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Posted on 10/19/14 at 2:26 pm to mouton
Posted on 10/19/14 at 3:33 pm to sloopy
smoke leg quarters or cut up chicken instead of boneless thighs or breasts. season well and debone...use some of the seasoned skin in your jam.
add better than bouillon or add a couple chick bouillon cubes to your liquid. you are already on the right track by using stock and not water.
certainly can ramp up those seasonings.
add better than bouillon or add a couple chick bouillon cubes to your liquid. you are already on the right track by using stock and not water.
certainly can ramp up those seasonings.
Posted on 10/19/14 at 3:45 pm to Kajungee
quote:
Your rice will soak up much of the seasoning and once your rice is cooked, its too late to add more.
I am certainly no jambalaya expert, but why wouldn't you be able to add seasoning after it's cooked?! If it's not seasoned enough, I add more.
Posted on 10/19/14 at 5:34 pm to Stadium Rat
Nobody mentions the jambalaya calculator...even stadium rat? Wtf?
Mushrooms seem strange in jambalaya and I would swap the chicken for pork. Just use the jambalaya calculator recipe. It is tried and true.
Also, add a ton of seasoning to the meat before hrowning. I usually sprinkle on a layer of Tony's, mix the meat together with my hands, and then another layer of Tony's. Always comes out great and adds a lot of good flavor.
Mushrooms seem strange in jambalaya and I would swap the chicken for pork. Just use the jambalaya calculator recipe. It is tried and true.
Also, add a ton of seasoning to the meat before hrowning. I usually sprinkle on a layer of Tony's, mix the meat together with my hands, and then another layer of Tony's. Always comes out great and adds a lot of good flavor.
This post was edited on 10/19/14 at 5:37 pm
Posted on 10/19/14 at 8:00 pm to Darla Hood
quote:
I am certainly no jambalaya expert, but why wouldn't you be able to add seasoning after it's cooked?! If it's not seasoned enough, I add more.
Well I recon a small pot you could.
But my small pot is 5 gallons, my large is 15.
Kinda hard to evenly re-season it after with that much Jamb.
Posted on 10/19/14 at 8:28 pm to SUB
quote:I like waiting for someone else to mention it. What can I say? I'm human, it boosts my ego.
Nobody mentions the jambalaya calculator...even stadium rat? Wtf?
Posted on 10/19/14 at 8:49 pm to sloopy
One 8 ounce can of leblancs creole seasoning per 5 pounds of rice works perfectly, nothing else is needed
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