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Message
Jambalaya in casing
Posted on 10/18/16 at 7:07 pm
Posted on 10/18/16 at 7:07 pm
Since I usually make way too much Jambalaya every time, I'm thinking of running the leftover through my grinder and into a casing much like boudin.
Maybe freeze and grill or reheat later.
Anyone ever done this?
Thinking I may need to add broth for consistency.
Thoughts? Reccomendations?
Maybe freeze and grill or reheat later.
Anyone ever done this?
Thinking I may need to add broth for consistency.
Thoughts? Reccomendations?
Posted on 10/18/16 at 8:49 pm to Nafregit
I was thinking of doing the same thing with chili and rice.
Posted on 10/18/16 at 11:46 pm to Nafregit
Sounds legit. Please do a pictorial guide if you decide to follow through with this idea.
Posted on 10/19/16 at 9:07 am to Nafregit
Have done this. You need to make sure it's done with the quickness as rice will be the first thing to spoil if it "sits out" after being cooked. Essentially, you would need to immediately quick chill and or soft freeze the amount you want to grind into casings right after it is cooked. You should be able to determine how much you typically have left over for this. As far as the taste, mine was a bit dry, so possibly adding some fat would have helped.
Posted on 10/19/16 at 9:09 am to Nafregit
Get some egg roll wrappers and make some jambalaya egg rolls
Posted on 10/19/16 at 11:44 am to Nafregit
Your Jambalaya will be fully cooked. If making a "sausage" out of it, you will need to add a binder (uncooked meat) to the blend before casing it.
Sounds interesting. Do photos.
Sounds interesting. Do photos.
Posted on 10/19/16 at 12:28 pm to MeridianDog
quote:
If making a "sausage" out of it, you will need to add a binder (uncooked meat) to the blend before casing it.
Why? You don't do this with boudin.
Posted on 10/19/16 at 12:39 pm to MeridianDog
I have used eggwhites as a binder for odd sausage before.
Made some really good red bean and rice sausage with it.
If you don't do a binder it comes out like boudin, but that may be what you want.
Made some really good red bean and rice sausage with it.
If you don't do a binder it comes out like boudin, but that may be what you want.
Posted on 10/19/16 at 1:35 pm to Napoleon
It's tricky getting the sausage ground without pureeing the rice. If you figure it out, post pics
Posted on 10/19/16 at 2:56 pm to Jambo
Why does he have to grind the sausage? Just run it through the grinder with no grinding attachment and straight into the casing.
Posted on 10/19/16 at 3:04 pm to SUB
I tend to make a "meatier" jambalaya, so I ground my jambalaya and added it to cooked rice. I then ran it through the sausage attachment without the grinder to have rice grains in it. (as you have suggested) Could be why mine was on the drier side.
Posted on 10/19/16 at 3:59 pm to SUB
quote:
Why does he have to grind the sausage? Just run it through the grinder with no grinding attachment and straight into the casing.
Never said he HAD to. Was just offering up a suggestion.
I find that lumpy stuff inside a casing (granted, i smoke all links, never steam) tends to leave gaps where the casing is just hard or empty.
I also think grinding that sausage will help move some oil around and taste a little better / bind the rice better.
This post was edited on 10/19/16 at 4:00 pm
Posted on 10/19/16 at 9:48 pm to Nafregit
I add a little egg wash to it, roll up over bread crumbs, freeze, then fry or bake. They turn out pretty well. You can make big balls and serve over slider buns. I also do quesadillas with leftovers.
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