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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.
re: My first jambalaya (pls be gentle) - Updated second attemptPosted by Oenophile Brah 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.
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.
re: My first jambalaya (pls be gentle) - Updated second attemptPosted by Matisyeezy on 11/18/14 at 7:06 pm to Boston911
quote:
Boston911
dew yew reed gud?
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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.
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
Darla Hood
LA-Lafayette Fan
Near that place by that other place
Member since Aug 2012
13760 posts
Online
LA-Lafayette Fan
Near that place by that other place
Member since Aug 2012
13760 posts
Online
re: My first jambalaya (pls be gentle) - Updated second attemptPosted by Darla Hood on 12/15/14 at 6:21 pm to TH03
It looks so good you should celebrate with a new pot for Christmas!
re: My first jambalaya (pls be gentle) - Updated second attemptPosted by PapaPogey on 12/15/14 at 6:23 pm to Darla Hood
Yellow rice just look disgusting to me
re: My first jambalaya (pls be gentle) - Updated second attemptPosted by TH03 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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