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Jambalaya help
Posted on 8/13/22 at 7:32 pm
Posted on 8/13/22 at 7:32 pm
My jambalayas just come out ok. My rice seems to not have much jambalaya flavor. I’ve looked at the jambalaya calculator and used pretty close to that. Any tips on having more flavor to the rice?
Process goes- bacon grease the pot, Cook the sausage then chicken. The cook the vegetables down until they’re soft and caramelized. Add stock, bullion, Cajun seasoning and hot sauce. Bring to a boil then cover for 25 min. Texture and all is fine but the rice flavor seems to be missing. Any suggestions?
ETA: once brought to a boil added rice then covered.
Process goes- bacon grease the pot, Cook the sausage then chicken. The cook the vegetables down until they’re soft and caramelized. Add stock, bullion, Cajun seasoning and hot sauce. Bring to a boil then cover for 25 min. Texture and all is fine but the rice flavor seems to be missing. Any suggestions?
ETA: once brought to a boil added rice then covered.
This post was edited on 8/13/22 at 7:46 pm
14
Posted on 8/13/22 at 7:42 pm to secondandshort
quote:
Process goes- bacon grease the pot, Cook the sausage then chicken. The cook the vegetables down until they’re soft and caramelized. Add stock, bullion, Cajun seasoning and hot sauce. Bring to a boil then cover for 25 min.
Looks like you forgot to add the rice. Could explain the lack of flavor in it.
Posted on 8/13/22 at 7:49 pm to OldHickory
quote:
Looks like you forgot to add the rice. Could explain the lack of flavor in it
This is funny as fu#& if you enjoy sarcasm
Posted on 8/13/22 at 8:06 pm to secondandshort
Suggestions:
Are you removing the sausage and then adding the chicken? Then removing the chicken and then adding the vegetables?
Make sure you brown your chicken good and that you’re using chicken thighs.
Taste your water before you add the rice. You want it to taste good AND be over seasoned.
Don’t use concerted rice, it never picks up the flavor regular rice does.
Are you removing the sausage and then adding the chicken? Then removing the chicken and then adding the vegetables?
Make sure you brown your chicken good and that you’re using chicken thighs.
Taste your water before you add the rice. You want it to taste good AND be over seasoned.
Don’t use concerted rice, it never picks up the flavor regular rice does.
Posted on 8/13/22 at 8:10 pm to secondandshort
quote:
Cajun seasoning
Elaborate
Posted on 8/13/22 at 8:11 pm to secondandshort
What kind of sausage? Chicken have the skin on it? Are you draining the fat at all? What kind of seasoning? What brand of stock?
Your flavor will primarily come from the sausage, stock, and seasonings. That “unctuous” quality comes from the fat rendered from the meats.
Also, make sure you’re getting a good browning on everything as well.
Your flavor will primarily come from the sausage, stock, and seasonings. That “unctuous” quality comes from the fat rendered from the meats.
Also, make sure you’re getting a good browning on everything as well.
This post was edited on 8/13/22 at 8:12 pm
Posted on 8/13/22 at 8:17 pm to StringedInstruments
Sausage was home made smoked deer sausage. Chicken stock was regular Walmart brand. Cajun seasoning was the Two step from stalks cracker. Yes on removing each meat but not draining any grease. Chicken was Boneless skinless thighs.
Thanks for the input and suggestions. And yes I enjoyed the sarcasm.
Thanks for the input and suggestions. And yes I enjoyed the sarcasm.
Posted on 8/13/22 at 8:22 pm to secondandshort
Add another bouillon cube or two and add more seasoning. Make sure you’re tasting that water. If it doesn’t taste good, it’s not right. Then you have to make sure it’s over seasoned after it tastes good.
Posted on 8/13/22 at 9:10 pm to secondandshort
Add tomatoes, seriously. Creole is the way to go, not that dry assed cajun meh.
Posted on 8/13/22 at 9:34 pm to secondandshort
Deer sausage is the issue it's not fatty enough you need pork sausage.
DD OR POLK HOT
DD OR POLK HOT
Posted on 8/13/22 at 11:54 pm to secondandshort
quote:
I’ve looked at the jambalaya calculator and used pret
There you go. If you use a guide for beginners, your jambalaya is gonna taste like it was cooked by a beginner.
No spreadsheet can teach you proper technique
Posted on 8/13/22 at 11:55 pm to Jake88
quote:
Add tomatoes, seriously. Creole is the way to go, not that dry assed cajun meh.
You don’t know the first damn thing about Cajun cooking.
Posted on 8/14/22 at 5:30 am to TCO
Creole over cajun jambalaya any day
Posted on 8/14/22 at 5:40 am to secondandshort
Use sausage , chicken and pork. Brown each separately. After you sauté the veggies and bring to a boil—-let it boil 20-30 minutes with just the pork and sausage. It will make a nice stock. Add chicken and rice , then start your cook time for he rice.
Posted on 8/14/22 at 8:48 am to TCO
quote:I actually do, but note, I said "creole" in the post to which you replied. I've had too many bowls of dry cajun "jambalaya."
You don’t know the first damn thing about Cajun cooking
This post was edited on 8/14/22 at 8:51 am
Posted on 8/14/22 at 9:43 am to Jake88
quote:
actually do, but note, I said "creole" in the post to which you replied. I've had too many bowls of dry cajun "jambalaya."
Anyone who cooks a dry brown jambalaya doesn’t know what they are doing, hence my comment
Posted on 8/14/22 at 9:52 am to TCO
quote:
hence my comment
Hence you are the *sshole here
Post your recipe
Posted on 8/14/22 at 10:05 am to TCO
quote:But it was Cajuns who cooked it for me.
Anyone who cooks a dry brown jambalaya doesn’t know what they are doing, hence my comment
Posted on 8/14/22 at 10:43 am to TCO
quote:
Anyone who cooks a dry brown jambalaya doesn’t know what they are doing, hence my comment
Sounds like you’re one of those dudes who don’t know how to cook jambalaya so you cook pastalaya instead.
Posted on 8/14/22 at 10:58 am to WhiteMandingo
quote:
Deer sausage is the issue it's not fatty enough you need pork sausage.
This was going to be my suggestion as well. What kind of rice are you using?
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