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Message
A question for those of you who put tomatoes in jambalaya
Posted on 5/5/14 at 12:33 pm
Posted on 5/5/14 at 12:33 pm
I've never put tomatoes in jambalaya before, but I'm thinking about doing it tonight just to try it.
So my question is, what kind of tomatoes do you use? And how much should I add? It will be a small dish...just two cups of rice, sausage and some leftover rotisserie chicken.
TIA.
So my question is, what kind of tomatoes do you use? And how much should I add? It will be a small dish...just two cups of rice, sausage and some leftover rotisserie chicken.
TIA.
12
Posted on 5/5/14 at 12:39 pm to L.A.
You could always use Rotel I guess. I've never used tomatoes or had jambalaya with tomatoes
Posted on 5/5/14 at 12:39 pm to L.A.
I don't use tomatoes in jambalaya, but in dishes that I do use them, I like the Hunt's fire roasted.
Posted on 5/5/14 at 12:40 pm to L.A.
The recipe I use calls for rotel. Really don't notice it. It just adds to the spice more than anything
Posted on 5/5/14 at 12:40 pm to L.A.
Just try some hot sauce.
Posted on 5/5/14 at 1:00 pm to L.A.
When cooking a Jambalaya for 5lbs of rice, i use the juice from a can of rotel and put about half of the Rotel mix in. For 2 cups, I would proably just pour small amount of Ketchup in....
Posted on 5/5/14 at 1:50 pm to L.A.
Tomato sauce, tomato puree or tomato juice are what I'd use.
Remember, for whatever tomato based product you decide to use (except paste), count that as part of your liquid.
Remember, for whatever tomato based product you decide to use (except paste), count that as part of your liquid.
Posted on 5/5/14 at 5:30 pm to L.A.
Hey everybody, thanks for the responses. After reading them I decided to just make the kind of jambalaya I always make, which I guess would be called Gonzales style. If it ain't broke, don't fix it, right? 
Posted on 5/5/14 at 5:55 pm to L.A.
I also use a can of rotel. Put it in the food processor first and you can't tell it's there except for the spice.
Posted on 5/5/14 at 6:25 pm to L.A.
Shrimp jambalaya it's a must IMO, and I prefer Romas.
I also like a little in a pork jambalaya as well to cut the fat and bring out flavors. If not, then I add a little vinegar or vinegar based hot sauce for the same reasoning. It's what makes flavors stand out rather than meld together and become indistinguishable.
I also like a little in a pork jambalaya as well to cut the fat and bring out flavors. If not, then I add a little vinegar or vinegar based hot sauce for the same reasoning. It's what makes flavors stand out rather than meld together and become indistinguishable.
Posted on 5/5/14 at 7:25 pm to L.A.
IMO if you make jambalaya brown and use kitchen bouquet to do so, I would rather eat a tomato infested jambalaya any day.
Posted on 5/6/14 at 10:06 am to L.A.
Anything that I will put tomatoes into the pot with rice generally get Del Monte brand (original recipe) whole tomatoes which get pureed and tossed in.
Posted on 5/6/14 at 1:19 pm to L.A.
Just squeeze some ketchup over it.
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