Jambalaya - Gonzales Style with pics.
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re: Jambalaya - Gonzales Style with pics.
Posted by pochejp on 10/20 at 8:24 pm to The Egg
quote:

i'm embarrassed i don't know the answer to my own question considering that it's about Rice of all things, but what do you mean by this?


Take your spoon and from the 12,3,6,9 o'clock positions go down to a half inch from the bottom along the side and then move to center and lift and roll. Do that at the four positions then recover tight. That will release steam that will do two things. Help cook with the steam and start to dry out the rice. Your heat should be off now. Hope that explains.



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Posted by PoorOtis on 10/25 at 9:11 am to pochejp
Hey, I don't post much, but came here to tell you I live in Atlanta and have never made a Jambalaya before. Anyway, followed your post and pics and out of my dutch oven came one of the most flavorful Jambs I have ever eaten. Am from Louisiana and it reminded me of being back. Wife could not stop talking about it. Thank you good sir!!!


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Posted by Ole Geauxt on 10/25 at 9:17 am to PoorOtis
quote:

PoorOtis
you're not an alter of the Rich Otis, from Rocky Branch, are you?



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Posted by pochejp on 10/25 at 10:06 am to PoorOtis
quote:

Hey, I don't post much, but came here to tell you I live in Atlanta and have never made a Jambalaya before. Anyway, followed your post and pics and out of my dutch oven came one of the most flavorful Jambs I have ever eaten. Am from Louisiana and it reminded me of being back. Wife could not stop talking about it. Thank you good sir!!!


Awesome. Glad it came out good.



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Posted by RhodeIslandRed on 10/25 at 11:29 am to pochejp
Damn that looks good. A few questions.

1) How many pounds of butt?

2) How many pounds of sausage?

3) How much green onions?

4) How much garlic?

5) Did you add any celery? If so then how much?

Thanks.



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Posted by SUB on 10/25 at 1:48 pm to RhodeIslandRed
quote:

Damn that looks good. A few questions.

1) How many pounds of butt?

2) How many pounds of sausage?

3) How much green onions?

4) How much garlic?

5) Did you add any celery? If so then how much?

Thanks.



I use about half of a boston pork butt and about half of a big pack of Richard's sausage.

2 bunches of green onions.

8-10 cloves garlic

No celery.



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Posted by pochejp on 10/25 at 2:09 pm to RhodeIslandRed
quote:

Damn that looks good. A few questions.

1) How many pounds of butt?

2) How many pounds of sausage?

3) How much green onions?

4) How much garlic?

5) Did you add any celery? If so then how much?

Thanks.


If this question was directed to me here is what I would use for the jamb thats on the OP. That is a 6 quart pot (1.5 gal).

3.5 lbs of pork temple meat. If not available use boston butt.

1 lb of a good smoked sausage sliced.

2 very large yellow onions or 3 medium diced.
1/2 cup cut up green onions.
1 heaping tablespoon of diced garlic.

NO bell pepper
NO celery

I use LeBlanc's seasonings along with salt and cracked black pepper.

ALWAYS use Mahatma extra long grain rice.



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Posted by SUB on 10/25 at 2:41 pm to pochejp
Pochejp you are my hero. I've made this recipe several times and been told that it is the "best jambalaya" by several people, cajuns and non-cajuns.

Thank you.



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Posted by PoorOtis on 10/25 at 2:54 pm to Ole Geauxt
Nope, am a firefighter in Atlanta.


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Posted by RhodeIslandRed on 10/25 at 5:07 pm to pochejp
quote:

pochejp


Thanks. I am going to cook that for the Bama game. There will probably be some Gumps joining me.



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Posted by Signature on 10/25 at 7:14 pm to RhodeIslandRed
I'm not going to sleep tonight I'm so excited about trying this recipe.

This post was edited on 10/25 at 7:16 pm

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Posted by BreadPudding on 10/26 at 10:20 am to Signature
I watched someone make this type of jambalaya with the addition of chicken several years ago. He browned his chicken pieces after the pork and sausage so it would cook in the gratin.

A new batch of chicken stock is bubbling away today in the crockpot at home for soup. I'll set aside half for a jambalya. I might not wait til next week either. The OP's pics sure are tempting.



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Posted by DEG on 9/23 at 6:57 pm to BreadPudding
Bump. Great recipe!


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Posted by DownshiftAndFloorIt on 9/23 at 8:29 pm to pochejp
I never take anything out the pot when I do it. I like it all to be mixin up together in there.


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Posted by GRIZZ on 9/23 at 8:29 pm to pochejp
Great Post!!


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Posted by Motorboat on 9/24 at 8:01 am to pochejp
Looks good to me. Pretty standard recipe and you didn't use Pasta.


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Posted by nolaTiger24 on 10/7 at 3:19 pm to Motorboat
Made this yesterday for the game. Added chicken and green onions. Came out fantastic!!

Great Jambalaya
Terrible game



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Posted by Aubie Spr96 on 12/15 at 1:29 pm to pochejp
Doing this today. Using Boston butt. I used the trinity (onion, bell pepper, celery) with a touch of garlic. Only "creole" seasoning I could find here in Alabama was Zatarains. I've never had this before, but my wife claims to. Will advise.



Thanks!



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Posted by pochejp on 12/15 at 1:54 pm to Aubie Spr96
quote:

Doing this today. Using Boston butt. I used the trinity (onion, bell pepper, celery) with a touch of garlic. Only "creole" seasoning I could find here in Alabama was Zatarains. I've never had this before, but my wife claims to. Will advise.


Zatarain's is good. No worries. Good luck hope it comes out good. Let us know.



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Posted by Aubie Spr96 on 12/15 at 2:33 pm to pochejp
Well......



I think it's fantastic. Might have to rethink my BBQ on football Saturdays. However, I have never had Jambalaya before and have no frame of reference for whether it's good or bad or what adjustments I'd make. Guess I'll have to keep making it now. It sure was easier than baby sitting my BGE all day.



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