Favorite meat(s) to use in jambalaya

Chicken, pork (diced pork chop or loin), sausage.

Temple meat if available, but it's usually hard to find. I just get the butcher at the meat counter in the store to cup up a big Boston butt for me into quarter inch cubes.

Chicken thighs if I'm doing chicken. Someone else said boneless, but I like to do bone in so I can save the bones for homemade stock.

Sausage is usually Richard's Krazy Kajun, but since they recently switched to link only (at least at my local store), I'm currently experimenting with other varieties. McCann Farms (a local outfit) is in the lead right now.

quote:

---

Favorite meat(s) to use in jambalaya by CorkSoaker

---

I like to throw some chicken and sausage on the grill and then use that to make jambalaya the next day.

It gives off a really good smoked flavor.

chicken thighs and Veron's smoked sausage

quote:

---

Chicken, pork (diced pork chop or loin), sausage.

---

Same


I think temple meat is too chewey

I add the shrimp with the rice...shrimp stock is ideal, but if you're feeling lazy, a pork or chicken stock can substitute. The key to delicious is a good flavored sausage & browning it very well along w/the onions.

OCD folks programmed to think that shrimp must be barely cooked will dislike the idea of shrimp steaming for 20 mins along with the rice. Using larger shrimp helps--smaller ones shrivel into nothingness, but fat juicy med/large will still be plenty tasty. It does need a good bit of heat & acid to balance out the shrimp, imho.

Boston butt and DD sausage. I'll never understand how Manda's stays in business.

My favorite combo is andouille, smoked sausage, pork meat and dark meat chicken

My Second favorite combo is shrimp and salt meat, Chauvin Style.

quote:

---

OCD folks programmed to think that shrimp must be barely cooked will dislike the idea of shrimp steaming for 20 mins along with the rice. Using larger shrimp helps--smaller ones shrivel into nothingness, but fat juicy med/large will still be plenty tasty. It does need a good bit of heat & acid to balance out the shrimp, imho.

---

I agree, also shrimp give off a lot of water, so you dont use quite as much liquid/stock.


When my dads family (Chauvin) made it they almost always added a can of Rotel to it while browning the onions. Yall do this below the Intracoastal on Bayou Lafourche?