Wanted: Kick-ass jambalaya
James Simonson
on Seven (so-so). I'd prefer a recipe with shrimp instead of crawfish,
but send your suggestions...
Alex Henson
James Simonson wrote in message <35f7e85e...@news.earthlink.net>...
>I've had it at Louisiana Kitchen (LOVED IT!!!) & Redfish (eh) & Heaven
>on Seven (so-so). I'd prefer a recipe with shrimp instead of crawfish,
>but send your suggestions...
Tell us about Louisiana Kitchen. Is that the semi-new place on Halsted and
about Wrightwood?
James Simonson
Halsted, as I recall...
DBT News
this supposed to be a "cool" term to demo your yuppie-ness? No reply
required.
James Simonson wrote in message <35f89182...@news.earthlink.net>...
James Simonson
of speech" and "colorful euphamism" fly over your head or bounce off
the point on top of your head?
wat...@interaccess.com
colorful enough, without being especially descriptive, James. Your
follow up is just plain crude.
Ask yourself:
Is it true? Is it nice? is it neccesary?
James Simonson
post nor my response to it have been positive contributions to this
newgroup.
Ask yourself: shall we continue to waste bandwidth, or shall we move
on?
Patrick Drazen
James Simonson wrote:
> On that note, you have a point. NONE of it was necessary. Neither your
> post nor my response to it have been positive contributions to this
> newgroup.
>
> Ask yourself: shall we continue to waste bandwidth, or shall we move
> on?
For great jambalaya, I recommend you move on to the new Heaven On Seven at
600 North Michigan, or Shaw's Crab House. Either is excellent.
Patrick Drazen
"This isn't Vietnam. This is bowling. There are rules."
Joel & Ethan Coen--"The Big Lebowski"
James Simonson
bland, actually. But thanx for the suggestion...
On Mon, 21 Sep 1998 20:59:25 -0500, Patrick Drazen <pdr...@usa.net>
wrote:
david raoul derbes
>
>For great jambalaya, I recommend you move on to the new Heaven On Seven at
>600 North Michigan, or Shaw's Crab House. Either is excellent.
>
>Patrick Drazen
>
>"This isn't Vietnam. This is bowling. There are rules."
>Joel & Ethan Coen--"The Big Lebowski"
Weeeelll, I love Heaven on Seven, but frankly, their jambalaya isn't very
close to the genuine article. It's delicious, and I often get it when I
go there, but it would not be recognized qua jambalaya in my old home
town of New Orleans.
The best jambalaya I've found in Chicago is in my neighborhood in Hyde
Park; the Dixie Kitchen and Bait Shop, in Harper Court (53rd and Harper.)
I don't know if the book is still in print, but "The New Orleans Cook
Book" by Rima and Richard Collins has an excellent recipe for jambalaya.
The husband was the "underground gourmet" for the New Orleans Times-
Picayune for many years. He wasn't originally from New Orleans, but he
loved to cook and loved to eat and became quite a food scholar of the region.
In New Orleans they say, "Y'always eat better at home", and they're right.
(My family goes out to eat at least once a week.) Jambalaya is easy to
make, and apart from the shrimp, the ingredients are not expensive:
chicken, good sausage, good ham if you can find it, rice, celery, shrimp,
maybe a few oysters, tomatoes, seasoning. A poor man's dish, but fit for
a king if done right.
Good luck!
David Derbes [lo...@midway.uchicago.edu]
James Simonson
t r i l l i u m
~make, and apart from the shrimp, the ingredients are not expensive:
~chicken, good sausage, good ham if you can find it, rice, celery, shrimp,
~maybe a few oysters, tomatoes, seasoning. A poor man's dish, but fit for
~a king if done right.
Paulina Meat Market sells something on Saturday afternoons only that they
market as Cajun ham. While it's not tasso, it's the best approximation I've
found here. I really don't like their "Cajun Bratwursts" aka Andouille
though, and would rather buy Amy's brand chicken Andouille sausage at Whole
Foods.
regards,
trillium
Jim Figlik
plain, which means that it's not spiced up enough, IMHO. But, I'm 1,000 miles north of NO.
Regards,
Jim
jfi...@earthlink.net <<== new e-mail as of July '98
Why is it that when we talk to God we're said to be praying, but when God talks to us we're
schizophrenic?
-Lily Tomlin
t r i l l i u m
~Anytime you find Leon's Andouille, JUMP on it.
Where is Leon's made? I ask because there is a a couple of Leon's in San
Francisco that market hotlinks and bottled hot sauce. Is this the same Leon?
regards,
trillium
t r i l l i u m
~Paulina's Andouille Brats are somewhat lame, but their Andouille sausage isn't
~ bad. I can eat it
~plain, which means that it's not spiced up enough, IMHO. But, I'm 1,000 miles
~ north of NO.
I believe they are one and the same. Andouille sausage is always in the case,
and sometimes they put it in on top with a sign saying "Andouille Sausage--
Cajun Brats". I think you can find better in Chicago.
regards,
trillium
Barry Grau
>I believe they are one and the same. Andouille sausage is always in the case,
>and sometimes they put it in on top with a sign saying "Andouille Sausage--
>Cajun Brats". I think you can find better in Chicago.
>
>regards,
>trillium
What I've seen there labeled as "Andouille" is larger than I usually think of
Brats as being. It's about the same size as their Polish sausage (or do they
call it Kielbasa?), which is a bit more than an inch in diameter and over a
foot inlength. In fact it's almost identical to their Polish sausage with the
addition of hot pepper. Are we thinking of the same thing?
Barry Grau (gr...@uic.edu)
G Wiv
wrote:
>Paulina's Andouille Brats are somewhat lame, but their Andouille sausage isn't bad. I can eat it
>plain, which means that it's not spiced up enough, IMHO. But, I'm 1,000 miles north of NO.
I have Andouille made up at Joe's Market. Joe's is a United Nations of
sausage shops on North Western Ave. The proprietor is Hungarian and
his wife is (I think) Mexican. He makes all types of sausage, from
Hungarian and Mexican to Italian and Polish. They also have a few
types of HOT sausage the best of which is Firehouse. Firehouse is a
smoked sausage, which is somewhat dry and quite spicy.
The Andouille that Joe makes is also smoked and dry, he says that
given the neighborhood it does not sell as quickly as the ethnic
sausages so he smokes it longer and dries it out to last longer in the
shop. It is good as a snack and in recipes, but it is not like
Louisiana style Andouille.
I have Joe make up Andouille sausage in what he calls "Fresh Polish
Style" This is like a Louisiana Andouille and is the best that I have
found in Chicago. You must order this in advance and you should also
specify just how much you want. The first time that he made this up
for me he made what he considered a small batch, 25lbs. I had asked
him to make it up for me so I ended up with the whole batch. We had
Andouille for quite a while. Luckily it freezes well and is great on
the grill as well in Jambalaya.
Joe is a very good sausage maker and a nice guy, but not the most
organized guy in the world, English is not his first language so be
specific and make sure that you are both on the same page when you
order. He usually makes the Andouille on Thursday and does what he
calls a double smoke, this is not what I am referring to. You want to
ask him to single smoke it, or as he calls it, Fresh Polish style
Andouille. He will sell smaller amounts than 25lbs.
Enjoy,
Gary
Joe's Market
4452 N Western Ave.
Chicago, IL. 60625
773-478-5443
G Wiv
wrote:
>Where is Leon's made? I ask because there is a a couple of Leon's in San
>Francisco that market hotlinks and bottled hot sauce. Is this the same Leon?
Leon's is a Chicago based company. They produce Amy's sausage as well
as Slotkowski Polish Sausage and Leon's.
The Leon's Hot Andouille, as opposed to the "regular" Andouille, is
pretty good. It is only available at Sunset Foods or Hyde Park Co-Op.
Enjoy,
Gary
t r i l l i u m
~What I've seen there labeled as "Andouille" is larger than I usually think of
~Brats as being. It's about the same size as their Polish sausage (or do they
~call it Kielbasa?), which is a bit more than an inch in diameter and over a
~foot inlength. In fact it's almost identical to their Polish sausage with the
~addition of hot pepper. Are we thinking of the same thing?
Yes, we are. Sometimes they put it out on top of the counter in addition to
in the case. Perhaps the ones they label Cajun brats are a smaller size, I
don't remember, but I do know they taste identical to the Andouille labelled
ones. They aren't bad, mind, you, but not really what I consider NO style
Andouille.
regards,
trillium
G Wiv
Uptown/Edgewater) wrote:
>One question: do you know if the Slotkowski Hams are available for
>purchase anywhere here in the city?
Paul,
Leon's no longer produces Slotkowski Hams.
What type of hams were they? Someone in chi.eats may be able to
suggest a reasonable substitute.
Enjoy,
Gary
James Simonson
said "Closed" when there were clearly people enjoying the wonderful
food. I give it two thumbs up & a "kick ass!" for good measure. I'll
even be passing the name & number onto our office administrator for
catering our next company function...
On Thu, 10 Sep 1998 14:28:51 -0500, kat...@nwu.edu (Lee Katman) wrote:
>In article <35f7e85e...@news.earthlink.net>, dha...@hotmail.com
>(James Simonson) wrote:
>
>> I've had it at Louisiana Kitchen (LOVED IT!!!) & Redfish (eh) & Heaven
>> on Seven (so-so). I'd prefer a recipe with shrimp instead of crawfish,
>> but send your suggestions...
>
>Old Orleans, on Sherman in Evanston (between Lake and Grove, next to Tommy
>Nevins)
>
>Lee