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Started By
Message
Jambalaya Troubleshooting
Posted on 4/9/20 at 9:59 am
Posted on 4/9/20 at 9:59 am
Made a jambalaya last night for the kids. Mom doesn't like jambalaya, so I don't ever cook it. This was probably the second or third time in my life. Here are some issues I faced:
Color--my jambalaya comes out pretty light instead of a deeper brown color. I would have liked to brown the meat more, but it just didn't work out that way for a few various reasons (using leftover smoked chicken, my daughter burned the sausage a little, etc.) I don't like the idea of using browning sauce just for color, but it does feel like it's missing some depth.
Rice texture--a bit mushy for my taste. I think I should have stopped cooking the rice a little earlier. Wasn't terrible, but it felt like it was missing some "bite".
Pickled pork--used this because I had some in the freezer. Usually use it in my red beans, but this was not a good application for it. Probably because of high heat browning instead of low and slow stewing?
Any tips are appreciated for the next time I try it in another 10 years...
Color--my jambalaya comes out pretty light instead of a deeper brown color. I would have liked to brown the meat more, but it just didn't work out that way for a few various reasons (using leftover smoked chicken, my daughter burned the sausage a little, etc.) I don't like the idea of using browning sauce just for color, but it does feel like it's missing some depth.
Rice texture--a bit mushy for my taste. I think I should have stopped cooking the rice a little earlier. Wasn't terrible, but it felt like it was missing some "bite".
Pickled pork--used this because I had some in the freezer. Usually use it in my red beans, but this was not a good application for it. Probably because of high heat browning instead of low and slow stewing?
Any tips are appreciated for the next time I try it in another 10 years...
6
Posted on 4/9/20 at 10:02 am to Cankles
quote:
Color--my jambalaya comes out pretty light instead of a deeper brown color. I would have liked to brown the meat more, but it just didn't work out that way for a few various reasons (using leftover smoked chicken, my daughter burned the sausage a little, etc.) I don't like the idea of using browning sauce just for color, but it does feel like it's missing some depth.
Yeah you need to use fresh protein for the browning step. You need to fry your meat hard and deglaze with the onions, which you also want to cook down quite a bit.
quote:
Rice texture--a bit mushy for my taste. I think I should have stopped cooking the rice a little earlier. Wasn't terrible, but it felt like it was missing some "bite".
I'm the opposite, I boil my rice hard until I start to get scared its going to burn. I like to have little water left for when I cover.
Posted on 4/9/20 at 10:06 am to heatom2
quote:
when I cover
I think this was my big mistake. I think I covered waaay too early.
Posted on 4/9/20 at 10:07 am to Cankles
did you use frozen vegetables?
Posted on 4/9/20 at 10:31 am to J Murdah
quote:
did you use frozen vegetables?
What do I look like?
No, seriously, I don't like using pre-chopped or frozen stuff because of the water/cell wall issues and I feel like it loses some flavor.
Posted on 4/9/20 at 10:33 am to Cankles
quote:
Any tips are appreciated
use the easy AF jambalaya calculator
i cannot repeat this enough
Posted on 4/9/20 at 10:34 am to Cankles
Next time use the Jambalaya Calculator.
Posted on 4/9/20 at 10:40 am to Stadium Rat
Yeah I did use the calculator...I think my issues were more about technique.
There is also a little wriggle room with the calculator, for example: "meat". That can mean a lot of things.
There is also a little wriggle room with the calculator, for example: "meat". That can mean a lot of things.
Posted on 4/9/20 at 10:41 am to Cankles
quote:
I think my issues were more about technique.
there is a tab at the bottom that says PROCEDURE
if you used it, we would not be having this conversation
Posted on 4/9/20 at 10:43 am to Cankles
You used the calculator, but you used rotisserie chicken, pickled pork, burned the sausage, and overall ignored everything in it?
Yeah, right.
Yeah, right.
Posted on 4/9/20 at 10:46 am to Rouge
quote:
there is a tab at the bottom that says PROCEDURE
if you used it, we would not be having this conversation
ooooooooooohhhhhhhh....that makes a lot of sense.
Posted on 4/9/20 at 10:47 am to Cankles
quote:
there is a tab at the bottom that says PROCEDURE
if you used it, we would not be having this conversation
ooooooooooohhhhhhhh....that makes a lot of sense.
i appreciate the honesty
Posted on 4/9/20 at 10:50 am to Cankles
use raw meat and fresh veggies, brown the shite out of them, if you dont do that and want a darker color then the only other way is to use kitchen bouquet or similar, pick your poison
if rice is mushy...what kind of rice did you use? I like long grain and use less water than most (about 1 1/2 cup water per cup of rice) make sure you cook out all the moisture in the meat and veggies and once you add water bring to a rapid boil and keep it there for 5-7 minutes (until rice become opaque) stirring gently only every 30 seconds or so, lower heat and cover for 10 min, lift top and bleed the moisture from the top to the bottom by running a paddle around the side...but do not stir, cover and keep on low and cook for another 20 minutes, flip the rice but do not stir, turn off heat and take cover off and let it sit till your ready
if rice is mushy...what kind of rice did you use? I like long grain and use less water than most (about 1 1/2 cup water per cup of rice) make sure you cook out all the moisture in the meat and veggies and once you add water bring to a rapid boil and keep it there for 5-7 minutes (until rice become opaque) stirring gently only every 30 seconds or so, lower heat and cover for 10 min, lift top and bleed the moisture from the top to the bottom by running a paddle around the side...but do not stir, cover and keep on low and cook for another 20 minutes, flip the rice but do not stir, turn off heat and take cover off and let it sit till your ready
Posted on 4/9/20 at 10:52 am to Stadium Rat
quote:
You used the calculator, but you used rotisserie chicken, pickled pork, burned the sausage, and overall ignored everything in it?
Yeah, right.
Just for clarification, I used leftover chicken that I smoked (which your mom loves every time she comes over) not dumbshit rotisserie chicken from walmart.
My 5 year old was in charge of stirring the sausage, and she is now disowned for burning it (a little). Also she is tremendously smarter, more compassionate, and an overall better person than you or any drooling offspring you may have accidentally squirted into this world.
Ok, I'll take the part that I'm a dumbass for not exploring the calculator fully and knowing that there is technique as well as just ingredients, but you can take your bad attitude and move it on down the road, buster.
Posted on 4/9/20 at 10:58 am to Tigerpaw123
quote:
Tigerpaw123
Super helpful and concise. Thank you!
Posted on 4/9/20 at 11:00 am to Cankles
If you are using leftover chicken and stuff like that you can't get the browning you need for color. If it tastes good though no one will blame you for putting KB for a little color considering its for your family and made with leftover ingredients.
How long did you cook the rice? How much water/rice did you use. Like Tigerpaw said, you have to make sure all the moisture is cooked out before addind water or your ratio will be off.
Pickled pork needs to be boiled a while; I wouldn't use unless I was in a pinch. It also lacks the needed moisture due to the pickling process.
How long did you cook the rice? How much water/rice did you use. Like Tigerpaw said, you have to make sure all the moisture is cooked out before addind water or your ratio will be off.
Pickled pork needs to be boiled a while; I wouldn't use unless I was in a pinch. It also lacks the needed moisture due to the pickling process.
This post was edited on 4/9/20 at 11:09 am
Posted on 4/9/20 at 11:22 am to Cankles
quote:Your permission to use the calculator has been revoked, buster.
you can take your bad attitude and move it on down the road, buster.
If you continue to use it, you must admit to yourself that you are stealing.
Enjoy your lousy jambalaya.
This post was edited on 4/9/20 at 11:36 am
Posted on 4/9/20 at 11:48 am to Cankles
quote:
Cankles
Seriously dude
Posted on 4/9/20 at 11:53 am to skuter
quote:
Seriously dude
Yeah, I wasn't being sarcastic. I think you nailed down most of my issues.
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