Paul....as many times as I have been there I have never eaten at any of the local joints! But, I know they are highly regarded and simply awesome food.
EdSails...thanks for the compliment! It seems this board has been hitting my "hot buttons" lately. Don't mean to be a board hog, but I will share another classic below.....
Elise....yes, no green pepper. Matter of fact, this family very rarely used the entire "trinity" in their cooking. The only crawfish I can get are the frozen kind. But they will work just fine and in the Jamaba recipe they cook for about an hour with no ill effects and no turning hard and tough.
OK, this Jamba is slightly adapted for the sole purpose of making in one large pot. I use some canned ingredients because they are easily transported. Also, the use of any tomatoes is very controversial.....one of those local preference thingys. I make this on Friday nights at the BBQ cook-offs and use my 14" Dutch Oven. The Cajun Seasoning Dust is listed below the recipe.
I am off for the weekend....coming your way Mayor..Louisville....HUGE family wedding!! I will post some more when I get back....including Paul P's Crawfish Etouffee. I also make all my own Andouille and Tasso and will give those recipes up as well.
Couzan Billy's Jambalaya
2 cup(s) Converted rice, uncooked
1 can French Onion soup
15 ounces Tomato sauce
1/4 pound Butter, cut into pieces
1 cup Onion(s), chopped
1/2 cup Green onion, minced
1 small Green pepper, diced
1/4 cup Parsley, fresh, chopped
3 large Garlic cloves, minced
1 teaspoon Crab boil
2 tablespoons Cajun seasoning
2 tablespoons Tabasco
1 pound Smoked sausage
1 pound Crawfish tails(or shrimp)
3 pieces Chicken breasts, cubed
3 - 5 cups Chicken stock
Heat oven to 350.
Combine everything in a 5 Quart oven proof pot. Add about 3 - 3 1/2 cups of the chicken stock.
Mix well. Cover and bake for 1 1/2 hours or longer.
You may add more chicken stock based on the consistency you want.
Stir before serving.
You can use any combination of meats in this recipe. I often substitute Tasso for the chicken.
Ooooops, forgot this one.....
Couzan Billy's Cajun Dust
1/2 cup Paprika
6 tablespoon(s) Kosher (coarse) salt
1/4 cup Black pepper, coarsely ground
3 tablespoon(s) Basil, dried
3 tablespoon(s) Garlic powder
2 tablespoon(s) Onion powder
2 tablespoon(s) Oregano, dried
2 tablespoon(s) Cayenne pepper
2 tablespoon(s) White pepper
2 tablespoon(s) Thyme, dried
Mix and use for blackened dishes and any other dishes that call for Cajun seasoning.