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Started By
Message
1
Posted on 8/14/22 at 11:04 am to TCO
quote:Why not, if the instructions came from an experienced jambalaya cook? Are you saying correct jambalaya technique can't be articulated in writing?
No spreadsheet can teach you proper technique
Posted on 8/14/22 at 11:15 am to SixthAndBarone
quote:
Taste your water before you add the rice. You want it to taste good AND be over seasoned.
Posted on 8/14/22 at 11:17 am to TCO
A spreadsheet and in-person instruction can both teach proper technique. But the most beneficial way to learn is to cook it.
Proper technique (proper browning) adds flavor.
But…I’ve cooked plenty without proper browning for charities and customers when I want to cut the cooking time by 1-2 hours. And it’s plenty flavorful because of the ingredients I add. I’m not saying it’s better, I’m saying it’s possible to get a lot of flavor from your ingredients alone.
Browning correctly will make it more flavorful, but it isn’t the only factor in flavor.
Proper technique (proper browning) adds flavor.
But…I’ve cooked plenty without proper browning for charities and customers when I want to cut the cooking time by 1-2 hours. And it’s plenty flavorful because of the ingredients I add. I’m not saying it’s better, I’m saying it’s possible to get a lot of flavor from your ingredients alone.
Browning correctly will make it more flavorful, but it isn’t the only factor in flavor.
Posted on 8/14/22 at 11:20 am to WhiteMandingo
quote:
Deer sausage is the issue it's not fatty enough you need pork sausage.
DD OR POLK HOT
This
Season your thighs well before browning
Ditch the stale kracker shite and mix your own seasoning blend
Posted on 8/14/22 at 11:31 am to GynoSandberg
Suggestion on a decent sausage and season blend? Anything special to season the thighs with or just salt and pepper?
Posted on 8/14/22 at 11:38 am to secondandshort
quote:
Suggestion on a decent sausage and season blend? Anything special to season the thighs with or just salt and pepper?
Tony's. The answer is always Tony's.
Posted on 8/14/22 at 11:42 am to Fight4LSU
quote:
Sounds like you’re one of those dudes who don’t know how to cook jambalaya so you cook pastalaya instead.
I’ll cook circles around you up-the-bayou redbird
Posted on 8/14/22 at 11:47 am to secondandshort
Pick a seasoning blend. They all work just fine. You may find some you like better, but they all work.
I never season meat before browning. Throw it in the pot and then add seasoning. Works just fine.
Pick a Louisiana smoked sausage from the grocer and you’re golden.
People overthink this way too much. I average at minimum 20 jamabalayas a year, between 15 and 80 gallons.
Im telling you, drink your water. If it doesn’t taste damn good, add more bouillon. Then make sure it’s over seasoned because the seasoning will be used to flavor the rice.
Make sure any “chicken juice” that gets in your pot during browning stays in the pot. Don’t pull out flavor.
Just keep cooking and trying new things and figuring out what you like. That’s the most important thing to do. Cook it to your style, not to TD’s style.
I never season meat before browning. Throw it in the pot and then add seasoning. Works just fine.
Pick a Louisiana smoked sausage from the grocer and you’re golden.
People overthink this way too much. I average at minimum 20 jamabalayas a year, between 15 and 80 gallons.
Im telling you, drink your water. If it doesn’t taste damn good, add more bouillon. Then make sure it’s over seasoned because the seasoning will be used to flavor the rice.
Make sure any “chicken juice” that gets in your pot during browning stays in the pot. Don’t pull out flavor.
Just keep cooking and trying new things and figuring out what you like. That’s the most important thing to do. Cook it to your style, not to TD’s style.
This post was edited on 8/14/22 at 11:48 am
Posted on 8/14/22 at 11:51 am to TCO
quote:
Anyone who cooks a dry brown jambalaya doesn’t know what they are doing, hence my comment
Posted on 8/14/22 at 11:59 am to SixthAndBarone
quote:
Just keep cooking and trying new things and figuring out what you like. That’s the most important thing to do. Cook it to your style, not to TD’s style.
This. If you like the mushy red liquid "jambalaya" well then cook it and eat it and enjoy. I personally find it disgusting and flat out will not eat it. That said I won't eat liver of any kind and people love it. I love spinach and hate mustard and turnip greens. Cook and eat what you like.
To the OP you need better stock. That Wal-Mart stuff tastes like water. Add some Knorr brand bouillon cubes or powder. Taste your water before you add the rice and it should be "salty" and or seasoned more so than you would typically eat. The rice will absorb it. Also season those thighs well before and during cooking.
Posted on 8/14/22 at 12:32 pm to secondandshort
Couple tips
Season your meat before you brown it.
Brown your onions till they stick then deglaze, do that about 5 times.
Save about 1/8, chop them really fine and add them when you add your rice.
Also, add a lil better than bouillon beef.
Season your meat before you brown it.
Brown your onions till they stick then deglaze, do that about 5 times.
Save about 1/8, chop them really fine and add them when you add your rice.
Also, add a lil better than bouillon beef.
This post was edited on 8/14/22 at 12:37 pm
Posted on 8/14/22 at 6:01 pm to CHEDBALLZ
quote:
Also, add a lil better than bouillon beef.
Hang on now, the chicken better than bouillon is the superior product.
Posted on 8/15/22 at 11:07 am to secondandshort
quote:
Chicken was Boneless skinless thighs
IMO.... you should use chicken thighs with skin. When browning the chicken, the skin adds lots of flavor. When browning the thighs, cook on fairly high heat to really get the skin cooked to a dark color.
You also said that you use bacon grease to brown the meats. This is ok, but only use a little. The chicken skin will add more grease, and too much grease can make the cooked rice a little mushy.
I usually add pork [wild killed] to my Jambalaya and find this adds more flavor.
Posted on 8/15/22 at 11:51 am to pochejp
Stadium Rat and pochejp commenting in a Jambalaya thread? You can stop right there, the masters have spoken.
Posted on 8/15/22 at 12:17 pm to secondandshort
Just buy bags of Oak Grove Jambalaya mix, get some nice boneless chicken thighs, and AmyLu’s andouille chicken sausage. 30 minutes you’re done, it tastes great, and it’s easy. Anyone still using the horse and buggy approach will criticize your food regardless.
Posted on 8/15/22 at 1:12 pm to ItNeverRains
quote:
Oak Grove Jambalaya mix
Hands down the best jambalaya mix you can buy.
I enjoy making my own jambalaya on the weekends, but weeknights in our house it is Oak Grove.
Posted on 8/15/22 at 1:32 pm to secondandshort
If the problem is just that your rice doesn't have enough flavor, then add more seasoning to your water...THAT is how your rice gets flavor. Taste your water so you have some point of reference. The water should be a tad over-seasoned / salty, as another poster said, since the rice is going to dilute the saltiness once it is added.
Posted on 8/15/22 at 1:35 pm to SUB
Amen.
Posted on 8/15/22 at 3:02 pm to secondandshort
Are you seasoning your chicken (thighs)
I season mine using the mixture I use in the jambalaya
salt
black pepper
cayenne
Garlic powder
hot sauce
I usually season it the night before I cook
I season mine using the mixture I use in the jambalaya
salt
black pepper
cayenne
Garlic powder
hot sauce
I usually season it the night before I cook
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