I want a good Brown Jamabalaya Recipe!!!!

Correct!

Try this one:

LINK

quote:

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Just make sure you use double water to rice ratio.

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No big mistake, equal parts. I have won a couple of cookoffs, sorry man not getting my recipe but the rice is the most delicate part. use extra long grain mahatma and to get it the color you are looking for use kitchen bouquet. I will try to help out with the rice part for you though. Like I said use equal parts, let it sit roll it (dont stir) every so often when the rice soaks up all the water flatten out the top get it smooth and cover it for 20 mins. DO NOT lift the top under any cercomstance while waiting, when the time is up then you may lift it and again roll they jambalaya, then you are ready. Good Luck

I put pork and it does work I only put 2 tsp's of the kb though not much gets it a little darker
Like I said I use mahatma rice which is white and not par-boiled I dont like the par-boiled rice doesn't taste good IMO

Part 2

Now it’s time to cook:
1. Brown the sausage first. Everything we brown, we are going to be sure that all of the water is gone. We want to cook at a rate that allows us to progress at a reasonable pace, without burning. When anything is done, you will have quit making steam when you slosh whatever it is against the side of the pot. Also, the grease that is in the pot will change from milky looking to opaque. After the sausage is browned, remove it and drain on paper.
2. Brown the chicken. Season with Zatarain’s by lightly covering however much chicken you are using. Remove and drain, as you did with the sausage. It is ok to put the chicken and sausage together, as you will be adding them back at the same time.
3. 3. If you’re using pork, brown it next. Season lightly with Zatarain’s just like you did the chicken. Remove and drain, but put it in a separate container. The genius of this will be revealed later.
4. At this point all of our meats are browned and essentially water free. Removing the water is important because if you don’t get it out now, it will be liberated later when the rice is in the pot, and you will possibly be guilty of soggy rice.
5. The browning of the meat will have generated some grease. Remove almost all of it from the pot. Leave just enough to get the vegetables going without sticking. Some people remove the grease just before adding the rice, but this is a pain in the arse. Some people don’t remove the grease at all, but this sometimes creates problems for the eaters at a later time, which should not be discussed in a recipe.
6. Brown the vegetables. Same rules apply for water removal.
7. Add the prescribed amount of water.
8. If you elected to use pork, add it back in now. The pork has a tendency to be tough, so we are going to tenderize it before we proceed. Cover the pot and bring to a slow boil for thirty minutes, to tenderize. If you used hens, they would go in now as well, for the same reason. Monitor your pot as you tenderize the pork. The temperature should be hot enough to boil, but not so high as to boil off an excessive amount of water. Poorly fitted pot lids can also result in excessive water loss. Excessive water loss will be addressed later.
9. When tenderizing is complete, reintroduce the chicken and sausage.
10. Add chicken bouillon at a rate of two bouillon cubes per pound of rice.
11. Add Kitchen Bouquet to achieve desired color. A Cordovan color is most desirable. The adding of chicken bouillon and Kitchen Bouquet is considered by some to be cheating, but since we are using boneless, skinless thighs, and since the bones and skin are the primary source of color and chicken flavor, it is necessary to compensate. We use the boneless, skinless thighs because a) the skins tend to gross out women, and b) people choke to death on chicken bones, and nothing throws a damper on a party like grossed out women and corpses. Therefore, we make allowances.


12. Add seasonings to taste. Hopefully, you have, up to this point, ingested alcohol in moderate quantities, because good judgment here is critical. You should use a wooden spoon or plastic/paper cup for tasting. Using metal spoons distorts the salt flavor. The mixture should be too salty and too hot, if it were soup. You should feel the pepper at the back of your throat after you swallow. The salt flavor should be like you tasted your soup, and your reaction was “Damn, I put too much salt in there.” but not enough to make you sick. This is the only real “feel” part of the thing, and it is really better to demonstrate rather than describe, but it can be done, and remember, you can always add salt and pepper. Garlic is a personal thing. I like a little.
13. We’ve waited until now to add the chopped green onions because they don’t take long to cook, and if we had added them before we tasted, they would have all been floating and we’d have had to dodge them in order to taste.
14. Now it is time to add the rice. Bring the delectable mixture to a hard boil. As hard a boil as your cooking apparatus will allow, without making a gawdawful mess, if cooking a fairly full pot. Stir in the rice, and continue to stir. We’re going to cook the rice completely before covering. Stir, stir, stir, stir. As you stir, periodically look at the rice. It starts out a “hard” white. When it is cooked it turns opaque from the ends first, back to the middle. When you are stirring, and all of the free water has disappeared, look carefully at your rice. If, at this point, 99% of the rice is completely opaque, you are ready to cover. If you see significant “hard” white spots you need to add a little water to allow the rice to cook. On a pot with 20 pounds of rice, I will add about a half to three quarters of a gallon of water, so on a small pot, you’d maybe add a cup. We’re going to boil it all out, so it’ll be ok. Now, all the free water is gone, and our rice looks good so we are ready to cover.
15. On a gas stove, cut the fire back as low as you can and cover and simmer for thirty minutes. On an electric stove, turn an adjacent burner on a low setting, and move the pot to that burner, and cover and simmer for thirty minutes. Electric stoves do not cool down fast enough to prevent burning. That’s the reason for this.
16. After thirty minutes, remove the lid and roll. I try to touch all areas of the pot when rolling, to prevent sticking and burning.
17. After rolling, re-cover, shut down the fires, and let stand for thirty minutes.
18. Graciously receive accolades from satisfied diners.