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How much tasso to put in jambalaya?
Posted on 6/2/11 at 12:27 pm
Posted on 6/2/11 at 12:27 pm
I'm cooking a jambalaya this weekend, but I'm only cooking 5 maybe 6 cups of rice. I have a pound of turkey tasso I want to add for flavor. I don't want the tasso to overpower the jambalaya so how much should of it I put in?
Posted on 6/2/11 at 12:30 pm to Jason9782003
1.5 pounds
Just throwing a number our there.
Just throwing a number our there.
Posted on 6/2/11 at 4:26 pm to Hulkklogan
quote:
1.5 pounds
For 5 cups of rice?
Posted on 6/2/11 at 4:29 pm to Jason9782003
quote:
For 5 cups of rice?
Dry rice or cooked rice? It matters.
This post was edited on 6/2/11 at 4:40 pm
Posted on 6/2/11 at 8:58 pm to Mike da Tigah
quote:
Dry rice or cooked rice?
5 cups uncooked
Posted on 6/2/11 at 9:04 pm to Jason9782003
quote:
5 cups uncooked
That's a good amount of rice. I'd say 1 1/2 lbs of tasso is about right. I honestly have no experience with turkey tasso, but if it were regular pork tasso I'd render it down and go with it. That turkey tasso isn't going to have a whole lot of fat, so I'd say you probably need a lot of flavor to make up for the lack of fat, which I assume is the reason you're going with turkey tasso in the first place, health reasons? Rice absorbs a lot of flavor as it is. Are you using chicken stock or water? Any other proteins in this jambalaya?
This post was edited on 6/2/11 at 9:09 pm
Posted on 6/2/11 at 9:52 pm to Mike da Tigah
3 lbs pork (butt), 1.5 lbs andouille sausage, and 3 lbs chicken
Throw in the tasso for extra flavor
Last time I used chicken broth. I did 4 cups of broth and 6 cups of water. I was going to go with chicken stock this time. This will only be my 3rd real jambalaya i cook for a crowd so I'm still learning and experimenting
Throw in the tasso for extra flavor
quote:
Are you using chicken stock or water?
Last time I used chicken broth. I did 4 cups of broth and 6 cups of water. I was going to go with chicken stock this time. This will only be my 3rd real jambalaya i cook for a crowd so I'm still learning and experimenting
This post was edited on 6/2/11 at 9:58 pm
Posted on 6/3/11 at 5:48 am to Jason9782003
quote:
3 lbs pork (butt), 1.5 lbs andouille sausage, and 3 lbs chicken
Throw in the tasso for extra flavor
Jason, I just wonder if that's not overkill with the tasso. I mean, you have a lot of flavor going on already. In any case, you are plenty good with the tasso you already have I have to believe.
quote:
Last time I used chicken broth. I did 4 cups of broth and 6 cups of water. I was going to go with chicken stock this time
Wise choice. Chicken stock makes it IMO, and if you really want to go next level Jason, you can make your own stock. You just have to plan it out a little and reserve a good 12-18 hours to let the stock cook on the stove. YOu don't have to baby it. Just let it do it's thing and go about your business. I do mine at night while I am sleeping. The reasoning is this. Chicken stock you buy in the store, although much better than just water alone for a Jambalaya, isn't as thick and flavorful as you will get when you make your own. If you want a jambalaya that's going to take no prisoners, roast your chicken bones, add your vegetable ends and water to cover the bones in a pot, and let it simmer on super low for 12-18 hours and you will have the richest buttery awesomeness to make your jambalaya with that it will stand out from the crowd. I guarantee you it will. Once you've made your stock, run it through a strainer a couple of times, preferably a chinois or something with very small holes to catch the debris and clarify. You are now ready to destoy all who get in your way.
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