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I liked MsOlga's recipe because it called for both Tabasco and a full teaspoon of cayenne lol. I think Emeril uses red pepper flakes in a lot of his dishes. I like them on pizza, too.

I checked and don't see Tabasco in Olga's recipe, Irishk. For me, I think both would be TOO much, but different strokes, for sure.

I'm a big fan of roasted pepper flakes, mckenzie.
I throw (at least a few) in many, many dishes I cook.
Habit.

I know I have some Tabasco here, somewhere on my crowded shelves.
But I'd doubt very much I'd have McIlhenny's.

You know, I wish I'd never had that Chorizo frying experience.
The amount of fat was truly shocking.
Will check out the kielbasa/garlic sausages & see.
Thanks again for your help!

I can see I'm going to have to do the Tabasco alone & the Tabasco and Cayenne together test at some stage soon ....
I will report back!

Can you get Andouille (a french smoked sausage) there? It's listed on a cajun sausage site (along with many others) and not specifically re jambalaya -

http://www.cajungrocer.com/fresh-foods-sausage-fresh-c-1_15_33.html

In general I tend to like fresh sausages of whatever type from the local butcher shop, as their juices go into the mix when I make soup or whatever else, but maybe smoked sausages are usual with jambalaya - I don't know.

Look for andouille instead of chorizo.

I think the jambalaya video I posted included andouille, JPB .... and suggested chorizo if it wasn't available.
As I haven't come across andouille & suspect it isn't available here, I was looking for a substitute for chorizo.

A whole teaspoon of cayenne is a lot, depending on how many servings the recipe provides. I'll probably start with about half that amount and add to taste...plus some Tabasco.

As for the proteins -- any combination would probably do. I liked the ham idea...might try chicken, ham and shrimp. It's gonna be tasty no matter what.

I have two authentic jambalaya recipes that I've combined into one. The first is a chicken and andouille sausage jambalaya that calls for long cooking of the green peppers, onions, and celery -- until they're caramelized and almost black -- before adding the sausage (saute 5 mins) and then the chicken (saute 3 mins), 4 bay leaves, followed by tomatoes (include juice from can), rice, water, cayenne, and bay leaves.

The other is a ham and shrimp jambalaya which calls for a quick saute of the vegetables -- just until they're limp -- followed by ham (stir 2 mins), shrimp (stir 2 mins), rice (stir 2 mins to absorb liquids) and water (no tomatoes).

I follow the first recipe (it takes up to 30 mins for the veggies to caramelize) up to the point where I add the tomatoes and then add the ham, shrimp, rice and water.

You can use a regular smoked sausage and add heat with cayenne.

Saveur magazine came out with a list of their favorite food blogs/2011 -

http://www.saveur.com/article/Kitchen/2011-SAVEUR-Best-Food-Blog-Awards-Winners?cmpid=enews052211

Just gave it a quick glance, but two of my favorites won...

The Bitten Word

The Girl Who Ate Everything

Thanks!

Haven't looked through all the pages to see if this link is already here.

http://www.artisanbreadinfive.com/

These are the same authors of the popular Artisan Bread in Five Minutes A Day cookbook.

Here's a favorite video of mine - about the food culture of Ravenna, Italy. It's in italian, but there are subtitles, music, and appealing views of the city's food. Me, I like hearing the female chef's voice as she describes the scene.

This was on the videos in the travel section of the Guardian. I haven't looked at other videos there, but would probably like them.

http://www.guardian.co.uk/travel/video/2010/nov/25/italy-ravenna-food-tour?INTCMP=SRCH

From the Sydney Morning Herald & the AGE ...
A slide-show of Jill Dupleix's 10 favourite winter warmer dinners (with recipes)



Don't look, you folk in the northern hemisphere .... it'll only make you even more hot & bothered than you already are!

No1: Beef and red wine pot pie...



Winter warmers:
http://www.smh.com.au/photogallery/lifestyle/cuisine/winter-warming-recipes-20120529-1zghx.html

A long time since there have been any posts to this thread.

Any newly discovered sources of terrific recipes will be much appreciated!