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Started By
Message
Give me your best jambalaya recipe
Posted on 12/2/18 at 2:01 pm
Posted on 12/2/18 at 2:01 pm
Wanting to make some jambalaya.......need you chefs to hit me with your best recipe.
Posted on 12/2/18 at 2:04 pm to CBLSU316
John Besh's Pork and Sausage Jambalaya
INGREDIENTS
1/2 pound bacon, diced
1 onion, diced
1/2 bell pepper, diced
1 stalk celery, diced
1 pound smoked pork sausage, sliced
3 cups uncooked converted Louisiana white rice
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon crushed red pepper flakes
5 cups chicken broth
1 cup tomato sauce or canned chopped tomatoes
2 cups diced cooked pork
3 green onions, chopped
Salt
Tabasco
INSTRUCTIONS
1. In a large heavy-bottomed pot, cook the bacon over medium-high heat until the fat is rendered, about 3 minutes. Add the onions and cook, stirring often, until browned. Add the bell pepper, celery, and sausage. Cook, stirring, for another 3 minutes, then add the rice, paprika, thyme, and red pepper flakes. Increase the heat to high and add the chicken broth and tomato sauce, then the pork and green onions. Stir well and bring to a boil. Cover, reduce the heat to low, and simmer for 18 minutes. Remember, the pork and sausage are already cooked, you’re only making the rice at this point. Remove the pot from the heat and it’s ready to serve! Season with salt and tabasco.
INGREDIENTS
1/2 pound bacon, diced
1 onion, diced
1/2 bell pepper, diced
1 stalk celery, diced
1 pound smoked pork sausage, sliced
3 cups uncooked converted Louisiana white rice
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon crushed red pepper flakes
5 cups chicken broth
1 cup tomato sauce or canned chopped tomatoes
2 cups diced cooked pork
3 green onions, chopped
Salt
Tabasco
INSTRUCTIONS
1. In a large heavy-bottomed pot, cook the bacon over medium-high heat until the fat is rendered, about 3 minutes. Add the onions and cook, stirring often, until browned. Add the bell pepper, celery, and sausage. Cook, stirring, for another 3 minutes, then add the rice, paprika, thyme, and red pepper flakes. Increase the heat to high and add the chicken broth and tomato sauce, then the pork and green onions. Stir well and bring to a boil. Cover, reduce the heat to low, and simmer for 18 minutes. Remember, the pork and sausage are already cooked, you’re only making the rice at this point. Remove the pot from the heat and it’s ready to serve! Season with salt and tabasco.
Posted on 12/2/18 at 2:23 pm to latigerfan2
I like Creole over Cajun
quote:
The original jambalaya of New Orleans was tomato-based and flavored with a combination of sausages, ham and chicken. Often, the dish was "thrown together" at a moment's notice when unexpected friends dropped by and a quick entrée was needed. In such a case, sometimes heavy smoked sausage and tomatoes were the only ingredients needed for a great spur-of-the-moment lunch.
Ingredients:
1 pound sliced smoked sausage
1 pound chopped boneless chicken meat
1 cup baby shrimp, peeled and deveined
2 (8-ounce) cans tomato sauce
1 cup diced tomatoes
¼ cup vegetable oil
1 cup diced onions
1 cup diced celery
½ cup diced red bell peppers
1 tbsp minced garlic
3 cups chicken stock or water
3 cups long grain rice
salt and cracked black pepper to taste
granulated garlic to taste
Louisiana hot sauce to taste
½ cup sliced green onions
¼ cup chopped parsley
Method:
In a Dutch oven, heat oil over medium-high heat. Sauté onions, celery, bell peppers and minced garlic 3-5 minutes or until vegetables are wilted. Mix in smoked sausage and chicken and cook 5 minutes. Blend in tomato sauce, diced tomatoes and chicken stock. Bring to a rolling boil then stir in rice. Return to a boil then reduce heat to low. Season with salt, pepper, granulated garlic and hot sauce. Cover pot and cook 20 minutes. Do not stir or remove lid. Remove cover, add green onions and parsley. Stir mixture once to ensure that rice is not sticking and scorching. Cover and cook 10-15 minutes longer. Remove from heat and allow to steam 15 minutes before serving.
Posted on 12/2/18 at 2:50 pm to liz18lsu
quote:
I like Creole over Cajun
Myself!!! This shite they call jambalaya here in Ascension Parish (“Jambalaya Capitol of the World”) sucks unless you smoother it in white beans. I like flavors in mine, not just browned meat and rice.
This post was edited on 12/2/18 at 2:50 pm
Posted on 12/2/18 at 2:51 pm to theantiquetiger
quote:
Myself!!! This shite they call jambalaya here in Ascension Parish (“Jambalaya Capitol of the World”) sucks unless you smoother it in white beans. I like flavors in mine, not just browned meat and rice.
You watch your mouth.
Posted on 12/2/18 at 2:57 pm to theantiquetiger
It's like the difference between Pastalaya (dried out spaghetti noodles with meat) and Pasta Jambalaya that actually has taste and isn't dry.
Posted on 12/2/18 at 3:36 pm to CBLSU316
Poches recipe is in the calculator. It’s all you need.
Posted on 12/2/18 at 4:18 pm to CBLSU316
I’ve cooked Poche’s recipe several times for guests and have never had anything but compliments.
Posted on 12/2/18 at 11:25 pm to latigerfan2
quote:
tomato sauce or canned chopped tomatoes
Posted on 12/2/18 at 11:44 pm to Fourteen28
2 large jars heinz roasted chicken gravy
1 package frozen chicken nuggets
1/2 box minute rice
1 jar marinara
1/2 container Em Essence
pinch of cayenne
shake of tobasco
put in slow cooker for 4 hours on low
1 package frozen chicken nuggets
1/2 box minute rice
1 jar marinara
1/2 container Em Essence
pinch of cayenne
shake of tobasco
put in slow cooker for 4 hours on low
Posted on 12/3/18 at 2:40 am to NickyT
Team Lard...cook that down first...then chicken thighs, andouille and a little pork
100% anti-tomato...completely okay if you wanna use it, wife’s Cajun family won’t & neither will I
100% anti-tomato...completely okay if you wanna use it, wife’s Cajun family won’t & neither will I
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