Jambalaya, a la Donald Link

Here’s a detailed description of Donald Link’s excellent jambalaya from his Real Cajun cookbook. The technique is a little different from some I’ve used in the past, but the results are impressive.

He starts by cutting the Andouille up much smaller than is customary and sweating over low hear to render the fat and brown slightly.

He then adds the vegetables to the rendered fat, after removing the seasoning meat.

Chicken, tomatoes, and broth join the party.

The finished product!

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3 Responses to Jambalaya, a la Donald Link

  1. Steve says:

    I made jambalaya recently as well, using the leftovers from my Popeye’s fried turkey, one of the world’s great (and until recently unknown to me) discoveries. Did you see Link in one of this season’s episodes of Treme? This looks tasty.

    • jlazzara says:

      Treme has been pretty food-centric for the past couple of seasons. Anthony Bourdain has a lot of writing credits this year. The cameo with Emeril outside Uglesich’s was great. I’m glad I made it there before it closed. Fried turkey from Popeye’s? Can’t wait to try it!

      • Steve says:

        I am embarrassed to say I learned of the Popeye’s turkey phenom from some Midwestern transplants to Portland. Popeye’s fries the turkey, then they freeze it, and all you have to do is thaw and heat. It was spicy and flavorful, retaining some of the crispiness and all of the moisture of a freshly fried bird. It was delicious on Thanksgiving day and thereafter. You’re right, the Uglesich scene was a choice Treme moment. I ate there fairly often when I worked at Skybird Publishing, aka Play Meter Mag. The ad salesman Ron Kogos and I would go there on days when we could take some extra time for lunch. It was an amazing place.

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