- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Chicken and Sausage Jambalaya recipe
Posted on 8/24/11 at 10:39 am
Posted on 8/24/11 at 10:39 am
Want to try to cook this, never have. Any suggestions? Not looking to feed a lot of people just my family and have some leftover. Thanks.
Posted on 8/24/11 at 11:02 am to LSUftown22
someone can link the post where the guy went step for step with pictures. one of the best food board post yet
Posted on 8/24/11 at 11:21 am to LSUftown22
recipe thread, or search. youll find a lot of resources.
Posted on 8/24/11 at 12:00 pm to LSUftown22
Use boneless skinless chicken Thighs instead of pork and follow the step by step instructions by poche... i forget his full screen name
Posted on 8/24/11 at 12:17 pm to Tigerpaw123
pochejp has the recipe you should use. It's his thread that everyone's talking about that has all the pictures, step by step.
Posted on 8/24/11 at 12:32 pm to hillrosetiger
quote:
Chicken and Sausage Jambalaya recipe
Easy recipe
This!
Posted on 8/24/11 at 12:42 pm to LSUPHILLY72
few weeks ago I made the one from the tigerdroppings.com cookbook. I'm making it again tonight actually.
was easy to make and very tasty.
was easy to make and very tasty.
Posted on 8/24/11 at 1:31 pm to Tiger HouTX
Uncle Bens rice - I think not.
I posted mine in the TD recipe book.
And Poche's picture thread is very legit.
I posted mine in the TD recipe book.
And Poche's picture thread is very legit.
Posted on 8/24/11 at 2:49 pm to Kajungee
ok, use whatever rice floats your boat. uncle bens is not essential to the recipe. nothing fancy, just a basic, traditional jambalya.
Posted on 8/24/11 at 3:10 pm to LSUftown22
quote:
Want to try to cook this, never have. Any suggestions? Not looking to feed a lot of people just my family and have some leftover. Thanks.
This is how we cook Jambs in this area. I know everyone has their own method. This is mine. This is a 3 cup of rice Jamb. Feeds 8 to 10 with sides. I would like feedback. What would you do different? There are many good Jamb cooks on this board. Enjoy.
Ok. First off I start with Boston butt pork meat cut into cubes. I try to keep a small piece of fat on each piece as it adds great taste and is tender.
Brown that down really well in approx 3/4 cup of veg oil. Let it fry till it sticks then stir. Do that over and over. Sometimes a little water is needed to cool off the grease. The sticky part (gratin) on the bottom of the pot will dictate your color of the rice.
After it browned down I remove from the pot.
Then I brown down my sausage. I used LeBlanc's smoked sausage for this one. Its really good and locally made.
After I cook the sausage a little I remove from the pot. Don't cook the sausage till fried dark brown because to me that cooks all the taste out. Just mildly brown it. Drain the grease but dont lose the gratin. Then I add my onions, green onions, garlic and cook till clear looking. This is when you scrape the bottom of the pot getting all the brown gratin from the pork. This is where the color starts to come in. I used three regular sized yellow onions.
After those are cooked I add the meat back to the pot and mix well. Cook all the water out at this time.
At this time I add my water. For this size Jamb I go with the standard 2 to 1 ratio of water to rice. Also added a three chicken bouillion cubes as I didn't have and broth. I usually use broth instead of plain water.
After it came to a boil I start tasting the water. I like it a tad bit salty cause the rice will absorb the saltiness. I use black pepper, garlic pepper, and LeBlanc' s seasoning. Made here locally by Kim LeBlanc.
Skim the remaining grease off the top. The boiling water will seperate it from the water/broth.
After I get it like I want I add the rice. I let it boil until it starts to expand and "jump out the pot".
After it gets where I think its ready to cover I cut back on my heat and cover. Do not lift the lid for any reason!
Cast iron pots hold heat really well as you can see. This is the lid temp while covered on lowest heat I can apply on my gas stove.
I let this cook for about 25 minutes for this size and then roll the rice. Don't stir. Roll it from bottom to top. Re-cover and cut heat off.
Let sit for another 15 minutes and then un-cover and eat. Came out good. Rice popped open perfect. Hard to beat the Mahatma extra long grain.
Give me some feedback guys. I've been cooking Jambs like this for 25 years. Basically the same process for 5 and 10 gallon Jambs.
Posted on 8/24/11 at 3:30 pm to pochejp
quote:
Give me some feedback guys
You sure do think highly of LeBlanc's.
well done
BTW - I am a LeBlanc
Posted on 8/24/11 at 3:33 pm to pochejp
quote:
pochejp
Where did you get your thermometer from?
Posted on 8/24/11 at 4:25 pm to LSUTygerFan
quote:
quote:
pochejp
Where did you get your thermometer from?
Grainger has them. The one pictured is my Fluke pyrometer that belongs to the company I work for. Grainger has lower cost models. Hell, Harbor Freight has them cheap if you're just using to cook.
Yes Kajungee. I do think highly of LeBlancs.
Posted on 8/24/11 at 4:27 pm to pochejp
I bought a thermometer like that on Amazon for 40 bucks...........Masterchef wouldn't let me use it. Great for surface temps..........but not accurate for any clear liquids or meat.
This post was edited on 8/24/11 at 4:28 pm
Posted on 8/24/11 at 6:35 pm to pochejp
quote:Your recipe is legit. Pretty similar to mine...
pochejp
May I suggest a few things to play with....
1) use temple meat if you can find it
2) don't boil the water out of the pot... You want that flavor. Instead find a line in your pot for the amount of rice you are using. I.e. My 20qt pot is ~ 2" from the top for 6lbs of rice
3) use boneless chicken thighs
4) add 1/2 your bell peppers/onions at first to get the flavor... Then add the rest once you've added your broth/water so they don't "disappear"... That is unless you don't like them (some people don't)
5) add your green onions when you are ready to put the lid on (same reason as before)
I never remove any meat... Pork till tender, brown sausage, throw in garlic, handful of onions n bell peppers. Sautee till clear... add a little water/broth, add chicken till done. add rest of water/broth, Throw in remaining veggies, remove oil/grease, season to taste. Add rice. Boil. Add green onions. Cover pot. 5 min stir bottom to top. 5 min stir top to bottom (similar to what you were saying). Reduce heat. Cover for 20 min. Turn off and let set for 20 min. Never lifting the lid. (really tough to get tailgaters to understand )
just something to play with.... I like trying new things..
Eta: making sure people knew to remove the excess oil/grease from the top
This post was edited on 8/24/11 at 6:54 pm
Posted on 8/24/11 at 8:38 pm to The Sportsman
quote:
May I suggest a few things to play with....
1) use temple meat if you can find it
I use temple meat all the time. Most people relate to boston butt meat as opposed to temple meat. Most here don't even know it exists. In case anyone is wondering below is a pic of a pot full of temple meat ready for browning.
quote:
don't boil the water out of the pot... You want that flavor. Instead find a line in your pot for the amount of rice you are using.
I have pots that I know marks for water to rice ratio's but the reason for these posts are for people who don't cook jambs. We cook them weekly so sure we have shortcuts. It does no one any good here to say I have a pot that I put water up to a certain level then add this much rice. Does them no good what so ever. They want measurement numbers. To be accurate with water to rice its best to get the majority of water out of the onion before they pour in the broth/water. The taste gets condensed into the onions anyways by reduction. Agree?
quote:
use boneless chicken thighs
Do that all the time. Below is apic of chicken thigh and pork jamb in the pot waiting on broth.
quote:
add 1/2 your bell peppers/onions at first to get the flavor... Then add the rest once you've added your broth/water so they don't "disappear"...
I don't use bell pepper in jambs.
quote:
add your green onions when you are ready to put the lid on
Do that too.
quote:
I never remove any meat... Pork till tender, brown sausage, throw in garlic, handful of onions n bell peppers. Sautee till clear... add a little water/broth, add chicken till done. add rest of water/broth, Throw in remaining veggies,
I always remove meat. I use much more than a handful of onions that can't be browned properly with a pot full of meat. Not to mention thats when I scrape the bottom of the pot while the onions are browning to get my color. Everyone has their own ways I know. The trick here is to post something they can get the basics from and go from there.
Thanks for the suggestions.
Posted on 8/24/11 at 9:00 pm to pochejp
quote:
I always remove meat. I use much more than a handful of onions that can't be browned properly with a pot full of meat. Not to mention thats when I scrape the bottom of the pot while the onions are browning to get my color. Everyone has their own ways I know. The trick here is to post something they can get the basics from and go from there.
I absolutely understand what you mean. And you obviously know what you're doing. There's just different ways towards the same goal... I guess you'd have to see how I do the onions/bell peppers but it works for me and yours works for you. It was just a suggestion. (your post asked for some) Take it fwiw. Do you just season with the LeBlancs or do you use other things? Why no bell peppers? Ive always used them... (not a lot but I do use some)
I have a friend that uses rotisserie chicken or smokes/bbqs his meats prior to making his jambalaya and it's surprisingly awesome and takes very little time.
Congratulations. Your pics make me want to cook a big one this weekend
Popular
Back to top
Follow TigerDroppings for LSU Football News