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Thunderbird Club

#114,403
GBassNorth said:
I make Jambalaya a few times a year, mostly driven by some special meat I've acquired. For the most part there isn't any hard and fast rule about how to make it, it's more about improvising with whatever meat might be in season. My favorite is probably Alligator and shrimp but I've made it with duck, goose, chicken, pork, deer, bison, elk, rattle snake and even Italian sausage - you name it, it works.

An important note for purists is the distinction between Creole and Cajun, with Creole being tomato based and red vs Cajun being stock based and brown. I do Creole and sometimes serve it in a sourdough bread bowl with jalapeño pepper jack cheese sprinkled on top. That and an inexpensive room temperature Merlot make for a great meal.

Here's a recipe that's a bit better than most I've seen on line and fairly close to how I make it....
[Invalid or Expired Link Removed]

Crocodile tail or Kangaroo would be interesting meat substitutes.

BTW - if you like Jambalaya you'll probably also love Gumbo, the perfect warm me up dish on a cold night, serves the same purpose as shepards pie in our household.
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Yep, I’m going to start with Creole since that resonates with me a bit more. Prob use Spanish Chorizo sausages and chicken - I favour thighs.

I’ll add your recipe to the list. Thanks.

PS I watched a YouTube on the Creole/Cajun difference in people’s and some Jambalaya info explains the difference in the C vs C versions.
 
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#114,405
RedVee said:
Yep, I’m going to start with Creole since that resonates with me a bit more. Prob use Spanish Chorizo sausages and chicken - I favour thighs.

I’ll add your recipe to the list. Thanks.

PS I watched a YouTube on the Creole/Cajun difference in people’s and some Jambalaya info explains the difference in the C vs C versions.
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Chorizo is NOTHING like Andouille. What's the supposed substitute for Tasso...Spam?
 
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#114,411
Because the drummer was trying to drive from Parramatta to Redfern in peak hour traffic yesterday, I had to repack my gear in a hurry (NR41 into gigbag and no amp) and walk to rehearsal.

Ended up playing through a MarkBass head into the Trace 215. The MarkBass is loud - gain @ ~10 oclock, master @ ~8 oclock, everything flat, with the DGVU preamp doing the rest of the work.
 
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#114,416
dukeorock said:
Catchy. Based on a true story. I can dig it.

The only residual drag is I still have a tube coming from my innards to a receptacle on the outside as they’re trying to pull every last bit of infection out of there. I can’t get that taken out for another week or so. I told the doctor “man, I can’t book any gigs with that awful thing hanging out of me!” He made a huge, exaggerated smile and said, “Oh, that’s right! I guess you can’t!”
He then took on a more serious face and informed me he would be deciding when I’m ready to play, not the other way around. Smug bastard
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I think “Colostomy Bag” would make an excellent band name.
GBassNorth said:
:roflmao:LOL:roflmao:
I love ya man, just couldn't pass up that ribbing (and it wasn't even for her pleasure;)).
Get well and stay well!
:thumbsup: - from one of your biggest fans!
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I like the ribs on the inside for MY pleasure. :chicken:
 
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