Preseason meat for Jambalaya

With chicken, I first throw a pound of bacon in to get a nice gratin on the bottom of the pot.
Take the bacon out and eat.
Scrape, scrape, scrape the pot while browning the chicken.

I've researched a lot of jambalaya recipes over the years, and I have rarely, if ever, seen a marinade for the meat. Everybody seasons the meat, sure, but usually that's just before browning.

I just use kosher salt on my pork and chicken, did it that way the first time I made it with the Calc (THANKS STADIUMRAT!) and everyone seems to like it. The seasoning mix in the calc is perfect for me.

I've done it before if I'm trying to get a headstart the day before, but didn't notice where it made a difference one way or another.

I preseason my meat whether I'm cooking a stew, jamabalaya, gumbo, fettuccine...... it makes a difference.



We do chicken dinners for a civic club I'm in. We season our meat on Thursday and cook them on Sunday Morning, the meat comes out so tender and juicy, it makes a big difference.

If I cut up meat the day before I cook it I will season it. I haven’t noticed any change in taste either way but after handling it I think the seasoning especially salt minimizes the chance of spoiling.

I always cut and season the meat before cooking. Sometimes it's only 30-45 min prior to the cook. Sometimes it's 24 hours.

Allowing some of the moisture to be drawn out of the meat prior to browning is ALWAYS better