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Posted by
Message
Jambalya without the rice?
Posted by TigerDat on 11/18/18 at 2:50 pm08
is there a name for Jambalaya without the rice?
In other words, just the seasonings and meats and stop there?
I've heard someone call it a roux-t(spelling?)
In other words, just the seasonings and meats and stop there?
I've heard someone call it a roux-t(spelling?)
More like a gumbo base if no rice was in it, especially if it was made with chicken and sausage.
ETA: A roux is equal parts oil and flour cooked down to make the flour turn the shade of brown you want. I like my roux to be the color of dark chocolate.
ETA: A roux is equal parts oil and flour cooked down to make the flour turn the shade of brown you want. I like my roux to be the color of dark chocolate.
This post was edited on 11/18 at 2:56 pm
Down the Bayou in Lafourche parish, they make routte pork, which I guess is pretty close to what you’re describing. Usually doesn’t include sausage though.
Season and brown the cubed pork butt/shoulder in a black iron pot, take it out, cook down some onions in the drippings, add the pork back to the pot and cook it down over med/low heat until it’s fall apart tender. Add a little water as you cook so it doesn’t burn.
Season and brown the cubed pork butt/shoulder in a black iron pot, take it out, cook down some onions in the drippings, add the pork back to the pot and cook it down over med/low heat until it’s fall apart tender. Add a little water as you cook so it doesn’t burn.
re: Jambalya without the rice?Posted by ellunchboxo on 11/18/18 at 4:11 pm to CHEDBALLZ
+1
Amazing sandwich
Amazing sandwich
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re: Jambalya without the rice?Posted by gizmothepug on 11/18/18 at 8:26 pm to TigerDat
In my house those types of meals are called a concoction and while it may not look pretty it tastes damn good.
re: Jambalya without the rice?Posted by MNCscripper on 11/18/18 at 8:31 pm to TigerDat
In Ascension Parish it’s called a Charlie Johnson
quote:
ETA: A roux is equal parts oil and flour cooked down to make the flour turn the shade of brown you want. I like my roux to be the color of dark chocolate
I know what a roux is, make them regularly.
Just wasnt sure what to call what I described as I was requested to make that for a banquet.
Jambalaya sandwich is what I normally do with it before I would add my rice, like a taste test.
Wasnt sure if anyone had a name for iy
quote:
Down the Bayou in Lafourche parish, they make routte pork, which I guess is pretty close to what you’re describing. Usually doesn’t include sausage though. Season and brown the cubed pork butt/shoulder in a black iron pot, take it out, cook down some onions in the drippings, add the pork back to the pot and cook it down over med/low heat until it’s fall apart tender. Add a little water as you cook so it doesn’t burn.
Yessir—and when u cube the pork, try to leave a little fat on every cube. Flavor and cuts down on sticking
re: Jambalya without the rice?Posted by Crazy Hoss on 11/19/18 at 4:54 pm to TigerDat
Sounds like something that would be good over rice.
quote:
little fat on every cube.
Yep that's the key,
Was asked to prepare my jambalaya recipe but stop before aadding the water for the rice, so was wondering if there was a specific name people called it.
Thanks for all the replies
re: Jambalya without the rice?Posted by TigerDat on 11/19/18 at 9:16 pm to Crazy Hoss
quote:
Sounds like something that would be good over rice
ISWYDT
re: Jambalya without the rice?Posted by NOLATiger71 on 11/19/18 at 11:29 pm to TigerDat
I think it is called “JWOTR”
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