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re: My first jambalaya (pls be gentle) - Updated second attempt
Posted on 11/18/14 at 12:22 am to Croacka
Posted on 11/18/14 at 12:22 am to Croacka
I'm with you Croaka...I don't pull anything out.
To the OP...good job on your first. Nobody's first jambalaya hits all the marks but you hit the hardest one, the rice.
You just need to build a good fond on the bottom of your pot for color, as mentioned above. I start with frying 5 or 6 slices of bacon, then boneless thighs...let them stick, as mentioned numerous times. You have to get the bottom of that pot dark. Then sausage. Lightly fried. Onions, a touch of stock...and you will begin to deglaze the bottom.
If it comes out lighter than you like, a little Kitchen Bouquet will save you. It doesn't take much though. I had to use it when I was first learning too.
IWEI, fwiw
To the OP...good job on your first. Nobody's first jambalaya hits all the marks but you hit the hardest one, the rice.
You just need to build a good fond on the bottom of your pot for color, as mentioned above. I start with frying 5 or 6 slices of bacon, then boneless thighs...let them stick, as mentioned numerous times. You have to get the bottom of that pot dark. Then sausage. Lightly fried. Onions, a touch of stock...and you will begin to deglaze the bottom.
If it comes out lighter than you like, a little Kitchen Bouquet will save you. It doesn't take much though. I had to use it when I was first learning too.
IWEI, fwiw
0
Posted on 11/18/14 at 12:26 am to TH03
Looks good, I'm no jambalaya expert but I like my proteins browned off a lot harder(in any dish) than what you did. For a first time though, it's a really good looking attempt.
Posted on 11/18/14 at 7:17 am to Ric Flair
It was about 2.5 pounds of boneless thighs 
Posted on 11/18/14 at 7:19 am to Stadium Rat
quote:
That is a great effort for a first try. I would eat it. I would try for a little more color next time, though. That popped rice is amazing for you first attempt.
The calculator made it much easier than I thought
Posted on 11/18/14 at 9:04 am to TH03
Posted on 11/18/14 at 9:53 am to TH03
quote:
My first jambalaya (pls be gentle)
If the only thing people are criticizing is the color on you first ever jambalaya, you did real good. That's the easiest thing to fix. Don't ever be afraid to add KB if you want that "traditional" brown paper bag color.
Posted on 11/18/14 at 9:59 am to doubletap
quote:
If the only thing people are criticizing is the color on you first ever jambalaya, you did real good. That's the easiest thing to fix. Don't ever be afraid to add KB if you want that "traditional" brown paper bag color.
or cook your onions down a lot more
Posted on 11/18/14 at 10:03 am to Houma Sapien
Ehhh...
Posted on 11/18/14 at 10:03 am to Houma Sapien
That too...for like 3 hours 
Posted on 11/18/14 at 10:06 am to Matisyeezy
quote:
Add tomato
do NOT add tomato
Posted on 11/18/14 at 10:06 am to doubletap
quote:
That too...for like 3 hours
he gets it
Posted on 11/18/14 at 10:09 am to Houma Sapien
I brown my onions for at least 45-60 minutes. ..... sometimes longer.
Posted on 11/18/14 at 12:11 pm to Houma Sapien
quote:
he gets it
I may get it, but that's not the way I do it. I've seen your pics, your onions are definitely brown and would certainly give the rice a good color. Just takes too long for me. I'm usually done in less than 3 hours, start to finish.
Posted on 11/18/14 at 12:29 pm to TH03
Looks good for a first try!
For most folks, the rice is the hardest part but your's popped out very nicely. Like a lot of others have said, I'd shoot for a little more color next time.
I, like some others, don't pull the meats out when cooking most jambalayas, either. I used to but now I think that you get a better overall flavor by letting them marry together in the pot. I still do pull the meats out, if cooking in certain competitions where they're anal about finding broken bits of meats in the turn-ins but for the most part, I leave them in.
I start off with the sausage and I brown it until I get a good color on it. Then I add in the seasoned pork (if using pork in the jambalaya) and I brown it to a deep, rich color. Next go in the veggies, w/ seasoning (other than the green onions). As said in some earlier posts, the idea with the onions is not to simply wilt them but to brown them, as well. This does take a little time. Last goes in the seasoned chicken. It takes less time to cook and will break apart and/ or shred if cooked to long.
This method allows for me to achieve a stock that has a deep brown color and that gives me a nice golden brown finished jambalaya. I haven't had to buy KB since I was a mere pup.
Everybody that I know cooks jambalaya and everybody does it differently. The trick is finding which methods/ techniques work best for you.
For most folks, the rice is the hardest part but your's popped out very nicely. Like a lot of others have said, I'd shoot for a little more color next time.
I, like some others, don't pull the meats out when cooking most jambalayas, either. I used to but now I think that you get a better overall flavor by letting them marry together in the pot. I still do pull the meats out, if cooking in certain competitions where they're anal about finding broken bits of meats in the turn-ins but for the most part, I leave them in.
I start off with the sausage and I brown it until I get a good color on it. Then I add in the seasoned pork (if using pork in the jambalaya) and I brown it to a deep, rich color. Next go in the veggies, w/ seasoning (other than the green onions). As said in some earlier posts, the idea with the onions is not to simply wilt them but to brown them, as well. This does take a little time. Last goes in the seasoned chicken. It takes less time to cook and will break apart and/ or shred if cooked to long.
This method allows for me to achieve a stock that has a deep brown color and that gives me a nice golden brown finished jambalaya. I haven't had to buy KB since I was a mere pup.
Everybody that I know cooks jambalaya and everybody does it differently. The trick is finding which methods/ techniques work best for you.
This post was edited on 11/18/14 at 12:32 pm
Posted on 11/18/14 at 12:38 pm to TH03
You cut the sausage too thick baw
Posted on 11/18/14 at 12:59 pm to TH03
You did awesome with the rice for your first time. My first time I didnt have the water to rice ratio good enough and my jambo came out a little wet.
I personally prefer to use Richards green onion sausage instead of Andoille. But it seems as though I'm in the minority on that.
I personally prefer to use Richards green onion sausage instead of Andoille. But it seems as though I'm in the minority on that.
Posted on 11/18/14 at 1:11 pm to tke_swamprat
Where is theTasso? If this is a Cajun version,(no tomato) then you have to have that. Also the andouie should be real like Mandas or Bergerons or some other Cajun meat specialties store sausage.IMHO.
Posted on 11/18/14 at 1:17 pm to TH03
Forgot to mention not bad for first time!
Posted on 11/18/14 at 1:24 pm to BIG Texan
quote:
If this is a Cajun version,(no tomato) then you have to have that
he was doing a TH03 version.
Posted on 11/18/14 at 2:22 pm to BIG Texan
quote:
Where is theTasso? If this is a Cajun version,(no tomato) then you have to have that.
hmmm nope
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