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Jambalaya with leftover pulled pork?
Posted on 3/11/14 at 9:25 am
Posted on 3/11/14 at 9:25 am
Anyone ever do this or tried it? I had a local chef tell me about it but wondering what the F&D board thinks. Obviously there is no sauce, just the pork from the smoker.
Posted on 3/11/14 at 9:27 am to yomamak
Why not? Isn't most "Louisiana food" based on what someone had?
Posted on 3/11/14 at 9:37 am to yomamak
interesting...I'd be worried about the pork being really dry, though. Also, unless that pork is really greasy, I'd be worried about it not releasing enough pork flavor into the rice. You would certainly need to pair it with a strong-flavored sausage.
Posted on 3/11/14 at 9:40 am to yomamak
It should taste fine but it won't give you the color you need due to you not browning it properly. Kitchen Bouquet will fix that.
Posted on 3/11/14 at 9:41 am to Trout Bandit
quote:
It should taste fine but it won't give you the color you need due to you not browning it properly. Kitchen Bouquet will fix that.
Color doesn't really come from the meat. The color comes from how you brown the onions.
Posted on 3/11/14 at 9:59 am to kingbob
quote:
Color doesn't really come from the meat. The color comes from how you brown the onions.
Ehhh. I must disagree here.
Posted on 3/11/14 at 10:03 am to Sherman Klump
quote:
Color doesn't really come from the meat. The color comes from how you brown the onions.
Ehhh. I must disagree here.
Are you sure? Unlike most things on the F&DB,I actually know what I'm talking about here. Jambalaya is my signature dish that I cook competitively and win with. Very little of the color comes from the meat. 90% at minimum is determined by how much the onions are cooked prior to adding the water. This is the most important step and I know from getting it wrong many many times by not cooking the onions long enough and getting a pale color. It took a lot of practice to get that right. You're incorrect on that.
Posted on 3/11/14 at 10:04 am to kingbob
quote:
how much the onions are cooked prior to adding the water. This is the most important step and I know from getting it wrong many many times by not cooking the onions long enough and getting a pale color.
Well there is a nugget I can use!
Posted on 3/11/14 at 10:07 am to yomamak
quote:
I had a local chef tell me about it but wondering what the F&D board thinks.
It's basically just rice and meat. Don't think you can really screw it up too terribly by using pork instead of chicken and sausage.
Posted on 3/11/14 at 10:09 am to kingbob
quote:
Are you sure? Unlike most things on the F&DB,I actually know what I'm talking about here. Jambalaya is my signature dish that I cook competitively and win with. Very little of the color comes from the meat. 90% at minimum is determined by how much the onions are cooked prior to adding the water. This is the most important step and I know from getting it wrong many many times by not cooking the onions long enough and getting a pale color. It took a lot of practice to get that right. You're incorrect on that.
Yes sir. I always browned the meat then used my onions etc to deglaze the pot. Maybe I'm doing it wrong.
Posted on 3/11/14 at 10:23 am to kingbob
The color in my jambalaya comes from browning the pork to the color of cracklins. That's why pochejp's recipe recommends letting the pork stick and then stir. It forms a gratin which is the deglazed by the moisture coming out of the onions.
Posted on 3/11/14 at 10:26 am to Sherman Klump
quote:
Yes sir. I always browned the meat then used my onions etc to deglaze the pot. Maybe I'm doing it wrong.
I follow that method as well. However, I have found, through much trial and error, that the single most important factor for color is how brown the onions get before the water is added. I can overcook, undercook, burn, stick, or completely keep the meat from sticking and it doesn't effect the color so long as the onions are cooked right. Also, no matter what you do to the meat, the color will be pale if you don't cook the onions long enough and/or you don't put enough onions in the jambalaya.
Posted on 3/11/14 at 11:28 am to kingbob
Back to the pulled pork: put some blackeyed peas into that jambalaya...ooh, I like pork and blackeyed peas. It will be more of a hoppin john cousin than a jambalaya, but who cares what you call it? It will taste good.
Posted on 3/11/14 at 11:34 am to yomamak
That is a great idea. My dad does this every now and then. Still do chicken and sausage but just maybe less if you want to keep the meat to rice ratio still intact. Basically just do everything the same except treat the pork as if it's already been browned. Just toss it in when you put the chicken and sausage back in and some of the liquid should still capture the smoky pork flavor
Posted on 3/11/14 at 12:01 pm to hungryone
quote:
Back to the pulled pork: put some blackeyed peas into that jambalaya...ooh, I like pork and blackeyed peas. It will be more of a hoppin john cousin than a jambalaya, but who cares what you call it? It will taste good.
I've had black-eyed peas in jambalaya. It adds a strange flavor that feels as though it doesn't belong, kinda bitter. Some sweet peas would work better if you're into that.
Posted on 3/11/14 at 12:05 pm to yomamak
Sounds simple enough. Pork in jambalaya isn't something bizarre like the grapes in jambalaya thread I saw the other day.
Posted on 3/11/14 at 12:10 pm to kingbob
quote:
I've had black-eyed peas in jambalaya. It adds a strange flavor that feels as though it doesn't belong, kinda bitter
I respectfully disagree. I think it adds to the dish.
This entire topic and be solved by one trip to Crescent Pie and Sausage Co. Their Jambalaya Black has all the ingredients mentioned, and it's damn good.
Posted on 3/11/14 at 12:11 pm to Oenophile Brah
oh...you're talking about red jambalaya
Nevermind, then. Black-eyed peas are fine in a dish that's already ruined by the tomatoes
Nevermind, then. Black-eyed peas are fine in a dish that's already ruined by the tomatoes
Posted on 3/11/14 at 12:11 pm to Oenophile Brah
quote:
one trip to Crescent Pie and Sausage Co.
I haven't been in a good while now that you bring it up. I'm going to stop by sometime this week now.
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