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Message
Homemade jambalaya - where did I go wrong or what’s missing?
Posted on 4/1/20 at 4:07 pm
Posted on 4/1/20 at 4:07 pm
We never cook jambalaya from scratch at home. Oak Grove Smokehouse mix is so damn good and easy.
That being said, I wanted to try and make it today. I had a pound of pork and a pound of sausage.
I added a tablespoon of oil and the pork (salt, pepper, garlic powder), brown for several minutes. I then added the sausage and frozen onion/bell pepper seasoning mix (plus a little more salt/pepper. Continued to brown for several more minutes. I then used something I never cook with, I added a little Tony’s.
After a good brown, I added 4 cups of water and brought to a boil. Added 2 cups rice, stirred, a brought back to a boil.
Covered for about 22 minutes on low. Took the lid off, rice was done but a little moisture was left. Stirred a few minutes on low to finish drying.
It came out good but the flavors didn’t meld. Perfect on the salt and seasoning, but missing that something, almost a smoke flavor.
That being said, I wanted to try and make it today. I had a pound of pork and a pound of sausage.
I added a tablespoon of oil and the pork (salt, pepper, garlic powder), brown for several minutes. I then added the sausage and frozen onion/bell pepper seasoning mix (plus a little more salt/pepper. Continued to brown for several more minutes. I then used something I never cook with, I added a little Tony’s.
After a good brown, I added 4 cups of water and brought to a boil. Added 2 cups rice, stirred, a brought back to a boil.
Covered for about 22 minutes on low. Took the lid off, rice was done but a little moisture was left. Stirred a few minutes on low to finish drying.
It came out good but the flavors didn’t meld. Perfect on the salt and seasoning, but missing that something, almost a smoke flavor.
This post was edited on 4/1/20 at 4:09 pm
17
Posted on 4/1/20 at 4:08 pm to theantiquetiger
quote:not using the easy AF jambalaya calculator
where did I go wrong
quote:the easy AF jambalaya calculator
what’s missing?
Posted on 4/1/20 at 4:22 pm to theantiquetiger
The meat is not browned at all.
Posted on 4/1/20 at 4:26 pm to theantiquetiger
DIdnt brown your meat and vegetables long enough. You want them to brown long enough to carmelize and turn brown. I remove meat then add veggies, then also add in my rice for a few minutes with the veggies to get coated in all that flavor before adding liquid. Use a mix of chicken/beef stock in lieu of water.
Never used frozen veggies. It has too much moisture.
Never used frozen veggies. It has too much moisture.
Posted on 4/1/20 at 4:27 pm to theantiquetiger
Ain't no way you browned that meat!
From the color of the finished product, looks like you boiled everything together. When I brown meat in oil, then onions, bell peppers, garlic, then warm my rice in the oil & bits, then stock, I get a really rich, brown Jambalaya. Your rice is still white, meat still red. I'd say your technique is the issue...
From the color of the finished product, looks like you boiled everything together. When I brown meat in oil, then onions, bell peppers, garlic, then warm my rice in the oil & bits, then stock, I get a really rich, brown Jambalaya. Your rice is still white, meat still red. I'd say your technique is the issue...
Posted on 4/1/20 at 4:28 pm to RichJ
quote:
Ain't no way you browned that meat!
From the color of the finished product, looks like you boiled everything together. When I brown meat in oil, then onions, bell peppers, garlic, then warm my rice in the oil & bits, then stock, I get a really rich, brown Jambalaya. Your rice is still white, meat still red. I'd say your technique is the issue...
I agree
Posted on 4/1/20 at 4:29 pm to Rouge
If it's a Cajun Jam, you get the flavor and the color form tthe bottom after layers are cooked. You don't have the color and where is the other stuff like chicken or trinity?
Watch a Paul P on You Tube.
Use great ingrediants makes a difference, Tasso,,sausage , stock ect.
Watch a Paul P on You Tube.
Use great ingrediants makes a difference, Tasso,,sausage , stock ect.
Posted on 4/1/20 at 4:47 pm to theantiquetiger
Seriously, go download the jambalaya calculator. Not only will it give you proper proportions to ensure your rice is cooked properly, but it has a step by step instruction that will make your next jamb 1000x better
ETA: That "missing flavor" was probably due to improperly browned meats & veg. But if it was truly a "smoke flavor" that was missing, it may be due to the sausage you used
ETA: That "missing flavor" was probably due to improperly browned meats & veg. But if it was truly a "smoke flavor" that was missing, it may be due to the sausage you used
This post was edited on 4/1/20 at 4:51 pm
Posted on 4/1/20 at 5:25 pm to theantiquetiger
more Kitchen Bouquet? 
Posted on 4/1/20 at 6:05 pm to theantiquetiger
tomato
ETA: shiiiiiiiit, jokes aside, you didn't brown shite
That looks terrible. Cook that down
ETA: shiiiiiiiit, jokes aside, you didn't brown shite
That looks terrible. Cook that down
This post was edited on 4/1/20 at 6:06 pm
Posted on 4/1/20 at 6:07 pm to theantiquetiger
Looks like you microwaved your meat.
Brown the hell out of your meat. Take your time... drink a beer or several and let the pot do work.
Brown the hell out of your meat. Take your time... drink a beer or several and let the pot do work.
Posted on 4/1/20 at 6:09 pm to RichJ
quote:
then warm my rice in the oil & bits
I've never done this before, noticeable difference?
Posted on 4/1/20 at 6:16 pm to HebertFest08
Using Better Than Bouillon chicken base can make up for not browning the meat enough. Don't add any salt, and add the chicken base until your liquid tastes a little over salty. The rice will absorb the salt and chicken flavor to come out right.
The extra soup base will add a good bit of umami flavor to the rice. If it's not brown enough, some people cheat by adding Kitchen Bouquet.
The extra soup base will add a good bit of umami flavor to the rice. If it's not brown enough, some people cheat by adding Kitchen Bouquet.
This post was edited on 4/2/20 at 8:00 am
Posted on 4/1/20 at 7:12 pm to theantiquetiger
You didn't brown you meat or onions enough. I just made a jambalaya. I browned my onions for almost an hour.
Posted on 4/1/20 at 7:14 pm to CHEDBALLZ
Yep. Doing one now. If I have enough meat that it doesn't go into one flat layer, I do multiple matches which builds on the fond with each batch. Same way I do beef stew, etc.
EDIT- multiple BATCHES
EDIT- multiple BATCHES
This post was edited on 4/1/20 at 7:20 pm
Posted on 4/1/20 at 7:22 pm to theantiquetiger
Agree with most of the above, but also what type rice did you use?
Too much liquid, next time try using 1 1/2 cup water per cup of rice and fresh vs frozen veggies
It is all good though, I doubt many people’s first Jambalaya from scratch was worth a damn
Too much liquid, next time try using 1 1/2 cup water per cup of rice and fresh vs frozen veggies
It is all good though, I doubt many people’s first Jambalaya from scratch was worth a damn
Posted on 4/1/20 at 7:23 pm to theantiquetiger
can of rotel will fix that tootsweet
Posted on 4/1/20 at 7:27 pm to RTN
quote:
noticeable difference?
Absolutely!! It toasts the rice in oil, giving it a nuttier, buttery taste. Never, never, never skip that step...
Posted on 4/1/20 at 7:37 pm to Tigerpaw123
quote:That's why the jambalaya calculator is so great. I'm a decent cook but jamb had always scared me for some reason. Made my first jamb from scratch a few months ago for a crowd and it turned out really good; not perfect but better than I expected for my first try
I doubt many people’s first Jambalaya from scratch was worth a damn
Posted on 4/1/20 at 7:56 pm to FAP SAM
My first was awesome, BUT 4miles (who wins competitions) taught me. So I cheated.
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