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Gumbo-laya?
Posted on 10/10/19 at 2:37 pm
Posted on 10/10/19 at 2:37 pm
Okay I am about to get downvoted but I have to ask this question. I was making Jambalaya for my sons fraternity and the Yankees were asking me questions. So, I am going to ask for them and take the heat for posting the question.
Basically has anyone made a gumbo, add extra stock then rice and make a “gumbolaya” out of it? Before you add rice to Jambalaya you have a type of gumbo/soup that has no roux. Just curious if anyone cooked rice in the gumbo?
Basically has anyone made a gumbo, add extra stock then rice and make a “gumbolaya” out of it? Before you add rice to Jambalaya you have a type of gumbo/soup that has no roux. Just curious if anyone cooked rice in the gumbo?
This post was edited on 10/10/19 at 3:51 pm
8
Posted on 10/10/19 at 2:45 pm to NOLATiger71
I mean I suppose you can use Jambalaya instead of regular rice.
Posted on 10/10/19 at 2:48 pm to NOLATiger71
Posted on 10/10/19 at 2:51 pm to NOLATiger71
Wouldn't it basically just be like a bowl of gumbo that had way more rice than normal?
Posted on 10/10/19 at 2:52 pm to NOLATiger71
Gumbolaya is just gumbo served over jambalaya. They serve it daily at the Jambalaya Shoppe.
Posted on 10/10/19 at 2:53 pm to NOLATiger71
Not much difference in ingredients from a proper brown jambalaya and a gumbo.
Posted on 10/10/19 at 2:56 pm to Gaston
I love dipping French bread in the juice before rice goes in
Posted on 10/10/19 at 3:13 pm to NOLATiger71
Gumbo has to have a thickener of roux, file, okra or a combination
It is just a soup without it
It is just a soup without it
Posted on 10/10/19 at 3:34 pm to kingbob
The question I am trying to find out is if anyone made a gumbo, then added rice to the gumbo to make a true Gumbolaya. Not adding gumbo over jambalaya. I would think you would need to add additional stock to thin it out before adding rice for it to come out right.
Im kind of interested in trying it out. When the question was posed to me on what was the difference between the two, I explained it to them. I figured someone on this board would have experimented.
Im kind of interested in trying it out. When the question was posed to me on what was the difference between the two, I explained it to them. I figured someone on this board would have experimented.
This post was edited on 10/10/19 at 3:37 pm
Posted on 10/10/19 at 3:47 pm to NOLATiger71
It's kind of pointless, that's why no one's bothering to experiment with it. Why would you make a roux-based gumbo only to thicken it with rice? The whole point of the flour & oil roux is to thicken a watery dish.
If you're adding a whole bunch of raw rice, the rice will soak up the liquid, making the dish a solid, not a soup.
So there is zero advantage or benefit from thickening the cooking liquid if you're gonna add rice. Also, it is likely to be too thick and have a pasty texture from the double load of starch (roux plus rice).
If you're adding a whole bunch of raw rice, the rice will soak up the liquid, making the dish a solid, not a soup.
So there is zero advantage or benefit from thickening the cooking liquid if you're gonna add rice. Also, it is likely to be too thick and have a pasty texture from the double load of starch (roux plus rice).
Posted on 10/10/19 at 3:54 pm to NOLATiger71
When I first saw your thread title, for some reason “pastalaya” was in my head, and I thought you would be suggesting a gumbo but poured over pasta instead of rice. My downvote thumb was ready.
Upon actually reading your post, I’ve had this dish (accidentally) several times.
I have gumbo I cooked a particular day and want to bring some to work the next day for lunch. I proceed to put rice in a microwaveable container, then what looks like enough gumbo juice on top. Then put the top on and place in the fridge overnight and take to the office the next day.
When I finally open the container to heat it up, I realize the damn rice has soaked up a third or more of my juice. So by the time I reheat, it’s pretty much a jambalaya that tastes like gumbo. I’m pissed, because that’s not the lunch I was looking forward to, but oh well...it’s still better than 98% of the shite people are reheating in my Houston office.
TL;DR. Gumbo with sufficient amounts of juice is better.
Upon actually reading your post, I’ve had this dish (accidentally) several times.
I have gumbo I cooked a particular day and want to bring some to work the next day for lunch. I proceed to put rice in a microwaveable container, then what looks like enough gumbo juice on top. Then put the top on and place in the fridge overnight and take to the office the next day.
When I finally open the container to heat it up, I realize the damn rice has soaked up a third or more of my juice. So by the time I reheat, it’s pretty much a jambalaya that tastes like gumbo. I’m pissed, because that’s not the lunch I was looking forward to, but oh well...it’s still better than 98% of the shite people are reheating in my Houston office.
TL;DR. Gumbo with sufficient amounts of juice is better.
This post was edited on 10/10/19 at 4:02 pm
Posted on 10/10/19 at 4:03 pm to NOLATiger71
Ive definitely put gumbo over jambalaya before.
Posted on 10/10/19 at 4:10 pm to ragincajun03
quote:
I’m pissed, because that’s not the lunch I was looking forward to
Posted on 10/10/19 at 4:21 pm to NOLATiger71
Not with gumbo, but I tried it with the liquid from a crockpot beef roast. Turned out terrible
Posted on 10/10/19 at 4:23 pm to Gaston
quote:
Not much difference in ingredients from a proper brown jambalaya and a gumbo.
I mean, there's virtually no difference other than the roux.
Main difference is that you serve over rice instead of cooking the rice in it.
Posted on 10/10/19 at 4:40 pm to lsu2006
quote:
Ive definitely put gumbo over jambalaya before.
Pretty much described my family christmas party.
Damn I miss the food there.
Posted on 10/10/19 at 6:32 pm to lsu2006
quote:
ve definitely put gumbo over jambalaya before
This.
Posted on 10/10/19 at 10:04 pm to Suntiger
Take boudin out of casing
Put in bowl
Pour gumbo over
So damn delicious
Put in bowl
Pour gumbo over
So damn delicious
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