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re: Homemade jambalaya - where did I go wrong or what’s missing?
Posted on 4/1/20 at 8:10 pm to theantiquetiger
Posted on 4/1/20 at 8:10 pm to theantiquetiger
Like everyone else already said, you have to brown your meats first, then remove your meat and cook down your onion, bell pepper and garlic.
Browning your meat is the most important step because that's where all of your flavor is going to come from. Make sure you're using a smoked sausage.
It's going to look like you're burning the meats but it will all deglaze when you cook the vegetables and add the liquid.
Kitchen Bouquet, as already stated, will help to brown your jambalaya.
Browning your meat is the most important step because that's where all of your flavor is going to come from. Make sure you're using a smoked sausage.
It's going to look like you're burning the meats but it will all deglaze when you cook the vegetables and add the liquid.
Kitchen Bouquet, as already stated, will help to brown your jambalaya.
This post was edited on 4/2/20 at 1:51 am
3
Posted on 4/1/20 at 8:23 pm to nateslu1
Just to add - This is the basis of many French or Cajun dishes. Grillades and gravy, braised short ribs, braised roast or pork shoulder, etc. The flavor comes from your browning. If you’re not focusing most of your attention on the brown you’re getting and the fond you’re building, the flavor just won’t be there.
You can’t be afraid of a little heat.
You can’t be afraid of a little heat.
Posted on 4/2/20 at 11:53 am to theantiquetiger
You need to heavily season the pork. The salt is what's going to give you the "browning" that will give it the right color.
I prefer to cook the sausage a little first also and use that oil/grease to brown the pork.
The pork in that picture isn't near brown. It might be cooked, but it isn't browned.
I'd stay away from the frozen cut veggies. They'll add to much water when you cook them. I guess you could just cook that water out though.
Before you added the water, did you make sure to cook any previous liquid out?
That missing "smoke" flavor was the lack of browning.
I prefer to cook the sausage a little first also and use that oil/grease to brown the pork.
The pork in that picture isn't near brown. It might be cooked, but it isn't browned.
I'd stay away from the frozen cut veggies. They'll add to much water when you cook them. I guess you could just cook that water out though.
Before you added the water, did you make sure to cook any previous liquid out?
That missing "smoke" flavor was the lack of browning.
Posted on 4/2/20 at 12:47 pm to theantiquetiger
I hope this was a troll.
Posted on 4/2/20 at 12:51 pm to CHEDBALLZ
quote:
I browned my onions for almost an hour.
I always brown my trinity well, but never this long. Tried it out last night after seeing your post, and it was great.
This is about 10 minutes in.
Finished deal.
Posted on 4/2/20 at 1:01 pm to LouisianaLady
Posted on 4/2/20 at 1:23 pm to LouisianaLady
Good looking jambalaya right there! 
Posted on 4/3/20 at 12:14 am to RTN
quote:
I've never done this before, noticeable difference?
Toasted rice is a secret most don't do. Rice has a flavor profile all its own.
I've gone so far as to toss a stick of butter in there with it.
Posted on 4/3/20 at 7:08 am to Stadium Rat
quote:
some people cheat by adding Kitchen Bouquet.
“Shhh.... don’t tell nobody about dat.” — Coachchappy’s pawpaw
I have mine hidden in the back of my spice cabinet so nobody knows I even own it.
This post was edited on 4/3/20 at 7:10 am
Posted on 4/3/20 at 7:32 pm to nateslu1
quote:
brown your meats first, then remove your meat and cook down your onion
Am I the only one that doesn't remove meat? Only thing I take out of the pot is the bacon that gets fried first.
Posted on 4/3/20 at 7:54 pm to GeauxTigers0107
I used to take each item out after I cooked it, but all that does is make a bigger mess, brown your meat (cold pot cold oil cold meat) add sausage and lightly brown, add onions cook down, add water, Leblanc’s seasoning then rice
Posted on 4/3/20 at 9:19 pm to theantiquetiger
Way too white.
Posted on 4/3/20 at 9:23 pm to nateslu1
Negative on the kitchen bouquet if you can do it correctly.
Posted on 4/5/20 at 12:25 pm to theantiquetiger
Didn't brown your pork enough. One tablespoon of cooking oil isn't enough either. Fry the pork in half a cup of oil in that size pot an let it stick to the bottom of the pot over and over again then take out and dump the oil to continue. Pork temple meat sticks best but boston butt will as well.
Posted on 4/5/20 at 9:49 pm to RTN
quote:
quote: then warm my rice in the oil & bits
I've never done this before, noticeable difference?
I haven’t either. I usually deglaze the pan with stock before adding the rice. Feel like the rice would suck up the moisture.
Posted on 4/5/20 at 10:07 pm to theantiquetiger
You’re not from Gonzales, it’s ok though.
Posted on 4/6/20 at 12:16 am to RTN
quote:
I've never done this before, noticeable difference?
Even if I’m cooking white rice I do the following:
Heat pot with canola or olive oil.
Add 1/4 onion.
Brown the onions for 2-3 min.
Add rice and stir. “Toast” rice for 2 min.
Add water and salt. Bring to boil.
Add bay leaves. Summer & Cover.
Posted on 4/6/20 at 1:28 pm to X123F45
quote:
Toasted rice is a secret most don't do. Rice has a flavor profile all its own.
Does it affect the timing at all? Usually I add stock, bring to boil, add rice, low heat for 20 min then flip, then 20 more minutes.
Posted on 4/6/20 at 1:37 pm to CoachChappy
quote:
some people cheat by adding Kitchen Bouquet.
“Shhh.... don’t tell nobody about dat.” — Coachchappy’s pawpaw
I have mine hidden in the back of my spice cabinet so nobody knows I even own it.
Cardinal Sin in my household. If I f$&k up browning the meats and onions, I have to live with it and eat my shame. The only greater shame comes from trying to hide your disgrace.
Posted on 4/6/20 at 4:46 pm to kingbob
quote:
I have to live with it and eat my shame.
But why? Do you not fix a typo? You just live with every mistake you make? Why not just fix a mistake if you have the means to do so?
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