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Message
re: Jambalaya - Gonzales Style with pics.
Posted on 1/6/13 at 9:29 am to AlxTgr
Posted on 1/6/13 at 9:29 am to AlxTgr
quote:
Never made this. Want to tonight. Is it wrong to use bell pepper and celery or do you just prefer not to use them?
Nothing wrong with using them if you like the outcome. Too much bell pepper will show more than the celery. That being said, I use both. Good luck.
1
Posted on 1/6/13 at 9:36 am to bossflossjr
My 6 year old likes rice dishes, but balks at "Green stuff". May skip the bell in this first batch.
Posted on 1/6/13 at 10:59 am to AlxTgr
quote:
My 6 year old likes rice dishes, but balks at "Green stuff". May skip the bell in this first batch.
Skip the bell. It makes no difference in taste. It would be cooked down anyways and he wouldn't see it if you were to use it. But skip the green onions cause he will see those.
Posted on 1/6/13 at 11:10 am to pochejp
Hey poche
I've done this jamabalaya 3 Christmas' in a row and its a big hit
My #12 is completely empty everytime!
The only thing I tweak, is that a use 1.5/lb of pork temple and a 1.5/lb of homemade smoked tasso!
I've done this jamabalaya 3 Christmas' in a row and its a big hit
My #12 is completely empty everytime!
The only thing I tweak, is that a use 1.5/lb of pork temple and a 1.5/lb of homemade smoked tasso!
Posted on 1/6/13 at 12:27 pm to heypaul
quote:
Hey poche
I've done this jamabalaya 3 Christmas' in a row and its a big hit
My #12 is completely empty everytime!
The only thing I tweak, is that a use 1.5/lb of pork temple and a 1.5/lb of homemade smoked tasso!
Posted on 1/6/13 at 4:38 pm to pochejp
OK, pretty sure mine is ruined on step one. Bought boneless Butt. It HAS to be water infused or something. SO much water coming out. Just had to drain. No gratin, and the meat feels like rubber. 
Posted on 1/6/13 at 5:56 pm to AlxTgr
quote:
OK, pretty sure mine is ruined on step one. Bought boneless Butt. It HAS to be water infused or something. SO much water coming out. Just had to drain. No gratin, and the meat feels like rubber.
Not unusual for butt meat to release a lot of water. Just keep frying. It will steam out. Cook till the meat is sticking, stir, repeat till dark brown. The meat is kind of tough at this point but will tenderize as it boils in the water/rice mixture and in the rice cooking/steaming process.
Posted on 1/6/13 at 6:00 pm to pochejp
I already pushed forward. I'm at the let it sit stage right now. About to eat. Will report back in 30.
BTW, I had an 8 pot. That was way too small. Had to transfer to a large calfalon. Not sure what I used too much of, but that does not look like 3.5 lbs of meat in your set up.
BTW, I had an 8 pot. That was way too small. Had to transfer to a large calfalon. Not sure what I used too much of, but that does not look like 3.5 lbs of meat in your set up.
Posted on 1/6/13 at 6:47 pm to AlxTgr
OK. It was not a total failure. The 6 year old ate it. That's huge.
Brought some to my mother and aunt. They loved it. Will try harder to find temple meat next time.
After leaving and coming back, the house smells awesome. I could not smell it before with me being here the whole time and drinking beer.
Brought some to my mother and aunt. They loved it. Will try harder to find temple meat next time.
After leaving and coming back, the house smells awesome. I could not smell it before with me being here the whole time and drinking beer.
Posted on 1/6/13 at 7:00 pm to AlxTgr
quote:
SO much water coming out. Just had to drain.
Don't throw that water away. When cooking large pots I will sometimes skim that water out and add to my stock for later.. just kinda speed up the process. Either that or let it cook out, kinda high heat helps..
Chicken is usually worse than the pork when it comes to this..
Posted on 1/6/13 at 7:03 pm to pochejp
quote:
pochejp
Nevermind ... what he said
Posted on 1/6/13 at 7:10 pm to Kajungee
Should have kept it. Live and learn
Posted on 1/30/13 at 12:40 pm to pochejp
I made a pot of jambalaya Sunday following your recipe. Turned out great! One change I will make next time -- I threw in a package of tasso I had, along with the pork and sausage. The tasso was a little too salty and seasoned. Thanks for posting this.
Posted on 1/30/13 at 1:25 pm to AlxTgr
quote:
OK, pretty sure mine is ruined on step one. Bought boneless Butt. It HAS to be water infused or something. SO much water coming out. Just had to drain. No gratin, and the meat feels like rubber.
The pork almost always releases a lot of water when cooking it, at least for me. Like others said, you just have to keep cooking it till the water cooks out (it takes a long time). It will start sticking after the water has evaporated. Are you using a cast iron?
Posted on 1/30/13 at 4:46 pm to SUB
This is great recipe and its money with pork, but I love substituting chicken thighs in lieu of good pork butt.
I'm curious anybody ever experiment with seafood at all vice meat?
I'm curious anybody ever experiment with seafood at all vice meat?
Posted on 1/30/13 at 5:12 pm to fishpinger
Seafood doesn't cook the same so I'm not sure if it would turn out good. If I did do shrimp, I'd maybe blacken it like the pork, but then remove it until the rice is fully cooked, then mix it back in with everything else so it doesn't overcook, but still has a good flavor.
Posted on 1/30/13 at 6:37 pm to SUB
That's what I thought, thanks for the info.
Posted on 1/30/13 at 8:15 pm to pochejp
Looks awesome.
Posted on 5/28/13 at 10:43 am to GRIZZ
Thanks so much for this, smoked some deer sausage over the weekend and made Jambalaya for the first time ever and it was great!
Posted on 5/28/13 at 10:47 am to Impotent Waffle
Not to get too OT on the Food Board, but I :fap: a little every time I see this thread.
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