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Started By
Message
1
Posted on 11/18/14 at 3:02 pm to TH03
What brand of sausage did you use?
Posted on 11/18/14 at 3:06 pm to BIG Texan
quote:
Where is theTasso? If this is a Cajun version,(no tomato) then you have to have that.
I don't think tasso is required in brown or red jamba.
Posted on 11/18/14 at 3:09 pm to CHEDBALLZ
johnsonville 
Posted on 11/18/14 at 3:11 pm to TH03
Just try to brown it off a little more next time. Is there any smokehouse near you where you could aquire some decent smoked sausage?
Posted on 11/18/14 at 3:22 pm to TH03
Solid first Jambalaya. I know people who have done way more attempts that still don't look that good. I'm not going to critique it too much because I think it's mostly been covered. You'll be amazed at how much better you will get on your next few attempts.
The green onions in too early reminded me of a time I put green onions in with my trinity on a gumbo (I was shiiiiitfaced) and I ended up with what looked like chiclet sized chunks of charcoal all in my gumbo. Learned a valuable lesson that day.
The green onions in too early reminded me of a time I put green onions in with my trinity on a gumbo (I was shiiiiitfaced) and I ended up with what looked like chiclet sized chunks of charcoal all in my gumbo. Learned a valuable lesson that day.
Posted on 11/18/14 at 5:33 pm to TH03
quote:
johnsonville
If serious, don't ever buy again. It's the worst sausage I've had in my life.
Posted on 11/18/14 at 6:45 pm to htownjeep
quote:
The green onions in too early reminded me of a time I put green onions in with my trinity on a gumbo (I was shiiiiitfaced) and I ended up with what looked like chiclet sized chunks of charcoal all in my gumbo. Learned a valuable lesson that day.
thanks for the tips, everyone. I'll probably update this thread when I try again in the next couple months.
Posted on 11/18/14 at 7:02 pm to TH03
Use the jambalaya calculator that you can find online. It's in Excel, and ya can't miss when you use it
Posted on 11/18/14 at 7:06 pm to Boston911
quote:
Boston911
dew yew reed gud?
Posted on 11/18/14 at 7:10 pm to Boston911
I did use the calculator.
Posted on 11/18/14 at 7:51 pm to TH03
Looks good man.
My suggestions - Get you a good cast iron pot, when cooking a chicken thigh jamb cook the sausage first and let it stick to get some color. The rice seems to have popped perfectly.
Good job.
My suggestions - Get you a good cast iron pot, when cooking a chicken thigh jamb cook the sausage first and let it stick to get some color. The rice seems to have popped perfectly.
Good job.
Posted on 11/18/14 at 7:57 pm to pochejp
yea we have a badass cast iron skillet, but I need to look into getting a pot.
I used your thread for direction as I cooked, so thanks for doing a really good walkthrough
I used your thread for direction as I cooked, so thanks for doing a really good walkthrough
Posted on 11/18/14 at 8:01 pm to TH03
quote:
I used your thread for direction as I cooked, so thanks for doing a really good walkthrough
Glad I could help.
Posted on 12/15/14 at 6:10 pm to TH03
I took some of the great advice in this thread, and although I seem to have burned a few pieces of the andouille a bit, it came out a lot darker and it was amazing.
thanks for all the tips, and like before, feel free to share criticisms of this one as well
thanks for all the tips, and like before, feel free to share criticisms of this one as well
Posted on 12/15/14 at 6:14 pm to TH03
Looks good!
IWEI
IWEI
Posted on 12/15/14 at 6:19 pm to TH03
Keep cooking like that and you might find yourself a husband. Looks tasty.
Looks tasty. 
Posted on 12/15/14 at 6:21 pm to TH03
It looks so good you should celebrate with a new pot for Christmas!
Posted on 12/15/14 at 6:23 pm to Darla Hood
Yellow rice just look disgusting to me
Posted on 12/15/14 at 6:23 pm to Darla Hood
I don't know, that pot has made a lot of good food over the past 40+ years. it was. my grandma's and now it's my dad's
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