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The 10 Best Jambalaya Joints In Louisiana
Posted on 11/16/15 at 9:15 am
Posted on 11/16/15 at 9:15 am
LINK
I've had it at Coop's and Mother's. Both are very good for restaurant jambalaya.
This post was edited on 11/16/15 at 9:17 am
9
Posted on 11/16/15 at 9:19 am to Stadium Rat
My 20, 10, 5, or 4 gallon pot
Posted on 11/16/15 at 9:20 am to Stadium Rat
Aww shite
And who orders jambalaya at a restaurant? Besides tourists
And who orders jambalaya at a restaurant? Besides tourists
This post was edited on 11/16/15 at 9:21 am
Posted on 11/16/15 at 9:24 am to Jones
quote:
And who orders jambalaya at a restaurant?
This.
Posted on 11/16/15 at 9:27 am to FalseProphet
As a non-LA resident I have a question, why don't y'all like restaurant jambalaya?
They don't make it correctly?
It can't be because it has to be fresh because day old jamb is better anyway.
They don't make it correctly?
It can't be because it has to be fresh because day old jamb is better anyway.
Posted on 11/16/15 at 9:28 am to Jones
that looks disgusting
Posted on 11/16/15 at 9:31 am to Jones
I've done it once in the last 10 years. Coops is legit
Posted on 11/16/15 at 9:33 am to KosmoCramer
quote:
As a non-LA resident I have a question, why don't y'all like restaurant jambalaya?
Because it is never as good as the pot I can make at home.
Posted on 11/16/15 at 9:41 am to Stadium Rat
the jambalaya at the napoleon house was surprisingly good back in the day...no idea what its like now. half a muff and a side of jambalaya was my go to lunch there
Posted on 11/16/15 at 9:41 am to FalseProphet
quote:
Because it is never as good as the pot I can make at home.
But why though?
Posted on 11/16/15 at 9:43 am to KosmoCramer
quote:#1 I don't think most places put a lot of effort into it. Usually it is served as a side dish rather than the main event.
As a non-LA resident I have a question, why don't y'all like restaurant jambalaya?
They don't make it correctly?
It can't be because it has to be fresh because day old jamb is better anyway.
#2 Many restaurants use parboiled rice because they are so concerned about presentation. Parboiled rice resists getting mushy better than regular rice, but to me, it just doesn't taste as good.
#3 Jambalaya doesn't hold well. You can't keep it hot or it will overcook. If you let it cool, what method are you going to use to reheat it? It can be tricky to reheat quickly without messing it up.
This post was edited on 11/16/15 at 10:28 am
Posted on 11/16/15 at 9:52 am to KosmoCramer
quote:
As a non-LA resident I have a question, why don't y'all like restaurant jambalaya?
Because it sucks. In order to churn out jambalaya on a consistent commercial scale, it usually has to be cooked and warmed and reheated. The seasonings are also tailored to fit non-offensive palettes.
Real jambalaya requires a big cast iron pot and a ton of skill. You have to cook it all at once and you can NEVER reheat it. This process doesn't lend itself well to ordering it a a sit-down restaurant. It's more of a plate lunch thing when all of the orders go out at once so keeping the jambalaya hot all day isn't a concern.
Posted on 11/16/15 at 9:53 am to KosmoCramer
quote:
It can't be because it has to be fresh because day old jamb is better anyway.
Not for me.
Rice is not better after a day. Jambalaya has a shelf life of a half day IMO. Once it cools completely, you're never going to get the texture right when re-heated.
It's not a complicated dish by any stretch, it's just one that isn't conducive to a restaurant heat/re-heat situation.
Posted on 11/16/15 at 9:54 am to kingbob
quote:
Real jambalaya requires a big cast iron pot and a ton of skill. You have to cook it all at once and you can NEVER reheat it.
So what, you just throw away leftovers when you make a jambalaya? Wtf???
Posted on 11/16/15 at 9:57 am to Matisyeezy
They could use a one gallon pot and make multiple batches a day. Pretty easy, just have all your ingredients ready to go.
Left over jambalaya turned in to jambalaya omelets the next morning.
Left over jambalaya turned in to jambalaya omelets the next morning.
This post was edited on 11/16/15 at 9:57 am
Posted on 11/16/15 at 9:57 am to LSUAfro
I love cold leftover jambalaya right out the fridge
Posted on 11/16/15 at 10:01 am to Matisyeezy
No, i use it as the rice base in other dishes, generally red beans or gumbo. Leftover jambalaya out of the microwave tastes awful compared to it fresh. It's not like gumbo which gets better.
Jambalaya reheats worse than fish, steak, or fried foods even.
Jambalaya reheats worse than fish, steak, or fried foods even.
Posted on 11/16/15 at 10:02 am to PapaPogey
I do too and I'll eat it for a week sometimes when I way over-cooked, but it still taste like leftovers.
Posted on 11/16/15 at 10:04 am to kingbob
quote:I agree. I always have to add more salt to get it to taste right.
Leftover jambalaya out of the microwave tastes awful compared to it fresh.
I think reheating covered in the oven comes out best, but it doesn't happen fast.
This post was edited on 11/16/15 at 10:06 am
Posted on 11/16/15 at 10:08 am to Stadium Rat
A few weeks ago we had some leftovers and I made a wrap with jambalaya and red beans kinda like Popeyes but without the fried chicken. I was hammered and it was delicious.
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