I really like my own Chicken and Sausage Jambalaya.

Stumbled into this vid and Chef Paul and I pretty much cook it the same way, I just don't use Tasso, and substitute brown rice. I try to never eat white rice. Oh, and I pre-cook my sausage just enough to get about half the grease out. I also add some What'sThisHereSauce.





This batch that should be done in about 30 minutes or so. I met Paul Prudomme in New Orleans on one of my many "R&R" visits there. My second trip ever to New Orleans (like 1998), a cab driver told me about a place right in the middle of the action in the French Quarter that was renting SUITES for $25 a night!. This place became my home away from home up until my last visit sometime in 2012. ( my favorite suite was now $289 a night, I payed like $90) Anyway... Chef Paul had all his personal guests stay there and the owner introduced us one morning as I stumbled down into the lobby. Talked for a few, used some "yep, I did that" cook's lingo and he invited me to lunch at K Paul's! Like now, as soon as my guest's come downstairs. Got a tour of the kitchen after lunch. Great afternoon in NOLA.

My former hang out and, very cool little Hotel is one of the older buildings in the French Quarter...Built in 1839 ..and now I am getting homesick.

Olivier House in the French Quarter


Almost done, brown rice takes a lot longer to cook, but it is so much better for you.

That looks really tasty!

If only there were an efficient way to chop the sausages quickly. I'm having homemade four pound chili myself, tonight.

I can boil water. That’s the extent of my cooking skills.

I just looked it up and saw that Prudhomme passed away in 2015.

Yeah I read about it.

75 is REALLY old for most Cajun men, at least in my experience.

Pic doesn't make me hungry because I'm sick.

But gimmy a bowl of that anyway!

A 5k in downtown Baton Rouge always ends with stuffing your face with several bowls of Jambalaya from various booths (food included with registration) and then voting on who has the best.

They used to have one like that here, only it was doughnuts and beer.

Dunno how I'd do in Baton Rouge, but I sure am happy with this batch.

Just left it in the pot and put it in the fridge after it cooled a bit so I'd quit eating it!

Looks tasty Nixer. Looks like the kind of thing that gets even better after sitting a day or two.

Chef Paul's little video shows a bunch of good cooking tips..

I didn't sat healthy cooking, I said good cooking. Gonna have to offset this with some salads and chicken salad this week.

And no beer! ($#^&(!?!)

tylenol and a girl scout cookie

Breakfast, made bacon and Waffles, love it.

Pretty much just as you've described and shown.





Kinda defeats the purpose, doesn't it?

We limit ourselves to two bowls of Jambalaya each, sharing a little so that we've both tried 4 different booths. The BR Fire Dept. usually has the best, IMO. And add one dessert each, but no beer or soda (water only, we try to avoid drinking our calories and 'Diet' usually contains a list of chemicals).

Tonight was just an omelette, country-style, with a splash of water instead of milk. Some sliced tomato and horseradish cheese in it. I always cook my omelettes very low, I hate over-cooked eggs.

Couple nights ago it was a dish I like to make, which is I suppose technically Chicken Cacciatore. Start off sauteing onion, sweet peppers, mushrooms, and mini- cucumber in some olive oil and butter. I add some roasted garlic seasoning. When the onions and cucumber slices start to get see-through, I add diced tomatoes and a little tomato paste. All this time I'm cooking chicken in another pan. I don't bread it or dust it though.

When the chicken is just about done I add the peppers onions diced tomatoes etc from the one pan to the one with chicken and cover for ten minutes or so and let it simmer. Sometimes all of that will go over a bed of tagliatelle. If the chicken has bones I leave it as-is though.

I make my omelettes with water,some pepperoni,onions and cheddar cheese or if I have some chili left overs I put that in with some shredded pepper jack cheese and I don't over cook mine either..I generally have some kind of omelette every other day and in between days it's pancakes with sausages or bacon,,a solid breakfast sets me up for the day and with a glass of V8 hot..

I make my omelettes with water,some pepperoni,onions and cheddar cheese or if I have some chili left overs I put that in with some shredded pepper jack cheese and I don't over cook mine either..I generally have some kind of omelette every other day and in between days it's pancakes with sausages or bacon,,a solid breakfast sets me up for the day and with a glass of V8 hot..

My comment made no sense, I blame the NyQuil.

What I meant is, your Chicken and Sausage Jambalaya looks like it belongs in competition in these parts.

leftover cake i made a few days back

since the conversation seems to involve a lot of egg recipes..

let me just say everyone should at least take a look at gordon ramsay's scrambled egg video. it will change the way you do things completely. whether you prefer the result or not is a different question.

i learned to cook myself as a child and my omelettes were the kind i think a lot of people (most people?) tend to cook them - a brown crust on the outside, very thick, tons of vegetables like mushrooms, green peppers, etc., cheese, a little milk and some bacon or other meat.

when i REALLY learned to cook, i found that i far more appreciated the gordon ramsay style omelette for its better texture, simpler ingredients and only a few key flavors instead of the insanity i grew up eating.

you might prefer it too. the video shows scrambled eggs. for an omelette just cook very slightly longer, and stop stirring once the egg whites are solid.

I like everything in my omelette except for onions and peppers. Needless to say I never get the "Western Omelette" when I'm eating out.