Jambalaya Recipe

Second post on the page.

quote:

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ive been making this authentic slow cooker jambalaya

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No advantage to cooking in a slow cooker. In fact, it complicates things.

Use this instead:

Jambalaya Gonzales Style
By PocheJP

Cooked a pork and sausage Jamb while watching the LSU Tigers beating Arkansas in baseball. I included process pics. This is how we cook Jambs in this area. I know everyone has their own method. This is mine.

3 1/2 lbs pork temple meat (or pork shoulder) or boneless chicken thighs or sausage
Cajun seasoning (or a mix of salt, pepper and garlic powder)
1 lb andouille or good smoked sausage
¾ cup vegetable oil
3 cups long grain rice
3 medium onions, diced
4 green onions, chopped
1 Tbs minced garlic
6 cups broth (or water)
A little more water (for unsticking meat from the pot)
1 Tbs chicken soup base or 3 bouillon cubes (double if using water)
3 Tbs Louisiana Hot Sauce

Procedure
Ok. First off, I start with Boston butt pork meat cut into cubes. I try to keep a small piece of fat on each piece as it adds great taste and is tender.

Brown that down really well in approx 3/4 cup of veg oil. Let it fry till it sticks then stir. Do that over and over. Sometimes a little water is needed to cool off the grease. The sticky part (gratin) on the bottom of the pot will dictate your color of the rice.

After it browned down I remove from the pot.

Then I brown down my sausage. I used LeBlanc's smoked sausage for this one. Its really good and locally made.

After I cook the sausage a little I remove from the pot. Don't cook the sausage till fried dark brown because to me that cooks all the taste out. Just mildly brown it. Drain the grease but don’t lose the gratin. Then I add my onions, green onions, garlic and cook till clear looking. This is when you scrape the bottom of the pot getting all the brown gratin from the pork. This is where the color starts to come in. I used three regular sized yellow onions.

After those are cooked, I add the meat back to the pot and mix well. Cook all the water out at this time.

At this time I add my water. For this size Jamb I go with the standard 2 to 1 ratio of water to rice. Also added a three chicken bouillon cubes as I didn't have and broth. I usually use broth instead of plain water.

After it came to a boil I start tasting the water. I like it a tad bit salty cause the rice will absorb the saltiness. I use black pepper, garlic pepper, and LeBlanc' s seasoning. Made here locally by Kim LeBlanc.

Skim the remaining grease off the top. The boiling water will separate it from the water/broth.

After I get it like I want I add the rice. I let it boil until it starts to expand and "jump out the pot".

After it gets where I think its ready to cover I cut back on my heat and cover. Do not lift the lid for any reason!

Cast iron pots hold heat really well as you can see. This is the lid temp while covered on lowest heat I can apply on my gas stove.

I let this cook for about 25 minutes for this size and then roll the rice. Don't stir. Roll it from bottom to top. Re-cover and cut heat off.

Let sit for another 15 minutes and then un-cover and eat. Came out good. Rice popped open perfect. Hard to beat the Mahatma extra-long grain.

Give me some feedback guys. I've been cooking Jambs like this for 25 years. Basically, the same process for 5 and 10 gallon Jambs.


When you want to go bigger, download the latest version of the Jambalaya Calculator HERE Click on gray button that says "Download this File". It has pictures.

What Stadium Rat posted is as legit a jambalaya recipe as you will ever find. For future recipe needs see the post at the top of the board and download the recipe book. sticky post Latest F&D Board Cookbook and Jambalaya Calculator Available Here (Links) (Page 1 2 3 4 5 6)

Not to hijack this thread. But the last few times I’ve made poches, my pork temple meat is chewy. It is pork temple that I typically brown the shite out of in a small amount of canola. It just doesn’t have good bite in the jambalaya once done. Am I doing something wrong?

I usually use pork butt as temple meat is not readily available for me. I leave some fat on the cubes I make and they turn out as delicious nuggets in this recipe.

Yep, pork butt for the win. Anyone who thinks temple is better only thinks it’s better because they think they know a “secret” or a special “authentic” ingredient.

Why did temple get popular? Temple meat was in 15 or 30 pound cases, so it made it easy to buy. It was cheap frozen meat that nobody ever used for anything else. It’s pretty much cut, you normally just need to slice each piece once or twice. Temple is leaner than butts which makes it lack flavor. You don’t have to cut fat off like you do with butts. Simply put, temple meat was much more convenient than Boston butt.

If you’d rather cook with temple, go for it. Cook it the way you like, not the way someone tells you to. Have fun and cook. But…don’t try to claim temple meat is superior to Boston butt.