Jambalaya Question - 11/12/12 | TigerDroppings.com
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LSUSaintsHornets
New Orleans Pelicans Fan
Based Pelican
Member since Feb 2008
6773 posts

Jambalaya Question

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


Dorothy
LSU Fan
Munchkinland
Member since Oct 2008
16257 posts
Online

re: Jambalaya Question
Husband prefers to use boneless thighs. Easier than dealing with bones, and not as dry as white meat.


kingbob
LSU Fan
Sorrento, LA
Member since Nov 2010
23820 posts

re: Jambalaya Question
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.


pochejp
LSU Fan
Gonzales, Louisiana
Member since Jan 2007
6273 posts

re: Jambalaya Question
quote:

use boneless thighs.


This


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jmcs68
LSU Fan
Member since Sep 2012
37999 posts

re: Jambalaya Question
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


Kajungee
LSU Fan
South ,Section 6 Row N
Member since Mar 2004
15950 posts

re: Jambalaya Question
yep boneless thighs is the way to go.

Nothing wrong with using anything else however.


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LSUSaintsHornets
New Orleans Pelicans Fan
Based Pelican
Member since Feb 2008
6773 posts

re: Jambalaya Question
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!


Kajungee
LSU Fan
South ,Section 6 Row N
Member since Mar 2004
15950 posts

re: Jambalaya Question
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.


pochejp
LSU Fan
Gonzales, Louisiana
Member since Jan 2007
6273 posts

re: Jambalaya Question
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


Ole Geauxt
LSU Fan
KnowLa.
Member since Dec 2007
39647 posts

re: Jambalaya Question
quote:

pochejp

how big is your smoke box, looked to be about 30"s?


pochejp
LSU Fan
Gonzales, Louisiana
Member since Jan 2007
6273 posts

re: Jambalaya Question
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


Ole Geauxt
LSU Fan
KnowLa.
Member since Dec 2007
39647 posts

re: Jambalaya Question
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


pochejp
LSU Fan
Gonzales, Louisiana
Member since Jan 2007
6273 posts

re: Jambalaya Question
quote:

yep, piece of plywood can do 2 sides...etc.

eta: flashing just around the bottom couple of feet?


Yep and yep.


Ole Geauxt
LSU Fan
KnowLa.
Member since Dec 2007
39647 posts

re: Jambalaya Question
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


pochejp
LSU Fan
Gonzales, Louisiana
Member since Jan 2007
6273 posts

re: Jambalaya Question
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 Springs
Member since Dec 2008
55605 posts

re: Jambalaya Question
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
31765 posts

re: Jambalaya Question
Is that steel or wood construction?


Tigertown in ATL
LSU Fan
Atlanta/Savannah
Member since Sep 2009
13834 posts

re: Jambalaya Question
quote:

Is that steel or wood construction?


it's steel plywood.


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pochejp
LSU Fan
Gonzales, Louisiana
Member since Jan 2007
6273 posts

re: Jambalaya Question
quote:

Posted by CITWTT Is that steel or wood construction?


Wood. Inside parts lined with SS flashing.


Ole Geauxt
LSU Fan
KnowLa.
Member since Dec 2007
39647 posts

re: Jambalaya Question
i ran into some serious questions this morning, re: fumes...


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