Jambalaya - Gonzales Style with pics. - Page 5 - TigerDroppings.com

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Z71Chad
LSU Fan
Mandeville, LA
Member since Dec 2005
176 posts

re: Jambalaya - Gonzales Style with pics.


10-4... thanks... just read over that recipe. I think I'll try it sometime this week when I'm off of work. I gotta find a way to buy some of that leblanc's seasoning though online, or maybe something similar. I've just been using some Tony's/Slap Ya Mama's... Hard to find the stuff over here in TX.

Getting the rice just right is the hardest part. First batch was perfect, 2nd was crunchy, 3rd attempt was mushy/crunchy. When it comes out crunchy, does that mean I covered too soon, and didn't boil long enough? (I'm guessing). If its mushy, could be just the opposite..






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pochejp
LSU Fan
Gonzales, Louisiana
Member since Jan 2007
6068 posts

re: Jambalaya - Gonzales Style with pics.


quote:

10-4... thanks... just read over that recipe. I think I'll try it sometime this week when I'm off of work. I gotta find a way to buy some of that leblanc's seasoning though online, or maybe something similar. I've just been using some Tony's/Slap Ya Mama's... Hard to find the stuff over here in TX.

Getting the rice just right is the hardest part. First batch was perfect, 2nd was crunchy, 3rd attempt was mushy/crunchy. When it comes out crunchy, does that mean I covered too soon, and didn't boil long enough? (I'm guessing). If its mushy, could be just the opposit


Crunchy rice could be a couple of things. Not enough water or not boiling long enough. Be sure to cook ALL the water out of the onion/sausage/meat mixture before adding you measured amount of water. That way you know you have the exact amount. Go 2 to 1 on the water to rice ratio. Have the water/meat mixture on a hard rolling boil BEFORE adding the rice. Dump rice and let it return to a boil until the rice starts to noticeably get thicker. At this time it should be literally trying to "jump out the pot". Let it do that for a couple of min then cover and turn down heat to low. Make sure the lid is sealed tight. Do NOT lift for any reason for 25 min or so. Turn heat off and lift lid and roll rice from almost bottom to top at 4 points around the pot. Re-cover the pot and let sit another 15 or 20 min. It should be good. Use Mahatma Extra long grain rice or a good Louisiana long grain rice. Hope this helps on the next one.

Not sure if Kim LeBlanc sells his stuff on line. Crazy Cajun site might have it.






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Jason9782003
LSU Fan
Member since Aug 2007
3031 posts

re: Jambalaya - Gonzales Style with pics.


I tried this recipe for Halloween and mine came out a little too salty. I put 8 tblspns of the LeBlanc's seasoning for 5 cups of rice. I'll cut it in half next time. The rice came out perfect though. BTW, I let my rice boil for 6 minutes uncovered before I cut the fire to low and covered the pot.


This post was edited on 11/21 at 6:46 pm


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heatom2
LSU Fan
The G Spot
Member since Nov 2010
8749 posts

re: Jambalaya - Gonzales Style with pics.


This is almost step for step how I cook mine. (from Gonzales as well) Great job! This is the way to make Jamb, no tomatoes in sight.





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fouldeliverer
LSU Fan
Lannisport
Member since Nov 2008
9824 posts
 Online 

re: Jambalaya - Gonzales Style with pics.


gonna try this afternoon.





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SUB
LSU Fan
Member since Jan 2009
3395 posts

re: Jambalaya - Gonzales Style with pics.


One small modification that I used in this recipe that added a lot of flavor - Season the raw meat before browning. I used Tony's as opposed to Leblanc's, but season the meat (rub it in) almost like you would when blackening something. The brown crust that forms will be full of flavor after cooked.

I've cooked this recipe 3-4 times, and for the last batch I seasoned the meat before cooking and it was by far the best tasting batch. I didn't have to add any seasoning to the water or finished product. It was perfect.






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Jsteven
LSU Fan
Nashville, TN
Member since Sep 2010
247 posts

re: Jambalaya - Gonzales Style with pics.


quote:

Pastalaya is next. Maybe this weekend.


Id like to see the Pastalaya with pics next time you make it.






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pochejp
LSU Fan
Gonzales, Louisiana
Member since Jan 2007
6068 posts

re: Jambalaya - Gonzales Style with pics.


quote:

Id like to see the Pastalaya with pics next time you make it.


Same recipe except for the pasta instead of rice.

Fill pot with water up to an inch below the rim instead of the measured amount for rice. Get it boiling, skim fat/grease. Get it seasoned like you want it then add 1 lb. pasta. Now keep in ming this is in my 6 quart pot.






Pasta should start to soften after several minutes of boiling. I boil it around 12 min or so and it should look like this. Still has water.



Cover and turn heat to low. Let it sit 20 minutes or so then check. IT should be getting right. Taste test the pasta to check its softness. Cook more if needed. If you find there is still more water in the pot than you like you can spoon some out. Don't take it all because that cast pot is hot and it will evaporate
that water. Also the pasta continues to absorb it. I like a moist pastalaya. Should look like this.



Hope this helps guys.

Enjoy.

Edit:
Here is a rather large pastalaya I cooked for some event.




This post was edited on 5/10 at 11:12 pm


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BugAC
LSU Fan
Baton Rouge
Member since Oct 2007
18042 posts

re: Jambalaya - Gonzales Style with pics.


quote:

pochejp








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GeauxldMember
LSU Fan
NOLA
Member since Nov 2003
2234 posts

re: Jambalaya - Gonzales Style with pics.


Looks good!

Try it with rotini next time, it really holds the "sauce" better than the spaghetti does.






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Jsteven
LSU Fan
Nashville, TN
Member since Sep 2010
247 posts

re: Jambalaya - Gonzales Style with pics.


Awesome thanks





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LSU Tigershark
South Alabama Fan
10,000 posts
Member since Dec 2007
7856 posts

re: Jambalaya - Gonzales Style with pics.


Why can't I bookmark this thread? My only option is to subscribe.

(I realize that I can bookmark it in my browser, but it would be nice to have it bookmarked in my profile in case I need to look it up on another computer)






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OBUDan
LSU Fan
Chicago
Member since Aug 2006
40330 posts

re: Jambalaya - Gonzales Style with pics.


Man, made this last night.

Outrageous... and I didn't even have the finest of ingredients... but it's one of the better jambs I've ever eaten, seriously.






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LSUDav7
LSU Fan
Atlanta, GA
Member since Sep 2006
1367 posts

re: Jambalaya - Gonzales Style with pics.


I add 3/4 of a bottle of Kitchen Bouqet for good color before I add my water, then the rice. Jamb is really good.





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REB BEER
LSU Fan
Lafayette
Member since Dec 2010
4070 posts

re: Jambalaya - Gonzales Style with pics.


Great. Now I'm starving at work.

Thanks alot!







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Tigerpaw123
USA Fan
P'ville
Member since Mar 2007
9032 posts

re: Jambalaya - Gonzales Style with pics.


WOndering if any of our Jambalaya experts have the ratios that they could post....such as a 1 gallon pot needs ?pounds of rice, ?gallons of water,/ ? pounds of pork, ? pounds of sausage and feeds? people, so that it could be extroplated for various size pots

also at what size pot do you use a diffrent ratio of water to rice

In other words I have been using a 1 gallon pot on the stove and I am now getting a 5 gallon pot and need a little help






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LEASTBAY
LSU Fan
Member since Aug 2007
3203 posts

re: Jambalaya - Gonzales Style with pics.


I use a 7 qt pot. 8 cups stock, 4 cups rice.





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Guzzlingil
LSU Fan
Baton Rouge
Member since Dec 2003
1547 posts
 Online 

re: Jambalaya - Gonzales Style with pics.


2 to 1 ratio always....





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LEASTBAY
LSU Fan
Member since Aug 2007
3203 posts

re: Jambalaya - Gonzales Style with pics.


I think he was just trying to find out how much ingredients to use for each size pot. I forgot to add with my 7 qt. 2 lbs sausage, 1/4 of a boston butt





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skuter
LSU Fan
Greater Geismar
Member since Jan 2005
3604 posts
 Online 

re: Jambalaya - Gonzales Style with pics.


Great looking St. Amant Jamb there
You ever use that chicken base for your stock that they have at SAMS Club. Have used it before on a large jambalaya






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