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Message
Jambalaya Experts - Please Convert My Chicken Ingredients to Pork
Posted on 7/29/21 at 8:57 am
Posted on 7/29/21 at 8:57 am
My chicken jambalaya has always been a hit. Now I have a last minute request to make a pork jambalaya. What do I need to change to make this a pork jambalaya?
Also, do I need to cook the pork in a crock pot or oven first or chop it into cubes and cook in the pot? Pork Butt or temple meat?
1 Pack bacon (base to make the jambalaya darker, removed after cooking)
5lb Veron or Martin Sausage
5lb Chicken
5lb Long Grain Rice
5lb White Onions
5 Bellpeppers
1 Bunch Celery
1/2 Cup Chopped Garlic
18 Cups Chicken Stock
1 Bunch Chopped Parsley
2 Bags Green Onions
Salt, pepper, hot sauce, white pepper
Thanks in advance..
Also, do I need to cook the pork in a crock pot or oven first or chop it into cubes and cook in the pot? Pork Butt or temple meat?
1 Pack bacon (base to make the jambalaya darker, removed after cooking)
5lb Veron or Martin Sausage
5lb Chicken
5lb Long Grain Rice
5lb White Onions
5 Bellpeppers
1 Bunch Celery
1/2 Cup Chopped Garlic
18 Cups Chicken Stock
1 Bunch Chopped Parsley
2 Bags Green Onions
Salt, pepper, hot sauce, white pepper
Thanks in advance..
4
Posted on 7/29/21 at 10:38 am to Shexter
That has plenty of greens in it.... but if you like what you have been doing and like the final product with chicken keep doing it, keep everything the same and sub 5 pounds of either temple meat or cubed boston butt, no need to pre cook it just brown it down real good like you do the chicken
chicken stock will be fine, I just use water but no biggie either way
Bacon...I dont use it, but if that is what you are used to and like keep doing it, changing the meat to pork will not matter
chicken stock will be fine, I just use water but no biggie either way
Bacon...I dont use it, but if that is what you are used to and like keep doing it, changing the meat to pork will not matter
This post was edited on 7/29/21 at 10:40 am
Posted on 7/29/21 at 11:06 am to Shexter
quote:there ya go just changed the word chicken to pork
1 Pack bacon (base to make the jambalaya darker, removed after cooking)
5lb Veron or Martin Sausage
5lb Pork
5lb Long Grain Rice
5lb White Onions
5 Bellpeppers
1 Bunch Celery
1/2 Cup Chopped Garlic
18 Cups Chicken Stock
1 Bunch Chopped Parsley
2 Bags Green Onions
Salt, pepper, hot sauce, white pepper
Posted on 7/29/21 at 11:16 am to J Murdah
quote:
just changed the word chicken to pork
I figured I was over thinking it.
Posted on 7/29/21 at 3:33 pm to Shexter
Yep...
After you brown your bacon off for the base, I go pork next. Slow cook/brown, add a little stock when it gets dry, deglaze, repeat. When my pork is pretty tender and the bottom starts getting dry again, I add my onions and start cooking them down. They'll release some liquid that you can use to deglaze one last time.
At least that's how I do it anyways. Feel free to follow your own process, of course.
After you brown your bacon off for the base, I go pork next. Slow cook/brown, add a little stock when it gets dry, deglaze, repeat. When my pork is pretty tender and the bottom starts getting dry again, I add my onions and start cooking them down. They'll release some liquid that you can use to deglaze one last time.
At least that's how I do it anyways. Feel free to follow your own process, of course.
Posted on 7/29/21 at 4:36 pm to Shexter
The only thing I would change is to use 5 pounds of Boston butt. That’s all. Keep the chicken stock. Brown your sausage, remove. Brown your pork, remove. Brown the vegetables and then add everything back.
A tip: Once your water and all the meat is in and it boils, lower the heat and keep letting the pork cook to get tender. Cook on low for 30 minutes, covered so you don’t lose water. Then bring it back to a boil and add your rice.
A tip: Once your water and all the meat is in and it boils, lower the heat and keep letting the pork cook to get tender. Cook on low for 30 minutes, covered so you don’t lose water. Then bring it back to a boil and add your rice.
Posted on 7/29/21 at 4:40 pm to Shexter
I wouldn't change our the chicken stock as I believe the dude above me said. Just get a tender cut like pork shoulder.
Posted on 7/29/21 at 8:09 pm to Shexter
For every pound of rice, out three pounds of meat. I use sausage , chicken and pork. Could easily use two or one of the three, but still 3 to 1 ratio to rice.
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