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LSUSaintsHornets 
LSU Fan
Slidell LA
Member since Feb 2008
5577 posts
| Jambalaya Question (Posted on 11/12/12 at 7:48 pm)
I'm trying out chicken in my jambalaya (Cajun not creole) for the first time. Does anyone have any tips on what chicken to use and how you would cook it?
Any help is much appreciated 
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Dorothy
LSU Fan
Munchkinland
Member since Oct 2008
13487 posts
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Husband prefers to use boneless thighs. Easier than dealing with bones, and not as dry as white meat.
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kingbob
LSU Fan
St. Amant, LA
Member since Nov 2010
9205 posts
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use boneless skinless thighs if you're going to go chicken. Use the same ratio of chicken to sausage to rice as you would for a pork and sausage jambalaya. You may want to plan on seasoning your jambalaya more heavily as the chicken will add less flavor to your jambalaya than pork.
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pochejp
LSU Fan
Gonzales, Louisiana
Member since Jan 2007
5789 posts
| re: Jambalaya Question (Posted on 11/12/12 at 7:54 pm to Dorothy)
quote:
use boneless thighs.
This
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jmcs68
LSU Fan
Member since Sep 2012
10379 posts
| re: Jambalaya Question (Posted on 11/12/12 at 7:54 pm to Dorothy)
quote:
Husband prefers to use boneless thighs. Easier than dealing with bones, and not as dry as white meat.
This^
This post was edited on 11/12 at 7:56 pm
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Kajungee
LSU Fan
South ,Section 6 Row N
Member since Mar 2004
14747 posts
| re: Jambalaya Question (Posted on 11/12/12 at 7:56 pm to jmcs68)
yep boneless thighs is the way to go.
Nothing wrong with using anything else however.
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LSUSaintsHornets
LSU Fan
Slidell LA
Member since Feb 2008
5577 posts
| re: Jambalaya Question (Posted on 11/12/12 at 7:57 pm to kingbob)
quote:
use boneless skinless thighs if you're going to go chicken.
Thanks
quote:
You may want to plan on seasoning your jambalaya more heavily as the chicken will add less flavor to your jambalaya than pork.
This is what I'm worried about, I guess I will just experiment and see what works.
Thanks for all the help!
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Kajungee
LSU Fan
South ,Section 6 Row N
Member since Mar 2004
14747 posts
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quote:
This is what I'm worried about, I guess I will just experiment and see what works.
Really not that hard, just before you add the rice, you want it just a tad to salty and to spicy.
The rice will soak up the extra seasoning.
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pochejp
LSU Fan
Gonzales, Louisiana
Member since Jan 2007
5789 posts
| re: Jambalaya Question (Posted on 11/12/12 at 8:44 pm to Kajungee)
quote:
Really not that hard, just before you add the rice, you want it just a tad to salty and to spicy.
The rice will soak up the extra seasoning.
This
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Ole Geauxt
LSU Fan
KnowLa.
Member since Dec 2007
30168 posts
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| re: Jambalaya Question (Posted on 11/12/12 at 8:53 pm to pochejp)
quote:
pochejp
how big is your smoke box, looked to be about 30"s?
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pochejp
LSU Fan
Gonzales, Louisiana
Member since Jan 2007
5789 posts
| re: Jambalaya Question (Posted on 11/12/12 at 9:24 pm to Ole Geauxt)
quote:
how big is your smoke box, looked to be about 30"s?
Its 6' tall, 24" wide, 18" deep.
This post was edited on 11/12 at 9:26 pm
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Ole Geauxt
LSU Fan
KnowLa.
Member since Dec 2007
30168 posts
Online
| re: Jambalaya Question (Posted on 11/12/12 at 9:30 pm to pochejp)
yep, piece of plywood can do 2 sides...etc.
eta: flashing just around the bottom couple of feet?
This post was edited on 11/12 at 9:32 pm
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pochejp
LSU Fan
Gonzales, Louisiana
Member since Jan 2007
5789 posts
| re: Jambalaya Question (Posted on 11/12/12 at 10:04 pm to Ole Geauxt)
quote:
yep, piece of plywood can do 2 sides...etc.
eta: flashing just around the bottom couple of feet?
Yep and yep.
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Ole Geauxt
LSU Fan
KnowLa.
Member since Dec 2007
30168 posts
Online
| re: Jambalaya Question (Posted on 11/12/12 at 10:07 pm to pochejp)
24x24 starting tomorrow... i called the local appliance trade in place and told em to hold me 4 stove racks.. 
eta: ever do a couple of raw hams in there,,, how long, if so?
This post was edited on 11/12 at 10:09 pm
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pochejp
LSU Fan
Gonzales, Louisiana
Member since Jan 2007
5789 posts
| re: Jambalaya Question (Posted on 11/12/12 at 10:44 pm to Ole Geauxt)
quote:
24x24 starting tomorrow... i called the local appliance trade in place and told em to hold me 4 stove racks..
Great. We built some hook beams that we hang the links from but you can put a rack up at the top and just buy some SS s-hooks from the hardware and that would work as well. My cousin built one just like ours and he did that. Works great.
quote:
eta: ever do a couple of raw hams in there,,, how long, if so?
Oh yea. Bout 6 hours. Just depends on how smoky you want it. Just adjust heat to what you want. We like to drink beer so we do it low and slow.
Also build you a thermometer into it. We just have a magnetic one we use inside. I'm going to buy one we can mount through a drilled hole. The old man is old school.
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Croacka
UNLV Fan
Denham Sprangs
Member since Dec 2008
38092 posts
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We normally do chicken pork and sausage all in one jam
Something for everybody
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CITWTT
LSU Fan
baton rouge
Member since Sep 2005
25703 posts
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| re: Jambalaya Question (Posted on 11/13/12 at 7:43 am to pochejp)
Is that steel or wood construction?
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Tigertown in ATL
LSU Fan
Atlanta
Member since Sep 2009
7453 posts
| re: Jambalaya Question (Posted on 11/13/12 at 8:12 am to CITWTT)
quote:
Is that steel or wood construction?
it's steel plywood.
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pochejp
LSU Fan
Gonzales, Louisiana
Member since Jan 2007
5789 posts
| re: Jambalaya Question (Posted on 11/13/12 at 8:37 am to CITWTT)
quote:
Posted by CITWTT Is that steel or wood construction?
Wood. Inside parts lined with SS flashing.
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Ole Geauxt
LSU Fan
KnowLa.
Member since Dec 2007
30168 posts
Online
| re: Jambalaya Question (Posted on 11/13/12 at 12:58 pm to pochejp)
i ran into some serious questions this morning, re: fumes...
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