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Started By
Message
re: Good Jambalaya Recipe?
Posted on 1/5/18 at 9:41 am to keakar
Posted on 1/5/18 at 9:41 am to keakar
quote:
this one is simple and easy without using tony sacheree and cajun bobs spices BS
Ingredients:
• 2-3 lb boston butt
• 1-1 1/2 lb (4 links) smoked sausage (cut 1/4" thick slices then cut in half)
• 3-4 large yellow onions (chopped) (about 2-3 cups)
• 2 large green bell pepper (chopped)
• 3 heaping tablespoons minced garlic
• 1 regular can brown beef gravy
• 1 regular 15 oz can chopped / diced tomatoes (with juices)
• 1 regular 15 oz can chopped mushrooms pieces (without juices)
• 1 regular 8 oz can tomato sauce (not the paste)
• 3 teaspoons worcestershire sauce
• 4 level teaspoon Salt
• 3 level teaspoon black pepper
• 4 cups long grain white rice (2 lb bag)
• 5 cups water
• 2-3 teaspoons Kitchen bouquet (just for color)
• all purpose flour (for roux)
Directions:
in a large pot cover the bottom with aluminum foil. take the boston butt and cut it into fist sized sections and then season on all sides with salt, pepper, and rub it all over evenly on all sides then bake in a pre-heated oven @ 400 degrees for 1 hour.
remove pork and foil from the pot and cut up all of the pork in bite sized chunks discarding as much fat as you can. use the grease drippings you left in the pot and make a roux with it. when the roux is done add the onions, garlic, bell pepper, seasonings, worcestershire sauce, kitchen bouquet, and water, then bring it to a slow boil and cook until onions turn clear.
now add in the can goods (tomatoes, tomato sauce, gravy, mushrooms) and cook for 10 minutes then add the meat into the pot and cook that for 10 more minutes to merge flavors.
Now add the rice and reduce to medium heat and stir constantly to prevent sticking. when all the water is gone (you can see the dry bottom when jambalaya is pulled to the side with spoon) then cover the pot and put it into a preheated oven @ 350 degrees for 45 minutes and then It's ready to eat.
we now have a gaucho's mustard pickle pie of jambalaya
0
Posted on 1/5/18 at 9:57 am to keakar
quote:
keakar
What the frick?
Posted on 1/5/18 at 11:21 am to keakar
quote:
quote]this one is simple and easy without using tony sacheree and cajun bobs spices BS
Ingredients:
• 2-3 lb boston butt
• 1-1 1/2 lb (4 links) smoked sausage (cut 1/4" thick slices then cut in half)
• 3-4 large yellow onions (chopped) (about 2-3 cups)
• 2 large green bell pepper (chopped)
• 3 heaping tablespoons minced garlic
• 1 regular can brown beef gravy
• 1 regular 15 oz can chopped / diced tomatoes (with juices)
• 1 regular 15 oz can chopped mushrooms pieces (without juices)
• 1 regular 8 oz can tomato sauce (not the paste)
• 3 teaspoons worcestershire sauce
• 4 level teaspoon Salt
• 3 level teaspoon black pepper
• 4 cups long grain white rice (2 lb bag)
• 5 cups water
• 2-3 teaspoons Kitchen bouquet (just for color)
• all purpose flour (for roux)
Directions:
in a large pot cover the bottom with aluminum foil. take the boston butt and cut it into fist sized sections and then season on all sides with salt, pepper, and rub it all over evenly on all sides then bake in a pre-heated oven @ 400 degrees for 1 hour.
remove pork and foil from the pot and cut up all of the pork in bite sized chunks discarding as much fat as you can. use the grease drippings you left in the pot and make a roux with it. when the roux is done add the onions, garlic, bell pepper, seasonings, worcestershire sauce, kitchen bouquet, and water, then bring it to a slow boil and cook until onions turn clear.
now add in the can goods (tomatoes, tomato sauce, gravy, mushrooms) and cook for 10 minutes then add the meat into the pot and cook that for 10 more minutes to merge flavors.
Now add the rice and reduce to medium heat and stir constantly to prevent sticking. when all the water is gone (you can see the dry bottom when jambalaya is pulled to the side with spoon) then cover the pot and put it into a preheated oven @ 350 degrees for 45 minutes and then It's ready to eat.
i make this using a magnalite roasting pot like this one and this recipe makes it full up to the rim[/quote]
Interesting. Definitely different from what we cook in my parts.
Posted on 1/5/18 at 1:05 pm to pochejp
quote:
Interesting. Definitely different from what we cook in my parts.
its definitely different then what i expected to see the ingredients but after tasting it but its damn good and i loved it. you can throw in other stuff too, like corn or butter beans or even cut up hot dogs but its best to stick to the recipe the first time you made it.
ignore the naysayers and try it, many here just like to piss on anything they arent used to
i learned long ago most cajun recipes have 2 versions, some families like to put tomatoes in everything, even stuffed crab, and some dont use tomatoes much in anything but its just what families are used to and individual taste for what you like.
stuffed crab with tomatoes is very good but tastes way different then the ones without it. i love tomatoes in just about everything but i rather stuffed crab recipes that dont have it. i think its all very dependent on what you are used to eating and all that for what your brain expects things to taste like.
This post was edited on 1/5/18 at 1:10 pm
Posted on 1/5/18 at 1:15 pm to keakar
quote:
like corn or butter beans or even cut up hot dogs but its best to stick to the recipe the first time you made it.
Pls stahp
Posted on 1/5/18 at 1:20 pm to TH03
quote:
Pls stahp
you obviously dont have a clue
you must be a yankee or one of those wanna be know it alls claiming to be cajun
Posted on 1/5/18 at 1:52 pm to keakar
There have been many many jambalaya recipes posted here over the years. This is the first I've seen like this one. I find it interesting that folks in different parts of the state cook well known Louisiana dishes so differently. We should almost have a map with recipes. From what part of the state does this recipe hail and are you from that area? Thanks
Posted on 1/5/18 at 2:20 pm to Gris Gris
quote:
There have been many many jambalaya recipes posted here over the years. This is the first I've seen like this one. I find it interesting that folks in different parts of the state cook well known Louisiana dishes so differently. We should almost have a map with recipes. From what part of the state does this recipe hail and are you from that area? Thanks
we are just west of new orleans
its my neighbors recipe, he cooks most of the jambalaya for the local sports teams as well as many weddings and gatherings for friends but he does those in a big cast iron outdoor pot so the recipe is a little different when he cooks it that way. he doesnt make a roux or use the gravy and obviously no oven is used for those and he cooks the pork first so it burns a crust in the pot so they end up tasting the same even though cooking style changes things a little.
he has won 3rd place as well as a second place with it in the knights of columbus cookoffs. his dad won with a chili recipe he had once but his gumbo never won even though its good too.
if you really want to see some pretty strange variations try looking at the different crawfish pie versions out there
This post was edited on 1/5/18 at 2:23 pm
Posted on 1/5/18 at 3:41 pm to TH03
quote:
1 regular can brown beef gravy • 1 regular 15 oz can chopped / diced tomatoes (with juices) • 1 regular 15 oz can chopped mushrooms pieces (without juices) • 1 regular 8 oz can tomato sauce (not the paste) all purpose flour (for roux)
Seattle, WA Jambalaya. They will love it. Maybe put a salmon and a couple of apples to round out the flavor.
Posted on 1/5/18 at 3:48 pm to keakar
quote:
many here just like to piss on anything they arent used to
This is definitely true but the closest I've seen to your recipe is somebody using Rotel. While it wasn't bad, it's not something I do.
quote:
ou can throw in other stuff too, like corn or butter beans or even cut up hot dogs
Hey man, to each his own. I ain't cooking no lima bean & hotdog jambalaya though. Somebody would shoot me around here. 
Posted on 1/5/18 at 3:55 pm to keakar
quote:
he has won 3rd place as well as a second place with it in the knights of columbus cookoffs.
With the recipe above or the one he uses when he does it in the outdoor cast iron pot?
quote:
f you really want to see some pretty strange variations try looking at the different crawfish pie versions out there
I've seen plenty of variations in crawfish pies and etouffee as well. Your jambalaya recipe is the strangest I've seen for that dish.
Posted on 1/5/18 at 4:07 pm to keakar
quote:
he has won 3rd place as well as a second place with it in the knights of columbus cookoffs.
With that recipe?
Posted on 1/5/18 at 4:23 pm to TH03
quote:
With that recipe?
You don't like lima bean, corn, tomatoe, rotel, canned gravy, hotdog jambalaya?
Posted on 1/5/18 at 4:25 pm to Breesus
I’m a heathen and just use pork temple or butt, andouille, trinity, garlic, parsley, chicken stock, and rice.
This post was edited on 1/5/18 at 4:26 pm
Posted on 1/5/18 at 4:39 pm to TH03
quote:
I’m a heathen and just use pork temple or butt, andouille, trinity, garlic, parsley, chicken stock, and rice.
I'm a chicken and andouille guy if in just making Jamabalya. My mom always used chicken instead of pork, so that's just what I do.
But the best jambalaya is the end of the week BBQ leftovers, which I will be making tomorrow.
I have chicken thighs, chicken breasts, turkey breast, pork shoulder, hamburgers, and Jacob's andouille. NOM NOM NOM
Posted on 1/5/18 at 4:53 pm to Gris Gris
quote:
With the recipe above or the one he uses when he does it in the outdoor cast iron pot?
the one above is one he gave me for cooking small amounts indoors, obviously the one for the big pot has larger amounts but the recipe itself is almost the same except for the roux and gravy and using the oven. he isnt used to indoor cooking for jambalaya and when he makes it its like 10 gallon amounts at a time so he had to tweak the recipe a little to get the same end result flavor
This post was edited on 1/5/18 at 6:18 pm
Posted on 1/5/18 at 5:50 pm to keakar
quote:
this one is simple and easy without using tony sacheree and cajun bobs spices BS
Ingredients:
• 2-3 lb boston butt
• 1-1 1/2 lb (4 links) smoked sausage (cut 1/4" thick slices then cut in half)
• 3-4 large yellow onions (chopped) (about 2-3 cups)
• 2 large green bell pepper (chopped)
• 3 heaping tablespoons minced garlic
• 1 regular can brown beef gravy
• 1 regular 15 oz can chopped / diced tomatoes (with juices)
• 1 regular 15 oz can chopped mushrooms pieces (without juices)
• 1 regular 8 oz can tomato sauce (not the paste)
• 3 teaspoons worcestershire sauce
• 4 level teaspoon Salt
• 3 level teaspoon black pepper
• 4 cups long grain white rice (2 lb bag)
• 5 cups water
• 2-3 teaspoons Kitchen bouquet (just for color)
• all purpose flour (for roux)
Directions:
in a large pot cover the bottom with aluminum foil. take the boston butt and cut it into fist sized sections and then season on all sides with salt, pepper, and rub it all over evenly on all sides then bake in a pre-heated oven @ 400 degrees for 1 hour.
remove pork and foil from the pot and cut up all of the pork in bite sized chunks discarding as much fat as you can. use the grease drippings you left in the pot and make a roux with it. when the roux is done add the onions, garlic, bell pepper, seasonings, worcestershire sauce, kitchen bouquet, and water, then bring it to a slow boil and cook until onions turn clear.
now add in the can goods (tomatoes, tomato sauce, gravy, mushrooms) and cook for 10 minutes then add the meat into the pot and cook that for 10 more minutes to merge flavors.
Now add the rice and reduce to medium heat and stir constantly to prevent sticking. when all the water is gone (you can see the dry bottom when jambalaya is pulled to the side with spoon) then cover the pot and put it into a preheated oven @ 350 degrees for 45 minutes and then It's ready to eat.
i make this using a magnalite roasting pot like this one and this recipe makes it full up to the rim
Wtf is this disgusting shite?
Posted on 1/5/18 at 6:19 pm to TigerBait2008
awww how cute, you still desperately looking for attention
Posted on 1/5/18 at 6:20 pm to keakar
And you re still an idiot..
You have one upvotes (your own) and 28 downvotes to that shitty recipe...lmao
Now piss off alter
You have one upvotes (your own) and 28 downvotes to that shitty recipe...lmao
Now piss off alter
This post was edited on 1/5/18 at 6:23 pm
Posted on 1/5/18 at 6:23 pm to TigerBait2008
You’re both idiots. Just one is a retarded cook too.
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