Poche's Jambalaya Post | TigerDroppings.com

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OBUDan
LSU Fan
Chicago
Member since Aug 2006
40378 posts

Poche's Jambalaya Post


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
Mississippi St. Fan
Cubs Fan
Member since Oct 2005
77257 posts

re: Poche's Jambalaya Post


LINK





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OBUDan
LSU Fan
Chicago
Member since Aug 2006
40378 posts

re: Poche's Jambalaya Post




Just found it.






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pochejp
LSU Fan
Gonzales, Louisiana
Member since Jan 2007
6120 posts

re: Poche's Jambalaya Post


quote:

Just found it.
quote:

OBUDan



Hope it helps you.






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OBUDan
LSU Fan
Chicago
Member since Aug 2006
40378 posts

re: Poche's Jambalaya Post


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
6120 posts

re: Poche's Jambalaya Post


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
40378 posts

re: Poche's Jambalaya Post


Gotcha. I may need to try it without and see if I like.





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Tigertown in ATL
LSU Fan
Atlanta/Savannah
Member since Sep 2009
11079 posts

re: Poche's Jambalaya Post


any suggestions for someone who doesn't have a cast iron pot?







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dustinm27
LSU Fan
Member since Oct 2008
2670 posts

re: Poche's Jambalaya Post


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
9373 posts

re: Poche's Jambalaya Post


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
1664 posts

re: Poche's Jambalaya Post


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/Savannah
Member since Sep 2009
11079 posts

re: Poche's Jambalaya Post


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
12947 posts

re: Poche's Jambalaya Post


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
27974 posts

re: Poche's Jambalaya Post


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
31765 posts

re: Poche's Jambalaya Post


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/Savannah
Member since Sep 2009
11079 posts

re: Poche's Jambalaya Post


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/Savannah
Member since Sep 2009
11079 posts

re: Poche's Jambalaya Post


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
South Central LA
Member since Dec 2009
3939 posts

re: Poche's Jambalaya Post


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
3491 posts

re: Poche's Jambalaya Post


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
6120 posts

re: Poche's Jambalaya Post


quote:

I used his technique last night and the rice came out great.






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