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re: Need help with Jambalaya
Posted on 6/28/16 at 8:22 am to Tigerpaw123
Posted on 6/28/16 at 8:22 am to Tigerpaw123
Cooking for about 10-15 tonight. Anyone want to lend a good Jambalaya recipe for me to test out.
1
Posted on 6/28/16 at 9:36 am to ChrisN
quote:Jambalaya Calculator
Cooking for about 10-15 tonight. Anyone want to lend a good Jambalaya recipe for me to test out.
Posted on 6/28/16 at 11:39 am to Kazhopa
quote:
What rice would you recommend?
Supreme or Cajun Country long grain. Both are Louisiana companies with Louisiana rice. I will use Mahatma in a pinch, but their rice comes from La, TX, AR, MS, AL, Mexico, India, Pakistan, and Thailand. I know some of the imported rice is a must for quality i.e. jasmine... but if I can support companies that grow, mill, and package rice 100% in the confines of Louisiana then I will.
Posted on 6/28/16 at 12:16 pm to AwesomeSauce
I've used Cajun Country and been very impressed with it. That's about all I use now...
Posted on 6/28/16 at 12:26 pm to SquirrelBones
Wife picked up supreme once when I sent her on a run while I was doing prep work. I was very impressed albeit a bit skeptical when she didn't have Cajun country. I liked the texture and the pop slightly better than Cajun country. If you see a bag give it a shot, I was pleasantly surprised and it has become my go to rice.
Posted on 6/28/16 at 12:37 pm to Tigerpaw123
quote:
Amateurs practice till they get it right, professionals practice till they can't get it wrong..... I have a lot of practice to do
...Love this quote
Posted on 6/28/16 at 2:13 pm to SquirrelBones
quote:
I've used Cajun Country and been very impressed with it
So have I and it cooks great. I just don't see it in the small local stores I live by to buy it. They all carry the Mahatma extra long. I do support Louisiana rice growers when I can.
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