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copen
Feb 2, 2003
Yeah, best thread.

I'm craving ACME oyster house and Deanie's seafood.

But what I really want is a Ferdi special from Mothers.

I will have to come up with some real content for this thread soon.

P.S. Also I am out of crystal please send help. Last time I was there I could only bring a 2 oz bottle back on the plane.

copen fucked around with this message at 00:02 on Jan 18, 2014

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copen
Feb 2, 2003
Nice looking jambalaya! I always add too much liquid to mine still. Shrimp and grits sounds awesome, never had it.

I should get some LHS. And a case of Chrystal's from the Internet.

I use Tabasco in cooking as a spicy vinegar mostly. For balance of flavor.

copen fucked around with this message at 17:25 on Jan 21, 2014

copen
Feb 2, 2003

Breaky posted:

:unsmith: Thanks guys! It's such a good dish / easy to make and scale up or down for whatever occasion, I love it.


Edit: About adding too much liquid. I've done that a million times. I end up making sure the veggies have cooked off a good bit of the liquid but they don't have to be entirely dry and burning. Then I use a 1:1 ratio of liquid (beer/stock/water) to rice. Bringing that up to a low boil and then letting it cook in the oven instead of on the burner makes it much more consistent in my hands, but it took a long time to get it right reliably so don't fret.

Thanks. I will try these tips next time.

Jambalaya is awesome cause if you add way to much stock you just made a cajun/creole soup that is still pretty drat tasty.

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