Comments on: Jew-balaya http://www.kosherblog.net/2004/01/28/jew_balaya/ Finding the finer side of everyday kosher living Sat, 11 Oct 2008 15:12:22 +0000 http://wordpress.org/?v=2.6 By: Steve http://www.kosherblog.net/2004/01/28/jew_balaya/#comment-2363 Steve Mon, 30 Jun 2008 15:24:00 +0000 http://www.kosherblog.net/2004/01/28/jew_balaya/#comment-2363 I was thinking of using the kosher "fake shrimp" which is spiced cod. Also, I am thinking of using the Hebrew National Garlic Ring, also various kinds of spicy & sweet veal and chicken sausages. Reactions - Input appreciated!! I was thinking of using the kosher “fake shrimp” which is spiced cod.

Also, I am thinking of using the Hebrew National Garlic Ring, also various kinds of spicy & sweet veal and chicken sausages.

Reactions - Input appreciated!!

]]> By: Eric Flescher http://www.kosherblog.net/2004/01/28/jew_balaya/#comment-2362 Eric Flescher Tue, 10 Jun 2008 20:35:27 +0000 http://www.kosherblog.net/2004/01/28/jew_balaya/#comment-2362 Found your site looking for a variant of jambalaya. Good stuff. You ever try the books kosher cajun and kosher creole that I have? Computer Gourmet blog Found your site looking for a variant of jambalaya. Good stuff. You ever try the books kosher cajun and kosher creole that I have?
Computer Gourmet blog

]]> By: Rebecca http://www.kosherblog.net/2004/01/28/jew_balaya/#comment-2361 Rebecca Tue, 31 Jan 2006 18:36:16 +0000 http://www.kosherblog.net/2004/01/28/jew_balaya/#comment-2361 I'm so excited to try this. I always see nice southern recipes with crawfish and can obviously never make them I’m so excited to try this. I always see nice southern recipes with crawfish and can obviously never make them

]]> By: Batia http://www.kosherblog.net/2004/01/28/jew_balaya/#comment-2360 Batia Sun, 01 Feb 2004 06:24:01 +0000 http://www.kosherblog.net/2004/01/28/jew_balaya/#comment-2360 My husband sent me this link. I guess b/c I'm a 5th generation New Orleanian BT who has perfected kosher cajun cooking, and it's been a real blessing. I grew up eating treif jambalaya, crawfish etouffe, red beans and rice and gumbo, so when I went kosher I didn't want to feel like I was missing out. In fact, so many Jews in N.O. were so thankful when I made kosher versions of these dishes b/c they actually got to try "the real thing", and for the not so frum, they felt a lot less guilty and it set a good example for them (you don't have to miss out on life if you eat kosher-although, this largely depends on how good a cook you are and if you live near good kosher restaurants). Anyhow, jambalaya does not lend itself to making a good cholent b/c it is supposed to be a dry rice dish. Now maybe some people make chulent this way, I dunno, but I do know that red beans and rice would make an excellent cholent. I suggest making the jambalaya for Friday night meal instead and eat it cold on Shabbos, or just make red beans and rice for your shabbos cholent. This is a great and ideal recipe to do in the crock pot. 1st chop up some spicy beef sausage and render it(cook in skillet till it turns brown). Take a package of red beans (soak over night if you wish, but not necessary) wash em, throw them in the crock pot with 2 stalks of celery choped into 3 pieces each1 tbls of garlic powder1 tbls of onion powdersalt and pepper to tastetabasco if you like5 bay leaves1/2 tbsp parsley flakesthe cooked sausage and as much water as will fit into the pot. Boil it up and then let it simmer down until Shabbos lunch. Red beans and rice is not like a soup, let it thicken up some like a good chulent would.Serve over cooked rice and keep tabasco handy. My husband sent me this link. I guess b/c I’m a 5th generation New Orleanian BT who has perfected kosher cajun cooking, and it’s been a real blessing. I grew up eating treif jambalaya, crawfish etouffe, red beans and rice and gumbo, so when I went kosher I didn’t want to feel like I was missing out. In fact, so many Jews in N.O. were so thankful when I made kosher versions of these dishes b/c they actually got to try "the real thing", and for the not so frum, they felt a lot less guilty and it set a good example for them (you don’t have to miss out on life if you eat kosher-although, this largely depends on how good a cook you are and if you live near good kosher restaurants). Anyhow, jambalaya does not lend itself to making a good cholent b/c it is supposed to be a dry rice dish. Now maybe some people make chulent this way, I dunno, but I do know that red beans and rice would make an excellent cholent. I suggest making the jambalaya for Friday night meal instead and eat it cold on Shabbos, or just make red beans and rice for your shabbos cholent. This is a great and ideal recipe to do in the crock pot. 1st chop up some spicy beef sausage and render it(cook in skillet till it turns brown). Take a package of red beans (soak over night if you wish, but not necessary) wash em, throw them in the crock pot with 2 stalks of celery choped into 3 pieces each1 tbls of garlic powder1 tbls of onion powdersalt and pepper to tastetabasco if you like5 bay leaves1/2 tbsp parsley flakesthe cooked sausage and as much water as will fit into the pot. Boil it up and then let it simmer down until Shabbos lunch. Red beans and rice is not like a soup, let it thicken up some like a good chulent would.Serve over cooked rice and keep tabasco handy.

]]> By: meredith http://www.kosherblog.net/2004/01/28/jew_balaya/#comment-2359 meredith Thu, 29 Jan 2004 15:19:50 +0000 http://www.kosherblog.net/2004/01/28/jew_balaya/#comment-2359 If you want to experiment, try preparing the recipe on a weeknight, and eat it for supper the next day. If you want to experiment, try preparing the recipe on a weeknight, and eat it for supper the next day.

]]> By: jabbett http://www.kosherblog.net/2004/01/28/jew_balaya/#comment-2358 jabbett Thu, 29 Jan 2004 10:53:22 +0000 http://www.kosherblog.net/2004/01/28/jew_balaya/#comment-2358 Given that I'd go hungry on Saturday afternoon if an upstart cholent failed, I've never been too adventurous with my cholent recipe.I would, however, love to eat this as a cholent (since I'm not such a fan of traditional cholent anymore). If anyone would care to try molding this into a cholent recipe, we'd certainly love to hear the results. Given that I’d go hungry on Saturday afternoon if an upstart cholent failed, I’ve never been too adventurous with my cholent recipe.I would, however, love to eat this as a cholent (since I’m not such a fan of traditional cholent anymore). If anyone would care to try molding this into a cholent recipe, we’d certainly love to hear the results.

]]> By: meredith http://www.kosherblog.net/2004/01/28/jew_balaya/#comment-2357 meredith Wed, 28 Jan 2004 16:16:13 +0000 http://www.kosherblog.net/2004/01/28/jew_balaya/#comment-2357 Have you tried this as a Shabbos day chulent variant? Have you tried this as a Shabbos day chulent variant?

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