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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.
8
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 9:40 am to yomamak
Sounds good to me
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 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 12:05 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 12:16 pm to yomamak
Absolutely. Key is to put it in at the end, maybe 20 minutes before serving so it doesn't dry out too much. If you have some fatty pieces, throw those in with your onions to impart some if the good grease into your jamba.
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