- 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
re: Making my Jambalaya a darker color...
Posted on 6/23/09 at 10:59 pm to DEANintheYAY
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.
2
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 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 ^^^^^^^^^^^^^^^^^^^
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News