re: Jambalaya with leftover pulled pork?

quote:

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Color doesn't really come from the meat. The color comes from how you brown the onions.


Ehhh. I must disagree here.

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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.