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re: Jambalaya - Gonzales Style with pics.
Posted on 3/30/10 at 4:20 pm to Martini
Posted on 3/30/10 at 4:20 pm to Martini
Yeah my wife's kin is from Sorrento. They all get together a few times a year for a mini-pot competition. At first I hated it, because it interferred with my drinking. Now I love it. By the time it's ready, I'm feeling NO PAIN. Cooking a Jam just seems to make it flow smooth.
I always have trouble with my rice. Not any more. Sat. night it was perfect.
I always have trouble with my rice. Not any more. Sat. night it was perfect.
0
Posted on 6/30/10 at 1:05 am to ea_spartan
quote:
Kim Leblanc's seasoning is all you need. 5lbs of rice=1 can of his seasoning. It doesn't hurt to mix the yellow and purple can together.
with the yellow can you can go 1.5 ounces to 1lbs. rice.
2 cups of rice is roughly 1lbs.
Posted on 6/30/10 at 10:30 am to guedryc
Looks absolutely delicious. Will be trying this soon!
Posted on 6/30/10 at 10:41 am to pochejp
Nice post! Ever thought about adding a little chicken bouquet to make it darker? Just curious?
Posted on 6/30/10 at 3:46 pm to Count Chocula
quote:
chicken bouquet
i think you mean kitchen bouquet.
you have to make the meat "colay" [stick] when
cooking the water out.
Posted on 6/30/10 at 3:50 pm to guedryc
quote:
guedryc
Nice bump :lol"
3 month old thread.
Posted on 6/30/10 at 4:11 pm to LSUAfro
Looks great, but there is no need to ever take anything out of the pot when cooking a jambalaya... 
Posted on 6/30/10 at 4:37 pm to TrueTiger07
quote:
there is no need to ever take anything out of the pot when cooking a jambalaya..
here's one - the longer you take the more beer you drink.
Posted on 6/30/10 at 5:12 pm to pochejp
Obviously someone bumped this.
Pastalaya is next. Maybe this weekend.
Pastalaya is next. Maybe this weekend.
Posted on 6/30/10 at 5:17 pm to LSUAfro
quote:
Nice bump :lol"
3 month old thread
what a 1st post!
Posted on 6/30/10 at 6:51 pm to pochejp
Looks good!
Pretty similar to my process, I typically throw in some chicken thighs and an andouille along with the smoked sausage and pork. I also cheat from time to time and add a bit of kitchen bouquet for color. When cooking for myself I use typical long grain, when cooking for others I will often use parboiled.
Pretty similar to my process, I typically throw in some chicken thighs and an andouille along with the smoked sausage and pork. I also cheat from time to time and add a bit of kitchen bouquet for color. When cooking for myself I use typical long grain, when cooking for others I will often use parboiled.
Posted on 6/30/10 at 6:55 pm to pochejp
do a pastalaya with the pictures. i've always wanted to know how to do the pastalaya. i think i could figure it out but this would be a good guide
Posted on 6/30/10 at 7:16 pm to lsutiger575
quote:
do a pastalaya with the pictures. i've always wanted to know how to do the pastalaya.
Will do. I'll post it this weekend sometime.
Posted on 7/1/10 at 6:42 am to pochejp
quote:
pastalaya
much easier. don't have to worry as much about
burning the noodles. if water ratio is right, constant stirring until noodles are cooked.
Posted on 7/1/10 at 7:50 am to Big Pun
its a 3 month old thread, but if you want it to go dormant again then don't post. it was one that caught my attention so i posted.
Posted on 11/19/10 at 9:52 pm to guedryc
have i ever mentioned that i think this is the thread of the year!?!
Posted on 11/20/10 at 3:23 pm to heypaul
Agreed... I started cooking my jambs this way and it's great.... Want to try a spagetti jamb next. Anyone have some tips on pasta or spagetti jambs?
Posted on 11/21/10 at 8:39 am to Z71Chad
quote:
Agreed... I started cooking my jambs this way and it's great.... Want to try a spagetti jamb next. Anyone have some tips on pasta or spagetti jambs?
I'm a NELA boy that didn't know anything about a jambalaya, then i started doing them just like this, and now I'm a hero...
But I think there is a pastalaya recipe in the cookbook at the top of the 1st page on the food board
Posted on 11/21/10 at 2:12 pm to heypaul
I just cooked the op's recipe for a thanksgiving potluck at work. It was one of the only dishes that had none left when it was over. This recipe dvst8d the competition. I need to get a dutch oven because I keep having to use stainless steel pots, but it still comes out pretty good.
Posted on 11/21/10 at 4:59 pm to SUB
quote:
I just cooked the op's recipe for a thanksgiving potluck at work. It was one of the only dishes that had none left when it was over. This recipe dvst8d the competition. I need to get a dutch oven because I keep having to use stainless steel pots, but it still comes o
Glad I could help.
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