- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
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 10:36 pm to DEANintheYAY
Fwiw, the jambalaya shoppe uses kitchen bouquet.
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 6/24/09 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 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 6/25/09 at 9:34 am to DEANintheYAY
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.
Popular
Back to top
Follow TigerDroppings for LSU Football News