Gumbo or Jambalaya

[variol son]

So, I've always wanted to try my hand at either gumbo or jambalaya but I'm not sure whhere to start. I've looked up some recipes online but they all seem hella complicated. Can anyone help?

[Menolly]

Hopefully jel will see this and post.
In the meantime, here are what appear to be easy recipes for both gumbo and jambalaya.
Again from the Cooking Cache (I do love that site).

Chicken Gumbo
As the recipe states, be sure to use cooked chicken. A great use for planned overs.

The jambalaya is more complicated, but sounds worth it.

Chicken and Sausage Jambalaya

[dlbpharmd]

I love gumbo and jumbalaya, but my trips to New Orleans in the past have spoiled me. No one outside of the Big Easy can come close with either dish.

[Menolly]

No one outside of the Big Easy can come close with either dish.

*nodding*

Which is why I hope jel will see this thread...

[variol son]

I thought gumbo and jambalaya usually had seafood in them. Both those recipes are fish-free.

[Menolly]

I think both are terms for the style of dish.
But, I could be mistaken.

There are recipes for Shrimp, Chicken and Sausage Gumbo and Shrimp Jambalaya on the site as well. Both recipes seem a bit more complicated though.

[variol son]

Hmmm, they sure do. I could always just add some seafood to the chicken gumbo or the chicken and sausage jambalaya I guess.

[Menolly]

So, according to Wikipedia, Gumbo can be...

It consists primarily of a strong stock, meat and/or shellfish, a thickener, and the vegetable "holy trinity" of celery, bell peppers, and onion. The soup is traditionally served over rice. A traditional lenten variety called gumbo z'herbes (from the French gumbo aux herbes), essentially a gumbo of smothered greens thickened with roux, also exists.

and jambalaya is...

Jambalaya is traditionally made in one pot, with meats and vegetables, and is completed by adding stock and rice. There are two primary methods of making jambalaya.

The first and most common is Creole jambalaya (also called "red jambalaya"). First, meat is added, usually chicken and sausage such as andouille or smoked sausage. Then, vegetables and tomatoes are added to cook, then seafood. Rice and stock are added in equal proportions at the very end. The mix is brought to a boil and left to simmer for 20-60 minutes, depending on the recipe, with infrequent stirring. Towards the end of the cooking process, stirring usually ceases.

The second style, more characteristic of southwestern and south-central Louisiana, is Cajun jambalaya, which contains no tomatoes. The meat is browned in a cast-iron pot. The bits of meat that stick to the bottom of the pot are what give a Cajun jambalaya its brown color. A little vegetable oil is added if there is not enough fat in the pot. The trinity (of onions, celery, and green bell pepper) is added and sautéed until soft. Stock and seasonings are added in the next step, and then the meats are returned to the pot. This mixture is then simmered, covered, for at least one hour. Lastly, the mixture is brought to a boil and rice is added to the pot. It is then covered and left to simmer over very low heat for at least 1/2 hour without stirring. The dish is finished when the rice has cooked.

A third method is less common. In this version, meat and vegetables are cooked separately from the rice. At the same time, rice is cooked in a savory stock. It is added to the meat and vegetables before serving. This is called "white Jambalaya." This dish is rare in Louisiana as it is seen as a "quick" attempt to make jambalaya, popularized outside the state to shorten cooking time.

It appears either can be made without seafood, but seafood is more traditional to jambalaya than gumbo.