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Started By
Message
School me on Jambalaya
Posted on 12/2/22 at 4:44 pm
Posted on 12/2/22 at 4:44 pm
I plan on using the calculator.
What is the best rice to use? I have seen people mention certain ones in the past but my searching is coming up empty. I am open to any and all tips. I have never attempted a real Jambalaya on my own but it looks simple enough.
Kids LOVE Jambalaya and we use to just buy a bucket for them but the last bucket my wife bought, the small one, was over $40!!! and they stopped giving rolls with it. I have faith I can make it. I will be cooking with a 16 or 20 quart cast iron pot on natural gas burner on my back porch.
How does it freeze? I never tried but if it does OK I would just have it as an easy meal for the kids, not something I would serve guests.
What is the best rice to use? I have seen people mention certain ones in the past but my searching is coming up empty. I am open to any and all tips. I have never attempted a real Jambalaya on my own but it looks simple enough.
Kids LOVE Jambalaya and we use to just buy a bucket for them but the last bucket my wife bought, the small one, was over $40!!! and they stopped giving rolls with it. I have faith I can make it. I will be cooking with a 16 or 20 quart cast iron pot on natural gas burner on my back porch.
How does it freeze? I never tried but if it does OK I would just have it as an easy meal for the kids, not something I would serve guests.
Posted on 12/2/22 at 4:48 pm to armsdealer
Paging pochejp and Stadium Rat
Posted on 12/2/22 at 4:56 pm to armsdealer
The best tip I can give is to keep it simple and cook it right. Cooking it step by step is the best thing to do, don’t try to get fancy.
Brown sausage, remove
Brown meat, remove
Brown vegetables and keep browning
Add meat and sausage back
Add water
Bring to a boil
cook your rice using your favorite method
I don’t think it freezes well whatsoever, but others may have a different opinion.
On second thought, another tip I can give (since you are looking for something at home for kids) is to try Oak Grove jambalaya mix for a stovetop version. Brown sausage, remove, brown meat, add sausage and water, then follow directions.
Brown sausage, remove
Brown meat, remove
Brown vegetables and keep browning
Add meat and sausage back
Add water
Bring to a boil
cook your rice using your favorite method
I don’t think it freezes well whatsoever, but others may have a different opinion.
On second thought, another tip I can give (since you are looking for something at home for kids) is to try Oak Grove jambalaya mix for a stovetop version. Brown sausage, remove, brown meat, add sausage and water, then follow directions.
This post was edited on 12/2/22 at 4:58 pm
Posted on 12/2/22 at 4:58 pm to Trout Bandit
Use long grain rice.
Look at the calculator carefully. Read each tab for all kinds of tips.
When it comes time to cook, follow the instructions step-by-step and you can't go wrong.
Look at the calculator carefully. Read each tab for all kinds of tips.
When it comes time to cook, follow the instructions step-by-step and you can't go wrong.
Posted on 12/2/22 at 6:41 pm to armsdealer
It's a super easy meal to make. I use the "Gonzalez" style recipe that's posted in one of the stickied threads and it turns out great
Posted on 12/2/22 at 6:52 pm to SixthAndBarone
We have done the oak grove kits before but I would like to cook a proper Jambalaya.
I will probably give it a go next week. Thanks for responses so far. I will follow the calculator for sure. Some had their rice down to a certain brand. Now I need to pick out my sausage...
I will probably give it a go next week. Thanks for responses so far. I will follow the calculator for sure. Some had their rice down to a certain brand. Now I need to pick out my sausage...
Posted on 12/2/22 at 7:10 pm to Trout Bandit
quote:
Paging pochejp and Stadium Rat
Mahatma extra long grain rice.
I’ve never frozen jambalaya so I can’t comment there but I wouldn’t think it would work too well. Just an opinion.
Posted on 12/2/22 at 7:29 pm to pochejp
quote:I freeze it all the time, in fact, every time, because it's just my wife and I in the household.
I’ve never frozen jambalaya so I can’t comment there but I wouldn’t think it would work too well. Just an opinion.
I find that if I'm reheating by microwave, it usually needs a little salt for some reason.
Posted on 12/2/22 at 7:43 pm to armsdealer
quote:I like Double D if I can't get a "smokehouse" sausage.
Now I need to pick out my sausage...
Posted on 12/2/22 at 8:11 pm to bluebarracuda
quote:
I use the "Gonzalez" style recipe that's posted in one of the stickied threads and it turns out great
This is very good and easy to follow recipe. It's the only way I cook jambalaya.
Posted on 12/2/22 at 8:53 pm to armsdealer
Don’t get stuck just on chicken and sausage. A brown shrimp jambalaya with white beans is a staple down the bayou. Use the smallest shrimp you can find.
And no, jambalaya does not freeze well.
And no, jambalaya does not freeze well.
Posted on 12/2/22 at 11:56 pm to Stadium Rat
quote:
Stadium Rat
I have no idea why people are down voting you, you are the entire reason the Jambalaya calculator exists. Thank you for all the work you put into it, it is legendary.
Posted on 12/3/22 at 8:57 am to armsdealer
+1 for Rat and his calculator. I'll be using it later today.
Posted on 12/3/22 at 9:55 am to pochejp
quote:
I’ve never frozen jambalaya so I can’t comment there but I wouldn’t think it would work too well. Just an opinion.
Freezes great. I portion it out in quart bags usually. Enough for a couple bowls each time for me. Thaw it out then warm in a pot on the stove with a little extra water and it tastes great.
Posted on 12/3/22 at 10:38 am to armsdealer
quote:Honestly, I forget that that nonsense even exists.
I have no idea why people are down voting you,
Posted on 12/3/22 at 1:13 pm to armsdealer
Jambalaya is like gumbo - you will get a million different opinions. Here's basically how I do it.
1. Brown sausage.
2. Season your chicken first. I use Tony's, Slap Ya Mama, whatever plus more black pepper and garlic powder. Then brown after the sausage. May need a little oil.
3. Remove meat and turn up the heat. Then throw in your trinity, etc. and maybe a little water to get that fond. Get all the good stuff up!
4. Turn the heat back down, and while veggies cook, de-bone your chicken if using bone-in.
5. When veggies are soft/clear, add chicken stock. (Use chicken stock instead of water or at least a little Better than Bullion in your water. It makes so much difference IMO!)
6. Start to bring the liquid to a boil, and then season it to your liking. The liquid should be pretty hot, spice-wise, if you like a more flavorful jambalaya.
7. Add chicken, sausage, and rice in.
8. Stir it all up and put the lid on tight until the rice is done.
*This is obvious, but your liquid/rice ratio needs to be right.* Good luck!
1. Brown sausage.
2. Season your chicken first. I use Tony's, Slap Ya Mama, whatever plus more black pepper and garlic powder. Then brown after the sausage. May need a little oil.
3. Remove meat and turn up the heat. Then throw in your trinity, etc. and maybe a little water to get that fond. Get all the good stuff up!
4. Turn the heat back down, and while veggies cook, de-bone your chicken if using bone-in.
5. When veggies are soft/clear, add chicken stock. (Use chicken stock instead of water or at least a little Better than Bullion in your water. It makes so much difference IMO!)
6. Start to bring the liquid to a boil, and then season it to your liking. The liquid should be pretty hot, spice-wise, if you like a more flavorful jambalaya.
7. Add chicken, sausage, and rice in.
8. Stir it all up and put the lid on tight until the rice is done.
*This is obvious, but your liquid/rice ratio needs to be right.* Good luck!
Posted on 12/3/22 at 2:06 pm to armsdealer
Louisiana long grain.
I usually use premium Louisiana brands like Supreme, Cajun Country, or Zoro. Cheaper brands have more broken rice grains which I find undesirable and creates a mushy product. I would not use converted or parboiled rice (Uncle Ben's/Zatarain's). Parboiled rice lacks the flavor and texture that properly "bloomed" rice brings, but it's easy to use for those that cannot cook regular rice.
If you want to freeze it... freeze the jambalaya base (everything but the rice), and when ready to use, cook the rice in the base.
I usually use premium Louisiana brands like Supreme, Cajun Country, or Zoro. Cheaper brands have more broken rice grains which I find undesirable and creates a mushy product. I would not use converted or parboiled rice (Uncle Ben's/Zatarain's). Parboiled rice lacks the flavor and texture that properly "bloomed" rice brings, but it's easy to use for those that cannot cook regular rice.
If you want to freeze it... freeze the jambalaya base (everything but the rice), and when ready to use, cook the rice in the base.
Posted on 12/3/22 at 3:40 pm to maxeaux
quote:
I would not use converted or parboiled rice (Uncle Ben's/Zatarain's). Parboiled rice lacks the flavor and texture that properly "bloomed" rice brings, but it's easy to use for those that cannot cook regular rice.
Thanks for sharing this explanation. I’ve always wondered why Zatarain rice gets downvoted on here. I didn’t even know there was such a thing as parboiled rice until I started visiting this board to learn more about cooking. I always thought you had small, medium, and long grain rice and each was probably used for different reasons.
Posted on 12/10/22 at 8:02 pm to Earthquake 88
Finally got around to it tonight.
I put my parsley and green onions in with the veggies, guess I should have read ahead. Anyhow made it in my 9 quart pot and it came out great.
Went with Mahatma rice and Richards andouille.
https://imgur.com/a/Ap3aQsU
NO IDEA why my IMG tags are not working so I took them out.
I put my parsley and green onions in with the veggies, guess I should have read ahead. Anyhow made it in my 9 quart pot and it came out great.
Went with Mahatma rice and Richards andouille.
https://imgur.com/a/Ap3aQsU
NO IDEA why my IMG tags are not working so I took them out.
This post was edited on 12/10/22 at 8:07 pm
Posted on 12/10/22 at 8:11 pm to armsdealer
quote:
I have no idea why people are down voting you, you are the entire reason the Jambalaya calculator exists. Thank you for all the work you put into it, it is legendary.
Part of the territory around here.
The best part about this board is that most people are exceedingly friendly and helpful. There's a few ruffians, but that's the internet.
The calculator is a gem of the board and will help countless people make a good jamb that never would have, especially non Louisianians (me included, from Ohio).
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