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1
Posted on 8/12/13 at 4:39 pm to pochejp
I'm seriously thinking about stopping here and going with tortilla's and cheese or something. Would I have to adjust the seasoning down?
This post was edited on 8/12/13 at 4:41 pm
Posted on 8/12/13 at 4:45 pm to TheEnglishman
What's wrong?
Posted on 8/12/13 at 8:35 pm to pochejp
Knew it was going to be a good when the first pic was of temple meat 
Looks great - only think I would change is the sausage. I prefer Ralph's smoked green onion sausage. Have not tried the hot sauce - will try that next one. Excellent visuals.
Looks great - only think I would change is the sausage. I prefer Ralph's smoked green onion sausage. Have not tried the hot sauce - will try that next one. Excellent visuals.
Posted on 8/12/13 at 8:58 pm to Sherman Klump
Absolutely nothing. His dish looks amazing.
I've. Just always wanted to do something different with jambalaya meat and veggies
I've. Just always wanted to do something different with jambalaya meat and veggies
Posted on 8/13/13 at 9:00 am to TheEnglishman
where would one get leblanc's seasoning, btw? is it sold anywhere on the internet?
Posted on 8/13/13 at 9:10 am to The Egg
It's sold all over Gonzales and St Amant area. Just about every grocer in town had it. But I don't think it's in BR. I haven't seen any in BR anyways. Beazel's is good stuff too.
Posted on 8/13/13 at 9:24 am to pochejp
down here we cook our onions much, much, much more....to the point where they are as dark as they are going to get without burning. find it gives it a richer flavor and darker color.
after your pork is cooked, try pulling it apart with two forks....makes it sort of stringy and easier to eat. same with the sausage...i dice whatever sausage i am using.
of course if Gonzales has its own style of jambalaya, i'm sure you nailed it, being that i have no idea what the style is up there.
after your pork is cooked, try pulling it apart with two forks....makes it sort of stringy and easier to eat. same with the sausage...i dice whatever sausage i am using.
of course if Gonzales has its own style of jambalaya, i'm sure you nailed it, being that i have no idea what the style is up there.
This post was edited on 8/13/13 at 9:29 am
Posted on 8/13/13 at 9:26 am to The Egg
quote:
so using this same recipe, how would it transfer to a pastalaya?
pastalaya you're not using stock. precook the noodles and drain. the water that is released from the onions, and your melted meat fat is what coats the noodles.
This post was edited on 8/13/13 at 9:30 am
Posted on 8/13/13 at 10:12 am to Houma Sapien
quote:
pastalaya you're not using stock. precook the noodles and drain. the water that is released from the onions, and your melted meat fat is what coats the noodles.
What? I cook the noodles in the stock with all the other ingredients just like the rice version. Why would you cook noodles seperately? Different recipe I guess.
Posted on 8/13/13 at 10:19 am to pochejp
I smell a parish line skirmich brewing... 
Posted on 8/13/13 at 10:21 am to OTIS2
quote:
I smell a parish line skirmich brewing...
Nahh. I never argue with other peoples recipes. If thats how he wants to cook his thats fine with me. I'm sure its good.
Posted on 8/13/13 at 10:32 am to pochejp
quote:
pochejp
You, sir, are a gentleman and a scholar (and a damn fine Jambalaya cook).
Posted on 8/13/13 at 10:33 am to pochejp
gonna try out your recipe with pasta, am betting it turns out great.
Posted on 8/13/13 at 11:03 am to pochejp
quote:
quote:
pastalaya you're not using stock. precook the noodles and drain. the water that is released from the onions, and your melted meat fat is what coats the noodles.
What? I cook the noodles in the stock with all the other ingredients just like the rice version. Why would you cook noodles seperately? Different recipe I guess.
noodles do not absorb liquid like rice does. i cook the noodles IN stock, then drain. there is plenty enough liquid in my black pot by the time it's time to add the noodles. and by liquid i mean 1. the water that has been released by the onions, and 2. the fat rendered from my sausage (and sometimes a little bacon)
different strokes. i'll post pics as soon as i cook another one.
Posted on 8/13/13 at 11:07 am to pochejp
quote:Honorable and true enough.
Nahh. I never argue with other peoples recipes. If thats how he wants to cook his thats fine with me. I'm sure its good.
Posted on 8/13/13 at 11:36 am to OTIS2
sorry if it looked like i was criticizing. his original post asked for suggestions, so i gave mine. i understand that people (especially from different parishes) cook very differently. it's all good!
now, tomato sauce in jambalaya is where i draw the line
now, tomato sauce in jambalaya is where i draw the line
Posted on 8/13/13 at 11:45 am to pochejp
I say we set up a Food Board jambalaya cook off to crown a champion!!
Posted on 8/13/13 at 11:47 am to Houma Sapien
quote:Didn't at all. Just poking a bit of fun.
sorry if it looked like i was criticizing. his original post asked for suggestions, so i gave mine
And I do like to play with the parish line/regional distinctions that some understand exist...and others don't... Posted on 8/13/13 at 12:12 pm to McCringleberryy
quote:
I say we set up a Food Board jambalaya cook off to crown a champion!!
Any takers?!
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