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Started By
Message
Jambalya without the rice?
Posted on 11/18/18 at 2:50 pm
Posted on 11/18/18 at 2:50 pm
is there a name for Jambalaya without the rice?
In other words, just the seasonings and meats and stop there?
I've heard someone call it a roux-t(spelling?)
In other words, just the seasonings and meats and stop there?
I've heard someone call it a roux-t(spelling?)
Posted on 11/18/18 at 2:54 pm to TigerDat
More like a gumbo base if no rice was in it, especially if it was made with chicken and sausage.
ETA: A roux is equal parts oil and flour cooked down to make the flour turn the shade of brown you want. I like my roux to be the color of dark chocolate.
ETA: A roux is equal parts oil and flour cooked down to make the flour turn the shade of brown you want. I like my roux to be the color of dark chocolate.
This post was edited on 11/18/18 at 2:56 pm
Posted on 11/18/18 at 3:47 pm to TigerDat
Chicken and sausage fricasssee'?
Posted on 11/18/18 at 4:01 pm to TigerDat
Down the Bayou in Lafourche parish, they make routte pork, which I guess is pretty close to what you’re describing. Usually doesn’t include sausage though.
Season and brown the cubed pork butt/shoulder in a black iron pot, take it out, cook down some onions in the drippings, add the pork back to the pot and cook it down over med/low heat until it’s fall apart tender. Add a little water as you cook so it doesn’t burn.
Season and brown the cubed pork butt/shoulder in a black iron pot, take it out, cook down some onions in the drippings, add the pork back to the pot and cook it down over med/low heat until it’s fall apart tender. Add a little water as you cook so it doesn’t burn.
Posted on 11/18/18 at 4:04 pm to TigerDat
Routee has no sausage or chicken.....it’s just pork and seasonings. Now I want some.
Posted on 11/18/18 at 4:10 pm to TigerDat
It's called almost jambalaya.... make a good poboy
Posted on 11/18/18 at 8:11 pm to TigerDat
Doesn't sound CoonAss without the rice...
Posted on 11/18/18 at 8:26 pm to TigerDat
In my house those types of meals are called a concoction and while it may not look pretty it tastes damn good.
Posted on 11/18/18 at 8:31 pm to TigerDat
In Ascension Parish it’s called a Charlie Johnson
Posted on 11/18/18 at 8:57 pm to TigerDat
Posted on 11/19/18 at 6:38 am to gumbo2176
quote:
ETA: A roux is equal parts oil and flour cooked down to make the flour turn the shade of brown you want. I like my roux to be the color of dark chocolate
I know what a roux is, make them regularly.
Just wasnt sure what to call what I described as I was requested to make that for a banquet.
Jambalaya sandwich is what I normally do with it before I would add my rice, like a taste test.
Wasnt sure if anyone had a name for iy
Posted on 11/19/18 at 4:37 pm to dpd901
quote:
Down the Bayou in Lafourche parish, they make routte pork, which I guess is pretty close to what you’re describing. Usually doesn’t include sausage though. Season and brown the cubed pork butt/shoulder in a black iron pot, take it out, cook down some onions in the drippings, add the pork back to the pot and cook it down over med/low heat until it’s fall apart tender. Add a little water as you cook so it doesn’t burn.
Yessir—and when u cube the pork, try to leave a little fat on every cube. Flavor and cuts down on sticking
Posted on 11/19/18 at 4:54 pm to TigerDat
Sounds like something that would be good over rice.
Posted on 11/19/18 at 9:15 pm to NakaTrash
quote:
little fat on every cube.
Yep that's the key,
Was asked to prepare my jambalaya recipe but stop before aadding the water for the rice, so was wondering if there was a specific name people called it.
Thanks for all the replies
Posted on 11/19/18 at 9:16 pm to Crazy Hoss
quote:
Sounds like something that would be good over rice
ISWYDT
Posted on 11/19/18 at 11:29 pm to TigerDat
I think it is called “JWOTR”
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