re: Gonzales Jambalaya - Ohio Edition (photos)

Looked like plenty enough gratin but didn't cook your onions down enough. IWEI. I've eaten some pretty good white jambalaya in my day.

Brown your meat first and then take it out and brown you onions. Looks good for tour first time, you got the rice to pop and it doesn't look mushy...... you get A- from this coonass.

Also, save a little but of bell pepper and add it when you add your rice.

Tastes very good, the onions are the color issue.

Thanks guys!

I hear rotel was a secret ingredient in a winnng jam recently.

Yeah that takes time.


I keep a cup of water next to the pot when I browning onion. Let them stick, then deglaze. Do that about 8 or 9 times (25-45 Minutes) and your onions will be nice and brown.

Nice fork view. IWEI. That’s great for a first time. Lots of good feedback on here also.

I’d like to commend you for not using parboiled rice.

Chedballz, since you mentioned it before on one of my post this is only how I do it. In fact recently I was seasoning a larger cast iron pot and rendered my bacon, removed bacon and left the grease. I wanted to see how dark I could make my onions. I sliced 2 large onions and threw into the pot and continuously stirred and added little water at a time. I was quite shocked how brown and dark these onion got. I browned them way beyond caramelization. They were not black or burnt but it was as dark as a good dark roux. Yes, it did take sometime.

I’m laughing at your ‘fond’