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Started By
Message
re: Jambalaya Fest At My House Yesterday
Posted on 5/30/16 at 1:35 pm to Clark W Griswold
Posted on 5/30/16 at 1:35 pm to Clark W Griswold
quote:
Rotel? Hope you choke on it.
You're an IDIOT!!!!!
What's with so many closed minded people? I guess I should respectfully request everyone's opinion before I cook something I like?!
2
Posted on 5/30/16 at 1:54 pm to Cajunate
You have to ignore Clark. I think he drinks a lot. 
Posted on 5/30/16 at 2:08 pm to Cajunate
Nate..... my coonass side of family from Chauvin put rotel in their jambalaya and I like it just fine. Hell, whenever I feel nastalgic and want to make a jambalaya that mimics my paw paws I make a shrimp and salt meat jambalaya and I throw in a can of Rotella like he use to do.
He also made a gumbo and used shake n bake to make the roux. I've yet to try that though.
He also made a gumbo and used shake n bake to make the roux. I've yet to try that though.
Posted on 5/30/16 at 2:11 pm to Gris Gris
OPs jambalaya looks good to me. I was nervous about those rotel additions but came out nicely. I put both bay leaves and oregano in my jambalaya. I like how the two flavors pair with the sweetness of browned onions and the richness of the pork and sausage. It's difficult to get that dark brown color without browning the shite out of your pork and I definitely would not want to over cook pork loin.
Posted on 5/30/16 at 3:31 pm to Cajunate
How does this have 8 down votes. It looks GREAT!
Posted on 5/30/16 at 4:11 pm to JodyPlauche
Does anybody do a jambalaya like they do at the festival with chicken pieces? How does that compare to pork?
Posted on 5/30/16 at 4:24 pm to KyrieElaison
quote:I had one from a prominent guy in Gonzales that did it that way. By the time he finished browning the chicken, it was turning to jerky. Damn! Taste is the most important thing, not following double-revolving peripatetic, pedantic nitpicking rules.
Does anybody do a jambalaya like they do at the festival with chicken pieces? How does that compare to pork?
Posted on 5/30/16 at 4:31 pm to KyrieElaison
The competition jambalaya at the festival is not very good in my opinion. It's amazing what a good smoked sausage goes for the flavor of jambalaya.
Posted on 5/30/16 at 4:50 pm to JodyPlauche
Because he put bacon and tomatoes in it.
Posted on 6/1/16 at 3:00 pm to Cajunate
Need to brown pork close to 45 minutes. Not gonna dry out, once the water goes in and starts boiling, the color and flavor releases and the pork softens back up and tenderizes in minutes.
Gotta split that rice, though!
This post was edited on 6/1/16 at 3:01 pm
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