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Started By
Message
Jambalaya using the calculator
Posted on 10/22/22 at 6:00 pm
Posted on 10/22/22 at 6:00 pm
I love and die by the Jamb Calculator,,,always great,,,,but what do you use to kick this recipe up a notch,,,,wanna trying something just a lil bit different
7
Posted on 10/22/22 at 6:02 pm to Boston911
Go for it.
Experiment away.
Experiment away.
Posted on 10/22/22 at 6:32 pm to Boston911
You can add Rotel
Posted on 10/22/22 at 6:49 pm to Boston911
A few things I've done over the years:
Use homemade chicken stock (I do this everytime now)
Smoke the chicken (use the smoked carcass to make the chicken stock)
Add jalapenos or poblanos
Use homemade chicken stock (I do this everytime now)
Smoke the chicken (use the smoked carcass to make the chicken stock)
Add jalapenos or poblanos
Posted on 10/22/22 at 7:25 pm to Boston911
(no message)
This post was edited on 10/22/22 at 7:29 pm
Posted on 10/22/22 at 7:52 pm to Boston911
I like to add poblano and/or roasted hatch green chiles more often than not nowadays
Posted on 10/22/22 at 7:54 pm to Boston911
Add chipotles.
Add Carrots - my wife loves carrots, so sometimes I commit sacrelige by using them.
Add mushrooms. Although frowned upon, many Cajuns do add mushrooms or mushroom gravy.
Make Oyster Jambalaya - pretty different than most jambalayas unless you're DTB.
Add Carrots - my wife loves carrots, so sometimes I commit sacrelige by using them.
Add mushrooms. Although frowned upon, many Cajuns do add mushrooms or mushroom gravy.
Make Oyster Jambalaya - pretty different than most jambalayas unless you're DTB.
Posted on 10/23/22 at 12:07 am to Boston911
quote:
kick this recipe up a notch
Cook the onions properly.
Add onions and brown until they stick. Deglaze with a little water, then repeat this process 4-5 times. After the onions are very dark, add the rest of your trinity.
Posted on 10/23/22 at 8:29 am to TCO
What’s your reasoning for browning onions and then adding celery and bell pepper? Why?
Posted on 10/23/22 at 10:01 am to SixthAndBarone
quote:
What’s your reasoning for browning onions and then adding celery and bell pepper? Why?
Though not intended for me to answer, celery and bell pepper have more water. Onions have more natural sugars. If you sauté onions alone, carmelization is more successful. The moisture in celery and peppers will suppress carmelization if cooked together.
Note, he only adds water to deglaze.
Posted on 10/23/22 at 12:57 pm to Willie Stroker
That explanation makes sense. I’ve heard people say they add the bell pepper and celery after, but never heard anyone be able to explain it.
I can see it being beneficial in smaller pots, if true but never had any issues browning in larger pots with 5-40 pounds of onions.
I can see it being beneficial in smaller pots, if true but never had any issues browning in larger pots with 5-40 pounds of onions.
Posted on 10/23/22 at 1:07 pm to SixthAndBarone
Bell peppers and celery don’t brown/caramalize like onions. No point in running the risk of burning them.
Posted on 10/23/22 at 1:10 pm to TCO
Burning them? Is that an issue?
Posted on 10/23/22 at 2:04 pm to SixthAndBarone
Bell peppers and celery don’t “brown” like onions do. Shouldn’t have to explain that.
Posted on 10/23/22 at 2:21 pm to TCO
Why don’t they brown like onions, what’s the difference? You said they burn easier?
Posted on 10/23/22 at 3:26 pm to SixthAndBarone
quote:
Why don’t they brown like onions
Because it’s not an onion? Why don’t cupcakes cook like French fries? Why don’t unicorns taste like pork?
I swear you are one annoying motherfricker.
This post was edited on 10/23/22 at 8:31 pm
Posted on 10/24/22 at 6:52 am to SixthAndBarone
Onions have more starches in them that break down into sugars, but that process doesn't start until all the water is gone as it requires temps above 212. Bell peppers and celery don't have that same starch/sugar composition, so after the water is gone from them they just burn.
Posted on 10/24/22 at 7:46 am to TigerCael
There’s an answer, thank you.
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