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re: Jambalaya - Gonzales Style with pics.
Posted on 11/21/10 at 8:39 am to Z71Chad
Posted on 11/21/10 at 8:39 am to Z71Chad
quote:
Agreed... I started cooking my jambs this way and it's great.... Want to try a spagetti jamb next. Anyone have some tips on pasta or spagetti jambs?
I'm a NELA boy that didn't know anything about a jambalaya, then i started doing them just like this, and now I'm a hero...
But I think there is a pastalaya recipe in the cookbook at the top of the 1st page on the food board
2
Posted on 11/21/10 at 2:12 pm to heypaul
I just cooked the op's recipe for a thanksgiving potluck at work. It was one of the only dishes that had none left when it was over. This recipe dvst8d the competition. I need to get a dutch oven because I keep having to use stainless steel pots, but it still comes out pretty good.
Posted on 11/21/10 at 5:06 pm to heypaul
10-4... thanks... just read over that recipe. I think I'll try it sometime this week when I'm off of work. I gotta find a way to buy some of that leblanc's seasoning though online, or maybe something similar. I've just been using some Tony's/Slap Ya Mama's... Hard to find the stuff over here in TX.
Getting the rice just right is the hardest part. First batch was perfect, 2nd was crunchy, 3rd attempt was mushy/crunchy. When it comes out crunchy, does that mean I covered too soon, and didn't boil long enough? (I'm guessing). If its mushy, could be just the opposite..
Getting the rice just right is the hardest part. First batch was perfect, 2nd was crunchy, 3rd attempt was mushy/crunchy. When it comes out crunchy, does that mean I covered too soon, and didn't boil long enough? (I'm guessing). If its mushy, could be just the opposite..
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