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Message
2nd Gonzales jambalaya attempt from Ohio (Pics)
Posted on 12/17/14 at 8:12 pm
Posted on 12/17/14 at 8:12 pm
I'm kinda assuming no one else in the state of Ohio has been using the Gonzales version of Jambalaya and this is my second attempt.
It's in the dutch oven cooking for the 25 minute no cover removal stage.
I only had two snafu's this time:
I couldn't find pork temple meat at Kroger (I asked, guy thought I was crazy) and the Boston butts they had were all WAY too much meat so I settled for a boneless pork sirloin roast. I know this is way different and was more expensive but it was the best they had.
Used too much oil and didn't brown the pork right away, but I removed some and got some decent fond eventually. I hope the pork isn't over cooked.
Will post pics when done.
It's in the dutch oven cooking for the 25 minute no cover removal stage.
I only had two snafu's this time:
I couldn't find pork temple meat at Kroger (I asked, guy thought I was crazy) and the Boston butts they had were all WAY too much meat so I settled for a boneless pork sirloin roast. I know this is way different and was more expensive but it was the best they had.
Used too much oil and didn't brown the pork right away, but I removed some and got some decent fond eventually. I hope the pork isn't over cooked.
Will post pics when done.
This post was edited on 12/17/14 at 8:42 pm
5
Posted on 12/17/14 at 8:13 pm to KosmoCramer
Also, I didn't really know when the rice was "jumping" out of the pot. I just kinda guessed when it gained some size.
It seemed to be jumping on the boiling bubble nearly right away.
It seemed to be jumping on the boiling bubble nearly right away.
Posted on 12/17/14 at 8:20 pm to KosmoCramer
quote:
I'm kinda assuming no one else in the state of Ohio has been using the Gonzales version of Jambalaya and this is my second attempt.
The Ohio version has tomatoes
Posted on 12/17/14 at 8:23 pm to KosmoCramer
You could have just used the amount of pork butt you needed and froze the rest, but I digress.
I do my "Gonzales" jambalaya on the stove to completion, but I have a well seasoned cast iron pot. You'll know the rice is popping when it looks as if it's jumping out of the boil bubbles and not just rolling with it. At this point, turn fire to just above low, gas stove for me, cover and low roll for 25 minutes. After that, turn fire off and leave on the burner, covered and do not open for at least 35-45 minutes. The longer you just let it sit, up to an hour, the better off you're jambalaya rice will be.after the hour, I've kept mine in a 180° oven for hours, covered, while waiting to serve.
Don't over think it.
I do my "Gonzales" jambalaya on the stove to completion, but I have a well seasoned cast iron pot. You'll know the rice is popping when it looks as if it's jumping out of the boil bubbles and not just rolling with it. At this point, turn fire to just above low, gas stove for me, cover and low roll for 25 minutes. After that, turn fire off and leave on the burner, covered and do not open for at least 35-45 minutes. The longer you just let it sit, up to an hour, the better off you're jambalaya rice will be.after the hour, I've kept mine in a 180° oven for hours, covered, while waiting to serve.
Don't over think it.
Posted on 12/17/14 at 8:26 pm to KosmoCramer
quote:
Will post pics when done.
?????
Posted on 12/17/14 at 9:00 pm to KosmoCramer
quote:
couldn't find pork temple meat at Kroger (I asked, guy thought I was crazy)
Tell him cheeks/jowles.
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