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Started By
Message
re: Cajun Jambalaya question and help
Posted on 8/18/18 at 5:59 pm to NOLATiger71
Posted on 8/18/18 at 5:59 pm to NOLATiger71
Stock vs water
From Kim Leblanc himself “when using 8 oz of Leblanc’s creole per 5 pounds of rice, use only water”
I use water and it turns out great, I am sure you could tweak it and use stock , but why go through the trouble?
And the Leblanc method uses his yellow can of seasoning not the green one (extra hot” pictured above, but again you can tweak it however you want
From Kim Leblanc himself “when using 8 oz of Leblanc’s creole per 5 pounds of rice, use only water”
I use water and it turns out great, I am sure you could tweak it and use stock , but why go through the trouble?
And the Leblanc method uses his yellow can of seasoning not the green one (extra hot” pictured above, but again you can tweak it however you want
3
Posted on 8/18/18 at 6:16 pm to Tigerpaw123
I have never once used stock and I have plenty of hardware from the cooking competitions I used to enter. It's not necessary for jambalaya, though I use it frequently as a shortcut for gumbo.
Posted on 8/18/18 at 6:38 pm to kingbob
Ahhhh man do I feel stoopid. I got the camper link for a baw on the out door board and forgot to get the jambalaya link. I edited it and fixed it sure sorry for the mixup and again hope it helps ya.
Posted on 10/12/18 at 11:39 pm to CHEDBALLZ
Update:
Jambalaya came out great! I used the fond technique and the final product was nice and brown. Thanks Chedballz for the tip. Never needed to use KB- not that I wanted to use it anyway.
Now I just need to work on my water/ rice ratio as I think it’s still a little wet. I am also going to work on seasonings and stock.
Everyone thanks for the tips as I am happy with the results.
Where do I buy Leblanc’s seasonings in New Orleans? I went to Rouses and Dorignacs and they do not carry it.
Jambalaya came out great! I used the fond technique and the final product was nice and brown. Thanks Chedballz for the tip. Never needed to use KB- not that I wanted to use it anyway.
Now I just need to work on my water/ rice ratio as I think it’s still a little wet. I am also going to work on seasonings and stock.
Everyone thanks for the tips as I am happy with the results.
Where do I buy Leblanc’s seasonings in New Orleans? I went to Rouses and Dorignacs and they do not carry it.
This post was edited on 10/13/18 at 12:23 am
Posted on 10/13/18 at 9:18 am to NOLATiger71
Try basmati rice. It’s a longer, but thinner grain. Does not stick as much as regular long grain rice.
Posted on 10/13/18 at 9:36 am to mikie421
I used supreme brand long grain rice.
Posted on 10/13/18 at 10:49 am to NOLATiger71
ETA..... YW
This post was edited on 10/13/18 at 1:26 pm
Posted on 10/15/18 at 5:20 pm to CHEDBALLZ
I made the Poche recipe this weekend.
Used Best Stop andouille sausage which gave it a nice kick. + pork butt.
Baked it in the oven after the rice popped to try something different.
Turned out pretty good.
Posted on 10/15/18 at 5:48 pm to CHEDBALLZ
quote:
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
This is the most important step. I think a lot of people overlook the importance of getting a good base.
ETA. I do this with the onions only, then add the bell pepper and celery about halfway through. Celery and bell pepper does not "brown" in the same way onions do.
This post was edited on 10/15/18 at 5:52 pm
Posted on 10/15/18 at 5:56 pm to Fourteen28
14 28, that’s what I did. I browned off the onions, deglazed a few times. Then added the celery, deglazed then added the bell pepper, deglazed, etc. Chedballz gets the credit for the Fond technique.
Took awhile but well worth it.
Took awhile but well worth it.
This post was edited on 10/15/18 at 6:25 pm
Posted on 10/16/18 at 3:39 pm to Tigerpaw123
quote:
From Kim Leblanc himself “when using 8 oz of Leblanc’s creole per 5 pounds of rice, use only water”
Kim Leblanc's season is spot on up to at least 30 lbs of rice. I cooked 45 lbs of rice a couple of weeks ago and found that I needed to add a little more than 4.5 lbs of seasoning. By far the easiest way to season a big jambalaya.
Posted on 10/17/18 at 7:57 am to NOLATiger71
A teaspoon of Kitchen bouquet when making the stock and another when turning the rice over. It works for me.
Posted on 10/17/18 at 8:12 am to Tigerpaw123
Tiger paw, what else do you add to the Kim LeBlanc method besides hot sauce?
Posted on 10/17/18 at 8:37 am to LSUsmartass
Where do I get Leblanc’s seasoning in NOLA? I tried Rouses and Dorignac’s on vets and they did not have it.
Posted on 10/17/18 at 8:41 am to NOLATiger71
quote:NOLA doesn't have it. You can get a small can on Amazon for $10.
Where do I get Leblanc’s seasoning in NOLA? I tried Rouses and Dorignac’s on vets and they did not have it.
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