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SUB
LSU Fan
Member since Jan 2009
11850 posts
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re: Brisket Jambalaya
Damn dude. You sure are mad.


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Prosecuted Collins
LSU Fan
The Farm
Member since Sep 2003
4796 posts

re: Brisket Jambalaya
Make a traditional sausage jambalaya and add the smoked brisket towards the end.


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Citica8
LSU Fan
Gonzales, LA
Member since Dec 2012
3268 posts

re: Brisket Jambalaya
Everything in a jambalaya should be cooked in the same pot, wouldn’t really see the point in cooking separately.

I think if you trimmed it really well, cubed it pretty small, and then used the point rather than the flat you’d probably have good results. I still think you would have to skim off a lot of the grease before putting the rice in.


jrenton
New Orleans Saints Fan
Houston
Member since Mar 2007
1885 posts

re: Brisket Jambalaya
I was thinking of cooking it like the pork shoulder. Cube it up and cook it down. Keep the same cooking method for the rest. Will let yall know when I give it a try. Thanks for the responses.


nerd guy
LSU Fan
Grapevine
Member since Dec 2008
8615 posts
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re: Brisket Jambalaya
quote:

seafood jambalaya topped with crawfish etouffee




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Citica8
LSU Fan
Gonzales, LA
Member since Dec 2012
3268 posts

re: Brisket Jambalaya
I’d probably try it with a chuck roast before I messed up a brisket.


Ed Osteen
New Orleans Saints Fan
504
Member since Oct 2007
38162 posts
 Online 

re: Brisket Jambalaya
quote:

May as well go with a thick cut bacon jambalaya. Or meatball jambalaya


Can you post your recipie?


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NEMizzou
Missouri Fan
Columbia MO
Member since Nov 2013
1087 posts

re: Brisket Jambalaya
quote:

I’d probably try it with a chuck roast before I messed up a brisket.


I did this a few months back using a chuck roast and basically made barbacoa meat (think Chipotle barbacoa and not traditional barbacoa) and, once the barbacoa was done, assembled the jambalaya using the calculator and instructions. Came out more like a burrito bowl than traditional jambalaya, but it was really good.


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