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Making my Jambalaya a darker color...

Posted on 6/23/09 at 9:34 pm
Posted by DEANintheYAY
LEFT COAST
Member since Jan 2008
31975 posts
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??
Posted by Charles Bronson
WINNING CHAMPIONSHIPS
Member since Nov 2007
11677 posts
Posted on 6/23/09 at 9:39 pm to
quote:

Kitchen Bouquet??


That would work.

Do you use plain water or a stock?
Posted by OTIS2
NoLA
Member since Jul 2008
50290 posts
Posted on 6/23/09 at 9:39 pm to
quote:

Kitchen Bouquet??
Posted by fightin tigers
Downtown Prairieville
Member since Mar 2008
73729 posts
Posted on 6/23/09 at 10:36 pm to
Fwiw, the jambalaya shoppe uses kitchen bouquet.
Posted by geauxdjback9
what the fellas be yellin
Member since Jul 2006
1390 posts
Posted on 6/23/09 at 10:45 pm to
caramelized onions....no kitchen bouquet
Posted by el tigre
your heart
Member since Sep 2003
49712 posts
Posted on 6/23/09 at 10:59 pm to
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 by LSU0358
Member since Jan 2005
7920 posts
Posted on 6/24/09 at 12:47 am to
if you're not using cast iron on the stove/oven...you might want to try that
Posted by Kajungee
South ,Section 6 Row N
Member since Mar 2004
17033 posts
Posted on 6/24/09 at 6:56 am to
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.
Posted by DEANintheYAY
LEFT COAST
Member since Jan 2008
31975 posts
Posted on 6/24/09 at 10:01 am to
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!!
Posted by Idlpeach
Louisiana
Member since Dec 2003
1578 posts
Posted on 6/24/09 at 11:15 pm to
Kitchen Bouquet
Posted by bayoudude
Member since Dec 2007
25000 posts
Posted on 6/25/09 at 9:34 am to
The key is in the onions. I use 5 lbs of onions when I make a jambalaya. Get them good and dark until not quite burnt. You an use a little kitchen bouquet if you need to cheat from time to time.
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