Dawn Fresh Mushroom steak sauce in jambalaya?

That Stalekracker guy throws cream of mushroom, cream of chicken and cream of celery in his jambalayas.

Everyone wants the secret jambalaya ingredient or the secret boiled crawfish ingredient. It doesn't exist. Jambalaya and boiled crawfish have been cooked for a long time. IF there was that one secret ingredient that made someone's better than everyone else's, we would know about it already.


Just cook it right and it will be great. Add whatever flavor you like and stop adding extra crap you don't need because you're trying to find that secret. Most videos and recipes posted online have crazy claims because they want the views and they want people talking about them. A video of jambalaya with the basic ingredients doesn't get a lot of traction.

If you like mushroom steak sauce, try it out. Personally, I don't see how it would improve a jambalaya, but you may like it.

Never seen it in a jambalaya, but have seen it in plenty of beef roasts/rice & gravy.

I’ve seen it. It’s not so much a secret ingredient as it is just a lazy way of not browning the meat down for a long time. Same as people adding kitchen bouquet at the end. Flavor wise it doesnt do much.

quote:

---

It was some Louisiana girl (Brit something) on a TikTok video my wife showed me.

---

I dare you to find someone with a more annoying voice than her

I had a roommate at LSU who would add it to his jambs.

I would have never noticed.

quote:

---

Anyone ever add this to their pot of jambalaya?

---

I have not seen this used in any Jamb.

It's a St James Parish thing. Here's an example:

Vacherie Jambalaya

Here is a popular one here in Vacherie that is served at most fund raisers and sells well. This is a 4 gallon size. For 15 gal pot just increase the 4 lb ingred to 15 and keep all other ingred in proportion.

4 lb pork
4 lb sausage
4 lb chicken
4 lb onions
4 lb converted rice or pasta
2 bell peppers
3 Tbs crushed garlic
2 packets green onions
2 cans Cream of Golden Mushroom soup
1 can Cream of Celery soup
1 can Rotel tomatos
Salt and Cajun seasoning to taste
Optional additions:
1 to 3 cans Dawns Fresh Mushroom gravy
Mushrooms
1 small bottle A1 sauce or Pick a Pepper sauce.
Kitchen Bouquet for color
1 small bottle Hot sauce
Liquid smoke to taste
1 to 2 cans Cream of Chicken Soup
1 to 2 Tbs Chicken soup base

Season pork heavily with cajun season and Worstershire sauce and brown pork and sausage. Remove and drain well. Brown chicken. If chicken was boiled to make stock bypass this step. Remove oil from pot.

Brown onions and bell peppers until clear making sure to scrap all the "graton" from the bottom of the pot. Add back all the meat to the veggies and add liquid, soups, garlic, 1 pack green onions and Rotel.

Bring back to a boil. Adjust seasoning and color at this point. Once seasoned correctly, add rice or pasta and continue to stir for 5 minutes once liquid is back to a boil.

Reduce fire to very low and cover for 20 minutes. remove cover and add 1/2 pack of green onion tops and fluff the rice or pasta (fold it, do not stir).

Place cover back for 10 minutes and it is ready to eat.

Tips
If using rice, use 3.5 cups of water or chicken broth for each pound

If using pasta, use 40 oz water (1.25 qt) or chicken broth for each pound.

quote:

---

Only problem is when you move out of South Louisiana, you can’t find that stuff anywhere!

---

Found some in GA today. Bought a can and had it with some steak tonight. I can see how it would be very good in a roast or braised dish.

Definitely a good thing to have in the pantry.