- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Secrets to a Great Jambalaya
Posted on 5/23/16 at 8:44 am to AbitaFan08
Posted on 5/23/16 at 8:44 am to AbitaFan08
Brown the shite out of your onions.
Season your meat before you fry it down.
Make sure the stock is boiling before you add your rice.
Use extra long grain rice and not the parboiled stuff.
Season your meat before you fry it down.
Make sure the stock is boiling before you add your rice.
Use extra long grain rice and not the parboiled stuff.
2
Posted on 5/23/16 at 8:49 am to CHEDBALLZ
quote:
Brown the shite out of your onions.
Season your meat before you fry it down.
Make sure the stock is boiling before you add your rice.
Use extra long grain rice and not the parboiled stuff.
Yep.
Posted on 5/23/16 at 11:45 am to CHEDBALLZ
Get the right ratio of stock/rice.
Use quality Cajun sausage.
Use chicken stock not broth.
Personally, I use jasmine rice.
And I typically cook down a couple breakfast sausage patties then use that grease to cook the veggies and meat.
I believe I use a trinity with my jambalaya.
Just a few of my tips.
Use quality Cajun sausage.
Use chicken stock not broth.
Personally, I use jasmine rice.
And I typically cook down a couple breakfast sausage patties then use that grease to cook the veggies and meat.
I believe I use a trinity with my jambalaya.
Just a few of my tips.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News