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re: I've tried three jambalaya mixes in the past week
Posted on 4/21/09 at 5:24 pm to Powerman
Posted on 4/21/09 at 5:24 pm to Powerman
I've made Jambo all my life. The key is a word that some folks don't understand "par-boiled." My dad called it "paw boiled." Cook the rice 1/2 way, IE, cook rice with much less water than is required.
Then cook it into a big stock pot with your favorite ingredients over a low temp for an hour.
Then cook it into a big stock pot with your favorite ingredients over a low temp for an hour.
0
Posted on 4/21/09 at 9:23 pm to TexasTiger05
quote:
Gonzales has the worlds best Jambalaya
There. I fixed it for you.
I never use Jam mixes but I have eaten a few different ones at friends places. Oak Grove is the best you will find.
Posted on 4/21/09 at 10:00 pm to pochejp
quote:
Gonzales has the worlds best Jambalaya
That's no lie.
Posted on 4/22/09 at 8:59 am to Rex
quote:
leave out the tomatoes too
+1
nothing ruins a good jambalaya like a can of rotel
quote:
double d sausage
They have smokehouse on the french settlement/port vincent line called porche's. His sausage is great, it has a heavy smoke flavor but doesn't take over. If you're in the area I recommend trying some.
Posted on 4/22/09 at 9:02 am to pochejp
quote:Okay. Good for you.
There. I fixed it for you.
The best jambalaya I've ever had is at St John's in Prairieville.
This post was edited on 4/22/09 at 9:03 am
Posted on 4/22/09 at 9:05 am to LSUengineering
quote:
They have smokehouse on the french settlement/port vincent line called porche's
I have been recommending this place on here for a long time and you're the first person I have ever seen mention it.
All of his stuff is great!!!
Posted on 4/22/09 at 10:59 pm to Powerman
quote:
I've probably tried at least 20 or so home made jambalayas in my day as well as a dozen or so at various restaurants and I think that Oak Grove is better than any I've tried.
Homemade jambalaya is usually pretty terrible in my experience. I haven't tried to make any myself yet.
Agree totally....Throw a package of frozen seasoning blend in the old iron pot, cook it down a bit and just follow the directions on the Oak Grove mix (don't add any other seasoning), and it's just as good or better than any homemade and twice as easy.
Posted on 4/22/09 at 11:03 pm to stampman
quote:
package of frozen seasoning blend
Posted on 4/23/09 at 8:25 am to Neauxla
I do mine from scratch in an old dutch oven. It always comes out delicious...and I live in north Louisiana in the piney hills. I call it my redneck jambalaya.
Posted on 4/23/09 at 8:51 am to Rex
Make it from scratch, ya pansy.
Posted on 4/23/09 at 11:42 am to LSUengineering
quote:
french settlement/port vincent line called porche's.
Can you be a little more specific on location, I am always looking for a place in this area that has good andouille, I have found a drive to Laplace for Jacob's is the only source.
Posted on 4/23/09 at 11:47 am to andouille
does he mean Porche's? Not Poche's in Breaux Bridge, right? really good plate lunches and sausage and other frozen items. The andouille is solid, but not as good as Bailey's or Jacob's.
Posted on 4/23/09 at 12:09 pm to el tigre
Jamabalaya should not be made with Par Boiled rice IMO
Posted on 4/23/09 at 12:28 pm to Kajungee
I agree and don't understand why this is such a common anthem. I've never made more that a stovetop batch of Jamb, tho.
Posted on 4/23/09 at 1:25 pm to Rex
Have you ever heard of Cajun C.J.'s gourmet mixes. I believe he has 3 mixes, jambalaya, crawfish or shrimp pie, and gumbo. Pretty easy to make. Have had all 3, IMO jambalayas the best, the others aren't to bad either. It's a La. product. 
Posted on 4/23/09 at 1:29 pm to Kajungee
quote:
Jamabalaya should not be made with Par Boiled rice IMO
i agree. it's easier, but i find the texture is different (more like rice a roni) and the seasonings just sit on the parboiled rice rather than really soaking in.
Posted on 4/23/09 at 2:45 pm to el tigre
quote:
the seasonings just sit on the parboiled rice rather than really soaking in.
Thats the reason right there.. Par-boiled rice while fool-proof and OK to use, just does not soak up the flavor of a long grain rice.
I used to always call Par-boiled rice -Resturant rice.
Posted on 4/23/09 at 3:23 pm to andouille
quote:
Can you be a little more specific on location, I am always looking for a place in this area that has good andouille, I have found a drive to Laplace for Jacob's is the only source.
Its on Hwy 16 on the east side of the bayview bridge in French Settlement. If you know where Bayview bar is you will know what I mean. He has real good pork products. Cracklin, boudin, andouille, roast, sausage.
Posted on 4/23/09 at 3:35 pm to Kajungee
quote:
I used to always call Par-boiled rice -Resturant rice.
I did the same thing. Par-boiled is great for an etouffee or gumbo, but I agree for a good jambalaya, the rice has got to soak up the flavor.
Posted on 4/23/09 at 3:39 pm to Rex
quote:Jambalaya is so easy to make. Why would you use a mix?
I've tried three jambalaya mixes in the past week
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