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Thats actually really close to my jambalaya. About the only things I do differently is that I do not remove the meat and I have a few more seasonings. I also do not use oil to brown the meat. You did not say how long you cooked your pork either.

Cooked the pork for 30 min or so on that jamb. Depends on how much meat there is to cook to determine how long it will take. Also the cooking equipment/heat output dictates some of that as well. I cooked that one on my kitchen stove. Most times I cook ouside on my big burners that really put out some very high heat.

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Only thing I would have to add would be white pepper. Its highly underrated and sets off a different set of taste buds than black pepper. I use about equal parts black and white pepper.

Thats interesting. I'll try that. Thats why I like posting these type things. So many good ideas to make good jambs great. Also I usually do use more seasonings such as bell pepper, celery, parsley. Just didn't have them on hand and didn't feel like going to the store.

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Posted by Catman88

Baton Rouge, LA

Member since Dec 2004

49125 posts

Posted on 3/24/10 at 9:57 am to pochejp

I think my seasonings generally consist of
Black Pepper, White Pepper, Salt, Red Pepper, Basil, Thyme,fresh parsley, sometimes a little bit oregano and cayenne (depending on if I want it spicy or mild)

My next batch I want to try some ground chipotle chili to see what that does for me.

I generally skip celery and bell pepper in a jambalaya. It doesnt do much for me.

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Posted by BlueCrab

North of Last Island

Member since Sep 2006

7143 posts

Posted on 3/24/10 at 10:58 am to pochejp

[quote]Thats interesting. I'll try that. Thats why I like posting these type things. So many good ideas to make good jambs great.[/quote
I think that is one thing that makes our food so great. It seems like most guys are very open minded to trying something new.