The Womper Woom OR You Might Be A Modwomper

[chopdoc]

I've never made that... but everytime our son comes to visit, he pitches a hissy fit for me to make jambalaya. Which is expensive, with all that meat in it!

Chicken Helper came out with a new flavor recently, Cajun Chicken. It's not bad, but a) I add some really spicy smoked sausage, and b) I never eat white rice, only brown rice. If I also got some pork loin, that would be a pretty decent start to jambalaya. I don't mind a bit "cheating" to make tasty stuff.

Andria

Zatarans makes a boxed jambalaya thats ok. When we have friends and what not with funerals or something going on like family emergencies we will mix up around 5 gallons of it for the family. It usually goes real fast.

 

[Lannie]

Wow that sounds beautiful. Take a picture next time.
I do not agree with 5 degrees feeling like Spring. EEK

Our camera won't work in that kind of cold. It might turn on for a second, then it shuts itself off again. I don't blame it, actually. This morning, the clouds weren't sinking, they were rising, even though it was -13 because the sun was shining and heating the air right where I was standing (in the SUN!). I tried to blow a couple clouds downward to see if I could make 'em hit the ground and spread out like they were doing yesterday, but they wouldn't.

~Lannie

 

[Atchafalaya]

I suppose i could find children waiting for school buses with nose hair icicles, but other than that, cold doesn't photograph well.

As for shorts & t-shirt, it's the first time it hits 50 in the spring that we haul out the tank tops and shorts. I remember one year's cold spell -- two weeks of -20, -40 w/windchill. Suddenly, the weather changed and it was practically sweater weather. I drove by a bank with a time/temperature sign and it was +14.

Where is the eggs? I love a gumbo where they crack raw eggs in it just before its done and let them cook in the gumbo juice. And your right, its not a gumbo unless its made with a roux. I have nothing against Savoie's roux but have made many batches from scratch.

I never put eggs on mine before. And I don't put ocra in it either. lol. Man, I'm hungry again! I ate it all.

 

[Atchafalaya]

Zatarans makes a boxed jambalaya thats ok. When we have friends and what not with funerals or something going on like family emergencies we will mix up around 5 gallons of it for the family. It usually goes real fast.

I agree. I like the Zatarain's one. It's REAL spicy.

 

[Atchafalaya]

I never eat white rice, only brown rice

I only eat the parboiled Zatarain's. It's never sticky.

 

[AndriaD]

Zatarans makes a boxed jambalaya thats ok. When we have friends and what not with funerals or something going on like family emergencies we will mix up around 5 gallons of it for the family. It usually goes real fast.

I can't use anything from Zatarain's; they put sulfites in nearly all their products. Now I just boycott everything they make, in protest.

I like Chicken Helper because they don't put sulfites in any of their mixes except the broccoli-chicken one (sulfites do NOTHING except preserve color), and also they package the rice separately, so I can toss that white rice in the garbage and use my own brown rice. Chicken Helper makes an outstanding sweet-and-sour chicken mix too!

Andria

 

[Atchafalaya]

Chicken Helper makes an outstanding sweet-and-sour chicken mix too

That sounds REALLY good.

 

[Robert Cromwell]

Do they have Hog Helper?

 

[AndriaD]

That sounds REALLY good.

It really is! I cook the chicken with some onions and peppers, then when I mix the chicken in with the sauce mix, I add a bit more green pepper. But what really *makes* it is the brown rice, which, after I cook it thoroughly in the microwave, I then fry with a bunch of chopped onions. The fried onions caramelize, and it's just amazing!

Andria

 

[Atchafalaya]

It really is! I cook the chicken with some onions and peppers, then when I mix the chicken in with the sauce mix, I add a bit more green pepper. But what really *makes* it is the brown rice, which, after I cook it thoroughly in the microwave, I then fry with a bunch of chopped onions. The fried onions caramelize, and it's just amazing!

Andria

OMG, what time should I be there? lol

 

[chopdoc]

I never put eggs on mine before. And I don't put ocra in it either. lol. Man, I'm hungry again! I ate it all.

Im not an okra fan either. We use to grow it and the missus would fry up a pan full of it and add some tomato sauce to it and it was a slimy yucky mess.

A lot of people will put boiled eggs in their gumbo and its ok, but not near as good as putting raw eggs in it and letting them cook in the gumbo juice. Ya need to try it some day, its very good! The eggs just suck up that gumbo flavor and dayam its good!

 

[chopdoc]

Something else we love down here in southern Louisiana that many of yall probably never heard of. Purple hulled peas. Cook up a big ole pot of them with a ton of bacon or ham in it and thats a meal all by itself that as an added bonus, provides great entertainment that night (come on dear, pull my finger) lol

 

[Atchafalaya]

Im not an okra fan either. We use to grow it and the missus would fry up a pan full of it and add some tomato sauce to it and it was a slimy yucky mess.

A lot of people will put boiled eggs in their gumbo and its ok, but not near as good as putting raw eggs in it and letting them cook in the gumbo juice. Ya need to try it some day, its very good! The eggs just suck up that gumbo flavor and dayam its good!

I'll have to give that a try. I love ocra, just not in gumbo. Fried ocra. Yums

(come on dear, pull my finger)

ROTF. I'm not sure I ever had that. But mom and dad were originally from Houma and I have cousins all over the place - even near you. Mom's buried at the Arcola-Roseland Cemetery. I grew up eating all kinds of greans and beans with bacon or ham. Good Lord I'm hungry. That's the good thing about flavored vapes. It helps with the sweet tooth.
Hey, you get a King Cake yet? I ordered mine from the Rouses in Thibodaux. Had it sent here.

 

[Robert Cromwell]

Explains all the natural gas that comes out of LA.

 

[AndriaD]

Something else we love down here in southern Louisiana that many of yall probably never heard of. Purple hulled peas. Cook up a big ole pot of them with a ton of bacon or ham in it and thats a meal all by itself that as an added bonus, provides great entertainment that night (come on dear, pull my finger) lol

I think purple hull peas are the BEST of the field peas -- even better than blackeyed peas!

Andria

 

[Atchafalaya]

Explains all the natural gas that comes out of LA.

Hardy har har

 

[chopdoc]

Hey, you get a King Cake yet? I ordered mine from the Rouses in Thibodaux. Had it sent here.

Rouses, are ya serious lol

One of our pilots lives in the quarter (thats New Orleans French Quarter to yall) and brought down a real King cake Friday. It was gone in a flash.

I think purple hull peas are the BEST of the field peas -- even better than blackeyed peas!

Andria

Never been a fan of black eyed peas. Thankfully we only get it for New Years day. Now the purple hull, I love them and can eat them all the time. Same with white beans and butter beans.

Explains all the natural gas that comes out of LA.

Well yeah!

 

[AndriaD]

Never been a fan of black eyed peas. Thankfully we only get it for New Years day. Now the purple hull, I love them and can eat them all the time. Same with white beans and butter beans.

I love 'em all, except for those tough green Ford Hook Limas... and I hate kidney beans for the same reason, too tough and chewy. But baby limas, a/k/a butter beans, LOVE those.

I make a really delicious many-bean soup; pintos, blackeyes, white beans, butter beans, lentils, split peas, with some ham and bacon in it... serve with cornbread and chopped onions. MMMMMM good!

Andria

 

[chopdoc]

I love 'em all, except for those tough green Ford Hook Limas... and I hate kidney beans for the same reason, too tough and chewy. But baby limas, a/k/a butter beans, LOVE those.

I make a really delicious many-bean soup; pintos, blackeyes, white beans, butter beans, lentils, split peas, with some ham and bacon in it... serve with cornbread and chopped onions. MMMMMM good!

Andria

If they are tough, then ya haven't cooked them long enough!

Beans and peas like that I cook them down until they make their own gravy and are very very soft, almost all mush, kinda like split pea soup that has cooked for around 10 hours. Love them with ham hocks in them too.

 

[chopdoc]

When they are looking kind of like this, and the beans have made a thickish gravy on their own, then they are just about ready.

A lot of people I know will cook beans until they are just starting to get soft and call that good but we usually cook them until the have cooked down into a gravy consistency while still having beans in them. Put a big ole spoonful of rice in a bowl and ladle some of this on top of it and enjoy! To make a pot of beans like this is probably 6 to 8 hours in a crock pot on high.