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How Do You Season your Jambalaya Meat?
Posted on 9/23/14 at 9:14 pm
Posted on 9/23/14 at 9:14 pm
Hello everyone!! Thanks to Rat, his calculator has drastically improved my jambalaya skills!! I live in Lafayette and Janise's supermarket has some of the best marinated, already seasoned pork and chicken. When I use it, I do not even add any extra seasoning. It also give great color. Sometimes, I'm not able to make it over there and have to season my own meat. What are some of your recommendations or formulas to seasoning your meat?
Thanks!!
Thanks!!
This post was edited on 9/23/14 at 9:15 pm
9
Posted on 9/23/14 at 9:18 pm to Scoobahdoo
And I know there's a formula in the calculator(salt, pepper, garlic powder, etc), but I want to know that secret ingredient that puts it over the top!!
Posted on 9/23/14 at 9:21 pm to Scoobahdoo
The secret to jambalaya is the technique not the recipe
Posted on 9/23/14 at 9:30 pm to Scoobahdoo
Salt. Also, pepper.
Posted on 9/23/14 at 9:31 pm to Scoobahdoo
quote:Thanks for that.
Thanks to Rat, his calculator has drastically improved my jambalaya skills!!
By the way, if anyone wants to be a beta tester on the app, send me an email at stadrat(at)gmail.com. Can't promise anything, but looking for a list of interested and knowledgeable jam cooks or foodie types.
This post was edited on 9/23/14 at 9:37 pm
Posted on 9/23/14 at 9:59 pm to Scoobahdoo
I don't season the meat. I use mostly temple meat and it goes from the box into the oil to start frying. I add salt, red pepper, black pepper and granulated garlic after I add the onions to the fried meat.
Posted on 9/23/14 at 10:04 pm to Scoobahdoo
I used his calculator too. I however didnt follow the seasoning recs. I season my meat with cajin seasoning mostly Tonys..... sometimes I use SYM or Peanuts Happy Kajun.
Posted on 9/23/14 at 10:14 pm to Scoobahdoo
I use chicken thighs and sausage and just use slap ya mama or tony's to season it.
Posted on 9/24/14 at 12:17 am to Scoobahdoo
If pork, hit it with a little Pic-a-peppa sauce. Beyond that, I do what JP says to do.
Posted on 9/24/14 at 9:27 am to Tigerpaw123
quote:
The secret to jambalaya is the technique not the recipe
Technique is definetly the key to making the rice turn out perfect but the seasoning is what makes it tastes good.
Jambalaya is all about the rice. The meats, whatever they are, just compliment the rice. Your goal with seasoning should be to give the rice a good flavor. Taste the water before adding the rice. It should be salty. You should also be able to taste the pepper and garlic flavors but they should not be overpowering.
Posted on 9/24/14 at 9:29 am to Scoobahdoo
I just pour some Leblanc's no salt seasoning and some garlic salt on my temple meat (coat both sides).
Posted on 9/24/14 at 10:15 am to Tigerpaw123
quote:
technique
agreed. i do have my 'secret' ingredient that most ppl feel sets mine apart from others. however, i digress....
down here, technique starts with the onions. while i have my opinion on the meat part of the calculator's recipe, my real issue is with the onions. not nearly enough time and effort in the onions.....remember this is the base of your whole jambalaya. again, this is how we do it down here, but if you want a good base, your onions need to cook for at LEAST 2-3 hours. i start off cooking the onions in the rendered fat, then later periodically add small amounts of water throughout. obviously this is on a low heat. then, and only after my onions are as dark as they can get without being burnt, i add celery and bell pepper. another 30-45 minutes and its time to start adding the broth, etc.
taste your broth before you put the rice in because this is how your jambalaya is going to taste when its done. seasoning is personal preference. at this late stage of cooking i've added all kinds of seasonings and most of the time it came out great (because the process was done correctly).
hope this helps.
This post was edited on 9/24/14 at 10:18 am
Posted on 9/24/14 at 12:35 pm to Houma Sapien
quote:
your onions need to cook for at LEAST 2-3 hours
2-3 hours wow...start to finish usually takes me about 3 hours. I brown the meat and cook down the onions for about 45 min - 1 hr. Just goes to show you there is more than one way to skin a cat.
Posted on 9/24/14 at 12:37 pm to Scoobahdoo
Mortens season all
Posted on 9/24/14 at 1:04 pm to doubletap
quote:
2-3 hours wow...start to finish usually takes me about 3 hours.
I brown the meat and cook down the onions for about 45 min - 1 hr. Just goes to show you there is more than one way to skin a cat.
i will post pictures of my finished onions next time i cook a jambalaya (hopefully this weekend). i think some heads may spin
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