[Sca-cooks] OP--recipes for jamabalaya?

[Susan Lin]

If you need to make a roux Alton Brown has a super easy way to do it - when
we make gumbo we use his technique.

Apologies to any purists out there but Alton makes his roux in the oven.
You don't have to stand over it stirring and it doesn't burn.  It'll still
take time.

I've cut and pasted it here:


Preheat the oven to 350 degrees F.

Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven
and whisk together to combine. Place on the middle shelf of the oven,
uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the
cooking process.

Good luck.

-S

On Thu, Jul 9, 2009 at 10:12 AM, S CLEMENGER <sclemenger at msn.com> wrote:

> Hi, gang.  I'm jonesing for jambalaya in the worst way, and thought I'd
> give it a try making it from scratch, rather than adulterating a couple of
> boxes of Zateran's.  Not finding much in my cookbooks, and while I know I
> can look online, and find a plethora of recipes, I thought I'd ask you all
> what your favorites are....
> I've got chicken, and fish (tilapia and shrimp), and two kinds of sausage I
> could use (a locally-made andouille, and some Spanish chorizo).  Got the
> rice (using brown).  Got the onion and the bell peppers.  Will use the broth
> from the chicken for the rice.....
> Any other suggestions?
> --Maire
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