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Started By
Message
re: Jambalaya - Gonzales Style with pics.
Posted on 3/21/10 at 11:10 am to TigerinATL
Posted on 3/21/10 at 11:10 am to TigerinATL
quote:
What if you're making it with chicken instead of pork? Do you just brown the chicken too? I've done a mix before (I know I suck) where you boil and shred the chicken rather than brown it in the pot and then use the stock you make there as your water.
Yes brown the chicken. When I cook a chicken jamb I use boneless thigh meat. It browns really well and is tender as you can get. Let it fry in a little bit of veg oil and let it stick. Thats where you get your color. Chicken jambs are harder to darken than pork but it can be done.
1
Posted on 3/21/10 at 11:13 am to pochejp
I guess I should only cook in cast iron.
Where is the best and cheapest place to find this pot????
Where is the best and cheapest place to find this pot????
Posted on 3/21/10 at 11:16 am to cecelia
quote:
Where is the best and cheapest place to find this pot????
YES! Only cast iron!
Hardware stores have them....dont buy a little one, get a couple gallon ($70-$80)....you can cook inside or outside on a burner, fry fish, make jambalaya, cook steaks, blacken fish, etc. I have a couple...different sizes.....but if ur gonna have just 1, dont limit urself by size....get a decent sized flatbottom.
Posted on 3/21/10 at 11:37 am to pochejp
it's even looking better today than it did yesterday.. 
Posted on 3/21/10 at 12:48 pm to pochejp
quote:
pochejp
any way you could copy the original post into the recipe thread stickied at the top?
would be a great reference point when people ask for jambalaya advice every other week.
Posted on 3/21/10 at 12:59 pm to el tigre
quote:
any way you could copy the original post into the recipe thread stickied at the top?
would be a great reference point when people ask for jambalaya advice every other week.
Done.
Posted on 3/21/10 at 1:00 pm to pochejp
thanks man, didn't want a pictorial jambalaya recipe by a Poche from Gonzales to fall off the first page any time soon.
Posted on 3/21/10 at 1:30 pm to pochejp
you inspired me.
jambo cooking right now.
have never made it with the pork butt before... normally use chicken. Normally 4 lb chicken before cooking and deboning. I used the same amount of pork, and i think i might have used a little too much.
while browning the pork, it did not stick to the pot very well to create the gratin. also, the pork gave off alot of liquid.
used andouille instead of smoked sausage and also added some tasso. Removed the meat like you recommended...do not normally do that before adding my vegies.
3 small onions (this is all the store had, would normally use 2 med), one bell pepper, 3 stalks celery, 2 cloves garlic diced. I did notice a darker color on the vegetables after cooking than i normally do. i guess there was more gratin than i thought.
5 cups liquid: 4 cups chicken stock, 1/2 cup soy, 1/4 cup worcestershire, and a little water. the soy and worcestershire also add color.
2.5 cups rice
~1/2 cup fresh parsley, 3 bay leaves, some dried oregano, cayenne pepper
will add one bunch diced green onions after i turn the rice.
will update after cooking is done. i'm anxious to see how the pork compares to the chicken.
jambo cooking right now.
have never made it with the pork butt before... normally use chicken. Normally 4 lb chicken before cooking and deboning. I used the same amount of pork, and i think i might have used a little too much.
while browning the pork, it did not stick to the pot very well to create the gratin. also, the pork gave off alot of liquid.
used andouille instead of smoked sausage and also added some tasso. Removed the meat like you recommended...do not normally do that before adding my vegies.
3 small onions (this is all the store had, would normally use 2 med), one bell pepper, 3 stalks celery, 2 cloves garlic diced. I did notice a darker color on the vegetables after cooking than i normally do. i guess there was more gratin than i thought.
5 cups liquid: 4 cups chicken stock, 1/2 cup soy, 1/4 cup worcestershire, and a little water. the soy and worcestershire also add color.
2.5 cups rice
~1/2 cup fresh parsley, 3 bay leaves, some dried oregano, cayenne pepper
will add one bunch diced green onions after i turn the rice.
will update after cooking is done. i'm anxious to see how the pork compares to the chicken.
Posted on 3/21/10 at 1:37 pm to pochejp
Daddy is hungry. Nice post. The only thing I do different is add the green onions late in the game so they don't shrink. You da man. 
Posted on 3/21/10 at 2:34 pm to Raparooot
just finished a pastalaya [penne]. I never use chicken, always beef,pork & sausage.
This post was edited on 3/21/10 at 2:36 pm
Posted on 3/21/10 at 2:52 pm to jbest
delicious as usual.
The amount of pork i used was just fine.
I liked it with the pork, but i did miss the chicken. Next time, will probably use 2 lbs chicken thighs/2 lbs pork butt/1 lb sausage.
when i use chicken, i boil and debone and use the stock/broth to cook the rice. i may try browning the chicken in the pot next time and then debone. i can't stand having to pick out bones while i'm trying to eat.
but that's the great thing about jambo... hard to screw up if made with good ingredients. don't over/undercook the rice and it's gonna be good. just don't screw it up with tomatoes.
The amount of pork i used was just fine.
I liked it with the pork, but i did miss the chicken. Next time, will probably use 2 lbs chicken thighs/2 lbs pork butt/1 lb sausage.
when i use chicken, i boil and debone and use the stock/broth to cook the rice. i may try browning the chicken in the pot next time and then debone. i can't stand having to pick out bones while i'm trying to eat.
but that's the great thing about jambo... hard to screw up if made with good ingredients. don't over/undercook the rice and it's gonna be good. just don't screw it up with tomatoes.
Posted on 3/21/10 at 7:35 pm to cecelia
Posted on 3/24/10 at 7:54 am to pochejp
Wow. Evidently you have a few things to learn about cooking jambalaya. Try adding 1/2 pound of velveeta, a can of cream of mushroom soup and a 1/2 can of Rotel.
Excellent tutorial.
Thanks for taking the time. That's pretty much how I do it, but I add a little bell pepper.
Excellent tutorial.
Thanks for taking the time. That's pretty much how I do it, but I add a little bell pepper.
Posted on 3/24/10 at 8:05 am to pochejp
Of course firewall must be blocking all the pics.. I guess those red x's look tasty
Posted on 3/24/10 at 8:07 am to Catman88
The best Jambalaya has always come from Gonzales. Well done.
Posted on 3/24/10 at 8:13 am to pochejp
Thats actually really close to my jambalaya. About the only things I do differently is that I do not remove the meat and I have a few more seasonings. I also do not use oil to brown the meat. You did not say how long you cooked your pork either.
Only thing I would have to add would be white pepper. Its highly underrated and sets off a different set of taste buds than black pepper. I use about equal parts black and white pepper.
Only thing I would have to add would be white pepper. Its highly underrated and sets off a different set of taste buds than black pepper. I use about equal parts black and white pepper.
This post was edited on 3/24/10 at 8:14 am
Posted on 3/24/10 at 8:26 am to Catman88
quote:
Only thing I would have to add would be white pepper. Its highly underrated and sets off a different set of taste buds than black pepper.
I agree. White pepper is highly underrated.
Posted on 3/24/10 at 9:33 am to Catman88
quote:
Thats actually really close to my jambalaya. About the only things I do differently is that I do not remove the meat and I have a few more seasonings. I also do not use oil to brown the meat. You did not say how long you cooked your pork either.
Cooked the pork for 30 min or so on that jamb. Depends on how much meat there is to cook to determine how long it will take. Also the cooking equipment/heat output dictates some of that as well. I cooked that one on my kitchen stove. Most times I cook ouside on my big burners that really put out some very high heat.
quote:
Only thing I would have to add would be white pepper. Its highly underrated and sets off a different set of taste buds than black pepper. I use about equal parts black and white pepper.
Thats interesting. I'll try that. Thats why I like posting these type things. So many good ideas to make good jambs great. Also I usually do use more seasonings such as bell pepper, celery, parsley. Just didn't have them on hand and didn't feel like going to the store.
Posted on 3/24/10 at 9:47 am to jbest
quote:
when i use chicken, i boil and debone and use the stock/broth to cook the rice. i may try browning the chicken in the pot next time and then debone. i can't stand having to pick out bones while i'm trying to eat.
That's how I've always done it, boil bone-in thighs, debone and then use the stock for the rice. Gives great flavor and tenderness to the chicken!
Posted on 3/24/10 at 9:57 am to pochejp
I think my seasonings generally consist of
Black Pepper, White Pepper, Salt, Red Pepper, Basil, Thyme,fresh parsley, sometimes a little bit oregano and cayenne (depending on if I want it spicy or mild)
My next batch I want to try some ground chipotle chili to see what that does for me.
I generally skip celery and bell pepper in a jambalaya. It doesnt do much for me.
Black Pepper, White Pepper, Salt, Red Pepper, Basil, Thyme,fresh parsley, sometimes a little bit oregano and cayenne (depending on if I want it spicy or mild)
My next batch I want to try some ground chipotle chili to see what that does for me.
I generally skip celery and bell pepper in a jambalaya. It doesnt do much for me.
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