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re: Jambalaya in Non-Cast Iron Pot
Posted on 2/5/10 at 2:44 pm to Mo Jeaux
Posted on 2/5/10 at 2:44 pm to Mo Jeaux
i've cooked it before in a magnalite and achieved the proper color without the help of KB. I think the key is to brown some pork. It browns much better than chicken and will give you that color you are looking for.
0
Posted on 2/5/10 at 2:55 pm to bayoudude
If the meat is properly browned and the pot is properly scraped I will garantee you dont even need onion and will get the proper color. Im not sure what south Houma has to do with jambalaya though 
The color comes from the shite that is stuck to the bottom of the pot and is what gives it the color. Now caramalized onions will give water a tinge of color but to say that if you dont use onions your jambalaya will be white is absurd.
I will agree for a small family dinner though that many people use just heavy stew pots. My mom always used a magnalite. But for any more than 10 people it has always been a cast iron pot. I dont know many people though that would make a 20 person jambalaya in a non cast iron pot.
The color comes from the shite that is stuck to the bottom of the pot and is what gives it the color. Now caramalized onions will give water a tinge of color but to say that if you dont use onions your jambalaya will be white is absurd.
I will agree for a small family dinner though that many people use just heavy stew pots. My mom always used a magnalite. But for any more than 10 people it has always been a cast iron pot. I dont know many people though that would make a 20 person jambalaya in a non cast iron pot.
Posted on 2/5/10 at 2:58 pm to Catman88
quote:
i've cooked it before in a magnalite and achieved the proper color without the help of KB. I think the key is to brown some pork. It browns much better than chicken and will give you that color you are looking for.
Magnalite and you fine
Posted on 2/5/10 at 5:45 pm to Mo Jeaux
I prefer All-Clad over cast iron for several reasons and have no problems getting carmelization in it. The trick is to add a bit of beer and scrape several times throughout the browning process to prevent burning.
Posted on 2/5/10 at 7:15 pm to Tbobby
Thanks, Tbobby, and thank you to everyone else. You've helped get rid of some trepidation. I love my cast iron and don't mind my All-Clad cookware at all either. I was just feeling like a little of a traditionalist regarding Jambalaya.
Posted on 2/5/10 at 7:48 pm to Mo Jeaux
Posted on 2/5/10 at 8:33 pm to CaliforniaTiger
quote:
CaliforniaTiger
WTF?
Posted on 2/5/10 at 8:35 pm to Mo Jeaux
I cook mine in a non-cast iron pot. I use a Magna-lite pot and it does great.
Posted on 2/6/10 at 9:29 am to Catman88
quote:
You have to take into account that this isnt exactly cajuns coming to eat jambalaya though. This could be a crawfish boil with yankees thing you cut the amount needed in half.
This.
As long as you act like its great, they will love it because it will be better than 90% of anything else they have ever eaten.
Yankees are stoopid.
Posted on 2/6/10 at 9:48 am to L.A.
quote:
I cook mine in a non-cast iron pot. I use a Magna-lite pot and it does great.
My wife cooks hers in a big oval magnalite roaster in the oven and the color is perfect as is the jambalaya. She was taught by an old man Gautreaux who lives in Gonzales and has cooked it all his life. I imagine if it is good enough for him and his family and friends in Gonzales it's good enough for me.
She doesn't use Kitchen Bouquet because she can get the color out of the meat and the onions. I use if from time to time for color only so I have no prejudice against it.
I've even used par boiled rice on occasion because that much rice I struggle with. However the key to using regular long grain to me is to wash it under cool water until the water runs clear. This elements the surface starch and keeps it from getting too sticky.
All that said you can cook jambalaya in an old jiffy pop container if you want and it will work. If the color is off who gives a shite? As long as the flavor is there.
This post was edited on 2/6/10 at 9:50 am
Posted on 2/6/10 at 10:38 am to Martini
quote:I bake mine, too. If it's good enough for Paul Prudhomme, it works fine for me.I can't see the container being an issue except for the browning process...any heavy bottom will do(I sure sound like a middle aged old man admitting to that...)
My wife cooks hers in a big oval magnalite roaster in the oven
Posted on 2/6/10 at 12:14 pm to Martini
quote:Same here. I never use Kitchen Bouquet and the color is always perfect.
She doesn't use Kitchen Bouquet because she can get the color out of the meat and the onions
FWIW, my mother used Kithen Bouquet, but I've never seen the need for it.
Posted on 2/6/10 at 1:41 pm to Martini
My dad makes a crawfish jambalaya with instant rice in a magnalite and bakes it to cook the rice.
I can see applying that to chicken and sausage. As long as you brown your meat first, then carmelize your veggies well, the color will be there. Add your meat back to the pot, chicken stock/water and season, then add the rice and bake, it will probably be pretty good. Good luck.
Anyway, those Yankees won't know the difference!!
I can see applying that to chicken and sausage. As long as you brown your meat first, then carmelize your veggies well, the color will be there. Add your meat back to the pot, chicken stock/water and season, then add the rice and bake, it will probably be pretty good. Good luck.
Anyway, those Yankees won't know the difference!!
This post was edited on 2/6/10 at 1:42 pm
Posted on 2/6/10 at 5:39 pm to bayoudude
quote:
You people are too much. I grew up south of Houma and I can tell you that unless you are cooking for 50+ people chances are the jumbalaya is cooked in a non cast iron pot. As for the meat giving you the color try barely putting/browning any onions and see how that works out for you. you will end up with a white jumbalaya.
You people down below Houma need to come up to Gonzales to see how a Jamb should be cooked. And what it should be cooked in. Even if its for 4 people.
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