It's tomato soup with rice, okra, and barely visible bits of what could be chicken.

What is?

This is a puke, in a big time.

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What is?

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You use big chunks o chicken, seasoned and browned, as well as sausage or whatever else you have.

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You use big chunks o chicken, seasoned and browned, as well as sausage or whatever else you have.

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I've got some old lifesavers in my jacket pocket. That should work, right?

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Try this.

Not quite what I would do, but authentic.

He's got a point about using stock instead of water. It is better that way. I don't know that I'd use 8 quarts of stock with a 1-cup-of-flour roux. I like it thicker. No wonder he insists on either okra or file powder.

I do more of a jambalaya. I don't like the andouille so much as kielbasa. I pan blacken the diagonal slices of about three pounds of it until there is a dark brown fond in the pan, then deglaze it with a bit of whiskey, water, and garlic butter. I do the chicken the same pan with a bit of lemon, butter and water, and then realllly huge, raw shrimp, (again, not crawfish... too messy.... this is white boy jambalaya), separately. I only add a hint of Cajun seasoning as I blacken the meats so as to keep their individual flavours intact in the stew.

The rice, Spanish rice, tomatoes, okra, paste, mirepoix, and spices are cooked separately and then the meat and pan drippings added. I simmer it about three hours.

Add just enough water and butter to keep it somewhere thicker than a stew.

Naturally, the roux, with just a dash of whiskey, onion and garlic folded in after it is diluted, is added in after the whole of the ingredients have been put together. It is stirred for about an hour on and off until everything is on the same page. I don't use a stock for this because it tends to dominate the taste. I use three pounds of kielbasa, four pounds of chicken and three pounds of shrimp.

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Naturally, the roux, with just a dash of whiskey, onion and garlic folded in after it is diluted, is added in after the whole of the ingredients have been put together. It is stirred for about an hour on and off until everything is on the same page. I don't use a stock for this because it tends to dominate the taste. I use three pounds of kielbasa, four pounds of chicken and three pounds of shrimp.

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Have you tried mixing chicken stock with vegi stock to tone down the taste?

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Bunner, I don't blame you for choosing kielbasa. Ohio's idea of andouille and Cajun food in general is to vaporize your tongue on contact. I couldn't eat the andouille I found there.

It seems to me that blackening, even though it's done on high heat, renders a lot of fat out of the sausage, which is a good thing. In a soup, I guess you could just skim the fat off the top.

I never did a seafood jambalaya, but I'll try your idea with chicken and sausage. I never used butter, which explains why my jambalaya rather sucks. I have a hard time using up unsalted butter before it starts tasting like socks.

I do a shrimp etouffee (crawfish practically can't be had up here) that is basically a shitload of onions, bell pepper, and celery with flour, water, butter, bay leaves, and cayenne. I'm getting impatient for cool weather so I can get back into the soups and stews.

Thanks for the tips. I'm pretty much a novice at this-- got into cooking because I grew up in Louisiana and no one up here seems to be able to cook that way.

This poor chicken. All its life it knew that it would die once it stopped producing eggs and it told all the other chickens in the coop that it would be the best chicken gumbo ever canned, and here you mock everything the poor chicken stood for by saying that it could possibly be chicken.

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This poor chicken. All its life it knew that it would die once it stopped producing eggs and it told all the other chickens in the coop that it would be the best chicken gumbo ever canned, and here you mock everything the poor chicken stood for by saying that it could possibly be chicken.

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This poor chicken. All its life it knew that it would die once it stopped producing eggs and it told all the other chickens in the coop that it would be the best chicken gumbo ever canned, and here you mock everything the poor chicken stood for by saying that it could possibly be chicken.

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And thus upon that bleak Gotham landscape arose a new Superhero, sworn to defending the helpless, the downtrodden, and the feathered:

Attitudechicken!

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So does kissing me.
*looks around*
Oh bite me, all of you.

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And thus upon that bleak Gotham landscape arose a new Superhero, sworn to defending the helpless, the downtrodden, and the feathered:

Attitudechicken!

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You monster! You killed Joe!
Oh, wrong board.

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So does kissing me.
*looks around*
Oh bite me, all of you.

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Well, it only works on beautiful girls, but if you really want...

I would expect something like this outta Spankling, but Gabe?

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And thus upon that bleak Gotham landscape arose a new Superhero, sworn to defending the helpless, the downtrodden, and the feathered:

Attitudechicken!

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This is why I hate you.

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I just hate you because you're a "veteran" and I'm not.