re: Jambalaya - Gonzales Style with pics.

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10-4... thanks... just read over that recipe. I think I'll try it sometime this week when I'm off of work. I gotta find a way to buy some of that leblanc's seasoning though online, or maybe something similar. I've just been using some Tony's/Slap Ya Mama's... Hard to find the stuff over here in TX.

Getting the rice just right is the hardest part. First batch was perfect, 2nd was crunchy, 3rd attempt was mushy/crunchy. When it comes out crunchy, does that mean I covered too soon, and didn't boil long enough? (I'm guessing). If its mushy, could be just the opposit

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Crunchy rice could be a couple of things. Not enough water or not boiling long enough. Be sure to cook ALL the water out of the onion/sausage/meat mixture before adding you measured amount of water. That way you know you have the exact amount. Go 2 to 1 on the water to rice ratio. Have the water/meat mixture on a hard rolling boil BEFORE adding the rice. Dump rice and let it return to a boil until the rice starts to noticeably get thicker. At this time it should be literally trying to "jump out the pot". Let it do that for a couple of min then cover and turn down heat to low. Make sure the lid is sealed tight. Do NOT lift for any reason for 25 min or so. Turn heat off and lift lid and roll rice from almost bottom to top at 4 points around the pot. Re-cover the pot and let sit another 15 or 20 min. It should be good. Use Mahatma Extra long grain rice or a good Louisiana long grain rice. Hope this helps on the next one.

Not sure if Kim LeBlanc sells his stuff on line. Crazy Cajun site might have it.

This is almost step for step how I cook mine. (from Gonzales as well) Great job! This is the way to make Jamb, no tomatoes in sight.

One small modification that I used in this recipe that added a lot of flavor - Season the raw meat before browning. I used Tony's as opposed to Leblanc's, but season the meat (rub it in) almost like you would when blackening something. The brown crust that forms will be full of flavor after cooked.

I've cooked this recipe 3-4 times, and for the last batch I seasoned the meat before cooking and it was by far the best tasting batch. I didn't have to add any seasoning to the water or finished product. It was perfect.

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Id like to see the Pastalaya with pics next time you make it.

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Same recipe except for the pasta instead of rice.

Fill pot with water up to an inch below the rim instead of the measured amount for rice. Get it boiling, skim fat/grease. Get it seasoned like you want it then add 1 lb. pasta. Now keep in ming this is in my 6 quart pot.






Pasta should start to soften after several minutes of boiling. I boil it around 12 min or so and it should look like this. Still has water.



Cover and turn heat to low. Let it sit 20 minutes or so then check. IT should be getting right. Taste test the pasta to check its softness. Cook more if needed. If you find there is still more water in the pot than you like you can spoon some out. Don't take it all because that cast pot is hot and it will evaporate
that water. Also the pasta continues to absorb it. I like a moist pastalaya. Should look like this.



Hope this helps guys.

Enjoy.

Edit:
Here is a rather large pastalaya I cooked for some event.

Looks good!

Try it with rotini next time, it really holds the "sauce" better than the spaghetti does.

Awesome thanks

Man, made this last night.

Outrageous... and I didn't even have the finest of ingredients... but it's one of the better jambs I've ever eaten, seriously.

Great. Now I'm starving at work.

Thanks alot!

I use a 7 qt pot. 8 cups stock, 4 cups rice.

I think he was just trying to find out how much ingredients to use for each size pot. I forgot to add with my 7 qt. 2 lbs sausage, 1/4 of a boston butt