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Started By
Message
I’m getting pretty damn good at jambalaya
Posted on 1/20/21 at 6:55 pm
Posted on 1/20/21 at 6:55 pm
It maybe just in my head, but my new Griswold #10 pot helped a ton.
Pork, andouille, and smoked sausage, browned and rendered
Holy trinity
Salt, pepper, Cayenne pepper, garlic powder, bay leafs
Brown the rice
No water, beef stock only
Pork, andouille, and smoked sausage, browned and rendered
Holy trinity
Salt, pepper, Cayenne pepper, garlic powder, bay leafs
Brown the rice
No water, beef stock only
This post was edited on 1/20/21 at 6:57 pm
5
Posted on 1/20/21 at 7:03 pm to theantiquetiger
Looks like the rice came out good. And I always recommend at least half chicken half beef broth, especially better than bouillon products. But all beef is good. I've been using beef broth for almost everything lately
Posted on 1/20/21 at 7:03 pm to theantiquetiger
quote:
It maybe just in my head, but my new Griswold #10 pot helped a ton.
It’s not in your head. That’s a good pot. Looks great!
Posted on 1/20/21 at 7:10 pm to theantiquetiger
It’s pretty wet looking.
Posted on 1/20/21 at 7:11 pm to ellunchboxo
quote:
It’s pretty wet looking.
It was still drying. I just took the lid off after the 20 min rice cook
Posted on 1/20/21 at 8:33 pm to theantiquetiger
Is the rice cooked? Any “final” pictures?
Posted on 1/20/21 at 8:38 pm to Tigerpaw123
Old school method is to let your meat and veggies boil an hour to make your own stock. Otherwise , you followed the Ascension Parian guidelines and made a very nice jambalaya. I always add chopped Garic , Parsley and Green onion with the raw rice. Gives it a nice finish.
Posted on 1/20/21 at 8:41 pm to ellunchboxo
quote:
It’s pretty wet looking.
A good thing imo. A lot of jambs are too dry
Posted on 1/20/21 at 9:34 pm to theantiquetiger
AT, looks great! Explain to this Yankee (not really) why you use andouille & smoked sausage? I always use one or the other. 
Posted on 1/20/21 at 10:04 pm to mingoswamp
quote:
AT, looks great! Explain to this Yankee (not really) why you use andouille & smoked sausage? I always use one or the other.
Andouille is for flavor/fat, sausage is for just “sausage in the jambalaya”.
In this photo, you can make out the oblong sliced sausage, and diced andouille.
BTW, here is my #10 Griswold, just finished cleaning it.
This post was edited on 1/20/21 at 10:33 pm
Posted on 1/21/21 at 6:49 am to Tigers0891
I would never put beef in a Jambalya, so I would never use beef broth. Nothing wrong with chicken bouillon. I use bouillon exclusively.
Posted on 1/21/21 at 6:52 am to theantiquetiger
Andouille is for gumbo. Smoked sausage is for jambalaya. I see no point in using both, just like I see no point in using pork and chicken together. Pick 1 sausage and 1 meat and let the flavor make the jambalaya. Why do you need to complicate it?
I just feel using multiple meats is a thing people think “makes it better” simply because people say so. That being said, if you like both, use both. Cook to your liking.
I just feel using multiple meats is a thing people think “makes it better” simply because people say so. That being said, if you like both, use both. Cook to your liking.
Posted on 1/21/21 at 8:20 am to SixthAndBarone
quote:
SixthAndBarone
Not you again.
quote:
Andouille is for gumbo. Smoked sausage is for jambalaya.
I did not know there were rules on sausage and what dishes they go in.
quote:
Why do you need to complicate it?
Doesn't seem complicated.
Posted on 1/21/21 at 8:24 am to SixthAndBarone
quote:
Andouille is for gumbo. Smoked sausage is for jambalaya. I see no point in using both, just like I see no point in using pork and chicken together. Pick 1 sausage and 1 meat and let the flavor make the jambalaya. Why do you need to complicate it?
Settle down, Karen. I bet it was delicious, at least it looks so.
Posted on 1/21/21 at 8:25 am to LSUballs
quote:
A good thing imo. A lot of jambs are too dry
Well crap, I have to agree with your North Louisiana redneck arse.
Posted on 1/21/21 at 11:42 am to theantiquetiger
I have a Thermador cooktop too. It's a love/hate relationship. Cleaning it is terrible.
Posted on 1/21/21 at 1:06 pm to ragincajun03
quote:
Well crap, I have to agree with your North Louisiana redneck arse.
That’s good policy seeings how I’m like 10x smarter than you. You should make a habit out of it
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