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Message
re: Making my Jambalaya a darker color...
Posted on 6/23/09 at 11:15 pm to el tigre
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.
2
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 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!
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