Jambalaya, round 2

[merlinofchaos]

Many years ago, I came up with a jambalaya recipe I was pretty happy with, after scouring the internet. Truth be told, I know very little about jambalaya. Nowhere I've ever lived is within 2 states of New Orleans, so proper cajun food isn't something I'd been exposed to. That particular recipe was pretty good, and there's nothing at all wrong with

Comments

[tersa]

Tomatoes in a cast iron pan? Really? I've heard not to do that because the acid in the tomatoes reacts with the iron to form icky ferrous compounds.

Other than that, I'm kind of sorry I was busy last night and couldn't join you impromptu for dinner. Yum!

[merlinofchaos]

Yes, I've heard that. I'm not quite sure what to say about it. For one, the cast iron is seasoned, and for two, there's a lot of other stuff in there so it's not quite like this is making a serious tomato sauce. In one cooking I didn't notice anything at all, but it's a small sample size. I'd be more worried about anodized aluminum that doesn't have a non-stick coating, I think. The seasoning in the cast iron *should* protect it. But I guess if it's not well seasoned, that will be a problem.

[merlinofchaos]

A little internet research agrees with this:

1) A good seasoning alleviates the problem with acids and
2) Short cooking times are no big deal anyway.

Don't leave it in the pot all day and it's ok.