re: Secrets to a Great Jambalaya

Oh and if you go to his blog, you'll see he made pastrami from brisket, also, hooper27/poopsonsaban.

Good Ingredients...
Andouille
Temple Meat
Good Stock
Don't use Parboiled Rice

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Message Secrets to a Great Jambalaya by Artie Rome Don't stroke out old girl. It ain't worth it. And yes. I was talking about the recipe he posted 10 months after he started the thread

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Actually, it was in July 2014. His last post was then and in that thread. Some a-hole bitched when he was trying to post the recipe for folks and he left the board until this month.

Don't be such a biotch, poop. This guy has been posting on food boards for years. I've read his posts long before he ever came here. Many are glad he's returned.

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Order some sausage from down here.

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If you can find a german or polish sausage maker, I wouldn't hesitate to use their sausage in a jambalaya.

While not the standard, I like to fry my bone in chicken thighs in a little oil in the pot at first.

Then I remove them, and while they cool I brown my sausage in the fat. Once the sausage is done, I remove it and brown the pork with all of my veggies.

That gives you a massive amount of gratin to work with. I remove everything at that point and leave the fat in the pot. I add the thigh bones back in and brown the hell out of the bones. Then you can deglaze the pot with water, add a little chicken base, and boil the bones down to make the stock.

It takes a little longer, but I like the results. I will occasionally toss in a heavily smoked ham hock or two at that point, it just depends on my mood.

If you have a small sieve style spider, straining the stock is as easy as scooping.

Pooponsaban got PWNED. Time to delete the account and log off