>they say America never invented any original food besides pemmican or succotash
French diaspora excepted, Jambalaya is probably the best non-runny soup ever. My only question is: does it contain bacon or lardons or not? Every single variation I've tasted, has had a bacony flavor to it

>>21445022 (OP)
>does it contain bacon or lardons or not? Every single variation I've tasted, has had a bacony flavor to it
Traditionally it doesm't have bacon but it nearly always contains something smoky and pork-based

>>21445022 (OP)
>>they say America never invented any original food besides pemmican or succotash
wtf who?? there's like 2 dozen distinct cuisine cultures in the US. Even answering with only delicious foods instead of flyover messes there's hundreds of amazing dishes...

>>21445022 (OP)
>does it contain bacon or lardons or not? Every single variation I've tasted, has had a bacony flavor to it
might be the andouille giving it that flavor

>>21445054
>there's like 2 dozen distinct cuisine cultures in the US
No, they are all poor copies.

>>21445022 (OP)
That's probably the andouille, which is smoked.

>>21445022 (OP)
>>21445040
>>21445056
>>21445497
tasso

>>21445518
not terribly common in jambalaya

>>21445115
disingenuous

jambalaya blows

>>21445022 (OP)
>Jambalaya is probably the best non-runny soup ever. My only question is: does it contain bacon or lardons or not? Every single variation I've tasted, has had a bacony flavor to it
It's not a soup, whatsoever. It's a rice dish.

No bacon. Yes smoked pork sausage, and it should be coarser smoked like Martins, or cajun style andouille and 100% pork. It should be browned chicken pieces and browned sausage, and then the trinity goes in, and then the rice and broth, and back in with the meat to simmer. There is brown jambalaya Creole style, that omits tomatoes which then makes it Cajun. Feel free not to use them. Seafood may tend towards the Creole style, where it uses Paella as the inspirational influence. Tasso is possible, but I'd use it more in a soup like gumbo to increase the meat that a hock wouldn't provide.

Search up the newspaper Times-Picayune from New Orleans for archived recipes throughout the decades. Most recipes are right from the source, and will have cute stories, with chef hints about your roux darkness, deglazing liquids, sausage selection and other tips about prep. Personally, I think seafood is unwanted here. It simply has a different cooking time length.

>>21445022 (OP)
>Jambalaya is probably the best non-runny soup
Not a soup. Closest would be a ragout.

>>21445054
lol

lmao

cheese whiz vs sliced kraft singles is not a culture

>>21445022 (OP)
>Jambalaya is probably the best non-runny soup
Jambalaya is not a soup in any shape, form, or fashion. Maybe you're thinking of Gumbo? Jambalaya is closer to paella.

>>21445518
>'tasso

>>21445022 (OP)
>they say America never invented any original food besides the original food they invented
midwit thread

>>21446416
Yeah, and that's not what's being discussed
retard

>>21445022 (OP)
>non-runny soup

>>21445022 (OP)
>>21446579
Where the fuck would the other shit ass countries peddle their garbage? They're too poor to even sell it to each other.

>>21445022 (OP)
great dish

>>21445022 (OP)
>Non-runny soup

>>21445022 (OP)
>they say America never invented any original food besides pemmican or succotash
no one has ever said this

>Amican peepo don have dey culchoor
The euro and pajeet say as they wear our jeans, watch our films, eat our food (potatoes, tomatoes, corn, hot peppers and countless other common ingredients are from the Americas) and say we have no culture. Most of your cultural staples were imported back to your countries after being invented here. American cultural influence is so dominant and universal you can't even tell when it's right in front of you