- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Jambafève (field pea jambalaya) pics inside
Posted on 5/1/16 at 6:18 pm
Posted on 5/1/16 at 6:18 pm
decided to make a jambalaya today but wanted something a little different so I tried so make one that I haven't had since i was a kid.
First I cooked some bacon in my pot
[/URL][/img]
next I cooked down some temple meat in the bacon grease
[/URL][/img] then I cut up some fresh sausage in meatball sized chunks and browned it with the temple meat [/URL][/img]
next I added my smoked sausage and continued browning until it started to stick
[/URL][/img]
Next I removed all the meat and began cooking down the onion, celery, bell pepper and garlic
[/URL][/img]
I dumped in a can of field peas once everything was cooked down
[/URL][/img]
I added some chicken broth and threw my meat back in and let simmer for about 20 minutes.
[/URL][/img]
finally I added the rice. I stirred it for a few minutes till it thickened up
[/URL][/img]
I put it in the oven for 30 minutes at 375 to finish up.
[/URL][/img]
came out pretty good overall
First I cooked some bacon in my pot
[/URL][/img]
next I cooked down some temple meat in the bacon grease
[/URL][/img] then I cut up some fresh sausage in meatball sized chunks and browned it with the temple meat [/URL][/img]
next I added my smoked sausage and continued browning until it started to stick
[/URL][/img]
Next I removed all the meat and began cooking down the onion, celery, bell pepper and garlic
[/URL][/img]
I dumped in a can of field peas once everything was cooked down
[/URL][/img]
I added some chicken broth and threw my meat back in and let simmer for about 20 minutes.
[/URL][/img]
finally I added the rice. I stirred it for a few minutes till it thickened up
[/URL][/img]
I put it in the oven for 30 minutes at 375 to finish up.
[/URL][/img]
came out pretty good overall
This post was edited on 5/2/16 at 5:32 am
Posted on 5/1/16 at 7:08 pm to jmh5724
Looks good.
I wonder what it would be like if you cooked the peas at home and used the leftover pea liquor in place of the broth.
I wonder what it would be like if you cooked the peas at home and used the leftover pea liquor in place of the broth.
Posted on 5/1/16 at 7:11 pm to StringedInstruments
Not sure. You could definitely taste the peas throughout the dish and I drained the cans before adding them
Posted on 5/1/16 at 7:26 pm to jmh5724
interesting...sounds pretty damn good.
what exactly is "temple meat"?
what exactly is "temple meat"?
Posted on 5/1/16 at 7:28 pm to Spankum
I think the real name for it is jowl meat or from the jaw. It's way more tender than boston butt and has a sweet taste to it
Posted on 5/1/16 at 7:30 pm to jmh5724
Are those red beans in there, too?
Posted on 5/1/16 at 7:33 pm to jmh5724
quote:
I think the real name for it is jowl meat or from the jaw. It's way more tender than boston butt and has a sweet taste to it
that is what I was thinking...I have heard that referred to as "cheek meat" too...the best tacos I ever had were made from it.
Posted on 5/1/16 at 7:35 pm to jmh5724
Looks good. Did the peas jump out da pot?
Posted on 5/1/16 at 7:35 pm to jmh5724
Looks good. Did the peas jump out da pot?
Posted on 5/1/16 at 7:40 pm to Tiger Ryno
They stayed in the pot but couldn't manage to stay in my kid's plates
Posted on 5/1/16 at 7:42 pm to Spankum
quote:
what exactly is "temple meat"?
Meat from the temple of a pig, each pig has 2, specifically the temporalis muscle
ETA: jowl is the cheek, very close to the temple but different structures
This post was edited on 5/1/16 at 7:48 pm
Posted on 5/1/16 at 8:59 pm to Tigerpaw123
That is correct. I forgot what they do with jowl meat
Posted on 5/1/16 at 9:18 pm to jmh5724
I'd eat it but why boil for 20 minutes before putting rice in?
Posted on 5/1/16 at 9:29 pm to Martini
No reason. I was busy cleaning up so I just put the lid on it and let it go. More of a simmer than a boil
This post was edited on 5/1/16 at 9:30 pm
Popular
Back to top
Follow TigerDroppings for LSU Football News