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Getting creative on Jambalaya- ideas?
Posted on 3/9/25 at 12:17 pm
Posted on 3/9/25 at 12:17 pm
Someone posted a great jambalaya recipe here a few months ago. Before that I was always a box guy. Now I make it from scratch - brown seasoned chicken and sausage, cook down onion and pepper in butter, throw in rice, boil, then cut heat and return in an hour. (that's the short version).
What do y'all do to get creative? New veggies? Different peppers? I've tried pasta and enjoy that immensely. I've tried brown rice and it's frustrating as brown rice takes forever to cook. I usually season the meats with cavenders, tonys, and flour and brown in avocado oil. The flour really enhances the browning and crustiness.
But I'm looking for new ideas.
What do y'all do to get creative? New veggies? Different peppers? I've tried pasta and enjoy that immensely. I've tried brown rice and it's frustrating as brown rice takes forever to cook. I usually season the meats with cavenders, tonys, and flour and brown in avocado oil. The flour really enhances the browning and crustiness.
But I'm looking for new ideas.
14
Posted on 3/9/25 at 12:19 pm to tadman
quote:
Getting creative on Jambalaya
Posted on 3/9/25 at 12:22 pm to tadman
Try adding black-eyed peas to jambalaya…
Posted on 3/9/25 at 12:27 pm to tadman
Other than my green onion, onion, jalapeno, celery, garlic, I also do a variety of colors with bell peppers. I'll have green, yellow, and red.
Posted on 3/9/25 at 12:29 pm to tadman
Cajun Power garlic sauce
Posted on 3/9/25 at 12:59 pm to tadman
No! You must never change a single thing about this dish less you face the wrath of the ghosts of Gonzales! Reeeeee!!!!!!
Posted on 3/9/25 at 1:41 pm to tadman
Got a pot on the stove right now and it has 6 leg quarters, about 1 lb. of cubed ham, 1 1/2 lbs. of Savoie' smoke sausage, a large onion, large bell pepper, 3 stalks celery, several cloves garlic, one bunch of green onions, 1 can of Rotel Tomatoes, chicken stock, boudin stock and a few heaping spoons of my roux to give it a nice brownish color.
I'll cook it long enough to get the chicken done and remove it to pick the meat off the bones and when the chicken is out, I'll add the rice to it can cook and absorb the stock. Last thing I do is add the chicken back in so it doesn't overcook and disappear.
I'll cook it long enough to get the chicken done and remove it to pick the meat off the bones and when the chicken is out, I'll add the rice to it can cook and absorb the stock. Last thing I do is add the chicken back in so it doesn't overcook and disappear.
Posted on 3/9/25 at 1:41 pm to tadman
Don’t
Posted on 3/9/25 at 2:33 pm to tadman
Have you made it with pork yet?
Posted on 3/9/25 at 2:48 pm to tadman
I keep mine simple. Like gumbo, I don’t want creative jambalaya.
Posted on 3/9/25 at 3:38 pm to heatom2
quote:
Have you made it with pork yet?
Yeah I usually use chicken thighs and Best Stop Grillers. Love those.
Posted on 3/9/25 at 3:46 pm to tadman
I think he means a pork butt. Take a Boston butt, cube it up, brown like you do your chicken.
Posted on 3/9/25 at 7:51 pm to tadman
quote:
Yeah I usually use chicken thighs and Best Stop Grillers. Love those.
I meant pork instead of chicken. Like a boston butt as well as sausage. Much better jambalaya in my opinion.
Posted on 3/9/25 at 8:18 pm to gumbo2176
quote:
Rotel Tomatoes
Posted on 3/10/25 at 12:13 am to Icansee4miles
I'll use some roasted hatch Chile peppers sometimes, or poblanos instead of bells.
Posted on 3/10/25 at 5:23 am to tadman
Cook a pack of cheap bacon until crisp, remove bacon then brown your meats in the drippings. Crumble the bacon and add with your rice.
Posted on 3/10/25 at 10:34 am to heatom2
quote:
I meant pork instead of chicken. Like a boston butt as well as sausage. Much better jambalaya in my opinion.
Had not considered this, sounds like a good idea. I enjoy smoking those, or did before I had a lot more demands on my weekend time running around the house.
Do you smoke/cook them first? Perhaps sear it in a pan, slice it in a few pieces, bake medium-rare, then put it in the jambalay to finish?
I like this.
Posted on 3/10/25 at 12:36 pm to tadman
quote:
Had not considered this, sounds like a good idea. I enjoy smoking those, or did before I had a lot more demands on my weekend time running around the house.
Do you smoke/cook them first? Perhaps sear it in a pan, slice it in a few pieces, bake medium-rare, then put it in the jambalay to finish?
I like this.
Pork butt or temple meat is what's traditionally used in a Gonzales style recipe. You season it and brown it really good. This recipe will change your life:
pohcejp's GOAT recipe
Also, don't sleep on the Jambalaya calculator.
This post was edited on 3/10/25 at 12:37 pm
Posted on 3/10/25 at 1:32 pm to tadman
I used to work for a guy that made jambalaya for a living…in cooking classes as well and catering for thousands
he turned me on to topping a bowl of jambalaya with a splash of Cajun power garlic sauce. I’ll never have it differently
he turned me on to topping a bowl of jambalaya with a splash of Cajun power garlic sauce. I’ll never have it differently
Posted on 3/10/25 at 2:23 pm to RichJ
quote:
Try adding black-eyed peas to jambalaya…
Or field peas
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