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Gonzales Jambalaya Recipe
Posted on 8/15/14 at 1:28 pm
Posted on 8/15/14 at 1:28 pm
I need a way to better my jambalya. I don't really like New Orleans style jambalya. When I try to make one like the master jambalya technicians in G-town, my rice always comes out too sticky.
Posted on 8/15/14 at 1:43 pm to DrinkPurplePissGold
quote:
my rice always comes out too sticky
Try par boiled rice if you are worried about your rice--not my favorite, but it is forgiving. If it is coming out sticky, you either have too much liquid or you're cooking it too long.
Posted on 8/15/14 at 1:47 pm to DrinkPurplePissGold
quote:
I need a way to better my jambalya. I don't really like New Orleans style jambalya. When I try to make one like the master jambalya technicians in G-town, my rice always comes out too sticky.
What kind of rice are you using and what ratio water to rice? Also how may quarts size are we talking about here?
Posted on 8/15/14 at 1:51 pm to DrinkPurplePissGold
Try this link, from a poster called pochejp, he posts from time to time...
Jambalaya - Gonzales Style with pics
Jambalaya - Gonzales Style with pics
Posted on 8/15/14 at 2:01 pm to pochejp
I have 6 qt dutch oven. I have varies the rice water ratio with no luck... I think I may be cooking it too long. I can't stand Crunchy rice!
Posted on 8/15/14 at 2:02 pm to DrinkPurplePissGold
Posted on 8/15/14 at 2:03 pm to KosmoCramer
Thanks for the link... this looks similar to what I'm working with
Posted on 8/15/14 at 2:08 pm to DrinkPurplePissGold
Thank the gentlemen that put them together, in the words of Issac Newton that if you are able to achieve greatness, it is only by standing on the shoulders of giants.
Pochejp and Stadium Rat
Pochejp and Stadium Rat
Posted on 8/15/14 at 2:26 pm to DrinkPurplePissGold
quote:
I have 6 qt dutch oven. I have varies the rice water ratio with no luck... I think I may be cooking it too long. I can't stand Crunchy rice!
In a 6 quart you should be using a 2:1 ratio of water/stock to rice. Make sure the water is boiling before adding the rice. Once the rice is added bring back to a rolling boil and boil for 5 min or so. The rice will get noticably thicker and start gaining size. Cover and lower heat. Leave on med/low heat for five min then go down to low. Leave on low covered for 20 min. Cut fire off and lift top and roll rice and recover for 20 more min. That should do the trick.
Always use a good extra long grain rice. I use Mahatma. I find that better than the store name brands because sometimes those are a mix of long/med grain rice. Never and I mean never lift the lid during your first cover period. Thats a critical "pop" time fro the rice.
Good luck.
Posted on 8/22/14 at 9:54 pm to pochejp
Special thanks to Pochejp and Stadium Rat!!!
Jambalaya kings!!
I cooked a pot today... AND my rice problem is fixed. I may have been having trouble because I wasn't getting the water to an extreme boil before adding the rice.
Thanks!!!
:nana: :cheers: :cheers: :cheers: :nana: :nana: :nana: :nana:
Jambalaya kings!!
I cooked a pot today... AND my rice problem is fixed. I may have been having trouble because I wasn't getting the water to an extreme boil before adding the rice.
Thanks!!!
:nana: :cheers: :cheers: :cheers: :nana: :nana: :nana: :nana:
Posted on 8/22/14 at 10:03 pm to DrinkPurplePissGold
I Use Zatarans parboiled
Posted on 8/25/14 at 6:41 am to Stadium Rat
FYI, used the spreadsheet with a few tweaks Friday in the cookoff at work and we finished #2 out of 57 teams. Pretty good for only the third time I've cooked competitively. Now on to the city-wide contest in October. Guess we can call it award-winning now! Thanks for all your labor on this Rat.
Now, I've got to figure out how to appeal to the tomato loving judges in the contest in New Orleans...
Now, I've got to figure out how to appeal to the tomato loving judges in the contest in New Orleans...
Posted on 8/25/14 at 8:06 am to Icansee4miles
quote:
used the spreadsheet with a few tweaks
quote:Too many tweaks?
we finished #2
Good job!
Posted on 8/25/14 at 3:58 pm to Stadium Rat
Touche'
Now tell me about how to make a red one for my contest down NOLA way. The thought of adding tomatoes grosses me out, even if that is apparently what the judges down there expect.
Now tell me about how to make a red one for my contest down NOLA way. The thought of adding tomatoes grosses me out, even if that is apparently what the judges down there expect.
Posted on 8/25/14 at 4:02 pm to Icansee4miles
quote:I would do a test batch using pureed tomatoes for part of your liquid. Use chicken stock for the rest of the liquid. Also, add paprika so it looks like there's more tomato than there really is. New Orleans people know what tastes good, but it will help to make it look like what they are used to.
Now tell me about how to make a red one for my contest down NOLA way. The thought of adding tomatoes grosses me out, even if that is apparently what the judges down there expect.
This post was edited on 8/25/14 at 4:05 pm
Posted on 8/25/14 at 4:03 pm to Icansee4miles
Add a can of rotel for every pound of rice and brown it down with your onions.
Posted on 8/25/14 at 4:23 pm to CHEDBALLZ
I am mostly concerned about the additional water, salt, and seasoning (with Rotel) that will add. The paprika idea is a really good one-color with very minimal taste impact. Have to make a stovetop size and try it out.
Posted on 8/25/14 at 4:51 pm to Icansee4miles
Latin markets usually have a very cheap smoked paprika.
Tomato juice is another idea you could try. This would keep the tomato product from making it taste sweet.
Tomato juice is another idea you could try. This would keep the tomato product from making it taste sweet.
This post was edited on 8/25/14 at 5:07 pm
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