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Jambalaya purists hear me out
Posted on 8/27/08 at 9:49 pm
Posted on 8/27/08 at 9:49 pm
i just made the best jambalaya of my life. I was trying to get rid of stuff in the freezer and pantry, and figured i could toss it in a jambalaya.
Used some smoked hot sausage from Jacob's and some smoked Jalapeno from Rouse's. For chicken i browned a big family pack of bone in chicken thighs (i took off the skin). 1 large container of prechopped seaoniong blend. One can of whole tomatoes, no juice (yes, tomatoes, and i never use tomatoes). Some green onions and basil at the end (yes, basil, it was in the fridge)./
I used black pepper, red pepper, garlic pepper. bay leaves, and some orange can louisiana brand spice mix for seasonings.
And here is the twist. For the liquid i had some frozen stock i made for pho, a vietnamese noodle soup. It's an intensely flavored beef stock flavored with allspice, cinammon, and a bouquet garni of thyme, basil, and parseley.
Holy shite, i am convinced that the stock in indeed the key. It's so flavorful yet fresh tastin....a little herbal but not too much. And still smokey.
i know i broke all kinds of rule, but god damn this is good.
and yes, after if was done i took out the bones. took about 3 minutes.
Used some smoked hot sausage from Jacob's and some smoked Jalapeno from Rouse's. For chicken i browned a big family pack of bone in chicken thighs (i took off the skin). 1 large container of prechopped seaoniong blend. One can of whole tomatoes, no juice (yes, tomatoes, and i never use tomatoes). Some green onions and basil at the end (yes, basil, it was in the fridge)./
I used black pepper, red pepper, garlic pepper. bay leaves, and some orange can louisiana brand spice mix for seasonings.
And here is the twist. For the liquid i had some frozen stock i made for pho, a vietnamese noodle soup. It's an intensely flavored beef stock flavored with allspice, cinammon, and a bouquet garni of thyme, basil, and parseley.
Holy shite, i am convinced that the stock in indeed the key. It's so flavorful yet fresh tastin....a little herbal but not too much. And still smokey.
i know i broke all kinds of rule, but god damn this is good.
and yes, after if was done i took out the bones. took about 3 minutes.
This post was edited on 8/27/08 at 9:53 pm
Posted on 8/28/08 at 6:45 am to el tigre
I'll agree that using stock will add a great deal of flavor.
But I am sorry when I am cooking my big pot I am not going to buy or make 5 gallons of stock to add to my Jamabalaya.
Anytime I make a small pot of jamabalaya on the stove top I usually us some sort of stock. Cant say I ever used a beef stock though.
Along those same line, last winter I made a gumbo the same way, emptying my freezer and using only things I had in the house. And it was one of the best I ever made as well.
But I am sorry when I am cooking my big pot I am not going to buy or make 5 gallons of stock to add to my Jamabalaya.
Anytime I make a small pot of jamabalaya on the stove top I usually us some sort of stock. Cant say I ever used a beef stock though.
Along those same line, last winter I made a gumbo the same way, emptying my freezer and using only things I had in the house. And it was one of the best I ever made as well.
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