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(Some Cajun)   Promised the family jambalaya tomorrow and I find myself indecisive. Tomato or none? Red or green peppers? I'd rather not use a commercial spice blend, I probably have everything I need on my spice rack. Got any advice? (LGT recipe that seems legit.)   (louisianacookin.com) divider line
    More: Awkward, Cajun cuisine, Andouille, Black pepper, Oven, New Orleans, Jambalaya, Cooking, Cajun  
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311 clicks; posted to Discussion » and Food » on 03 Jul 2022 at 7:50 AM (6 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



47 Comments     (+0 »)
View Voting Results: Smartest and Funniest
 
2022-07-03 6:15:51 AM  
Recipe seems like a good jumping-off point. Personally, I'd use much more garlic. Maybe add some crawfish tails or some such.
 
2022-07-03 6:27:21 AM  
Yes on tomatoes.
Why not both on peppers?
Recipe looks good. Definitely work from your spice rack. Use what you like. Don't be shy on the flavor, bump up the heat a little bit if that's your thing. Maybe some onion powder, fresh garlic, oregano? Looks similar to the recipe I use. I use the recipe as a base and mostly wing it from there.
 
2022-07-03 7:02:58 AM  
Recipe looks good, but tomatoes will turn it from Creole to Cajun.  I would eat it either way, because I'm not a food snob.
 
2022-07-03 7:56:27 AM  
I usually use tomatoes. If you're interested in a commercial spice blend that is just as good as your own spice rack, I highly recommend the Chef Paul (Prudhomme) Magic line. I use a bit of both Seafood and Poultry Magic in my jambalaya.
 
2022-07-03 8:07:23 AM  
You need okra. Did you get okra?
 
2022-07-03 8:21:10 AM  
I'd double the cayenne, or just cook some spicy peppers in, but I'm not at all a traditionalist.
 
2022-07-03 8:29:03 AM  
My advice is very important, it's what time should I be over?
 
2022-07-03 8:33:04 AM  
Sweetie just made it this week.  The recipe seems OK except for paprika; ours uses mustard and cumin, IIRC.  Also Jimmy Dean Hot Sausage (the ground-up kind) is great instead of Andoule sausage.  No to tomatoes.
 
2022-07-03 8:38:46 AM  
Best damn jambalaya I ever made started with peeling shell-on shrimp, throwing the shells into a small pot of simmering water, and letting that turn into stock while doing all the other prep work.  Substitute that for maybe half of the chicken broth.
 
2022-07-03 8:39:05 AM  
Fark user imageView Full Size


The recipe I use.
My girlfriend likes wild rice, so sometimes I go 1/3 wild rice, 2/3 white rice.
The amount of water needed depends on the type of rice, so there is a learning curve there. Long grain would be traditional, but I have had good results with Kokuho Rose, a sushi rice (don't judge me, man, I was hungry).  You can substitute seafood stock or chicken stock for water, and cut back on the bouillon. (I think beef stock wouldn't work so well, but you do you, Boo).
I never bother with soy sauce, and I can understand dropping the Worcestershire.
I see the 1.5 lbs of meat as a total and license to substitute so .5 lb sausage, .25 chopped ham (brown that with the sausage), and .75 lb cheap shrimp salad shrimp is a common mix for me - if you are adding seafood, add it after the boiling part or it gets really tough.

As far as tomatoes go, do your own thing. This is not baking where blindly tampering with ingredients will be disastrous. They add to much sweetness for my tastes, but if that is how you get down, go for it.
 
2022-07-03 8:56:44 AM  
Red pepper? Jesus subby
 
2022-07-03 9:11:23 AM  

eviljimbo: Red pepper? Jesus subby


Please, green peppers are the worst. The flavor makes me want to vomit. Red only Is best. Or none at all
 
2022-07-03 9:17:31 AM  

Professor Science: Best damn jambalaya I ever made started with peeling shell-on shrimp, throwing the shells into a small pot of simmering water, and letting that turn into stock while doing all the other prep work.  Substitute that for maybe half of the chicken broth.


I freeze the shells any time I make shrimp and then boil my stock pile in chicken broth for jambalaya or gumbo.
 
2022-07-03 9:52:59 AM  
Recipe is very off on the rice to water mix. Follow that and you're gonna get a mushy mess. For pre-toasted long-grain, you want a water to rice ratio of at most 3:2 if your goal is just-cooked, fluffy, non-sticky rice with individual grains. And if you use tomato, you need to include an estimate for its contribution to the fluid total as well.

My personal preferences, fwiw:

Start with 1/4 lb or so of minced pork belly, lardon, etc., before adding sausage
Add some white pepper to the spice mix. Also a bit of rubbed sage
Don't use tomato, although a couple tbsp of tomato paste stirred in just before adding the rice is nice
The recipe needs an acid to balance things. A couple tbsp apple cider vinegar will do, but pickled okra juice is better
Depending on how hot it is near you, I prefer doing the pot at 350-375 F in the oven for 15 min. Stir in shrimp, cook another few min with lid on, then let the pot rest on the stove (no more applied heat) for 10 min, with a clean towel between the pot and lid. Steaming the rice and wicking excess moisture in the towel is pretty important to getting a great texture.

Also, I agree with the above poster about making your own shrimp stock and using that as the liquid. Very easy to do and makes a HUGE difference in the flavor.
 
2022-07-03 9:59:22 AM  
Rice is always 2:1. Always. Always. Always.
 
2022-07-03 10:26:45 AM  

Professor Science: Best damn jambalaya I ever made started with peeling shell-on shrimp, throwing the shells into a small pot of simmering water, and letting that turn into stock while doing all the other prep work.  Substitute that for maybe half of the chicken broth.


The spouse is always happier with the end result when he does the same.

Plus I have a weird combination allergy that makes seafood stock dodgy for me.
 
2022-07-03 10:51:36 AM  

Professor Science: Best damn jambalaya I ever made started with peeling shell-on shrimp, throwing the shells into a small pot of simmering water, and letting that turn into stock while doing all the other prep work.  Substitute that for maybe half of the chicken broth.


That's how my mom always made risotto.  If you get head-on shrimp, throw those in with the shells, too.

But as for the questions about jambalaya... I try to see what sort of shortcuts I can make when cooking without sacrificing too much of the dish. I'm not from Louisiana, so this will be taken as sacrilege, I suspect, but I use V8, hot sauce, and kielbasa, as it's easy.  I usually add an onion or two and maybe a diced pepper for some texture, but it's not required when you're in a rush.  Look for a good red rice recipe for proportions, as you need to use some water or stock so it doesn't burn.  (Exact proportions depend if you're cooking it stovetop or in a rice cooker; I generally go with 1:1 water to V8, but if I have a canned V8 (vs a large bottle), I'll add stock to make up an V8 shortage.

I go with a little less liquid than you would typically use for rice, then add some extra hot water at the end if it's still a bit too firm and let it steam for a few minutes more.  (And maybe add extra hot sauce with the water, it I think it needs it)

I also had some jolof rice a couple weeks back at a cookout, and I wish I would've asked for the recipe.  It would've been an amazing base for a jambalaya, and was fantastic on its own.  Enough heat to be noticeable, without overwhelming.
 
2022-07-03 11:11:30 AM  
Just wanted to drop this in the thread, I'm just a white boy from CA but have used this tool to successfully pull off more than a handful of feeds that were enjoyed by all. The jambalaya calculator!

https://www.tigerdroppings.com/rant/food-and-drink/today-5-11-21-is-the-10th-anniversary-of-the-jambalaya-calculator/96311818/

I'm fact it's now an app.
 
2022-07-03 11:29:36 AM  
Make sure to find proper sausage, stay the hell away from the hillshire farm/ Johnsonville version look for regional brands that are more likely to do a decent job. Use chicken broth when cooking the rice.
 
2022-07-03 12:16:42 PM  
Here's the base seasoning I use for most creole-type dishes, then adjust to taste:
3 parts paprika; 1.5 parts black pepper; 1.5 parts salt; 2/3 part granulated garlic ; 2/3 part thyme; 2/3 part oregano; 2/3 part basil; 1/2 part granulated onion; 1/2 part cayenne. I use it often enough that I make a jar of it at a time.

Though you clearly have a plan for traditional jambalaya, in the future consider one of my favorites: pasta jambalaya. Enough for 6ish people:
2 bell peppers in strips, 2 large onions in strips, 2 tomatoes diced, 3 tablespoons minced garlic, 1/2 lb andouille sausage in 1/4 in rounds, 1/2 lb shrimp, 2 lb boneless chicken thighs cut fork-sized (sub chicken breasts and add duck breast if desired for 2 lb total), 2 cups chicken stock, 2 lb linguine, 3 sticks butter, 6ish tablespoons of seasoning above,  1 tablespoon red pepper flake.

Melt half the butter in a pan.  Add bell peppers, onions, garlic and cook until veggies just start to soften. Boil pasta. Add meat (except shrimp) and seasoning, cook until chicken half-done. Add chicken stock and simmer until reduced by 1/4 or so. Add tomatoes and shrimp, cook for another minute or so. Remove from heat, add remaining half of butter (cubed) and stir in to thicken. If additional thickening necessary, use corn starch suspension as appropriate. Add to drained pasta and toss it all to combine.

Nowhere near as healthy as rice-based, but it's damned delicious.
 
2022-07-03 12:23:09 PM  
I make something similar to this but since I don't like janbalaya as such. I just leave out the rice and make roux instead to make it more like gumbo and then serve rice on the side of people want it.

Definitely add okra. Add tomatoes too, it is a recipe, not a formula. I also use a cajun spice blend recipe that I got from the NOLA Couise website. They have lots of good recipes on that site.

I am reminded how good this is. Off to the store to get some ingredients.
 
2022-07-03 12:34:32 PM  

nyan9mm: eviljimbo: Red pepper? Jesus subby

Please, green peppers are the worst. The flavor makes me want to vomit. Red only Is best. Or none at all


i.imgur.comView Full Size
 
2022-07-03 12:42:38 PM  

Rene ala Carte: I make something similar to this but since I don't like janbalaya as such. I just leave out the rice and make roux instead to make it more like gumbo and then serve rice on the side of people want it.

Definitely add okra. Add tomatoes too, it is a recipe, not a formula. I also use a cajun spice blend recipe that I got from the NOLA Couise website. They have lots of good recipes on that site.

I am reminded how good this is. Off to the store to get some ingredients.


That's Etouffee. I usually make that too since it's easier than trying to figure out the ratio of water to rice to tomatoes to sausage etc. Make your stew separately and pour it over your rice. Also, if you're willing to be a complete heretic I really like Etouffee over crispy roasted potatoes.
 
2022-07-03 12:48:04 PM  

nyan9mm: eviljimbo: Red pepper? Jesus subby

Please, green peppers are the worst. The flavor makes me want to vomit. Red only Is best. Or none at all


Red pepper in the trinity changes the whole flavor. Not a huge fan of green peppers myself but there's certain dishes where you just gotta
 
2022-07-03 1:38:51 PM  

cherryl taggart: Recipe looks good, but tomatoes will turn it from Creole to Cajun.  I would eat it either way, because I'm not a food snob.


You got it backwards.  Tomato is Creole.

Red bell peppers have no place in jambalaya no matter what.
 
2022-07-03 2:04:42 PM  
I like my "Cajun/jambalaya style soup" to be wet, so I serve it over rice as well.  I use ham, chix thighs and andouille. I also use ham stock, clam stock and white wine. Bay leaves are crucial to mine, you can fudge the rest.  I'll toss in okra if I have it, but it's optional.  I use tomatoes.

Sear off the meat, set aside. Sautee the trinity, deglaze w/ white wine. Add tomatoes, more white wine and some of your ham/clam. Chop your meat and toss it in with a bunch of bay leaves. I usually add some red beans at this point to bulk it out, since I'll eat it all week. Simmer, then adjust your flavors. Essentially my soup is almost like Gumbo with a bright acidic stock instead of roux.
 
2022-07-03 2:19:39 PM  

lizyrd: 3 parts paprika; 1.5 parts black pepper; 1.5 parts salt; 2/3 part granulated garlic ; 2/3 part thyme; 2/3 part oregano; 2/3 part basil; 1/2 part granulated onion; 1/2 part cayenne. I use it often enough that I make a jar of it at a time.


Thank you - this was exactly what I was fishing for.  I have a shaker of Tony Chacheri's but I'm not really fond of it (too salty) and it's so old it practically needs a walker with tennis balls on the front legs.

eviljimbo: Red pepper in the trinity changes the whole flavor.


And this I know.  But mrs b absolutely loathes green bell peppers... I'll let you all know how it turns out with red.

/back to the store, forgot onions of all things
//sacrilege!!
 
2022-07-03 2:26:01 PM  
Most people have said what I would say. I just want to add one more voice to the "use spices you already have" chorus. Most Cajun and creole seasonings are pretty simple. So long as you have most of the ingredients, your blend will be fine. If one or two is missing, it's likely no big deal or there are easy substitutes you can use that will taste great.

Remember that jambalaya is one of those dishes that has so many variations and is in part meant to use up leftovers/clean out the pantry. Don't get too hung up on authenticity. Whatever you add (within reason), it will likely turn out tasty.
 
2022-07-03 2:27:50 PM  
I make etouffee which calls for a roux. My most recent advance was to make the roux as the recipe called for: with vegetable oil rather than butter. You can get a much darker roux with vegetable oil than butter. To tell the truth I can't tell jambalaya from etouffee from gumbo. But dark roux is better.

For years I kept trying to get a mahogany colored roux with butter and it can't be done. I'm that stupid Midvale kid from the cartoon.
 
2022-07-03 2:38:18 PM  

nyan9mm: eviljimbo: Red pepper? Jesus subby

Please, green peppers are the worst. The flavor makes me want to vomit. Red only Is best. Or none at all


LOL.  Sounds like me vs mrs bughunter.

Just for that, I'm gonna sneak in half of a green bell pepper by mincing it up real good and see if she likes the result.

If I get a compliment, I win!

/bughunter 2.0 is gonna love it regardless
//cuz it's got some skrimps
 
2022-07-03 2:43:52 PM  

bughunter: nyan9mm: eviljimbo: Red pepper? Jesus subby

Please, green peppers are the worst. The flavor makes me want to vomit. Red only Is best. Or none at all

LOL.  Sounds like me vs mrs bughunter.

Just for that, I'm gonna sneak in half of a green bell pepper by mincing it up real good and see if she likes the result.

If I get a compliment, I win!

/bughunter 2.0 is gonna love it regardless
//cuz it's got some skrimps


Bughunter 2.0 is prioritizing correctly.
 
2022-07-03 3:05:42 PM  

yakmans_dad: I make etouffee which calls for a roux. My most recent advance was to make the roux as the recipe called for: with vegetable oil rather than butter. You can get a much darker roux with vegetable oil than butter. To tell the truth I can't tell jambalaya from etouffee from gumbo. But dark roux is better.

For years I kept trying to get a mahogany colored roux with butter and it can't be done. I'm that stupid Midvale kid from the cartoon.


CLARIFIED butter, yo.  And have you tried baking it? You get much better temp control. Or, you can toast your flour in the oven at 425 until it's the color you want.  The secret to Roux is cheating like a motherfarker.
 
2022-07-03 3:12:55 PM  

yakmans_dad: I make etouffee which calls for a roux. My most recent advance was to make the roux as the recipe called for: with vegetable oil rather than butter. You can get a much darker roux with vegetable oil than butter. To tell the truth I can't tell jambalaya from etouffee from gumbo. But dark roux is better.

For years I kept trying to get a mahogany colored roux with butter and it can't be done. I'm that stupid Midvale kid from the cartoon.


Jambalaya is a rice dish with stuff mixed in. It is similar to paella (though there are important differences.

Etouffe means "smothered" (literally it means "stuffed" but it's really used more in the sense of "smothered"). Think of it as ingredients smothered in a sauce. It can be similar to gumbo, which is more like a soup/stew, but it tends to be thicker.

Both etouffe and gumbo tend to be served on plain white rice. The use of plain rice is one of the differences between them and jambalaya, and they should be distinctly more souplike than jambalaya. There are also some ingredients that tend to be different in each dish, but that is a lot more variable.
 
2022-07-03 3:28:16 PM  

phlegmjay: etouffe


Mine certainly resembles an etouffe more than jambalaya. My mom called hers jambalaya, so it stuck.
 
2022-07-03 4:50:38 PM  
Y'all are ignorant children drifting out to sea with leaky floaties, I'm outta here.

Red bell peppers are an abomination for anything Creole or Cajun.  Whatever you cook with that, you are an impostor concerning any culinary heritage of south Louisiana.
 
2022-07-03 5:31:14 PM  
Zatarains Jambalaya mix for the win!   😜

< ducking >

Seriously, it's an excellent "base of operation " and accepts whatever accoutrements you want to throw at it.  Great for weeknights.

< ducking some more >

OK, you guys are throwing tomatoes, I'm outta here.
 
2022-07-03 5:57:44 PM  
There is no such thing as a ripe green pepper. I like ripe peppers
Definitely tomatoes.
And second the recommendation to make stock with the shrimp shells
 
2022-07-03 7:05:51 PM  

PR Deltoid: OK, you guys are throwing tomatoes, I'm outta here.


Only the creoles.  The cajuns are throwing their inedibly ripened bell peppers.
 
2022-07-03 8:12:40 PM  
Jambalaya. Paella. Jollof rice. Pilau. They're all basically the same thing - cook the rice with the veggies and protein in, sometimes with juice (jollof rice) or broth instead of water. The only essential difference is the choice of locally available ingredients
 
2022-07-03 8:37:58 PM  

Professor Science: Best damn jambalaya I ever made started with peeling shell-on shrimp, throwing the shells into a small pot of simmering water, and letting that turn into stock while doing all the other prep work.  Substitute that for maybe half of the chicken broth.


Shrimp stock.  Even if you don't use it on the jambalaya, it freezes well for use in all kinds of dishes to boost the flavor up a notch or three.
 
2022-07-03 8:57:15 PM  
Sorry I'm late to the party.   Look for a recipe that has "Spanish sofrito" or "French mirepoix" in it. Starting with bell pepper, celery and onion (sweating them to bring out flavor) .  The recipe here has the cooking out of order, and the flavors will not be the greatest.

https://www.emerils.com/121423/cajun-jambalaya

This is an amazing recipe, but Emiril does amazing work.
 
2022-07-03 10:28:50 PM  
"the bell pepper wars, they have begun!" almost sounds like something we should be starting on foodtab in general. like the you're cooking eggs wrong, eating pizza wrong, etc.

I'm generally ok with all of green/yellow/orange/red, kindasorta almost what Ambitwistor said, but yeahno they do all have distinct flavors both raw and cooked.

and sure, I'll try to pick if I want a specific flavor (or even just the color) for a specific dish. or if I know my target audience prefers one over the others.

but seriously, it's a farking bell pepper. just use the one in your foinfing pantry.
 
2022-07-04 12:28:48 AM  

yakmans_dad: I make etouffee which calls for a roux. My most recent advance was to make the roux as the recipe called for: with vegetable oil rather than butter. You can get a much darker roux with vegetable oil than butter. To tell the truth I can't tell jambalaya from etouffee from gumbo. But dark roux is better.

For years I kept trying to get a mahogany colored roux with butter and it can't be done. I'm that stupid Midvale kid from the cartoon.


The cook who taught me said "the roux should be the same color as a Creole girl's nipple." I keep telling Mrs. Nuran "It's for research, honest "
 
2022-07-04 2:03:51 AM  
I'll let you all know how it turns out with red.

Well, I used TFA's recipe, substituting a rotisserie chicken for the raw chicken, and using lizyrd's spice blend instead of whatever TFA called for.  (Smoked paprika and smoked cayenne pepper also substituted, cuz that's what I had.)  Two heaping tablespoons of that blend was perfect for the 3c of rice and 6c of liquid.

I added fresh garlic, too, 4 large cloves.  (We are a garlicky house.)

The flavor profile was perfect.  Absolutely outstanding, and I made enough blended spices for another pot.  (Or maybe some gumbo, with okra and Creole nipple roux.)  Thank you, liz.

Unfortunately, mrs b caught me pulling the green pepper out of the fridge while I was prepping.  "You're not putting that in my dinner are you?"

"Ummmm...  No."  It went back in the fridge.

Also used the shrimp shells to make stock.  Shells from 1 lb of shrimp, with a little salt and a little butter, made 2c of nice shrimp stock in about 20 minutes.  Excellent idea, farkers.  It made the final dish very rich in flavor, so much so that the actual shrimp was a little boring even though I tossed them in paprika and a fat pinch of salt and let them marinade while the rest of the work was underway.  (Gonna use Old Bay and more salt next time.)

There's enough leftover for another dinner for three, and three lunches.

And I still have three bell peppers left, one green, one yellow and one red.  I always buy too much.  I'm gonna try stuffing them with the leftover jambalaya and roasting them.  It'll be a little mushy because the rice is already fully cooked, but I don't think anyone is going to care; the flavor is fantastic.

/and bughunter 2.0 made a flourless chocolate cake yesterday and spun up some "woofed cream" tonight
//everybody is happily stuffed
 
2022-07-04 2:48:55 AM  
In jambalaya tomato is not traditional
But I like it
The holy trinity is traditionally made with green peppers
So if tomato then red pepper is acceptable if no tomato then definitely not red peppers (Trad v non)
I don't eat pork so I sub smoked mussels canned in oil. I mix the oil from the can into the oil I use to make the roux. Then add the mussels. Totally makes up for the Andouille sausage flavor.
Don't skimp on the cayenne and paprika.

Binging with Babish Basics: Cajun is a good place to start
 
2022-07-04 5:48:18 AM  

bughunter: I'll let you all know how it turns out with red.

Well, I used TFA's recipe, substituting a rotisserie chicken for the raw chicken, and using lizyrd's spice blend instead of whatever TFA called for.  (Smoked paprika and smoked cayenne pepper also substituted, cuz that's what I had.)  Two heaping tablespoons of that blend was perfect for the 3c of rice and 6c of liquid.

I added fresh garlic, too, 4 large cloves.  (We are a garlicky house.)

The flavor profile was perfect.  Absolutely outstanding, and I made enough blended spices for another pot.  (Or maybe some gumbo, with okra and Creole nipple roux.)  Thank you, liz.

Unfortunately, mrs b caught me pulling the green pepper out of the fridge while I was prepping.  "You're not putting that in my dinner are you?"

"Ummmm...  No."  It went back in the fridge.

Also used the shrimp shells to make stock.  Shells from 1 lb of shrimp, with a little salt and a little butter, made 2c of nice shrimp stock in about 20 minutes.  Excellent idea, farkers.  It made the final dish very rich in flavor, so much so that the actual shrimp was a little boring even though I tossed them in paprika and a fat pinch of salt and let them marinade while the rest of the work was underway.  (Gonna use Old Bay and more salt next time.)

There's enough leftover for another dinner for three, and three lunches.

And I still have three bell peppers left, one green, one yellow and one red.  I always buy too much.  I'm gonna try stuffing them with the leftover jambalaya and roasting them.  It'll be a little mushy because the rice is already fully cooked, but I don't think anyone is going to care; the flavor is fantastic.

/and bughunter 2.0 made a flourless chocolate cake yesterday and spun up some "woofed cream" tonight
//everybody is happily stuffed


That sounds awesome.   A great home cooked meal is a wonderful thing.
 
2022-07-04 4:31:15 PM  

bughunter: I'll let you all know how it turns out with red.

Well, I used TFA's recipe, substituting a rotisserie chicken for the raw chicken, and using lizyrd's spice blend instead of whatever TFA called for.  (Smoked paprika and smoked cayenne pepper also substituted, cuz that's what I had.)  Two heaping tablespoons of that blend was perfect for the 3c of rice and 6c of liquid.

I added fresh garlic, too, 4 large cloves.  (We are a garlicky house.)

The flavor profile was perfect.  Absolutely outstanding, and I made enough blended spices for another pot.  (Or maybe some gumbo, with okra and Creole nipple roux.)  Thank you, liz.

Unfortunately, mrs b caught me pulling the green pepper out of the fridge while I was prepping.  "You're not putting that in my dinner are you?"

"Ummmm...  No."  It went back in the fridge.

Also used the shrimp shells to make stock.  Shells from 1 lb of shrimp, with a little salt and a little butter, made 2c of nice shrimp stock in about 20 minutes.  Excellent idea, farkers.  It made the final dish very rich in flavor, so much so that the actual shrimp was a little boring even though I tossed them in paprika and a fat pinch of salt and let them marinade while the rest of the work was underway.  (Gonna use Old Bay and more salt next time.)

There's enough leftover for another dinner for three, and three lunches.

And I still have three bell peppers left, one green, one yellow and one red.  I always buy too much.  I'm gonna try stuffing them with the leftover jambalaya and roasting them.  It'll be a little mushy because the rice is already fully cooked, but I don't think anyone is going to care; the flavor is fantastic.

/and bughunter 2.0 made a flourless chocolate cake yesterday and spun up some "woofed cream" tonight
//everybody is happily stuffed


Awesome, glad i could help. More glad that the reaction wasn't "well, that asshole doesn't mnow what he's talking about..."
 
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