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Started By
Message
Non-sticky Jambalaya?
Posted on 10/20/08 at 9:21 am
Posted on 10/20/08 at 9:21 am
How's this done?
I had, amazingly, never really made jambalaya from scratch before.
I made a pot of white beans, and decided I wanted this to go along with it. Boned half a chicken and made stock with the bones. Had some good Anduille, as well. Sauted onions, bell peppers, and a little celery, browned the anduille and chicken, added rice, added the stock, covered and cooked for about 35 minutes. Opened pot, and noticed the rice seemed to be getting mushy, but I tasted it, and it was still crunchy on the inside. shite!! I was forced to add a little more water, and cook some more until the rice actually cooked, but the end result was not what I was looking for.
I like a brown jambalaya, with individual cooked grains of rice.
Where did I go wrong? Is there a way to do this correctly, using regular long grain rice (I'm not a big converted rice fan)?
I had, amazingly, never really made jambalaya from scratch before.
I made a pot of white beans, and decided I wanted this to go along with it. Boned half a chicken and made stock with the bones. Had some good Anduille, as well. Sauted onions, bell peppers, and a little celery, browned the anduille and chicken, added rice, added the stock, covered and cooked for about 35 minutes. Opened pot, and noticed the rice seemed to be getting mushy, but I tasted it, and it was still crunchy on the inside. shite!! I was forced to add a little more water, and cook some more until the rice actually cooked, but the end result was not what I was looking for.
I like a brown jambalaya, with individual cooked grains of rice.
Where did I go wrong? Is there a way to do this correctly, using regular long grain rice (I'm not a big converted rice fan)?
6
Posted on 10/20/08 at 9:26 am to Y.A. Tittle
I use Uncle Ben's, seems to always give me a consistent result. Nice individual rice grains, good presentation. I have heard that Zatarain's also has a par-boiled rice that has a better flavor than Uncle Ben's. Have not tried it yet.
BTW, if you are on a low-card diet, the par-boiled rice like Uncle Ben's has most of the starch and carbs removed in the processing.
BTW, if you are on a low-card diet, the par-boiled rice like Uncle Ben's has most of the starch and carbs removed in the processing.
Posted on 10/20/08 at 9:39 am to andouille
I use the Zatarain's because it is the same as Uncle Ben's and is Louisiana rice and cheaper. Taste the same to me. I can't make a gumbo with regular long grain to save my arse although I use long grain Mahatma for just about everything else.
My wife makes a good jambalaya in the oven. She has a big MagnaLite oval roaster and it serves about 20. Not sure how to brown it, I just stir the rice in the meat and vegetables for a couple three minutes prior to adding my stock. Browns a little. I won't use liquid smoke or kitchen bouquet. Gives me heartburn.
My wife makes a good jambalaya in the oven. She has a big MagnaLite oval roaster and it serves about 20. Not sure how to brown it, I just stir the rice in the meat and vegetables for a couple three minutes prior to adding my stock. Browns a little. I won't use liquid smoke or kitchen bouquet. Gives me heartburn.
Posted on 10/20/08 at 10:49 am to Y.A. Tittle
I never cook it on the stove, I always bake my Jambalaya. Cooks it and never burns the btm....
Posted on 10/20/08 at 10:50 am to LSUDad
quote:
I never cook it on the stove, I always bake my Jambalaya. Cooks it and never burns the btm....
Using regular long grain rice? How long you cook it?
Posted on 10/20/08 at 11:08 am to Martini
Good to know that Zatarain's works well, I have had the sticky/crunchy problem with regular rice also.
Posted on 10/20/08 at 11:13 am to Y.A. Tittle
quote:
Using regular long grain rice?
Yep.
quote:
How long you cook it?
About hr and a 1/2.
I also use a little Kitchen Bouquet to darken.
Use the rice to water on the bag...
A buddy of mine that had a camp with this guy taught me how to cook it in the oven...
Posted on 10/20/08 at 11:15 am to LSUDad
Do you add cold water and put it in the oven, or do you get the water heated and/or to boiling on the stove first?
Posted on 10/20/08 at 11:29 am to Y.A. Tittle
I bring mine to a boil on the stove top, reduce heat to simmer, cover, then toss in the oven. Follow the lquid to rice ration precisely, and don't forget to include all liquids.
and your onions are key. really let them caramelize first.
and your onions are key. really let them caramelize first.
Posted on 10/20/08 at 11:31 am to Y.A. Tittle
Zatarrains is the only way to go....doesnt stick
ur note said u added rice then stock.....
Add stock, and simmer for a while...the longer the moisture simmers, the richer the taste....
then bring to a boil, add rice, reduce to simmer....cover for 25-30
ur note said u added rice then stock.....
Add stock, and simmer for a while...the longer the moisture simmers, the richer the taste....
then bring to a boil, add rice, reduce to simmer....cover for 25-30
Posted on 10/20/08 at 11:33 am to bossflossjr
quote:
Add stock, and simmer for a while...the longer the moisture simmers, the richer the taste....
then bring to a boil, add rice, reduce to simmer....cover for 25-30
I sort of suspected, this was where I went wrong. I was trying to coat the rice in the fat in my pan, ala a risotto method, but I don't think that would give me what I'm looking for in jambalaya, using regular long grain rice.
Posted on 10/20/08 at 11:43 am to Y.A. Tittle
yeah, no need for the risotto technique b/c the stock should be so rich anyway. You want your stock REALLY dark.
Posted on 10/20/08 at 11:45 am to Y.A. Tittle
quote:
Do you add cold water and put it in the oven, or do you get the water heated and/or to boiling on the stove first?
Keep it warm or almost a boil on the stove. I also mix water and chicken broth for the rice to liquid mixture.
I do cook my Pastalaya on the stove, this one is great...
LINK
Posted on 10/20/08 at 11:48 am to el tigre
quote:
You want your stock REALLY dark.
That wasn't the problem. My stock kicked arse. Boned the chicken and then browned the bones really well in the oven, with onions, celery, and carrots, before making the stock. Was able to save about half of it, to be put to good use later.
Posted on 10/20/08 at 11:55 am to Y.A. Tittle
You need to do two things:
1. get your water amount right for the amount of rice used (this includes stock, soup, whatever liquid you use).
2. Skim the grease prior to adding the rice.
That's the reasons for sticky and crunchy rice
1. get your water amount right for the amount of rice used (this includes stock, soup, whatever liquid you use).
2. Skim the grease prior to adding the rice.
That's the reasons for sticky and crunchy rice
Posted on 10/20/08 at 2:17 pm to el tigre
quote:
don't forget to include all liquids.
this is most important and most people forget.
Posted on 10/20/08 at 2:29 pm to Martini
i dont use any water....all stock or chicken broth....richens the flavor
Posted on 10/20/08 at 2:53 pm to Y.A. Tittle
just cook your rice separate in a rice cooker then mix it to the jambalaya. that's how i do it and my mom does it the same way. and it comes out perfect.
Posted on 10/20/08 at 4:30 pm to lsudupont82
I wont even comment on this thread.
Posted on 10/20/08 at 4:35 pm to Kajungee
Help me out, gee!
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