- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Jambalaya Color
Posted on 3/2/09 at 11:11 am
Posted on 3/2/09 at 11:11 am
I've been trying to perfect my jambalaya recently, but one thing I'm not happy with is the color. I've based my recipe off of THIS, and adjusted to my liking. I'm very happy with the flavor, but the jambalaya is a little too "white". What can I do to get a darker color?
This post was edited on 3/2/09 at 11:12 am
7
Posted on 3/2/09 at 11:12 am to Woody
quote:
Brown the chicken for 8 to 10 minutes, scraping the bottom of the pot to loosen any browned particles.
Brown it hotter and longer
Posted on 3/2/09 at 11:13 am to Woody
You can cheat, and add Kitchen Bouquet, which is what a lot of folks do.
Otherwise, you just gotta brown the shite out of your meats and vegetables. You might also want to make a rich chicken stock to add, instead of just plain water.
Otherwise, you just gotta brown the shite out of your meats and vegetables. You might also want to make a rich chicken stock to add, instead of just plain water.
Posted on 3/2/09 at 11:26 am to Y.A. Tittle
quote:
Kitchen Bouquet
That's my answer.
Posted on 3/2/09 at 11:36 am to Woody
Kitchen bouquet
Posted on 3/2/09 at 11:36 am to Woody
quote:
What can I do to get a darker color?
add some pork to it. i find that pork browns much better than the chicken, and therefore gives you a darker color.
or as previously mentioned, add kitchen bouquet
Posted on 3/2/09 at 11:38 am to Woody
Fry your chicken first; hard and fast. (joke in there somewhere.) Strain the grease and add your onions and seasoning with a little water. saute' the onions with the chicken until clear. You should see a darker color with this method.
Or, add the KB.
Or, add the KB.
Posted on 3/2/09 at 11:43 am to BTEET
use bacon grease for the browning. works pretty well and adds that color to the overall jam.
Posted on 3/2/09 at 11:53 am to Loubacca
quote:+1...and, as previously mentioned, use a stock instead of water
add some pork to it. i find that pork browns much better than the chicken
Posted on 3/2/09 at 12:05 pm to Y.A. Tittle
I guess I should have said initially that I use a pork stock instead of water, and yesterday I used bacon grease to brown instead of oil. I've thought of kitchen bouquet, but didn't want to cheat. I'll just try browing my meats more thoroughly next time. I've been staying on the cautious side so as not to burn them.
Posted on 3/2/09 at 12:47 pm to Woody
If you want a deep rich color and flavor then you have to make your own stock. Roast a chicken (or two) and reserve the meat. Take the bones and carcass and rub them down with tomato paste. Roast the bones (325 F) for 1.5 hours along with some quartered onions and halved (lengthwise) carrots.
Make your stock with these bones and veggies, and add a few fresh onions (quartered), carrots and celery (rough chopped), garlic, parley stems and sachet d'épices. After four hours strain and discard the solids and reduce the stock until you have the requisite amount of liquid for your rice. Skim the grease off the top after the stock cools. [This is all best done the day before]
When it comes time to make Jambalaya, brown your sausage good and add the chicken you reserved to the pot when you add the rice.
This will darken your Jamb.
Do the same with a turkey and it's even better.
Make your stock with these bones and veggies, and add a few fresh onions (quartered), carrots and celery (rough chopped), garlic, parley stems and sachet d'épices. After four hours strain and discard the solids and reduce the stock until you have the requisite amount of liquid for your rice. Skim the grease off the top after the stock cools. [This is all best done the day before]
When it comes time to make Jambalaya, brown your sausage good and add the chicken you reserved to the pot when you add the rice.
This will darken your Jamb.
Do the same with a turkey and it's even better.
Posted on 3/2/09 at 1:41 pm to Woody
From looking at the recipe you are using I would say just change the order of how you do it. First brown your meat (chicken or pork) and sausage and andouille. Brown with a high heat to create some grillads then take the meat out, leaving some of the oil, (if not all) and saute' the vegetables.
For the record; people use the Kitchen Bouquet when they are making large pots of jambalaya to add the color. I have never done this for small batches myself, but for my large pot I might.
For the record; people use the Kitchen Bouquet when they are making large pots of jambalaya to add the color. I have never done this for small batches myself, but for my large pot I might.
Posted on 3/2/09 at 1:52 pm to TigerSpy
quote:Blasphemy....The color and flavor come from caramelized onions >
Kitchen bouquet
Posted on 3/2/09 at 2:12 pm to geauxdjback9
Use pork instead of chicken. It taste better anyways. If you don't get a hen and brown the shite out of it.... If you use a fryer it will fall apart, plus the hen has more fat, thus the darker brown. You got to use medium to high heat.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News