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Need some feedback on my jambalaya
Posted on 10/19/14 at 9:10 am
Posted on 10/19/14 at 9:10 am
I've been trying to perfect my jambalaya lately, so I've been trying different recipes. I've corrected my mushy rice problem, but can't seem to get the bold flavor I want. I used the recipe below from John folse's Cajun encyclopedia. Too much rice? Would it be more flavorful with 4 cups of rice instead of 5?
3 pounds cubed chicken
2 pounds smoked sausage, sliced
1/4 cup shortening or bacon drippings
2 cups diced onions
2 cups diced celery
1 cup diced bell peppers
1/2 cup minced garlic
8 cups beef or chicken stock
2 cups sliced mushrooms
1 cup sliced green onions
1/2 cup chopped parsley
salt and cayenne pepper to taste
Louisiana style hot sauce, to taste
5 cups uncooked long grain rice
3 pounds cubed chicken
2 pounds smoked sausage, sliced
1/4 cup shortening or bacon drippings
2 cups diced onions
2 cups diced celery
1 cup diced bell peppers
1/2 cup minced garlic
8 cups beef or chicken stock
2 cups sliced mushrooms
1 cup sliced green onions
1/2 cup chopped parsley
salt and cayenne pepper to taste
Louisiana style hot sauce, to taste
5 cups uncooked long grain rice
This post was edited on 10/19/14 at 9:11 am
8
Posted on 10/19/14 at 9:14 am to sloopy
That recipe looks pretty solid to me
Posted on 10/19/14 at 9:18 am to DeepSouthSportsman
It is pretty solid, just lacking a little flavor. The best way I can describe it is like its "watered down", if that makes sense.
Posted on 10/19/14 at 9:24 am to sloopy
A buddy of mine has perfected this recipe. The key is to fry a ton of bacon in the cast iron before.
Posted on 10/19/14 at 9:35 am to sloopy
What kind of chicken are you using? Boneless chicken thighs give more flavor than boneless breasts, IMO. Also, not sure about the addition of mushrooms and how that affects the flavor; I've never seen them in jambalaya.
Posted on 10/19/14 at 9:36 am to sloopy
Be sure you brown your meat well.
But mostly I would say look at your seasoning.
Before you add your rice. Taste testing you want it too salty, too spicy, too seasoned.
Your rice will soak up much of the seasoning and once your rice is cooked, its too late to add more.
But mostly I would say look at your seasoning.
Before you add your rice. Taste testing you want it too salty, too spicy, too seasoned.
Your rice will soak up much of the seasoning and once your rice is cooked, its too late to add more.
Posted on 10/19/14 at 9:36 am to sloopy
Put some more seasoning then baw
Posted on 10/19/14 at 9:38 am to Dorothy
Unless you are making homemade stock, use Better than Bullion. It really ramps up the flavor of dishes.
Posted on 10/19/14 at 9:39 am to Twenty 49
Talking bout the cubes?
Posted on 10/19/14 at 9:40 am to Dorothy
I didn't add mushrooms, I brownded the meat really well and I used boneless chicken thighs. I used store bought stock, so I guess I can try adding some better than bullion next time.
This post was edited on 10/19/14 at 9:54 am
Posted on 10/19/14 at 9:43 am to sloopy
Add more spice. What K said.
Posted on 10/19/14 at 9:50 am to Dire Wolf
Duh
Posted on 10/19/14 at 10:16 am to sloopy
I think the biggest problem most people have with jambalaya is not browning the meat enough. You should brown until you think it is burning then brown some more. You should have a dark layer of drippings stuck to the bottom of your pot.
Posted on 10/19/14 at 10:22 am to mouton
The bottom pot was almost black. I browned the meat for about 35 minutes.
Posted on 10/19/14 at 11:01 am to Kajungee
quote:This is the key to a good tasting jambalaya.
Before you add your rice. Taste testing you want it too salty, too spicy, too seasoned.
Recipe looks pretty good to me. I don't care for greens ( celery, bell perpper) in my jambalaya, but thats just me. You may want to increase the amount of onions to equal the amout of rice. I think onions add alot of flavor.
Posted on 10/19/14 at 11:34 am to sloopy
Add a can of diced tomatoes. 
Posted on 10/19/14 at 12:16 pm to Stadium Rat
Sausage quality matters, too. An insipid sausage yields boring jambalaya. Get some better than decent, real smoked sausage or andouille....IOW, not a mass produced supermarket product. Go to a reputable meat market.
Posted on 10/19/14 at 12:38 pm to hungryone
Kind of hard to find good sausages here in Atlanta. Appreciate all the feedback. Seems as if I need to add a lot More seasoning and maybe some bouillon. I don't think I could have browned the meat much more without scorching it.
Posted on 10/19/14 at 12:58 pm to sloopy
Can you get your hands on some tasso? Might help to boost the smoky pork flavor.
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