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Message
2nd Gonzales jambalaya attempt from Ohio (Pics)
Posted on 12/17/14 at 8:12 pm
Posted on 12/17/14 at 8:12 pm
I'm kinda assuming no one else in the state of Ohio has been using the Gonzales version of Jambalaya and this is my second attempt.
It's in the dutch oven cooking for the 25 minute no cover removal stage.
I only had two snafu's this time:
I couldn't find pork temple meat at Kroger (I asked, guy thought I was crazy) and the Boston butts they had were all WAY too much meat so I settled for a boneless pork sirloin roast. I know this is way different and was more expensive but it was the best they had.
Used too much oil and didn't brown the pork right away, but I removed some and got some decent fond eventually. I hope the pork isn't over cooked.
Will post pics when done.
It's in the dutch oven cooking for the 25 minute no cover removal stage.
I only had two snafu's this time:
I couldn't find pork temple meat at Kroger (I asked, guy thought I was crazy) and the Boston butts they had were all WAY too much meat so I settled for a boneless pork sirloin roast. I know this is way different and was more expensive but it was the best they had.
Used too much oil and didn't brown the pork right away, but I removed some and got some decent fond eventually. I hope the pork isn't over cooked.
Will post pics when done.
This post was edited on 12/17/14 at 8:42 pm
5
Posted on 12/17/14 at 8:13 pm to KosmoCramer
Also, I didn't really know when the rice was "jumping" out of the pot. I just kinda guessed when it gained some size.
It seemed to be jumping on the boiling bubble nearly right away.
It seemed to be jumping on the boiling bubble nearly right away.
Posted on 12/17/14 at 8:20 pm to KosmoCramer
quote:
I'm kinda assuming no one else in the state of Ohio has been using the Gonzales version of Jambalaya and this is my second attempt.
The Ohio version has tomatoes
Posted on 12/17/14 at 8:21 pm to Martini
I honestly think if I just used the recipes on here for Gumbo and Jambalaya and started a restaurant I could make a killing here. 
The things that pass for "cajun" are pretty unreal up here.
The things that pass for "cajun" are pretty unreal up here.
Posted on 12/17/14 at 8:23 pm to KosmoCramer
You could have just used the amount of pork butt you needed and froze the rest, but I digress.
I do my "Gonzales" jambalaya on the stove to completion, but I have a well seasoned cast iron pot. You'll know the rice is popping when it looks as if it's jumping out of the boil bubbles and not just rolling with it. At this point, turn fire to just above low, gas stove for me, cover and low roll for 25 minutes. After that, turn fire off and leave on the burner, covered and do not open for at least 35-45 minutes. The longer you just let it sit, up to an hour, the better off you're jambalaya rice will be.after the hour, I've kept mine in a 180° oven for hours, covered, while waiting to serve.
Don't over think it.
I do my "Gonzales" jambalaya on the stove to completion, but I have a well seasoned cast iron pot. You'll know the rice is popping when it looks as if it's jumping out of the boil bubbles and not just rolling with it. At this point, turn fire to just above low, gas stove for me, cover and low roll for 25 minutes. After that, turn fire off and leave on the burner, covered and do not open for at least 35-45 minutes. The longer you just let it sit, up to an hour, the better off you're jambalaya rice will be.after the hour, I've kept mine in a 180° oven for hours, covered, while waiting to serve.
Don't over think it.
Posted on 12/17/14 at 8:26 pm to jmon
Yeah, I understand the recipe. Just couldn't tell the point jumping and rolling. It might take a few more times to discern.
I understand the protocol for the sitting, etc.
I understand the protocol for the sitting, etc.
Posted on 12/17/14 at 8:26 pm to KosmoCramer
quote:
Will post pics when done.
?????
Posted on 12/17/14 at 8:27 pm to pochejp
Do you want me to open the lid before the 25 minutes are up?!
Posted on 12/17/14 at 8:37 pm to KosmoCramer
quote:
Do you want me to open the lid before the 25 minutes are up?!
Negative.
Posted on 12/17/14 at 8:40 pm to pochejp
Here is after 25 minutes and I rolled the rice.
Sorry for the quality.
Sitting on the stove for it's second rest period.
Sorry for the quality.
Sitting on the stove for it's second rest period.
Posted on 12/17/14 at 8:53 pm to KosmoCramer
The pork is meh, the rice is awesome, the sausage is meh as well .
I need to get better meat, but I used homemade chicken stock which made a difference IMO.
I need to get better meat, but I used homemade chicken stock which made a difference IMO.
Posted on 12/17/14 at 9:00 pm to KosmoCramer
quote:
couldn't find pork temple meat at Kroger (I asked, guy thought I was crazy)
Tell him cheeks/jowles.
Posted on 12/17/14 at 9:01 pm to Venelar
It was around 6pm tonight and I think the more experienced guys were gone for the day.
I'll go to the local meat market next time.
I'll go to the local meat market next time.
Posted on 12/17/14 at 9:02 pm to KosmoCramer
Looking good man. You got the hard part down, the rice cooking. Just get your taste to where you like it on the next ones and you're good to go. Remember, your water before adding the rice while on boil should taste a little over seasoned/salty. The rice will absorb that and all will be good.
Posted on 12/17/14 at 9:02 pm to KosmoCramer
quote:Did you season the pork? Did you use bland yankee sausage?
The pork is meh, the rice is awesome, the sausage is meh as well .
Posted on 12/17/14 at 9:03 pm to KosmoCramer
Rice is popped.
Posted on 12/17/14 at 9:05 pm to KosmoCramer
quote:
I need to get better meat
I'm sure one of us down here can send you some proper sausage or whatever you need
Posted on 12/17/14 at 9:06 pm to Jones
Yeah, I need to get a hook up for some good stuff.
There are some decent meat markets around here, but I was in the mood to make it tonight and just ran to Kroger.
There are some decent meat markets around here, but I was in the mood to make it tonight and just ran to Kroger.
Posted on 12/17/14 at 9:06 pm to KosmoCramer
Have your neighbors come over to ask what smells so good?
Posted on 12/17/14 at 9:07 pm to heypaul
I had stock cooking earlier and now the jamb.
It smells really awesome in here
It smells really awesome in here
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