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OBUDan 
LSU Fan
Chicago
Member since Aug 2006
37992 posts
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| Poche's Jambalaya Post (Posted on 12/30/12 at 4:33 pm)
I know this gets requested all the time, but I can't seem to find it in the search.
Anyone have the link?
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Walt OReilly
Cubs Fan
Member since Oct 2005
65061 posts
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| re: Poche's Jambalaya Post (Posted on 12/30/12 at 4:35 pm to OBUDan)
LINK
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OBUDan
LSU Fan
Chicago
Member since Aug 2006
37992 posts
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| re: Poche's Jambalaya Post (Posted on 12/30/12 at 4:36 pm to Walt OReilly)
Just found it.
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pochejp
LSU Fan
Gonzales, Louisiana
Member since Jan 2007
5776 posts
| re: Poche's Jambalaya Post (Posted on 12/30/12 at 5:16 pm to OBUDan)
quote:
Just found it.
quote:
OBUDan
Hope it helps you.
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OBUDan
LSU Fan
Chicago
Member since Aug 2006
37992 posts
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| re: Poche's Jambalaya Post (Posted on 12/30/12 at 5:19 pm to pochejp)
I've made it twice before, and it's fantastic. Just always forget to bookmark the damn thread.
BTW, I noticed you just use Green onions and regular onions rather than the celery/bell pepper/onion trinity.
Any reason?
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pochejp
LSU Fan
Gonzales, Louisiana
Member since Jan 2007
5776 posts
| re: Poche's Jambalaya Post (Posted on 12/30/12 at 5:28 pm to OBUDan)
quote:
BTW, I noticed you just use Green onions and regular onions rather than the celery/bell pepper/onion trinity.
I don't use bell pepper or celery in my jambs. Those vegies in my opinion add nothing to the taste. Bell pepper and celery can and will overtake the taste of the pork and onion if overused. Thats why I don't use those in my jambs. Just my personal preference.
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OBUDan
LSU Fan
Chicago
Member since Aug 2006
37992 posts
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| re: Poche's Jambalaya Post (Posted on 12/30/12 at 5:31 pm to pochejp)
Gotcha. I may need to try it without and see if I like.
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Tigertown in ATL
LSU Fan
Atlanta
Member since Sep 2009
7453 posts
| re: Poche's Jambalaya Post (Posted on 12/31/12 at 1:09 pm to OBUDan)
any suggestions for someone who doesn't have a cast iron pot?
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dustinm27
LSU Fan
Prairieville
Member since Oct 2008
2322 posts
| re: Poche's Jambalaya Post (Posted on 12/31/12 at 1:15 pm to OBUDan)
I used one bell pepper and a good bit of green onion. I liked the way it came out, but I'm going to do a little experimenting soon and try out a couple of different combos
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joey barton
TBD Fan
Member since Feb 2011
5547 posts
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I've made it with a POS stainless steel pot from Ikea
I followed the recipe, and it turned out fine
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simbo
Member since Jun 2011
1524 posts
| re: Poche's Jambalaya Post (Posted on 12/31/12 at 4:31 pm to pochejp)
Just fantastic. Always wanted to cook "real" jambalaya and did tonight for NYE and LSU game.
Came out perfect, just like your pics. Thanks and Happy New Year!
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Tigertown in ATL
LSU Fan
Atlanta
Member since Sep 2009
7453 posts
| re: Poche's Jambalaya Post (Posted on 1/1/13 at 7:22 am to joey barton)
quote:
I've made it with a POS stainless steel pot from Ikea
I followed the recipe, and it turned out fine
Great to hear. Thanks.
But if you are the real Joey Barton...... 
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Mo Jeaux
LSU Fan
NYC
Member since Aug 2008
7446 posts
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The great thing about poche's post is that it provides a great example of technique. Personally, I use trinity, and my jams include chicken and sausage, but I use his post as a reference for the cooking process (especially for the rice), and they always come out good.
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Martini
LSU Fan
Baton Rouge
Member since Mar 2005
24106 posts
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My wife does it in a big Magnalite roaster and puts it in the oven and it's pretty damn good.
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CITWTT
LSU Fan
baton rouge
Member since Sep 2005
25250 posts
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Any dutch oven will do the job, it doesn't matter as to the metal it is made from in the end.
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Tigertown in ATL
LSU Fan
Atlanta
Member since Sep 2009
7453 posts
| re: Poche's Jambalaya Post (Posted on 1/1/13 at 10:13 am to CITWTT)
Just finished mine.
I burnt the bottom ever so slightly. I have an electric stove and I think the heat reduction was not fast enough.
Some variations I did.
Turkey sausage and leftover Christmas turkey (I'm doing weight watchers and it is what I had).
I used one cup of white wine in place of the broth.
I added a little apple cider vinegar. When I tasted prior to sealing for the 25 minute cooking period I thought it needed a little tang.
Thanks so much for the posts and input.
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Tigertown in ATL
LSU Fan
Atlanta
Member since Sep 2009
7453 posts
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Update: My jamba was very good using the recipe with my slight variations.
What I was impressed with is how "dry" it looked and how moist it was. Since it did not appear wet, I thought it was dried out. Instead the rice was very fluffy.
I won't use turkey again though. Didn't like that flavor. Chicken will be my go to.
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CHEDBALLZ 
New Orleans Saints Fan
Saints Games Sec 634
Member since Dec 2009
964 posts
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I used his technique last night and the rice came out great. I did it in a magnalite roaster.
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Loubacca
LSU Fan
sittin on the dock of the bay
Member since Feb 2005
3260 posts
| re: Poche's Jambalaya Post (Posted on 1/2/13 at 12:04 pm to CHEDBALLZ)
any pot will do.....it will help if it's got a heavy bottom to prevent burning. it it does burn some, just don't scrape the bottom and you should be fine
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pochejp
LSU Fan
Gonzales, Louisiana
Member since Jan 2007
5776 posts
| re: Poche's Jambalaya Post (Posted on 1/2/13 at 12:28 pm to CHEDBALLZ)
quote:
I used his technique last night and the rice came out great.
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