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Started By
Message
re: 2nd Gonzales jambalaya attempt from Ohio (Pics)
Posted on 12/17/14 at 9:07 pm to KosmoCramer
Posted on 12/17/14 at 9:07 pm to KosmoCramer
Looks awesome.
0
Posted on 12/17/14 at 9:08 pm to KosmoCramer
What kind if sausage?
Posted on 12/17/14 at 9:09 pm to Stadium Rat
quote:
Did you season the pork?
Yes.
quote:
Did you use bland yankee sausage?
Yes.
Posted on 12/17/14 at 9:10 pm to KosmoCramer
Posted on 12/17/14 at 9:10 pm to heypaul
quote:
What kind if sausage?
Just some pre-packed stuff from Kroger.
Other than the meat fowl-up, it was awesome.
It will take another time or two to perfect it.
Posted on 12/17/14 at 9:11 pm to KosmoCramer
I can ship you whatever. I've shipped a bunch of live fish and things to people. A Styrofoam ice chest with some dry ice would be a piece of cake
Posted on 12/17/14 at 9:11 pm to Jones
That's very, very kind of you.
I'll let you know.
I'll let you know.
Posted on 12/17/14 at 9:18 pm to KosmoCramer
Just let me know. Like what was posted above, should be relatively easy to order online. If ya need other stuff, I have a UPS store across the street and can send it out
Posted on 12/17/14 at 9:23 pm to Jones
That link from Teet's looks like they will ship to me.
Posted on 12/17/14 at 9:36 pm to KosmoCramer
Like others have said, you got the hardest part of a jambalaya right - the rice! Browning the pork and creating fond is essential for getting your onions (and eventually your jambalaya) that nice dark color. Trim and cube up a Boston butt next time, I promise it's worth the extra work.
Posted on 12/17/14 at 9:37 pm to Geaux2Hell
I cubed the pork roast. I just used too much oil and couldn't get it right.
Last time I burnt the garlic.
Last time I burnt the garlic.
Posted on 12/18/14 at 6:08 am to KosmoCramer
The pork cubes and sausage both do not take long at all to cook, you want to keep them juicy, that's your flavor!
Posted on 12/18/14 at 7:15 am to KosmoCramer
Looks like it could have used a little kitchen bouquet
Posted on 12/18/14 at 8:37 am to KosmoCramer
quote:
KosmoCramer
looks good and texture looks nice, but seems like you may need to add some kitchen bouquet
Posted on 12/18/14 at 11:11 am to KosmoCramer
quote:
KosmoCramer
here is another link for sausage and andouille you can have shipped to you if you're interested.
LINK
This post was edited on 12/18/14 at 11:12 am
Posted on 12/18/14 at 11:30 am to aaronb023
quote:
could have used a little kitchen bouquet
Posted on 12/18/14 at 3:03 pm to heypaul
quote:
The pork cubes and sausage both do not take long at all to cook, you want to keep them juicy, that's your flavor!
If I don't have pork cheek meat i'll go with boston butt. When I cut the boston butt i'll go about 1-1/2" squares with a small piece of fat on each piece if possible. That keeps the pork nice and juicy and tender as well. Also some good quality smoked sausage will improve his jamb tastes as well.
He had to use pork sirloin meat which is somewhat less fat than butt meat and may be why his didn't taste like he expected it to taste. Up where he lives his options are limited in small quantities like we have here in south La. The fat on the pork helps with the "stick" on the pot too when browning it down and will give you a good brown color and not have to resort to using KB.
He did well for a rookie. My wife has been watching me cook jambs for 28 years and she still can't cook one. He has it in two cooks.
Posted on 12/18/14 at 3:49 pm to pochejp
I used your thread and the 7.0 jamb calculator with your instructions and and pictures.
I knew the meat wasn't brown enough, and then in turn the veges weren't dark enough, which didn't make the jamb dark enough. I've been around here long enough to know my mistake.
Hopefully the third time's a charm.
I knew the meat wasn't brown enough, and then in turn the veges weren't dark enough, which didn't make the jamb dark enough. I've been around here long enough to know my mistake.
Hopefully the third time's a charm.
Posted on 12/20/14 at 10:33 am to KosmoCramer
even at kroger they will cut butts down for you, i do this almost every time unless im cooking a big pot.
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