Jambalaya

[HoosierKettle]

I’ve never made this and I used the recipe on lodge’s website. Flipping incredible!  The recipe didn’t specify to cook covered or uncovered so I cooked uncovered. I had to add a couple of beers to the recipe because it got too thick before the rice was done. Next time I will cover for half. The only other thing I added was my little brothers fire powder.  He grows various hot peppers by the hundreds and dehydrates and grinds them.  I put a tiny pinch in and it was almost too spicy but tasted great.
One thing I will do different is triple the recipe next time.










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[SMOKE FREAK]

Hell yeah...I wanna eat at your house...

[inkaddictedchef1]

Well played!

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[kettlebb]

Damn brother that looks killer.


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[JEBIV]

Looks damn good from here

[HoosierKettle]

Thanks fellas!  That recipe is some great stuff once you tweak it to your spice preference. This is the second year my brother has made that powder but the first year he has given me any. Last night was the first time I had used it. I can’t wait to try it in my next chili.


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[Big Dawg]

D@mn that looks good.  This is on my list for a fall cook.

Thanks @HoosierKettle ! ! !





BD

[SmokeVide]

What is the stuff in the tin, between the two beer cans?

[HoosierKettle]

What is the stuff in the tin, between the two beer cans?

Glad you asked. A guy I work with recently went to Louisville and brought it back.



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[SmokeVide]

Their stuff is great. I've had their bourbon-smoked brown sugar and bourbon-smoked cracked pepper. Good stuff.

[Travis]

That’s a good cook. Very nice man. [emoji106]


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[BYBBQ]

Looks like good eatin' from here

[TheDude]

@HoosierKettle Looks great! Any chance I could get in on some of the pepper powder?

[addicted-to-smoke]

Gonna be researching some recipes. Been way too long since I've have jambalaya, and my crew would go for it if I substitute beef sausage for the pork and don't make it too hot.

I know what you mean about getting the right kick to it without going overboard.

Subversive intent: This will probably be the gateway to shrimp for my kids, as it probably was for me when I was young. I think the first time I had it I was like 9-10 and my dad I drove down to NOLA to help some friends move. Everyone spent the first night peeling and deveining fresh shrimp and the send day cooking jambalaya. It was exotic stuff for a Missouri boy!