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re: Favorite meat(s) to use in jambalaya
Posted on 7/24/17 at 2:51 pm to CHEDBALLZ
Posted on 7/24/17 at 2:51 pm to CHEDBALLZ
quote:
When my dads family (Chauvin) made it they almost always added a can of Rotel to it while browning the onions. Yall do this below the Intracoastal on Bayou Lafourche?
I'm not a fan of Rotel or any other tomato added to jambalaya, but it is a common enough thing in a shrimp jambalaya way down the bayou. I prefer lots of greens--bell pepper, hot wax peppers or a jalapeno, celery, green onions, parsley--and a hit of lemon to provide the acid instead of tomatoes.
0
Posted on 7/24/17 at 3:57 pm to CorkSoaker
Temple meat, pork butt, boneless chicken thigh, good smoked sausage (D&J market for me).
Posted on 7/24/17 at 3:59 pm to hungryone
quote:
The key to delicious is a good flavored sausage & browning it very well
I disagree. You're cooking all the taste out of the sausage. My opinion.
Posted on 7/24/17 at 4:50 pm to CorkSoaker
Pork butt + a good meat market smoked sausage or andouille
Or shrimp jambalaya ( no other meat) topped with a big spoonful of white beans.
No Rotel in either.
I always brown my sausage, not just in jambalaya. I just think slightly fried sausage taste better than boiled sausage.
Or shrimp jambalaya ( no other meat) topped with a big spoonful of white beans.
No Rotel in either.
quote:
You're cooking all the taste out of the sausage. My opinion.
I always brown my sausage, not just in jambalaya. I just think slightly fried sausage taste better than boiled sausage.
This post was edited on 7/24/17 at 4:53 pm
Posted on 7/24/17 at 7:42 pm to pochejp
quote:
I disagree. You're cooking all the taste out of the sausage. My opinion.
I agree. I add mine right before I add the stock. John Besh doesn't add his until the very end. I'll have to tell him he's been doing it wrong all this time.
Posted on 7/24/17 at 9:54 pm to GeauxTigers0107
quote:
John Besh doesn't add his until the very end. I'll have to tell him he's been doing it wrong all this time.
i would agree with this assessment
Posted on 7/24/17 at 10:31 pm to pochejp
This man knows. We barely brown the sausage, the color comes from browning the pork. Idk how to make any color in a shrimp/sausage jambalaya, reckon that's Kitchen Bouquet time. Just don't serve me one with tomatoes
Posted on 7/24/17 at 10:39 pm to Icansee4miles
When I do a Shrimp and sausage, I Brown the sausage first (just to get a little color) then take it out, brown the shrimp quickly and remove them. Then really take my time with the onions, getting them really caramelized. Gives me plenty of color. I don't add the shrimp back to the pot until the final 15 minute steam after I flip it with the fire cut off.
Posted on 7/25/17 at 10:34 am to Honky Lips
quote:
i would agree with this assessment
Well good for you.
I'll go with the multi-restaurant owning world renowned chef's opinion over "honky lips". Call me crazy, I know.
Posted on 7/25/17 at 10:43 am to pochejp
quote:where is it going? are you draining the pot or something.
I disagree. You're cooking all the taste out of the sausage. My opinion.
You have to treat it like a closed system, not flavor should be lost
Posted on 7/25/17 at 11:04 am to mylsuhat
A good sausage has enough fat and flavor to handle browning
Posted on 7/25/17 at 11:37 am to GynoSandberg
What you don't want is to dry out the sausage. Sure the moisture that releases from it adds to the flavor of the rice, but I prefer to keep the sausage juicy. That way the sausage bits are little highlight treats in the sea of rice.
Posted on 7/25/17 at 12:47 pm to GeauxTigers0107
quote:
I'll go with the multi-restaurant owning world renowned chef's opinion over "honky lips". Call me crazy, I know.
Dude can run a business but his gumbo and jambalaya methods are laughable. Any self respecting home chef on the bayou would laugh at using one of those Besh recipes. It's also a shame that Louisiana natives have to look to celebrities to learn how to cook food they should already know how to cook.
Secondly, any moisture (whatever that is) is "lost" during the browning process is most probably reconstituted when the sausage simmers in the stock. Browning adds a flavor you can't replicate. If you don't believe me, try boiling your steak next time instead of searing it. I'm sure all that "moisture" will taste great.
Posted on 7/25/17 at 1:38 pm to Honky Lips
quote:
Louisiana natives have to look to celebrities to learn how to cook food they should already know how to cook.
Link me where I said I learned how to cook jambalaya by following a John Besh recipe.
quote:
try boiling your steak next time instead of searing it. I'm sure all that "moisture" will taste great.
Yeah because cooking steak and jambalaya follow the same process. You're a joke dude. And you prove it just about every time you post.
Posted on 7/25/17 at 2:35 pm to GeauxTigers0107
1. You are the one who used John Besh as validation for not browning sausage.
2. If you're gonna quote me, don't use bits and peices. I used the steak reference as an example of what I said before (you know, the part you left out?). My point was that browning a peice of meat produces a taste you can't replicate otherwise, like the sear of a steak. Sausage is a peice of meat just so you know. (unless John Besh told you otherwise?)
2. If you're gonna quote me, don't use bits and peices. I used the steak reference as an example of what I said before (you know, the part you left out?). My point was that browning a peice of meat produces a taste you can't replicate otherwise, like the sear of a steak. Sausage is a peice of meat just so you know. (unless John Besh told you otherwise?)
Posted on 7/26/17 at 7:17 am to CHEDBALLZ
I very seldom use Rotel in anything. But some people do.
Depends on what flavor you're looking for.
I know a fellow down here that cooks for different events and he adds Rotel in his gumbo.
Depends on what flavor you're looking for.
I know a fellow down here that cooks for different events and he adds Rotel in his gumbo.
Posted on 7/26/17 at 7:17 am to CHEDBALLZ
I very seldom use Rotel in anything. But some people do.
Depends on what flavor you're looking for.
I know a fellow down here that cooks for different events and he adds Rotel in his gumbo.
Depends on what flavor you're looking for.
I know a fellow down here that cooks for different events and he adds Rotel in his gumbo.
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