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re: Jambalaya purists hear me out

Posted on 8/28/08 at 6:45 am to
Posted by Kajungee
South ,Section 6 Row N
Member since Mar 2004
17033 posts
Posted on 8/28/08 at 6:45 am to
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.


Posted by Martini
Near Athens
Member since Mar 2005
48881 posts
Posted on 8/28/08 at 7:04 am to
shoulda left the skin on the thighs.
Posted by el tigre
your heart
Member since Sep 2003
49712 posts
Posted on 8/28/08 at 9:10 am to
quote:

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.


oh yeah, totally understand with a big batch....but your big pot recipe doesn't really need anything else, it's money.
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