer and never reopened. So I am forced to make my own crawfish etouffee this year...

[the_Journeyman]

Kinda like my chili recipes.  Grab things that should go into chili and and toss into crock pot.  Taste.  Toss whatever else.  Taste.  Add the hot pepper.  Taste.  Cook all day.  Enjoy.

JM

[ZLTFUL]

'zactly!