Making my Jambalaya a darker color...

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Kitchen Bouquet??

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That would work.

Do you use plain water or a stock?

Kitchen Bouquet. I also use some bouillon cubes, FWIW.

Fwiw, the jambalaya shoppe uses kitchen bouquet.

caramelized onions....no kitchen bouquet

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.

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a rich/dark stock

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This is the key.

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.

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.

i would also try adding some pork to your jambalaya, it browns much better than chicken

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!!

i don't use yard bird. sausage, beef & pork. a little boquet will do the trick.