- 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: Am I doing something wrong? (Jambalaya related)
Posted on 7/9/19 at 9:24 am to Icansee4miles
Posted on 7/9/19 at 9:24 am to Icansee4miles
Also, Aidell's brand has an andouille link distributed by Costco. It ain't great, but its worlds better than Hillshire.
1
Posted on 7/9/19 at 10:32 am to Gris Gris
quote:Thanks.
Brown is the color of flavor. A better quality sausage would be a plus.
There's an Aidell's Andouille sausage at my local market. I wonder if it's any good.
Posted on 7/9/19 at 10:33 am to hungryone
quote:I just asked a question about that before I saw your post. lol
Also, Aidell's brand has an andouille link distributed by Costco. It ain't great, but its worlds better than Hillshire.
Posted on 7/9/19 at 11:07 am to L.A.
I always start off frying a pound of bacon until crisp. I remove the bacon and saute the chopped seasonings in the bacon grease. I crumple up the crisp bacon and add it back to the pot later. I also add some Worcestershire sauce and a little granulated garlic and onion . This is besides the fresh chopped trinity. One time a added a can of condensed french onion soup for something extra. It was surprisingly very good. The last step is to mix in freshly chopped green onion and fresh parsley right before serving. Enjoy
Posted on 7/9/19 at 3:59 pm to L.A.
I'd like to see a photo of your jambalaya. I'll bet it is fairly light in color, right? That might be where you're missing the something you feel is missing. The darker color comes from the browning of the meat (traditionally pork). The sausage, especially the one you mention is probably not going to give you enough. Also, I firmly believe that a lot of the browning comes from the seasoning (especially salt) on the meat. If you don't want to add pork, maybe try seasoning the sausage before browning it. I wouldn't use rotisserie chicken either. Brown that up yourself also, right after the sausage. Remove it once browned and add it back right before the stock.
That is not my method, but I'm trying to make a few minor modifications to your method that MIGHT help....Who knows, it might even be worse.
That is not my method, but I'm trying to make a few minor modifications to your method that MIGHT help....Who knows, it might even be worse.
Posted on 7/9/19 at 4:54 pm to L.A.
quote:
Hillshire Farms Polska Kielbasa (I live in Los Angeles so it's almost impossible find good Andouille
That's fricking depressing, dude.
Posted on 7/9/19 at 5:48 pm to L.A.
Get a cast iron seasoned pot. Get it very hot. Use pork temple meat (country style ribs or boston butt as well) well seasoned and brown the living shite out of it in oil. You want to be on the brink of burning. If you smell burnt, you fricked up. It’s a fine line. Then deglaze those extremely brown bits that are caked on the bottom with a small amount of stock and your veggies while reducing the heat. You are trying to build color and you cant get that from just chicken.
Posted on 7/9/19 at 6:03 pm to L.A.
I can’t imagine there wouldn’t be a charcuterie/meat market in LA that makes good andouille sausage. You could always order online from Jacobs or teets or some Louisiana place. Good sausage that isn’t too greasy is one of the keys.
Posted on 7/9/19 at 6:15 pm to L.A.
quote:Yeah, tomatoes.
Is there anything I'm doing wrong, or leaving out?
Posted on 7/11/19 at 7:39 am to L.A.
quote:
Get some raw boneless/skinless chicken thighs and season with Tony’s. Brown in oil first, then do the sausage and vegetables like you describe. I think you’re 1/2 a cup short on your liquid (I use 2/1 liquid to rice by volume)
spot on with the meat but a tad less than 2/1...depends on how wet it is right before
quote:
and you’re not cooking it long enough. JP Poche says 25 mins on lowest possible heat, then uncover, flip, recover, turn off burner completely and go 15 more mins
probably...hard to argue with a poche about jambalaya, but a million ways to skin a cat. if you're using parboil (dont recommend but its definitely easier and Californians aint none the wiser) cut it off after a rolling boil, then 15 on very low heat; add chopped green onions and cover again for another 12-15.
With Mahatma, gotta crack it and then get it low and dont touch for 30...this is wetter with a bit bigger graton
Non negotiable - black iron pot, raw thighs, boston butt or temple meat cubed, 1lb of EACH meat to lb of seasonings and rice. get the pot bottom nice and black and scrape the onions clean for color - NO cheating with bouquet. Never ever never any tomatoes
Cookin is fun cause you can try all kinds of new shite and make it your own...Wanna get wild, try one or both of these, but never admit it to anyone, people flip out when jambalaya recipes are anything but what you get at the festival - its sacrilege!!!
Good luck and frick the lakers
[/img] 
Posted on 7/11/19 at 7:40 am to DaBeerz
quote:
You could always order online from Jacobs or teets or some Louisiana place.
sure its been said but cajun grocer
(high like giraffe arse though)
Posted on 7/11/19 at 8:36 am to L.A.
I add Savoie's Browning and Flavoring Sauce. It's like Kitchen Bouquet but much much better. Of course you won't find that in the City of Angels.
Page 2 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News