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re: Gonzales Jambalaya - Ohio Edition (photos)
Posted on 1/12/19 at 2:50 pm to KosmoCramer
Posted on 1/12/19 at 2:50 pm to KosmoCramer
Dont stir your meat or trinity until you feel it sticking. That’ll give you all that goodness stuck on the bottom, so when you deglaze you get all that flavor and color that sets a good jamb apart
Posted on 1/12/19 at 2:51 pm to TH03
I think it was the onions. I didn't want to burn the veges and ruin the fond.
Lesson learned.
The rice did pop/split.
Lesson learned.
The rice did pop/split.
This post was edited on 1/12/19 at 2:53 pm
Posted on 1/12/19 at 2:57 pm to KosmoCramer
Looked like plenty enough gratin but didn't cook your onions down enough. IWEI. I've eaten some pretty good white jambalaya in my day.
Posted on 1/12/19 at 2:58 pm to KosmoCramer
Yeah onions can definitely change the color.
I'd eat it though. Looks like my first jamb that I posted here a few years back.
I'd eat it though. Looks like my first jamb that I posted here a few years back.
Posted on 1/12/19 at 3:02 pm to KosmoCramer
Brown your meat first and then take it out and brown you onions. Looks good for tour first time, you got the rice to pop and it doesn't look mushy...... you get A- from this coonass.
Also, save a little but of bell pepper and add it when you add your rice.
Also, save a little but of bell pepper and add it when you add your rice.
Posted on 1/12/19 at 3:03 pm to TH03
I’d eat it, and it’s great for Ohio that’s for sure!
I cook down my veggies a lot, they are almost like a brown veggie roux by the end. That’s probably the only small change you need to make
ETA: this is also why almost all of the recipes on the internet fail, they all just say “soften the veggies” and usually put like 5 minutes of cook time on that step...
I cook down my veggies a lot, they are almost like a brown veggie roux by the end. That’s probably the only small change you need to make
ETA: this is also why almost all of the recipes on the internet fail, they all just say “soften the veggies” and usually put like 5 minutes of cook time on that step...
This post was edited on 1/12/19 at 3:04 pm
Posted on 1/12/19 at 3:14 pm to Eighteen
Tastes very good, the onions are the color issue.
Thanks guys!
Thanks guys!
This post was edited on 1/12/19 at 3:17 pm
Posted on 1/12/19 at 3:16 pm to CHEDBALLZ
quote:
Brown your meat first and then take it out and brown you onions.
I did do this. I followed the approved recipe but didn't cook down the veges nearly enough.
Posted on 1/12/19 at 3:20 pm to KosmoCramer
I hear rotel was a secret ingredient in a winnng jam recently.
Posted on 1/12/19 at 3:21 pm to KosmoCramer
Dont be afraid, onions are cheap.
Posted on 1/12/19 at 3:22 pm to CHEDBALLZ
It wasnt the onions, more so the fond I didn't want to burn.
Posted on 1/12/19 at 3:50 pm to KosmoCramer
Yeah that takes time.
I keep a cup of water next to the pot when I browning onion. Let them stick, then deglaze. Do that about 8 or 9 times (25-45 Minutes) and your onions will be nice and brown.
I keep a cup of water next to the pot when I browning onion. Let them stick, then deglaze. Do that about 8 or 9 times (25-45 Minutes) and your onions will be nice and brown.
Posted on 1/12/19 at 3:52 pm to KosmoCramer
That second picture looks fricking delicious
Posted on 1/12/19 at 3:54 pm to KosmoCramer
Nice fork view. IWEI. That’s great for a first time. Lots of good feedback on here also.
Posted on 1/12/19 at 3:58 pm to KosmoCramer
looks pretty decent, but you needed to brown your onions a little more next time. I've made worse
Posted on 1/12/19 at 3:59 pm to KosmoCramer
I’d like to commend you for not using parboiled rice.
This post was edited on 1/12/19 at 8:50 pm
Posted on 1/12/19 at 4:07 pm to CHEDBALLZ
quote:
Do that about 8 or 9 times (25-45 Minutes) and your onions will be nice and brown.
Whoa, really? I was no where near that. I cooked them for about 5 minutes
Posted on 1/12/19 at 4:09 pm to CHEDBALLZ
Chedballz, since you mentioned it before on one of my post this is only how I do it. In fact recently I was seasoning a larger cast iron pot and rendered my bacon, removed bacon and left the grease. I wanted to see how dark I could make my onions. I sliced 2 large onions and threw into the pot and continuously stirred and added little water at a time. I was quite shocked how brown and dark these onion got. I browned them way beyond caramelization. They were not black or burnt but it was as dark as a good dark roux. Yes, it did take sometime.
This post was edited on 1/12/19 at 4:12 pm
Posted on 1/12/19 at 4:13 pm to KosmoCramer
quote:One thing to keep in mind too is the liquid from your veggies cooking down also kinda helps to deglaze the plan some. Not bad for your first try though
more so the fond I didn't want to burn.
Posted on 1/12/19 at 4:15 pm to KosmoCramer
I’m laughing at your ‘fond’
This post was edited on 1/12/19 at 4:17 pm
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