jumbalaya soup?

[email hidden] wrote:
(snippage)

Quoted message said:

Any ideas what seasonings I need for jumbalaya soup? I tried searching
the web, but the recipes I found seemed to be for a different style
soup. I'm looking for something close to the Safeway version, just not
so much spice to it.

Thanks.

First of all, it's spelled "jambalaya" and it's a rice dish, not soup. But
apparently your Safeway has turned it into one. Secondly, I'm sure it's the
pepper (specifically cayenne) that bothers you. I don't know a thing about
Safeway soup (no Safeways here) but rice is a pretty common ingredient in
soup.

Depending upon what quantity you're looking for, I'd find a recipe for
Jambalaya, subtract the cayenne pepper and add chicken stock or broth to
turn it into soup. As a rule of thumb, 1 cup rice + 2 cups water yields 2
cups of cooked rice. You want to cook the rice before you make the soup,
otherwise it will absorb the stock and you'll just have jambalaya... which
isn't a bad thing 🙂 Oh, and "real" jambalaya is made with spicy Cajun
sausage - usually andouille which is spicy so avoid that, too.

Jill

Quoted message said:

I'm hoping somebody might be able to help me with a recipe. Safeway has
a bunch of soups in their deli department and one of them is a
jumbalaya soup. It looks awesome, but it's a tad spicy, and I can't eat
anything spicy. I tried a sample and can get a few bites down, but I am
just too sensitive. I get hot, turn red, and start sweating.

Quoted message said:

Any ideas what seasonings I need for jumbalaya soup? I tried searching
the web, but the recipes I found seemed to be for a different style
soup. I'm looking for something close to the Safeway version, just not
so much spice to it.

Thanks.

Try any recipe for Jumbalaya and cut back on the hot spices (peppers).
Add more water for soup.
--
Pan Ohco
I would like to see the bottom of my monitor, but I have cats.

Try our jambalaya
Kate (the chef) is from Lousiana.. who better then her?
here is the link
http://www.yummyfood.net/recipes-viewid140.html#start

Tell us what you think!
Guido

--
__________________________________________
http://www.yummyfood.net
Quick and easy international recipes

<[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

I'm hoping somebody might be able to help me with a recipe. Safeway has
a bunch of soups in their deli department and one of them is a
jumbalaya soup. It looks awesome, but it's a tad spicy, and I can't eat
anything spicy. I tried a sample and can get a few bites down, but I am
just too sensitive. I get hot, turn red, and start sweating.

Anyway, I would really like to make a soup like that, but without the
spice. My friend thinks it was just the pepper that bothered me.

I've never made a soup with rice in it, so I have no idea what
quantities to try, or how long to do anything. I would prefer
directions for the crock pot if possible. I do a split pea soup that
way that I love.

Any ideas what seasonings I need for jumbalaya soup? I tried searching
the web, but the recipes I found seemed to be for a different style
soup. I'm looking for something close to the Safeway version, just not
so much spice to it.

Thanks.

Quoted message said:

I'm hoping somebody might be able to help me with a recipe. Safeway has
a bunch of soups in their deli department and one of them is a
jumbalaya soup. It looks awesome, but it's a tad spicy, and I can't eat
anything spicy. I tried a sample and can get a few bites down, but I am
just too sensitive. I get hot, turn red, and start sweating.

Anyway, I would really like to make a soup like that, but without the
spice. My friend thinks it was just the pepper that bothered me.

I've never made a soup with rice in it, so I have no idea what
quantities to try, or how long to do anything. I would prefer
directions for the crock pot if possible. I do a split pea soup that
way that I love.

Any ideas what seasonings I need for jumbalaya soup? I tried searching
the web, but the recipes I found seemed to be for a different style
soup. I'm looking for something close to the Safeway version, just not
so much spice to it.

I'll give you a different opinion. It may be the spices in the sausage
that they're using in the soup, rather than added spices, that you are
affected by.

Jambalaya is spiced with cayenne pepper, but usually contains sausage
with additional chili peppers. Try making it with a mild sausage and
no cayenne to see if you react.

Sorry, no jambalaya soup recipe.

Susan B.

jmcquown said:

First of all, it's spelled "jambalaya" and it's a rice dish, not soup.

Thanks. I tried both on the search engine. The newsgroup didn't turn up
anything for either, and all I got on yahoo was regular recipes. Now
that I know it isn't normally a soup, that makes sense.

Quoted message said:

Depending upon what quantity you're looking for, I'd find a recipe for
Jambalaya, subtract the cayenne pepper and add chicken stock or broth to
turn it into soup. As a rule of thumb, 1 cup rice + 2 cups water yields 2
cups of cooked rice. You want to cook the rice before you make the soup,
otherwise it will absorb the stock and you'll just have jambalaya... which
isn't a bad thing 🙂 Oh, and "real" jambalaya is made with spicy Cajun
sausage - usually andouille which is spicy so avoid that, too.

Thanks! Which kind of rice is usually used? White or brown. Long grain?

I bought some regular kielbasa that I know I like, so I should be safe
with that.

Thanks again for all the great replies.

Quoted message said:

jmcquown said:

First of all, it's spelled "jambalaya" and it's a rice dish, not
soup.

Thanks. I tried both on the search engine. The newsgroup didn't turn
up anything for either, and all I got on yahoo was regular recipes.
Now
that I know it isn't normally a soup, that makes sense.

Quoted message said:

Depending upon what quantity you're looking for, I'd find a recipe
for Jambalaya, subtract the cayenne pepper and add chicken stock or
broth to turn it into soup. As a rule of thumb, 1 cup rice + 2 cups
water yields 2 cups of cooked rice. You want to cook the rice
before you make the soup, otherwise it will absorb the stock and
you'll just have jambalaya... which isn't a bad thing 🙂 Oh, and
"real" jambalaya is made with spicy Cajun sausage - usually
andouille which is spicy so avoid that, too.

Thanks! Which kind of rice is usually used? White or brown. Long
grain?

For jambalaya I prefer regular long grain white rice. Don't get me wrong, I
love brown rice but usually for preparing a side dish such as pilaf.

Quoted message said:

I bought some regular kielbasa that I know I like, so I should be safe
with that.

Kielbasa will work just fine 🙂

Thanks Guido sweety!
Pan Ocho,by making the basic jambalaya sauce on our website, adding a
bit more liquid and simmering the rice in the sauce versus baking it, I
think would make a great soup.It's the cayene pepper thats getting you
all fired up.Try my jambalaya recipe on our website, maybe a half
recipe of the sauce, and add about a quart of seafood stock, cut back
the cayenne, although I have that recipe geared to a very very mild
hot.I usually serve it with creole sauce that would burn through a
bucket for those that like it hotter.Let me know if you try this and
how it comes out!

MissMoon said:

Thanks Guido sweety!

Um, WHO is "Guido"? Did he knock you up or something?

--
Best
Greg

Susan you wrote what I was thinking about. Andouille sausage is pretty
spicy as is the tasso ham. I don't use them unless I can find a good
quality product. I use Hillshire farms sauaage and Cure 81 ham when i
make jambalaya.

Kate

Ha Greg, Guido is my boyfriend and a member here also. We have a recipe
website that we work on together also.

Kate

MissMoon said:

Ha Greg, Guido is my boyfriend and a member here also. We have a
recipe website that we work on together also.

Your messages would make more sense if they had some nice quotes for
context (notice how almost everybody else does it). See my .sig below
for more information.

Brian
--
Please quote enough of the previous message for context. To do so from
Google, click "show options" and use the Reply shown in the expanded
header.

MissMoon said:

Susan you wrote what I was thinking about. Andouille sausage is pretty
spicy as is the tasso ham. I don't use them unless I can find a good
quality product. I use Hillshire farms sauaage and Cure 81 ham when i
make jambalaya.

That shows personal tastes vary. I don't think Andouille sausage is
very spicy <hot> (I think it's "good"😉. For that matter, I don't
think "hot" Italian sausage is anything to comment about, other than
how bland it is.
--

Practice safe eating. Always use condiments.