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re: Cajun pasta
Posted on 9/9/19 at 9:38 am to LoneStar23
Posted on 9/9/19 at 9:38 am to LoneStar23
I like pastalaya as a change from the usual jambalaya. 
0
Posted on 9/9/19 at 9:38 am to fr33manator
People are too damn locked in to certain traditions of how things are supposed to be done when it comes to food.
Posted on 9/9/19 at 9:43 am to LoneStar23
I'm more of a pastalaya fan because it's harder to mess up.
More times than not the person making a jambalaya will dry it out and leave giant pieces of fatty pork which are inedible. At this point I'm not enjoying the dish.
I will say a perfectly cooked jambalaya beats anything else.
More times than not the person making a jambalaya will dry it out and leave giant pieces of fatty pork which are inedible. At this point I'm not enjoying the dish.
I will say a perfectly cooked jambalaya beats anything else.
Posted on 9/9/19 at 9:45 am to LoneStar23
I am going to make the unpopular statement that I prefer jambalaya with parboiled rice.
Posted on 9/9/19 at 9:48 am to LouisianaLady
you got a recipe for that?
Posted on 9/9/19 at 9:49 am to fr33manator
quote:
it’s just swapping your starches
Yes, it is. But starches are not identical in taste or texture. Rice doesn't taste the same as pasta. Pasta is more dense, chewier, and has a wheaty/eggy flavor. Rice tastes completely different: nutty, lighter, fluffier.
I don't like pastalaya. I find the dish dense, stodgy, and leaden. Even well-made, flavorful pastalaya is inferior, to me, than a well-prepared jambalaya.
Posted on 9/9/19 at 9:53 am to hungryone
quote:
Yes, it is. But starches are not identical in taste or texture. Rice doesn't taste the same as pasta. Pasta is more dense, chewier, and has a wheaty/eggy flavor. Rice tastes completely different: nutty, lighter, fluffier.
Of course. But there’s all different sorts of pastas too and not all are so dense. I’m just saying the base browning of the meats and veggies is very similar, at least how I do it, 75% of the time is spent on that, because that’s where the flavor is. Your starch, be it rice or pasta or whatever, isn’t the main attraction. Or shouldn’t be at least
Posted on 9/9/19 at 10:02 am to fr33manator
quote:
our starch, be it rice or pasta or whatever, isn’t the main attraction. Or shouldn’t be at least
I disagree heartily. Properly cooked rice is a major part of good jambalaya. The texture & aroma are important. I'm not a fan of jambalayas made with converted/parboiled rice because it has a firm/hard/cardboardy texture and no "real rice" aroma. The rice is most emphatically NOT just a flavorless component designed to soak up the other flavors.
Sure, it's fine to like different things, but it's equally okay to prefer a traditional version of a dish for subtle and nuanced reasons that may be lost on some eaters & cooks.
Posted on 9/9/19 at 10:04 am to LoneStar23
Can't put white beans on a pastalaya
Posted on 9/9/19 at 10:08 am to hungryone
quote:
Properly cooked rice is a major part of good jambalaya. The texture & aroma are important.
Sure, sure, it’s a important component...but if you’re meat and veggies and seasonings aren’t right, you basically just have some dirty rice. You have to have enough of everything else. Otherwise you just have a big arse pot of mostly rice flavored rice.
Not that there’s anything wrong with that. But it isn’t an ideal jambalaya
Posted on 9/9/19 at 10:11 am to LoneStar23
pastalaya is an easy way to complete a good jambalaya. there's no comparison for me. jambalaya all day.
Posted on 9/9/19 at 10:12 am to fr33manator
Are you cooking the meat down in a roux?
Posted on 9/9/19 at 10:15 am to LoneStar23
The answer is absolutely jambalaya
This post was edited on 9/9/19 at 10:16 am
Posted on 9/9/19 at 10:38 am to fr33manator
quote:
Sure, sure, it’s a important component...but if you’re meat and veggies and seasonings aren’t right, you basically just have some dirty rice. You have to have enough of everything else. Otherwise you just have a big arse pot of mostly rice flavored rice.
Duh. The same can be said about a pastalaya. If the seasoning isn't right, it's just a big fat azz pot of mushy pasta.
Is there a worse dish than reheated pastalaya? For all that's holy and Italian, microwaved pastalaya three days later is an abomination.
Posted on 9/9/19 at 10:39 am to Bigryno7
quote:
Are you cooking the meat down in a roux?
No roux. No oil. No flour.
I start with chicken quarters or thighs, skin on, and keep browning them in the pot, adding just enough water to keep them from burning, letting them stick to the pot a bit and then deglazing to get that flavor until they are falling apart.
Do that with the sausage too until you get this thick flavorful liquid in the bottom of the pot
The essence of the meats.
Posted on 9/9/19 at 10:40 am to J Murdah
quote:
you got a recipe for that?
Basically did my normal jambalaya steps.
Chopped and seasoned thigh meat really well. Browned the hell out of it in some oil. Removed and browned my andouille. Removed and browned my trinity and red bell pepper slices (I wanted some large pieces) garlic.
Deglazed with chicken stock and scraped up all the brown bits at the bottom. Added my meat back and let it simmer in the liquid a with slightly undercooked cooked pasta and 1/3 cup pasta water so it could finish cooking and absorb some flavor. I added some Worcestershire here as well. Seasoned to taste.
This is likely where most would stop, but I wasn’t really going for pastalaya so I added a small container of heavy whipping cream and a small handful of parmesan and also some chopped green onions and parsley.
This post was edited on 9/9/19 at 10:43 am
Posted on 9/9/19 at 11:52 am to fr33manator
Looks good. Seems like a pain to debone the chicken after however. But I guess if I were cooking at home and not at a tailgate it wouldn’t be as bad.
Posted on 9/9/19 at 1:35 pm to Bigryno7
quote:
Looks good. Seems like a pain to debone the chicken after however. But I guess if I were cooking at home and not at a tailgate it wouldn’t be as bad.
I did that at the camp in grand isle. We use the same basic method for our Gumbo that won roux rally. Sure, it’s time consuming, but good food takes time. I’ll take the chicken out after it’s browned and stick it in the fridge to cool it down before I Debone and deskin It.
Posted on 9/9/19 at 4:10 pm to fr33manator
Who takes the meat out after browning
Posted on 9/9/19 at 4:58 pm to Dale Doubak
quote:
Who takes the meat out after browning
Well, if i’m cooking in one pot, I brown the chicken first, then take it out to cool so I can debone it while I brown the sausage.
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