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Started By
Message
Making my Jambalaya a darker color...
Posted on 6/23/09 at 9:34 pm
Posted on 6/23/09 at 9:34 pm
So whats your secrets? I brown the chicken and sausage really good, but it still turns out kind of light! Oh yeah, I am not making a RED jambalaya but rather a brown jambalya.
bouillon cubes??
Kitchen Bouquet??
bouillon cubes??
Kitchen Bouquet??
Posted on 6/23/09 at 9:39 pm to DEANintheYAY
quote:
Kitchen Bouquet??
That would work.
Do you use plain water or a stock?
Posted on 6/23/09 at 9:39 pm to DEANintheYAY
quote:
Kitchen Bouquet??
Posted on 6/23/09 at 9:42 pm to OTIS2
Kitchen Bouquet. I also use some bouillon cubes, FWIW.
Posted on 6/23/09 at 9:56 pm to Charles Bronson
I normally try to make my own stock, but from time to time I use store bought chicken broth. NEVER WATER...
Posted on 6/23/09 at 10:36 pm to DEANintheYAY
Fwiw, the jambalaya shoppe uses kitchen bouquet.
Posted on 6/23/09 at 10:38 pm to fightin tigers
FWIW the jambalaya shoppe sucks.
Posted on 6/23/09 at 10:45 pm to DEANintheYAY
caramelized onions....no kitchen bouquet
Posted on 6/23/09 at 10:59 pm to DEANintheYAY
really good brown on the chicken and sausage, a rich/dark stock, and let your onions really cook for a long time and caramelize and use more onions than you think you need.
Posted on 6/23/09 at 11:15 pm to el tigre
I think I may may had to much drippings in the pan when I added the veggies!
I had 2 med. onions(2 cup ish), 2 bellpeppers (1 cup ish), and 3 ribs of celery for a recipe that serves 10 and that uses 5 cups of rice, that seemed right for me.
Sorry if that made no sense, Tigers got my mind twisted right now.
I had 2 med. onions(2 cup ish), 2 bellpeppers (1 cup ish), and 3 ribs of celery for a recipe that serves 10 and that uses 5 cups of rice, that seemed right for me.
Sorry if that made no sense, Tigers got my mind twisted right now.
Posted on 6/24/09 at 12:33 am to DEANintheYAY
quote:This is the key.
a rich/dark stock
And one technique to get a darker stock is to roast the bones (chicken or turkey) after rubbing them down with tomato paste before making the stock with them.
Posted on 6/24/09 at 12:47 am to DEANintheYAY
if you're not using cast iron on the stove/oven...you might want to try that
Posted on 6/24/09 at 6:56 am to DEANintheYAY
Obviously Kitchen Bouquet works and I always use a little.
But yes by offical Jamabalaya Fest rules it iss cheating, So is adding Boullion, Dark Roux or anything else for that matter.
They only other way is to brown the meats a vaggies better.
One problem you have is when you brown the chicken, is puts off so much water it ends up boiling and not browning. (Chicken we buy today is injected with tons of water)
Try scooping some of this water out so thing can brown in the oil better and not boil in the water/broth. Also brown on very high heat to try to cook off as much of this water as possable.
Save this water to add back later of course.
yes and black cast iron is an absolute.
But yes by offical Jamabalaya Fest rules it iss cheating, So is adding Boullion, Dark Roux or anything else for that matter.
They only other way is to brown the meats a vaggies better.
One problem you have is when you brown the chicken, is puts off so much water it ends up boiling and not browning. (Chicken we buy today is injected with tons of water)
Try scooping some of this water out so thing can brown in the oil better and not boil in the water/broth. Also brown on very high heat to try to cook off as much of this water as possable.
Save this water to add back later of course.
yes and black cast iron is an absolute.
Posted on 6/24/09 at 7:52 am to Kajungee
I've was always told that the Onions were the key to get it dark.
Getting your meat cooked enough as well.
Getting your meat cooked enough as well.
Posted on 6/24/09 at 8:13 am to ROUSTER
i would also try adding some pork to your jambalaya, it browns much better than chicken
Posted on 6/24/09 at 8:24 am to Loubacca
Just curious, has anyone used the jambalaya recipe in the TD recipes book to make their jambalaya? If so, how did it turn out?
Posted on 6/24/09 at 10:01 am to DEANintheYAY
Thanks for all the suggestions! I am cooking for a book club this weekend. Some ladies at my work read a book set in NOLA and the organizer is having me cook. Making:
Shrimp and Andouille Muffin Cakes (from TD Recipe book)
Chicken and Sausage Jambalaya
Red Beans and Rice
Bread Pudding
Also gonna make Bloody Marys and bringing some Firefly Sweet Tea vodka.
Thanks again!!
Shrimp and Andouille Muffin Cakes (from TD Recipe book)
Chicken and Sausage Jambalaya
Red Beans and Rice
Bread Pudding
Also gonna make Bloody Marys and bringing some Firefly Sweet Tea vodka.
Thanks again!!
Posted on 6/24/09 at 10:09 am to DEANintheYAY
quote:
3 ribs of celery
I found this ingredient interesting. I grew up in Ascension parish and have never eaten a jambalaya with celery in it.
I'm not saying it is wrong, just different!
Posted on 6/24/09 at 10:29 am to ProudLSUMom
i don't use yard bird. sausage, beef & pork. a little boquet will do the trick.
Posted on 6/24/09 at 11:04 am to el tigre
quote:
really good brown on the chicken and sausage, a rich/dark stock, and let your onions really cook for a long time and caramelize and use more onions than you think you need.
^^^^^^^^^^^^^^ This ^^^^^^^^^^^^^^^^^^^
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