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Jambalaya in TN
Posted on 6/4/16 at 5:05 pm
Posted on 6/4/16 at 5:05 pm
Made a pork and Teets sausage jambalaya tonite. I'm a glutton for punishment and want feedback. No tomatoes were killed in the making of this jambalaya:) Also, does anybody add any fresh herbs like basil or thyme? Just an idea.
This post was edited on 6/4/16 at 5:27 pm
5
Posted on 6/4/16 at 5:12 pm to KyrieElaison
Your Flickr has your name in it. Idk if you want that out here.
Posted on 6/4/16 at 5:14 pm to KyrieElaison
What was your technique?
Looks like short grain or parboiled rice?
Looks like short grain or parboiled rice?
Posted on 6/4/16 at 5:15 pm to Tigerpaw123
I used regular Mahatma long grain
Posted on 6/4/16 at 5:19 pm to KyrieElaison
Then you might of stirred it too much and broke up the grains, does not really matter if you liked it though
Have you read the jambalaya thread on here by pochejp?
Have you read the jambalaya thread on here by pochejp?
Posted on 6/4/16 at 6:07 pm to KyrieElaison
quote:Looks pretty good to me, especially the meat. Did you use the country style pork ribs?
Made a pork and Teets sausage jambalaya tonite. I'm a glutton for punishment and want feedback. No tomatoes were killed in the making of this jambalaya:) Also, does anybody add any fresh herbs like basil or thyme? Just an idea.
I would definitely eat it. I've recently tried a little dried thyme and a couple of bay leaves. It did not make a huge difference to me.
This post was edited on 6/4/16 at 6:10 pm
Posted on 6/4/16 at 6:36 pm to KyrieElaison
I can't see the pic but I'll say I do not add any herbs. I'm generally against "fancying up" a jambalaya. I see people talk all the time about using herbs and tomatoes and stock and on and on. To me jambalaya is nothing more than pork, pork sausage or replace both of those with chicken, water, mahatma long grain, onions, bell pepper (I don't even leave it in), celery (same as bell pepper) and garlic (I actually use garlic powder most of the time. And then of course your seasoning (black pepper, salt, cayenne, garlic powder). I'm not saying I wouldn't eat some of the "jambalaya" dishes that people make when they experiment. I'm just saying back in the day when jambalaya originated it was because it could be made for cheap and a lot of it and it wasn't a fancy dish. The JFA still basically judges jambalaya this way in contests.
Posted on 6/4/16 at 7:58 pm to lsugrad35
quote:This is in no way the way most Louisianians cook jambalaya. And it certainly does not reflect the idea that what tastes good is good. i don't care about esoteric rules.
The JFA still basically judges jambalaya this way in contests.
Posted on 6/4/16 at 8:06 pm to KyrieElaison
Damn, that looks good to me!
Posted on 6/5/16 at 8:05 am to Spankum
I thought it turned out pretty good. The rice was not as fluffy as I like. Maybe less liquid next time.
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