Welcome Friends welcome back to the
kitchen welcome back to Sunday morning
and the old cookbook show today we're
going to do a recipe out of this 1910
cookbook called picayune's Creole
cookbook this was published in New
Orleans Louisiana
um by the daily Picayune uh newspaper
and it's filled with a lot of very
interesting recipes
um
and the recipe that I want to do today
is called shrimp jambalaya now
it is from the rice section Louisiana
rice section there's a number of
different jambalaya dishes with various
different types of seafood or sausage
this one is just shrimp and it talks
about
um
rice in in Louisiana and so we're going
to use this rice grown in Louisiana
um called popcorn rice I've had it
before it's got a very distinct flavor I
think it's going to be pretty good in
this dish so I've got a I've got a pot
here it's heating up I'm gonna put some
butter in
and as the butter melts I'm going to put
in a couple of chopped onions
it's a bit of a difficult recipe because
there's an ingredient list
and then there's a method like you would
recognize for most recipes
there are ingredients in the method that
aren't mentioned in the ingredient list
and there are ingredients in the
ingredient list that aren't mentioned in
the method uh which you know
there are some things you just know when
you're supposed to put them in or that
you're supposed to put them in like the
salt and pepper but it also lists
Cayenne
as a possible ingredient it doesn't talk
anything about cayenne going into the
recipe
talks about broth in the method but not
in the ingredient list
and it also says that for the broth
if you're making this on Friday
and you don't eat meat on Fridays which
a lot of people at this time in
Louisiana didn't eat meat on Fridays use
oyster liquor
rather than chicken broth
or just plain water
now the onion has softened and is
starting to Brown so I'm supposed to
stir in
some flour I'm going to mind the heat
because I don't want anything to burn
here
and there's a really good chance that
some of this Burning
I'm also supposed to put in some thyme
so
get that in
a couple of bay leaves
as soon as you put the thyme in it
smells incredible and really watch your
temperature
watch it very closely because it's
getting pretty dry in the bottom of that
Pan
um
next I'm supposed to put in some garlic
so I'm going to squeeze in
some garlic and this is garlic that we
grew this summer
um
super flavorful there's a lot going on
with this garlic so I'm going to put
that in
now I'm supposed to put in some chili
powder
and three chopped tomatoes
there we go
to the point where I'm going to add the
salt and pepper so I'm going to put a
pinch of cayenne in at this point not
too much
just
a pinch
and now I put in
the broth and we bring that to a boil
which brings us to the shrimp
as was common in this time period if you
were going to use shrimp in a recipe
if you're going to cook shrimp in a
recipe and the shrimp is going to go in
here and cook for the length of time
that it takes to cook the rice so it
says half an hour to 45 minutes
um
anyway you would always cook the shrimp
before you cook the shrimp uh just like
you know you boiled vegetables for 40
minutes or you you know cooked pasta for
an hour
in this time period you boiled the
shrimp ahead of time and then you
re-cooked it
and I have to tell you I've done that
before uh for recipes
um on the old cookbook show and it's not
that bad people get really worried about
the shrimp becoming tough and rubbery
and inedible and the texture being
horrible
it's not that bad actually and in some
cases it's pretty good but
um today I just can't bring myself to do
that this is a this is a very soupy uh
uh end product rice dish I'm gathering
by the ratio of liquid to Rice
so
I'm thinking I'm just going to dump the
shrimp in here as soon as this comes up
to a boil and cook it along with the
rice and it'll be it'll be more than
cooked at the end and I've also found
that that that pre-cook
um in the bouillon with the spices ahead
of time often doesn't really carry over
with the shrimp if you're eating the
shrimp on their own it does carry over
but if you're putting the shrimp into
something like this which has a lot of
other flavors going on it gets lost
anyway
now of course I struggled
with the size of pan to use here uh
because I have another one of these
brazers that's much bigger but I thought
it would be too big
um and my worry was that it was too big
and too shallow
looking at this one it's too small and
not deep enough
I'm going to change to another pot
nothing to see here nothing to see here
just an everyday occurrence
in a kitchen
there we go
no one will ever know
in goes the shrimp
and the rice
okay give that a stir just mix it all
together and now I boil this for three
quarters of an hour stirring
occasionally
lid off
okay got the bay leaves out
and
we're ready to serve some jambalaya
hey Glenn hey friends
I feel like I've been waiting for this
for a while
I'm cooking for a week since we tasted
those Hermits I hope it's done so
it is uh shrimp jambalaya
jambalaya
from the Picayune Creole cookbook very
good very good so uh let's see
did you call your relatives for some
instructions before you started this one
or you just no I just went I just dove
in
and made it and I'm sure that um my my
cousins and distant aunties in Louisiana
will have some comments about it I
really like this this is really good I
mean it's not
Sweet It Is the shrimps are making it
really sweet fresh tomatoes chopped up
that's adding some sweetness
the rice this is rice from Louisiana
it's the popcorn rice from Louisiana
that could be adding to that flavor like
the whole one kindly sent that to us
very nice thank you the whole thing is
coming together really nicely
and one of the things that
obviously I live in Toronto
when you go to a restaurant here to get
Creole food
it's often very complicated over the top
and heavily spiced
this is not any of those things and it's
very comfortable really nice yeah
really nice
okay so if your family makes shrimp
jambalaya
is it one of the Contemporary recipes
that often add sausages to it
or other different spicing let us know
down in the comments
and if my if my
family in the south from Louisiana has
anything to say about the recipe
recommendations email me and maybe you
know I can come down stand in your
kitchen and watch you make it but like
anything you can throw sausage in this
that'd be good
it's not gonna take long to eat that
thanks for stopping by see you again
soon chicken did you want some shrimp