Cajun Jambalaya question and help

Quality/seasoning level of your sausage matter.

I think i said I did use the calculator! 7.2v

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I think i said I did use the calculator! 7.2v

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I didn't read that far.

I always replace some of the plain pork with andouille from LaPlace or some sausage from around Eunice. It gives it a smoky goodness that fried pork alone just won't get you. A good sausage will also add the flavors of the seasonings that go into the sausage.

As for the rice, I use any long grain rice from Crowley; I think the rice you said you used is milled by Falcon in Crowley, so you're good there. The long grain's going to be less sticky than a medium or short grain rice, but it's still going to stick to itself some. The fluffy rice you see where each grain is individual tends to be something you see more with converted or parboiled rice. The starches in plain rice, though, will tend to make it want to clump. Washing your rice before hand should reduce the stickiness some by rinsing off the starches on the surface of the grains that result from the milling process. However, I NEVER do this. I like the slight stickiness and today's milling technology uses machine vision and air knives to knock out unmilled grains, broken grains, rocks, dirt, rat turds, etc., so there's not really anything you need to fish out before you cook.

Thanks Chedballz! Some new tips to try.

Before you fry your meat down season it, make sure you have a piece of fat on each piece of meat.- I do this

Brown the shite out of your trinity..... brown, let get a little fon, deglaze, brown, let get a fon, deglaze...... do that about 10-12 times and your onions will be right. I will try this method, what does fon mean?

Save 1/8 of your bell peppers and throw them in with the rice Will try this

Don't add your rice till your water is at rolling boil I already do this

Don't turn the fire down till the rice is riding the bubbles I already do this

I don't drain all the grease out when I brown my meat, I save some as I find it helps the rice pop Agree I do this already

I never use parboiled rice or wash my rice Blasphemy never use or will use

Capt ray! Your video is about an RV layout not Jambalaya. Please repost. Thx

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Used DD mild smoked sausage

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Everyone is different, but I believe lots of the flavor comes from really good smoked sausage and tasso that you can't find in every grocery store. The commercial stuff just doesn't work for me. I find this makes a big difference in the flavor.

I see bay leaf on your list. I'm a big fan and usually toss in 3 or 4 leaves in the pot using 2 lbs of rice. The only other thing I add that's not on your list is worchestershire sauce.

When the onions stick to the pot, the brown bits.

I read through a older TD post that discussed using water versus stock. My last question. Does it affect the rice or just the salt content. I use low sodium stock and adjust the the salt with hot sauce and stock paste. After reading the older post I’m thinking just water now.

Thoughts?