- 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
Dutch Oven?Jambalaya
Posted on 11/2/11 at 10:45 pm
Posted on 11/2/11 at 10:45 pm
I'm a newbie on here and from the Midwest. I'm a huge football fan and went to the Auburn-LSU game last year and loved it. I'm now an SEC lover as you folks know football. I'm discovering you also know food. I'm inviting some friends over to watch the Bama-LSU game. I've never had jambalaya, but decided to make some as I'm going to be rooting for LSU. My question is this- We have a glass stovetop - (I know, it's not what real chefs use) I also don't have a cast iron Dutch Oven. Can I successfully make a good jambalaya with a non-stick Dutch Oven and an electric stovetop?
This post was edited on 11/3/11 at 12:26 pm
Posted on 11/2/11 at 10:53 pm to kkille1lsu
Glad to know. I was getting worried that I needed to quick go out and buy a propane fired cooker and a good cast iron Dutch Oven. It was hard enough to find some andouille sausage.
Posted on 11/2/11 at 11:07 pm to RedMustang
No, you won't have to get all that stuff. My mom makes it very easily and hasn't used a dutch oven for anything for the longest time. She just cooks it in a regular pot, like you'd use for spaghetti or something.
Good luck!
Good luck!
Posted on 11/2/11 at 11:38 pm to la_birdman
I usually make my Dutch oven with red beans, rice, and a blanket. Wife hates that recipe.
Posted on 11/3/11 at 12:22 am to RedMustang
RedMustang
do less. itll be ok. you dont need a cast iron pot to make that.
if youre looking for a recipe or something, theres a thread on here with a jambalaya calculator in excell. you are welcome.
also, maybe make a small batch tomorrow or friday so you get a feel for it.
do less. itll be ok. you dont need a cast iron pot to make that.
if youre looking for a recipe or something, theres a thread on here with a jambalaya calculator in excell. you are welcome.
also, maybe make a small batch tomorrow or friday so you get a feel for it.
Posted on 11/3/11 at 1:04 am to RedMustang
I made a pretty good jamb in a standard pot.
I would use a cast iron something though to brown the Boston butt.
I would use a cast iron something though to brown the Boston butt.
Posted on 11/3/11 at 6:39 am to Volvagia
My wife makes a good one given to her by a Gonzillion. It is in her big Magnalite oval roaster,, put together on the stove then cooked in the oven.
It's a good one and better than mine.
But I can't cook a jambalaya to save my arse.
It's a good one and better than mine.
But I can't cook a jambalaya to save my arse.
Posted on 11/3/11 at 7:25 am to RedMustang
For what its worth, I use cast iron on my glass stove top all the time. No natural gas available in our area unfortunately. I've accepted that with glass you'll inevitably get scratching, but I've not really had any issues and I use iron skillets very often.
Posted on 11/3/11 at 7:40 am to wiltznucs
quote:
For what its worth, I use cast iron on my glass stove top all the time. No natural gas available in our area unfortunately. I've accepted that with glass you'll inevitably get scratching, but I've not really had any issues and I use iron skillets very often
Same here... but now I have a dual burner outdoor cooker that i've been using for thing like jambalaya. I cook outside more often than I do inside these days.
Posted on 11/3/11 at 8:19 am to LSUTygerFan
Posted on 11/3/11 at 12:30 pm to Jsteven
Thanks, I love seeing the step by step pictures. I was going to make a jambalaya recipe from Emeril. It contains andoulille sausage, chicken, and shrimp. When I was perusing the jam' link, I didn't notice any recipes which include shrimp. Is that uncommon or has anyone included shrimp in their jambalaya? I would guess that the shrimp would have to be added late in the cooking process so it doesn't get overdone?
Posted on 11/3/11 at 12:56 pm to RedMustang
quote:
Is that uncommon or has anyone included shrimp in their jambalaya? I would guess that the shrimp would have to be added late in the cooking process so it doesn't get overdone?
Shrimp is okay. You're right about having to add it late though.
Edit: Shrimp has a lot of water in it too. You'd have to take that into account, unless you are going to cook them first and just stir them in at the very end.
This post was edited on 11/3/11 at 1:09 pm
Posted on 11/3/11 at 3:53 pm to coloradoBengal
Get a big Magnalite pot and use this recipe...you cant go wrong. Obviously remove the duck.
Pork, Deer, Duck and Chicken Jambalaya
• 2lb. bag of parboiled zatarain’s rice
• 1 pack of Deer sausage
• 1 pack of de-boned Chicken Thighs (1.5 lbs)
• 1 Pork Tenderloin (1.5 lbs)
• 8-10 Cubed Duck Breasts
• 1 pack of Bacon
• 2 large onions
• 1 bell pepper
• 1 stalk of celery
• Kitchen Bouquet
• 1 can of rotel – Mild
• 32 oz. of chicken stock
Directions:
• Brown whole pack of bacon; remove
• Cut up sausage and brown; remove
• Brown cut up seasoned Pork Chops & Duck; remove
• Brown cut up seasoned Chicken; remove
• Brown Onions, Bell Pepper, and celery; cook down
• Add 2 TBLS of Kitchen Bouquet; cook down
• Add one can of rotel; cook down
• Add 32 oz. of chicken stock and 32 oz. of water with parboiled rice.
• Bring all meat and vegetables to a boil
• Reduce to low fire and cook down.
Pork, Deer, Duck and Chicken Jambalaya
• 2lb. bag of parboiled zatarain’s rice
• 1 pack of Deer sausage
• 1 pack of de-boned Chicken Thighs (1.5 lbs)
• 1 Pork Tenderloin (1.5 lbs)
• 8-10 Cubed Duck Breasts
• 1 pack of Bacon
• 2 large onions
• 1 bell pepper
• 1 stalk of celery
• Kitchen Bouquet
• 1 can of rotel – Mild
• 32 oz. of chicken stock
Directions:
• Brown whole pack of bacon; remove
• Cut up sausage and brown; remove
• Brown cut up seasoned Pork Chops & Duck; remove
• Brown cut up seasoned Chicken; remove
• Brown Onions, Bell Pepper, and celery; cook down
• Add 2 TBLS of Kitchen Bouquet; cook down
• Add one can of rotel; cook down
• Add 32 oz. of chicken stock and 32 oz. of water with parboiled rice.
• Bring all meat and vegetables to a boil
• Reduce to low fire and cook down.
Posted on 11/3/11 at 4:06 pm to RedMustang
quote:
It was hard enough to find some andouille sausage.
I hope you didn't find the same garbage I found in wyoming
Posted on 11/3/11 at 4:32 pm to GCHunter
quote:
• 2lb. bag of parboiled zatarain’s rice
quote:
• 1 can of rotel – Mild
just follow the link i posted, pochejp is an expert.
Posted on 11/3/11 at 4:37 pm to RedMustang
quote:
shrimp
Forget the shrimp, use pork, sausage and chicken. If you really want to serve some shrimp, use it in an appetizer or something.
Posted on 11/3/11 at 4:51 pm to RedMustang
quote:
I was going to make a jambalaya recipe from Emeril
That is a creole jambalaya with tomatoes, most people here are referring to cajun jambalaya, which does not have tomatotes
Popular
Back to top
Follow TigerDroppings for LSU Football News