re: Getting creative on Jambalaya- ideas?

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cook down onion and pepper in butter

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Not necessary but ok?

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boil, then cut heat and return in an hour.

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An hour you say?

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flour and brown in avocado oil. The flour really enhances the browning and crustiness.

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I have literally never heard of this process for a jambalaya. Matter of fact, there's ALOT in this thread I've never heard of. Lol.

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boudin stock and a few heaping spoons of my roux

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hatch Chile peppers sometimes, or poblanos instead of bells.

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(this actually sounds like a good idea)

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field peas

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I'd heard of blackeyes being added but never field peas.

Bottom line, if you like how yours turns out, run with it brother. You don't need to cook down your veggies in butter separately though. Unless it's just a process you enjoy. They will cook down completely in that hour you talked about in your post.

Speaking of that hour, once you bring your extra long grain back to a popping boil, you can lower the heat (I turn it off) and put the lid on for 30 minutes and the rice will be cooked provided your water ratio was correct.

Good luck!

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It's a shame the pictures don't load in that post anymore.

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I’ve saved many of them for my own personal recipe