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Sunday Afternoon Jambalaya (pics)
Posted on 6/26/16 at 9:36 pm
Posted on 6/26/16 at 9:36 pm
Decided after lunch that I would throw together a jambalaya that my family could eat on all week. In the midst of cooking I figured I would take a few pics. First and foremost I need to give credit where credit is due, I've been using the Jamb calculator and poche's thread on tigerdroppings for a few years and I've always had great results.
Now on to the food:
All setup...firm believer in mise en place.
Browning the pork (3lbs pork butt)
Browned down
Sausage time
About to throw in the veggies and deglaze
Missed the veggie pics, meat back in the pool
Stock in, bringing it up to a boil
Rice in and working on getting the "pop"
And the finished product
Plated
Now on to the food:
All setup...firm believer in mise en place.
Browning the pork (3lbs pork butt)
Browned down
Sausage time
About to throw in the veggies and deglaze
Missed the veggie pics, meat back in the pool
Stock in, bringing it up to a boil
Rice in and working on getting the "pop"
And the finished product
Plated
This post was edited on 6/26/16 at 10:01 pm
13
Posted on 6/26/16 at 9:37 pm to ZoneLiftGMC
Very nice
Posted on 6/26/16 at 9:41 pm to ZoneLiftGMC
:niceclark:
Posted on 6/26/16 at 10:05 pm to Jones
Would eat with bare hands.
Posted on 6/26/16 at 10:08 pm to ZoneLiftGMC
That looks damn good
Posted on 6/26/16 at 10:16 pm to Kim Jong Ir
I'd eat that up and ask for seconds. Great looking jamb
Posted on 6/26/16 at 10:19 pm to ZoneLiftGMC
You should post your recipe. Seems like it made a great portion size
Posted on 6/26/16 at 10:29 pm to GeauxPack81
Really straight out of the jambalaya calculator. Off the top of my head:
3 lbs pork shoulder
1 lbs sausage
2 small sweet onions
1 bell pepper
3 green onions tops and bottoms
2 cloves garlic
3.25 cups of rice
6.5 cups of chicken stock
Season pork and copped vegetables with seasoning blend (of your choice)
Parsley and green onions for garnish
3 lbs pork shoulder
1 lbs sausage
2 small sweet onions
1 bell pepper
3 green onions tops and bottoms
2 cloves garlic
3.25 cups of rice
6.5 cups of chicken stock
Season pork and copped vegetables with seasoning blend (of your choice)
Parsley and green onions for garnish
Posted on 6/26/16 at 10:55 pm to ZoneLiftGMC
Posted on 6/26/16 at 11:29 pm to ZoneLiftGMC
Looks much better than my Zatarains or Tony's box jambalaya
Posted on 6/26/16 at 11:31 pm to ZoneLiftGMC
Good call with the mise en place too. When I'm not in a rush I do the same. Doesn't matter how many dishes get dirty. That's what dishwashers are for.
Posted on 6/27/16 at 12:36 am to ZoneLiftGMC
Posted on 6/27/16 at 1:50 am to ZoneLiftGMC
Need pics of the crispy rice at the bottom.
Posted on 6/27/16 at 4:28 am to ZoneLiftGMC
Excellent. Nice looking jamb.
Posted on 6/27/16 at 5:58 am to ZoneLiftGMC
Nice ratios in that jamb. Haven't made one in a month or two. Looks like that's going to happen soon.
Posted on 6/27/16 at 7:39 am to ZoneLiftGMC
Awesome!
Posted on 6/27/16 at 7:43 am to NWLA Tiguh12
Zatarans always gave me the shits. Don't know why.
Home made is where its at, love jambalaya
Home made is where its at, love jambalaya
Posted on 6/27/16 at 8:28 am to kengel2
Fantastic looking!
Now I'm hungry for some.
Now I'm hungry for some.
Posted on 6/27/16 at 8:53 am to ZoneLiftGMC
Looks delicious....At work, we're always purchasing benefit jam dinners to help out whatever cause it's for. You'd think the people that cook the jam would do a little bit extra to try and make it tasty, but they don't.
Posted on 6/27/16 at 8:56 am to ZoneLiftGMC
Looks delicious. I get so hype when I see "(pics)" in a F&D thread title.
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