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Started By
Message
1
Posted on 11/16/15 at 6:37 pm to Tru Adam3000
Agree. I think jambalaya is really well known to people outside of LA as being "our" dish, so that explains why you see it at all of the tourist spots in the Quarter and whatnot. Unfortunately, it is nothing like you can get in some people's home kitchens so they don't know what they're really missing.
Yep. I learned by using Poche's recipe, Stadium Rat's calculator, and 4Miles' advice on seasonings and whatnot. It is damned near perfect. I use the calculator every time still.
quote:
This is truth. If you use Stadium Rat's calculator, you will be hard pressed to find a better jambalaya in a restaurant.
Yep. I learned by using Poche's recipe, Stadium Rat's calculator, and 4Miles' advice on seasonings and whatnot. It is damned near perfect. I use the calculator every time still.
This post was edited on 11/16/15 at 6:39 pm
Posted on 11/16/15 at 6:46 pm to Stadium Rat
Glad to see Marilynn’s Place get some love!
Posted on 11/16/15 at 7:00 pm to LouisianaLady
quote:If you do it the same way every time, you can consider the calculator training wheels. i think it's value is for newbies and folks that change their batch size often, but thanks for the props!
Yep. I learned by using Poche's recipe, Stadium Rat's calculator, and 4Miles' advice on seasonings and whatnot. It is damned near perfect. I use the calculator every time still.
This post was edited on 11/16/15 at 7:01 pm
Posted on 11/16/15 at 7:01 pm to Stadium Rat
I make jambalaya like 2-3x a year. While I like it, I don't love it and can't eat it often. I also am completely tard when it comes to rice vs. water and also hate too much meat, so it works for that. 
I'm about 85% vegetarian nowadays. The other 10% being seafood and other 5% being meat.
I'm about 85% vegetarian nowadays. The other 10% being seafood and other 5% being meat.
This post was edited on 11/16/15 at 7:02 pm
Posted on 11/16/15 at 7:08 pm to LouisianaLady
with that.
Posted on 11/16/15 at 8:44 pm to Stadium Rat
I think the jamb at Pot and Paddle is better than Rice and Roux, but I guess it's a little newer and didn't make the list.
Posted on 11/16/15 at 8:56 pm to Stadium Rat
Jambalaya Shoppe in Gonzales is probably the best I've eaten as far as store made jamb. Kevin Diez in Dutchtown didn't do bad either. Both were brought in to the plant from vendors a few times over the years. It's not bad but always made with chicken. I prefer a pork jamb. Every Saturday Murray's grocery in St Amant makes a 15 gallon pot and it's usually really good but that's not a restaurant. Can't say I've ever eaten it at any restaurant. I'm in Los Angeles on business now and a lot of restaurants offer it here but I'm not even going to try that crap.
Posted on 11/16/15 at 9:10 pm to pochejp
If jambalaya is red it is not jambalaya period.
Posted on 11/17/15 at 9:23 am to JBM210
quote:
If jambalaya is red it is not jambalaya period.
This post was edited on 11/17/15 at 9:25 am
Posted on 11/17/15 at 11:04 am to kingbob
quote:
Real jambalaya requires a big cast iron pot and a ton of skill
I disagree here. Good Jambalaya is a good bit of work but its not overly difficult
Posted on 11/17/15 at 11:13 am to Dire Wolf
I am a mediocre cook at best, and people go on and on about my jambalaya. It's probably the only thing I get right
As always, credit to Poche'.
As always, credit to Poche'.
Posted on 11/17/15 at 1:13 pm to AlxTgr
quote:
I am a mediocre cook at best, and people go on and on about my jambalaya. It's probably the only thing I get right
Its one of those dish that's easy to screw up when you don't know what to do or take short cuts.
It also takes a lot more fat and flavor than would think.
Posted on 11/17/15 at 2:03 pm to AlxTgr
quote:
As always, credit to Poche'.
Can someone post a link?
TIA
Posted on 11/17/15 at 2:14 pm to AlxTgr
Posted on 11/17/15 at 4:01 pm to Jones
is that tomato sauced?
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