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Started By
Message
re: Jambalaya - Gonzales Style with pics.
Posted on 10/14/13 at 12:24 pm to Sherman Klump
Posted on 10/14/13 at 12:24 pm to Sherman Klump
quote:
Posted by Sherman Klump Yeah, I'll prob drive 15 min to lamendolas.
Good place to get it. Ask the butcher if none is out in the showcase.
0
Posted on 10/14/13 at 12:28 pm to Tigerpaw123
quote:
No to the crawfish bot, it does not retain heat like cast iron
This.
You need a big cast pot for a jamb that size and a banjo burner. You're gonna need a 15 - 20 gallon pot.
Posted on 10/14/13 at 2:51 pm to MrPappagiorgio
quote:
MrPappagiorgio
Child please.
Posted on 10/14/13 at 3:13 pm to McCringleberryy
sorry, but if you cook the pasta seperate that really isn't "cooking a pastalya." it is a process. you don't cook the rice seperate for jambalaya do you?
Posted on 11/4/13 at 2:37 pm to pochejp
I must say that this is the best Jambalaya recipe I have ever used. I tried several different recipes from several different reputable sources and always had trouble getting the rice to come out just right. I have used this recipe the last 3 times I made Jambalaya, and the rice has come out perfect each time! 
Posted on 11/4/13 at 3:18 pm to LSU Patrick
quote:
I must say that this is the best Jambalaya recipe I have ever used.
It is because it is the ORIGINAL jambalaya recipe and it is simple. If you want to experiment a little, try some basmati or jasmine rice.
Posted on 11/17/13 at 8:03 pm to pochejp
Made my first pot today and it came out really tasty. My only question is that after I brought the rice back to a boil and put the lid on my cast iron pot. I waited 25 mins before taking the lid off. When I did the rice was still "wet" looking. No liquid at the bottom of the pot but wet rice.
Should I left it sit longer before removing lid next time?
Should I left it sit longer before removing lid next time?
Posted on 11/17/13 at 8:21 pm to NatalbanyTigerFan
quote:
after I brought the rice back to a boil and put the lid on my cast iron pot. I waited 25 mins before taking the lid off. When I did the rice was still "wet" looking. No liquid at the bottom of the pot but wet rice.
You should have it at a hard boil until the rice swells and is visible at the surface before you cut the heat and cover.
Posted on 11/17/13 at 8:28 pm to Btrtigerfan
did this recipe yesterday as well. Came out pretty good but I had same problem: rice was still "soggy" after 25 mins. When I adjusted and kept it on ~20% heat for about 5 more mins before cutting heat, rice came out a little mushy. Rest of the recipe was right on the money
Posted on 11/17/13 at 8:38 pm to blkhawktiger
It takes a few times to get right, adding just the right amount of water, bringing up to a boil and keeping it boiling long enough to pop the rice, exactly how low to turn your fire down, etc
Also did you use a black iron pot?
Also did you use a black iron pot?
Posted on 11/17/13 at 9:45 pm to Tigerpaw123
Of course. Wouldn't use anything else. Pork turned out perfect.
Love the simplicity of the recipe. Had a great time yesterday cooking with football and beer.
Love the simplicity of the recipe. Had a great time yesterday cooking with football and beer.
This post was edited on 11/17/13 at 9:47 pm
Posted on 11/18/13 at 6:47 pm to Btrtigerfan
quote:
You should have it at a hard boil until the rice swells and is visible at the surface before you cut the heat and cover.
I had it at a hard boil when I added the rice but I must've cut the fire down too soon. I stirred it around to make sure it wasn't sticking for about 2 minutes then cut it.
Yes cast iron pot with lid.
Posted on 11/18/13 at 6:59 pm to NatalbanyTigerFan
quote:
quote:
You should have it at a hard boil until the rice swells and is visible at the surface before you cut the heat and cover.
I had it at a hard boil when I added the rice but I must've cut the fire down too soon. I stirred it around to make sure it wasn't sticking for about 2 minutes then cut it.
I'll have to go back and look at the posted recipe but I thought I had the "boil rice until it gets noticably larger in size". This is very important to "pop" open the rice. Practice makes perfect.
Posted on 11/18/13 at 7:05 pm to pochejp
quote:
but I thought I had the "boil rice until it gets noticably larger in size".
You probably did
Everyone liked it and said it was really good. I'm just my own worst critic and see all the things I could've done better. quote:
Practice makes perfect.
Exactly!
Thanks!
Posted on 11/18/13 at 7:16 pm to pochejp
instead of bullion cubes, get pork or chicken base.
Really base is the perfect way to add flavor to liquid seasoning. Usually more common at restaurant supply stores, I'm sure some grocery stores have it.
Really base is the perfect way to add flavor to liquid seasoning. Usually more common at restaurant supply stores, I'm sure some grocery stores have it.
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