- 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 - Gonzales Style with pics.
Posted on 3/20/10 at 7:58 pm
Posted on 3/20/10 at 7:58 pm
Cooked a pork and sausage Jamb while watching the LSU Tigers beating Arkansas in baseball. I included process pics. This is how we cook Jambs in this area. I know everyone has their own method. This is mine. This is a 3 cup of rice Jamb. Feeds 8 to 10 with sides. I would like feedback. What would you do different? There are many good Jamb cooks on this board. Enjoy.
This recipe is for a 6 quart dutch oven.
Ok. First off I start with pork temple meat if available. If not I use Boston butt pork meat cut into cubes. I try to keep a small piece of fat on each piece as it adds great taste and is tender. Season the meat. I use about 3.5 lb.. pork for this. Chicken can be used but will not brown as well as pork. I use LeBlanc's but Tony's or whatever mix you have is fine. Salt and pepper and garlic is fine if thats all you have.
I brown the pork meat down really well in approx 3/4 cup of veg oil. I let the meat fry until it starts to stick, then stir. I do that over and over again, it sticks then stir, repeat. Sometimes a little water is needed to cool off the grease. The meat debris that sticks to the bottom of the pot (the gratin) will dictate your color of the rice/jamb. Season the meat each turn as you brown it.
After the pork is browned down to dark fry I remove completely from the pot.
I then brown down my sausage. Don't overcook the sausage and fry it too much. Just mildly brown it down, because to me that cooks all of the taste out of the sausage. I used LeBlanc's smoked sausage for this one. Its really good and locally made. I use 1 lb. for this size pot.
After I cook the sausage a little I remove from the pot. Drain the grease out of the pot at this time but dont lose the gratin. Then I add my onions, green onions, garlic with a splash of stock and cook till clear looking. This is when you scrape the bottom of the pot getting all the brown gratin from the pork. You will have to add small splashes of stock as you cook to not burn the trinity mix. This is when the color that the jambalaya starts to reveal it darkness. The browner the meat was cooked the darker the gratin will be making this mixture dark as well. I used three regular sized yellow onions diced into 1/4" size. One handfull of green onions diced too.
After those are cooked (clear looking) add all the meat back into the pot and mix well. Cook/boil all the remaining water/moisture out of the meat/trinity mixture at this time so the water measurements will be accurate.
At this time I add my broth/water. For this size Jamb I go with the standard 2 to 1 ratio of water to rice. So 3 cups of rice needs 6 cups broth/water. Also added three chicken bouillion cubes for added taste. I usually use broth instead of plain water. If you use plain water bouillion cubes at the least need to be used. One cube per cup of water.
After it comes to a rolling boil I start tasting the water. I like it a tad bit salty cause the rice will absorb the saltiness. I use black pepper, garlic pepper, and LeBlanc' s seasoning. Made here locally by Kim LeBlanc. Add one shot glasse of Louisiana Hot sauce.
Skim the remaining grease off the top. The boiling water will seperate it from the water/broth.
After I get the taste like I want and its on a hard rolling boil i'll add the rice. Never add rice until the water is boiling! I let it come back to a boil until the rice starts to expand and is "jumping out the pot". This is an expression we use due to the hard boiling liquid and the rice entrained in the liquid sometimes comes over the side. This is a very important time relevant to the "popping" of the rice. I let the rice get noticeably bigger/expanded before I cut heat and cover. You can tell is getting ready when the rice is thickening by stirring your spoon in the mixture. As it thickens it will get noticeably harder to stir. This can be achieved on a HARD boil and it is critical to the rice popping correctly.
After the rice has started to expand and is where I think its ready to cover I cut back on my heat to 20% and cover. Do not lift the lid for any reason for 25 min. If your lid does not seal really tight wrap a rag or towel around the lid seal. Be careful of the burner below if this is done. This will seal a pot off really well.
Cast iron pots hold heat really well as you can see. This is the lid temp while covered on lowest heat I can apply on my gas stove.
I let this cook for about 25 minutes for this size and then lift the lid and roll the rice. Don't stir. Roll it from bottom to top at 4 different spots. Re-cover and cut heat off.
Let sit for another 15 minutes and then un-cover and eat. Came out good. Rice popped open perfect. Hard to beat the Mahatma extra long grain.
Give me some feedback guys. I've been cooking Jambs like this for 25 years. Basically the same process for 5 and 10 gallon Jambs.
028.jpg[/img]
This recipe is for a 6 quart dutch oven.
Ok. First off I start with pork temple meat if available. If not I use Boston butt pork meat cut into cubes. I try to keep a small piece of fat on each piece as it adds great taste and is tender. Season the meat. I use about 3.5 lb.. pork for this. Chicken can be used but will not brown as well as pork. I use LeBlanc's but Tony's or whatever mix you have is fine. Salt and pepper and garlic is fine if thats all you have.
I brown the pork meat down really well in approx 3/4 cup of veg oil. I let the meat fry until it starts to stick, then stir. I do that over and over again, it sticks then stir, repeat. Sometimes a little water is needed to cool off the grease. The meat debris that sticks to the bottom of the pot (the gratin) will dictate your color of the rice/jamb. Season the meat each turn as you brown it.
After the pork is browned down to dark fry I remove completely from the pot.
I then brown down my sausage. Don't overcook the sausage and fry it too much. Just mildly brown it down, because to me that cooks all of the taste out of the sausage. I used LeBlanc's smoked sausage for this one. Its really good and locally made. I use 1 lb. for this size pot.
After I cook the sausage a little I remove from the pot. Drain the grease out of the pot at this time but dont lose the gratin. Then I add my onions, green onions, garlic with a splash of stock and cook till clear looking. This is when you scrape the bottom of the pot getting all the brown gratin from the pork. You will have to add small splashes of stock as you cook to not burn the trinity mix. This is when the color that the jambalaya starts to reveal it darkness. The browner the meat was cooked the darker the gratin will be making this mixture dark as well. I used three regular sized yellow onions diced into 1/4" size. One handfull of green onions diced too.
After those are cooked (clear looking) add all the meat back into the pot and mix well. Cook/boil all the remaining water/moisture out of the meat/trinity mixture at this time so the water measurements will be accurate.
At this time I add my broth/water. For this size Jamb I go with the standard 2 to 1 ratio of water to rice. So 3 cups of rice needs 6 cups broth/water. Also added three chicken bouillion cubes for added taste. I usually use broth instead of plain water. If you use plain water bouillion cubes at the least need to be used. One cube per cup of water.
After it comes to a rolling boil I start tasting the water. I like it a tad bit salty cause the rice will absorb the saltiness. I use black pepper, garlic pepper, and LeBlanc' s seasoning. Made here locally by Kim LeBlanc. Add one shot glasse of Louisiana Hot sauce.
Skim the remaining grease off the top. The boiling water will seperate it from the water/broth.
After I get the taste like I want and its on a hard rolling boil i'll add the rice. Never add rice until the water is boiling! I let it come back to a boil until the rice starts to expand and is "jumping out the pot". This is an expression we use due to the hard boiling liquid and the rice entrained in the liquid sometimes comes over the side. This is a very important time relevant to the "popping" of the rice. I let the rice get noticeably bigger/expanded before I cut heat and cover. You can tell is getting ready when the rice is thickening by stirring your spoon in the mixture. As it thickens it will get noticeably harder to stir. This can be achieved on a HARD boil and it is critical to the rice popping correctly.
After the rice has started to expand and is where I think its ready to cover I cut back on my heat to 20% and cover. Do not lift the lid for any reason for 25 min. If your lid does not seal really tight wrap a rag or towel around the lid seal. Be careful of the burner below if this is done. This will seal a pot off really well.
Cast iron pots hold heat really well as you can see. This is the lid temp while covered on lowest heat I can apply on my gas stove.
I let this cook for about 25 minutes for this size and then lift the lid and roll the rice. Don't stir. Roll it from bottom to top at 4 different spots. Re-cover and cut heat off.
Let sit for another 15 minutes and then un-cover and eat. Came out good. Rice popped open perfect. Hard to beat the Mahatma extra long grain.
Give me some feedback guys. I've been cooking Jambs like this for 25 years. Basically the same process for 5 and 10 gallon Jambs.
028.jpg[/img]
This post was edited on 12/30/12 at 8:16 pm
Posted on 3/20/10 at 8:18 pm to pochejp
boom!
Thread of the year! Thanks for the visual aids.
There is no greater authority than a Poche' from Gonzales.
I cook this dish a couple times a year with different results. I learned a few new tricks tonight. Thanks for sharing!
Thread of the year! Thanks for the visual aids.
There is no greater authority than a Poche' from Gonzales.
I cook this dish a couple times a year with different results. I learned a few new tricks tonight. Thanks for sharing!
Posted on 3/20/10 at 8:59 pm to pochejp
Nice post dude.
I do very similar. I actually add Tiger sauce most of the time when browning my meat though. It gives it a nice flavor I like.
I do very similar. I actually add Tiger sauce most of the time when browning my meat though. It gives it a nice flavor I like.
Posted on 3/20/10 at 9:27 pm to pochejp
very nice post...and looks like some damn good jambalaya.
only thing i do different is add finely chopped green onions when i fold the jambalaya after cooking, but before recovering. I like a little bit sharper of an onion bite to offset the richness.
I'll also add some garlic about 3/4 way through the onion cooking time, and sometimes finely diced celery....but onions always make up at least 85% of my total veggies.
also, i like to add 4 cans of tomato paste.
i kid, i kid....no tomatoes.
only thing i do different is add finely chopped green onions when i fold the jambalaya after cooking, but before recovering. I like a little bit sharper of an onion bite to offset the richness.
I'll also add some garlic about 3/4 way through the onion cooking time, and sometimes finely diced celery....but onions always make up at least 85% of my total veggies.
also, i like to add 4 cans of tomato paste.
i kid, i kid....no tomatoes.
Posted on 3/21/10 at 7:34 am to pochejp
Looks great!
Very similar process as mine. I prefer pork over chicken. Sometimes I'll add boneless chicken thighs to appease the chicken lovers in my family.
I do like smoked meats in jambalaya, so I add homemade smoked pork chops (my version of tasso) and good smoked sausage from Porche's in French Settlement.
I also add a can of rotel, which is a no-no with the purists. But I like the heat from it.
Very similar process as mine. I prefer pork over chicken. Sometimes I'll add boneless chicken thighs to appease the chicken lovers in my family.
I do like smoked meats in jambalaya, so I add homemade smoked pork chops (my version of tasso) and good smoked sausage from Porche's in French Settlement.
I also add a can of rotel, which is a no-no with the purists. But I like the heat from it.
This post was edited on 3/21/10 at 7:35 am
Posted on 3/21/10 at 7:57 am to pochejp
Perfect textbook Gonzales Brown Jambalaya.
Every poster on here would do well to just use this recipe whenever they ask for one.
Every poster on here would do well to just use this recipe whenever they ask for one.
Posted on 3/21/10 at 11:37 am to pochejp
it's even looking better today than it did yesterday..
Posted on 3/21/10 at 12:48 pm to pochejp
quote:
pochejp
any way you could copy the original post into the recipe thread stickied at the top?
would be a great reference point when people ask for jambalaya advice every other week.
Posted on 3/21/10 at 1:30 pm to pochejp
you inspired me.
jambo cooking right now.
have never made it with the pork butt before... normally use chicken. Normally 4 lb chicken before cooking and deboning. I used the same amount of pork, and i think i might have used a little too much.
while browning the pork, it did not stick to the pot very well to create the gratin. also, the pork gave off alot of liquid.
used andouille instead of smoked sausage and also added some tasso. Removed the meat like you recommended...do not normally do that before adding my vegies.
3 small onions (this is all the store had, would normally use 2 med), one bell pepper, 3 stalks celery, 2 cloves garlic diced. I did notice a darker color on the vegetables after cooking than i normally do. i guess there was more gratin than i thought.
5 cups liquid: 4 cups chicken stock, 1/2 cup soy, 1/4 cup worcestershire, and a little water. the soy and worcestershire also add color.
2.5 cups rice
~1/2 cup fresh parsley, 3 bay leaves, some dried oregano, cayenne pepper
will add one bunch diced green onions after i turn the rice.
will update after cooking is done. i'm anxious to see how the pork compares to the chicken.
jambo cooking right now.
have never made it with the pork butt before... normally use chicken. Normally 4 lb chicken before cooking and deboning. I used the same amount of pork, and i think i might have used a little too much.
while browning the pork, it did not stick to the pot very well to create the gratin. also, the pork gave off alot of liquid.
used andouille instead of smoked sausage and also added some tasso. Removed the meat like you recommended...do not normally do that before adding my vegies.
3 small onions (this is all the store had, would normally use 2 med), one bell pepper, 3 stalks celery, 2 cloves garlic diced. I did notice a darker color on the vegetables after cooking than i normally do. i guess there was more gratin than i thought.
5 cups liquid: 4 cups chicken stock, 1/2 cup soy, 1/4 cup worcestershire, and a little water. the soy and worcestershire also add color.
2.5 cups rice
~1/2 cup fresh parsley, 3 bay leaves, some dried oregano, cayenne pepper
will add one bunch diced green onions after i turn the rice.
will update after cooking is done. i'm anxious to see how the pork compares to the chicken.
Posted on 3/21/10 at 1:37 pm to pochejp
Daddy is hungry. Nice post. The only thing I do different is add the green onions late in the game so they don't shrink. You da man.
Posted on 3/24/10 at 7:54 am to pochejp
Wow. Evidently you have a few things to learn about cooking jambalaya. Try adding 1/2 pound of velveeta, a can of cream of mushroom soup and a 1/2 can of Rotel.
Excellent tutorial.
Thanks for taking the time. That's pretty much how I do it, but I add a little bell pepper.
Excellent tutorial.
Thanks for taking the time. That's pretty much how I do it, but I add a little bell pepper.
Posted on 3/24/10 at 8:05 am to pochejp
Of course firewall must be blocking all the pics.. I guess those red x's look tasty
Posted on 3/24/10 at 8:13 am to pochejp
Thats actually really close to my jambalaya. About the only things I do differently is that I do not remove the meat and I have a few more seasonings. I also do not use oil to brown the meat. You did not say how long you cooked your pork either.
Only thing I would have to add would be white pepper. Its highly underrated and sets off a different set of taste buds than black pepper. I use about equal parts black and white pepper.
Only thing I would have to add would be white pepper. Its highly underrated and sets off a different set of taste buds than black pepper. I use about equal parts black and white pepper.
This post was edited on 3/24/10 at 8:14 am
Posted on 3/30/10 at 2:59 pm to pochejp
Thank you for this thread....
Posted on 6/30/10 at 10:41 am to pochejp
Nice post! Ever thought about adding a little chicken bouquet to make it darker? Just curious?
Posted on 6/30/10 at 5:12 pm to pochejp
Obviously someone bumped this.
Pastalaya is next. Maybe this weekend.
Pastalaya is next. Maybe this weekend.
Posted on 6/30/10 at 6:51 pm to pochejp
Looks good!
Pretty similar to my process, I typically throw in some chicken thighs and an andouille along with the smoked sausage and pork. I also cheat from time to time and add a bit of kitchen bouquet for color. When cooking for myself I use typical long grain, when cooking for others I will often use parboiled.
Pretty similar to my process, I typically throw in some chicken thighs and an andouille along with the smoked sausage and pork. I also cheat from time to time and add a bit of kitchen bouquet for color. When cooking for myself I use typical long grain, when cooking for others I will often use parboiled.
Posted on 11/21/10 at 7:27 pm to pochejp
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.
Popular
Back to top
Follow TigerDroppings for LSU Football News