Jambalaya with leftover pulled pork?

Why not? Isn't most "Louisiana food" based on what someone had?

It should taste fine but it won't give you the color you need due to you not browning it properly. Kitchen Bouquet will fix that.

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It should taste fine but it won't give you the color you need due to you not browning it properly. Kitchen Bouquet will fix that.

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Color doesn't really come from the meat. The color comes from how you brown the onions.

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Color doesn't really come from the meat. The color comes from how you brown the onions.


Ehhh. I must disagree here.

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Are you sure? Unlike most things on the F&DB,I actually know what I'm talking about here. Jambalaya is my signature dish that I cook competitively and win with. Very little of the color comes from the meat. 90% at minimum is determined by how much the onions are cooked prior to adding the water. This is the most important step and I know from getting it wrong many many times by not cooking the onions long enough and getting a pale color. It took a lot of practice to get that right. You're incorrect on that.

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I had a local chef tell me about it but wondering what the F&D board thinks.

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It's basically just rice and meat. Don't think you can really screw it up too terribly by using pork instead of chicken and sausage.

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Are you sure? Unlike most things on the F&DB,I actually know what I'm talking about here. Jambalaya is my signature dish that I cook competitively and win with. Very little of the color comes from the meat. 90% at minimum is determined by how much the onions are cooked prior to adding the water. This is the most important step and I know from getting it wrong many many times by not cooking the onions long enough and getting a pale color. It took a lot of practice to get that right. You're incorrect on that.

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Yes sir. I always browned the meat then used my onions etc to deglaze the pot. Maybe I'm doing it wrong.

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Yes sir. I always browned the meat then used my onions etc to deglaze the pot. Maybe I'm doing it wrong.

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I follow that method as well. However, I have found, through much trial and error, that the single most important factor for color is how brown the onions get before the water is added. I can overcook, undercook, burn, stick, or completely keep the meat from sticking and it doesn't effect the color so long as the onions are cooked right. Also, no matter what you do to the meat, the color will be pale if you don't cook the onions long enough and/or you don't put enough onions in the jambalaya.

That is a great idea. My dad does this every now and then. Still do chicken and sausage but just maybe less if you want to keep the meat to rice ratio still intact. Basically just do everything the same except treat the pork as if it's already been browned. Just toss it in when you put the chicken and sausage back in and some of the liquid should still capture the smoky pork flavor

Sounds simple enough. Pork in jambalaya isn't something bizarre like the grapes in jambalaya thread I saw the other day.

oh...you're talking about red jambalaya

Nevermind, then. Black-eyed peas are fine in a dish that's already ruined by the tomatoes