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Message
re: Jambalaya purists hear me out
Posted on 8/28/08 at 6:45 am to el tigre
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.
2
Posted on 8/28/08 at 7:04 am to Kajungee
shoulda left the skin on the thighs.
Posted on 8/28/08 at 9:10 am to Kajungee
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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