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re: Jambalaya pictures
Posted on 5/18/16 at 5:08 pm to Delacroix
Posted on 5/18/16 at 5:08 pm to Delacroix
quote:I take mine off the heat completely just for a while because between the cooktop and the iron, too much heat is retained. I put it back on the burner when i feel like both have cooled enough.
I tried cooking on an electric before and the coils didnt cool down quick enough and it burnt my rice.
0
Posted on 5/18/16 at 9:22 pm to AlxTgr
quote:
I've nailed it pretty much every time just following the Poche' deal.
Posted on 5/19/16 at 9:56 am to Spilled Milk
quote:
Rumor floating around that the guy who won 2nd also won 2nd at the jambalaya jam downtown a couple of years ago
bump
Posted on 5/19/16 at 9:59 am to pochejp
BTW, and this may rustle some jimmies, but adding a bit of Cajun Power Garlic Sauce with the stock really tastes good.
Posted on 5/19/16 at 10:46 am to AlxTgr
There's a Jambalaya Gonzales Style thread on here from years ago that I decided to change up my regular routine and try.
The OP put a shotglass of Louisiana Hot Sauce in his stock. I thought it odd, but tried it and found it gave good flavor, and really didn't seem to add a vinagery flavor, which was my main concern.
The OP put a shotglass of Louisiana Hot Sauce in his stock. I thought it odd, but tried it and found it gave good flavor, and really didn't seem to add a vinagery flavor, which was my main concern.
Posted on 5/19/16 at 10:48 am to jeepfreak
Jeep, mind sharing a step by step recipe? Looks fire.
Posted on 5/19/16 at 10:48 am to Spilled Milk
am i missing something here with that post quoted and the bump?
Posted on 5/19/16 at 1:06 pm to Deactived
quote:
am i missing something here with that post quoted and the bump?
Yeah, was wanting somebody to confirm if the guy who placed 2nd is the same guy who came in 2nd at the jambalaya jam downtown
Posted on 5/19/16 at 1:07 pm to TheOcean
quote:
Jeep, mind sharing a step by step recipe? Looks fire.
Heat pot, brown pork, remove pork, add trinity, saute' til onions are clear, return pork, season mixture.
Deglaze with a little stock making sure to scrape every wonderful bit of the gradoux off the bottom with a roux spoon (flat nosed spoon), add rest of stock and bring to rolling boil, taste, add more seasoning if necessary.
Drop in rice and bring back to rolling boil stirring frequently to prevent burning. When rice has absorbed 3/4 of the liquid, cut fire back to low simmer, stir once more, put lid on and leave alone for 25 minutes.
Cut fire, lift lid, add green onions and turn rice, replace lid and leave alone for 10-15 more minutes.
Eat
Posted on 5/19/16 at 1:13 pm to jeepfreak
quote:
Drop in rice and bring back to rolling boil stirring frequently to prevent burning.
Posted on 5/19/16 at 1:21 pm to Spilled Milk
quote:
Drop in rice and bring back to rolling boil stirring frequently to prevent burning.
He's pretty spot on, though I only stir a few times, within 2 minutes or so of adding the rice, to insure even cooking. You'll get all the rice to "pop" this way.
This post was edited on 5/19/16 at 1:23 pm
Posted on 5/19/16 at 1:27 pm to OTIS2
quote:
He's pretty spot on, though I only stir a few times
Posted on 5/19/16 at 1:35 pm to jeepfreak
Posted on 5/19/16 at 3:57 pm to jeepfreak
IWHI with my fork
Posted on 5/19/16 at 4:14 pm to Spilled Milk
Nothing wrong with that. After I add my stock I leave the lid off till the rice starts to pop (about 5 minutes) and stir frequently.
Posted on 5/19/16 at 8:47 pm to CHEDBALLZ
Same here
I stir my rice in the boiling liquid until it starts to float/pop.
Sometimes takes 5-7 minutes before I cover and cut the fire.
@OP, looks good, but where's the sausage?
Main thing that you and others do that I don't is removing one item from the pot to cook another.
I just keep adding
Sausage, then pork, then veggies, etc
Too much trouble to take stuff out and store it IMO
I stir my rice in the boiling liquid until it starts to float/pop.
Sometimes takes 5-7 minutes before I cover and cut the fire.
@OP, looks good, but where's the sausage?
Main thing that you and others do that I don't is removing one item from the pot to cook another.
I just keep adding
Sausage, then pork, then veggies, etc
Too much trouble to take stuff out and store it IMO
Posted on 5/19/16 at 9:05 pm to Croacka
quote:
I just keep adding
Same here. Pork first to build the fond nice and dark then onions. Liquid from onions will generally produce enough liquid to deglaze. If not I'll add small amount of stock.
But nothing ever comes out the pot.
Posted on 5/22/16 at 7:18 pm to jeepfreak
This thread put the thought in my head:
Browned some chicken thighs, pork, and andouille sausage:
Add in the trinity:
Deglaze and cook down the trinity:
Add the meats back in:
Add rice, bring to boil, reduce heat till finished:
Finished pot:
Delicious:
Browned some chicken thighs, pork, and andouille sausage:
Add in the trinity:
Deglaze and cook down the trinity:
Add the meats back in:
Add rice, bring to boil, reduce heat till finished:
Finished pot:
Delicious:
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