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Jambalaya- In what order do you brown your meat?
Posted on 9/24/26 at 8:34 pm
Posted on 9/24/26 at 8:34 pm
It’s always made the most sense to me to brown the sausage first since it leaves a good amount of grease to brown the rest of the meat in. But I’ve seen a lot of guys do the sausage last.
Is there a reason or does it really even matter? Y’all learn me something
Is there a reason or does it really even matter? Y’all learn me something
Posted on 9/24/26 at 8:42 pm to CrawfishElvis
I brown the sausage first. I split the links, then slice to get more surface area for browning. The sausage gives up a lot of grease. I usually have to spoon out some before I brown the cubed pork, then the chicken.
Posted on 9/24/26 at 8:46 pm to CrawfishElvis
Sausage
Pork or chicken
Vegetables
Pork or chicken
Vegetables
Posted on 9/24/26 at 9:03 pm to CrawfishElvis
Pork first. The pork sticking and scraping is the source for your color.
Sausage just for a little color/aesthetics more than anything
If doing chicken thighs, I don’t pre brown at all.
Sausage just for a little color/aesthetics more than anything
If doing chicken thighs, I don’t pre brown at all.
Posted on 9/24/26 at 9:35 pm to CrawfishElvis
Sausage
Chicken
Pork
Chicken
Pork
Posted on 9/24/26 at 9:39 pm to CrawfishElvis
Sausage first for the exact reason you stated. You’ll use the natural fats rendered from the sausage plus any additional oil needed for browning the pork butt and vegetables.
Posted on 9/24/26 at 9:52 pm to CrawfishElvis
Sausage first so I can cook everything in delicious sausage fat.
Posted on 9/24/26 at 10:34 pm to CrawfishElvis
i’m sorry guys for such a basic question but what type of pork do you use in your Jambo?
Posted on 9/25/26 at 7:42 am to CrawfishElvis
I usually take sliced, cubed pork butt, brown it first, if I'm cooking with smoked sausage. If using fresh sausage, I'll brown it first. Usually don't put chicken, but when I do it's usually thigh meat only.
Posted on 9/25/26 at 8:12 am to CrawfishElvis
I'll get some hate, but in a chicken jambalaya, I cook a pack of bacon in the pot very first thing. Take it out and eat. Throw in the sausage next. Take sausage out, then brown the whole chicken breasts. Break the chicken up as its cooking.
Posted on 9/25/26 at 8:22 am to Icansee4miles
quote:
doing chicken thighs, I don’t pre brown at all.
Posted on 9/25/26 at 8:35 am to Shexter
quote:
cook a pack of bacon in the pot very first thing. Take it out and eat. Throw in the sausage next
I’ve seen guys do this too. Is it really necessary though? I’m not knocking it I’m genuinely asking. Can you tell a difference in the end product?
Posted on 9/25/26 at 8:39 am to CrawfishElvis
quote:
Can you tell a difference in the end product?
With a chicken jambalaya, it adds a nice brown coloring. Id rather do that than add kitchen bouquet.
Posted on 9/25/26 at 8:41 am to CrawfishElvis
Brown pork, remove
Brown sausage, remove
Trinity translucent
Garlic
Stock, bring to boil
Rice
Simmer
Add torn up fried chicken
Serve
Brown sausage, remove
Trinity translucent
Garlic
Stock, bring to boil
Rice
Simmer
Add torn up fried chicken
Serve
Posted on 9/25/26 at 9:42 am to heatom2
If doing chicken thighs, the best part is browning the skin so you can eat it. My kids call it chicken bacon.
Posted on 9/25/26 at 9:44 am to fischd1
quote:I used to use head meat, but between it being hard for me to find, and not loving the texture, i have gone back to shoulder. Harder to get brown bits, but the texture and flavor is better, to me.
i’m sorry guys for such a basic question but what type of pork do you use in your Jambo?
Posted on 9/25/26 at 9:50 am to CrawfishElvis
Chicken, sausage, pork ... making sure the batches are small enough to really get some good dark fond.
Posted on 9/25/26 at 10:35 am to fischd1
Boston butt is the best pork. The intramuscular fat is superb. Cut off the fat cap and any large pieces of fat. The meat has plenty of intramuscular fat for flavor.
Posted on 9/25/26 at 10:52 am to CrawfishElvis
I've always done sausage first, then cook whatever other meat I'm using, as well as the veggies, in the sausage fat. If using shrimp, I don't precook but add to the pot for the last 10 minutes.
Posted on 9/25/26 at 12:25 pm to CrawfishElvis
quote:
Y’all learn me something
Bacon first for the grease. Fond will start to form. Remove and snack on. Marinated pork goes in next. This is where you will really get your fond built up, which is your color for the dish. It will make a bunch of liquid at first but cook that out, let the bottom get a little sticky, then add some water or stock to deglaze. Let that water cook out again and the bottom to form your fond again.
Push the pork up the sides and add cut-up chicken thighs. I then add my onions, bell peppers and celery. Once that cooks down for 15-20 minutes THEN I add my sausage. I cut mine into half-round coins. Makes it eat easier. But I don't brown my sausage at all. It's already cooked. Warming it through is enough for it to release it's flavors into the dish.
Once I pull my bacon out, nothing else comes out of the pot.
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