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Started By
Message
Poche's Jambalaya Post
Posted on 12/30/12 at 4:33 pm
Posted on 12/30/12 at 4:33 pm
I know this gets requested all the time, but I can't seem to find it in the search.
Anyone have the link?
Anyone have the link?
2
Posted on 12/30/12 at 4:35 pm to OBUDan
Posted on 12/30/12 at 4:36 pm to Walt OReilly
Just found it.
Posted on 12/30/12 at 5:16 pm to OBUDan
quote:
Just found it.
quote:
OBUDan
Hope it helps you.
Posted on 12/30/12 at 5:19 pm to pochejp
I've made it twice before, and it's fantastic. Just always forget to bookmark the damn thread.
BTW, I noticed you just use Green onions and regular onions rather than the celery/bell pepper/onion trinity.
Any reason?
BTW, I noticed you just use Green onions and regular onions rather than the celery/bell pepper/onion trinity.
Any reason?
Posted on 12/30/12 at 5:28 pm to OBUDan
quote:
BTW, I noticed you just use Green onions and regular onions rather than the celery/bell pepper/onion trinity.
I don't use bell pepper or celery in my jambs. Those vegies in my opinion add nothing to the taste. Bell pepper and celery can and will overtake the taste of the pork and onion if overused. Thats why I don't use those in my jambs. Just my personal preference.
Posted on 12/30/12 at 5:31 pm to pochejp
Gotcha. I may need to try it without and see if I like.
Posted on 12/31/12 at 1:09 pm to OBUDan
any suggestions for someone who doesn't have a cast iron pot?
Posted on 12/31/12 at 1:15 pm to OBUDan
I used one bell pepper and a good bit of green onion. I liked the way it came out, but I'm going to do a little experimenting soon and try out a couple of different combos
Posted on 12/31/12 at 1:21 pm to Tigertown in ATL
I've made it with a POS stainless steel pot from Ikea
I followed the recipe, and it turned out fine
I followed the recipe, and it turned out fine
Posted on 12/31/12 at 4:31 pm to pochejp
Just fantastic. Always wanted to cook "real" jambalaya and did tonight for NYE and LSU game.
Came out perfect, just like your pics. Thanks and Happy New Year!
Came out perfect, just like your pics. Thanks and Happy New Year!
Posted on 1/1/13 at 7:22 am to joey barton
quote:
I've made it with a POS stainless steel pot from Ikea
I followed the recipe, and it turned out fine
Great to hear. Thanks.
But if you are the real Joey Barton......
Posted on 1/1/13 at 7:57 am to Tigertown in ATL
The great thing about poche's post is that it provides a great example of technique. Personally, I use trinity, and my jams include chicken and sausage, but I use his post as a reference for the cooking process (especially for the rice), and they always come out good.
Posted on 1/1/13 at 8:20 am to Tigertown in ATL
My wife does it in a big Magnalite roaster and puts it in the oven and it's pretty damn good.
Posted on 1/1/13 at 8:53 am to Tigertown in ATL
Any dutch oven will do the job, it doesn't matter as to the metal it is made from in the end.
Posted on 1/1/13 at 10:13 am to CITWTT
Just finished mine.
I burnt the bottom ever so slightly. I have an electric stove and I think the heat reduction was not fast enough.
Some variations I did.
Turkey sausage and leftover Christmas turkey (I'm doing weight watchers and it is what I had).
I used one cup of white wine in place of the broth.
I added a little apple cider vinegar. When I tasted prior to sealing for the 25 minute cooking period I thought it needed a little tang.
Thanks so much for the posts and input.
I burnt the bottom ever so slightly. I have an electric stove and I think the heat reduction was not fast enough.
Some variations I did.
Turkey sausage and leftover Christmas turkey (I'm doing weight watchers and it is what I had).
I used one cup of white wine in place of the broth.
I added a little apple cider vinegar. When I tasted prior to sealing for the 25 minute cooking period I thought it needed a little tang.
Thanks so much for the posts and input.
Posted on 1/2/13 at 11:56 am to Tigertown in ATL
Update: My jamba was very good using the recipe with my slight variations.
What I was impressed with is how "dry" it looked and how moist it was. Since it did not appear wet, I thought it was dried out. Instead the rice was very fluffy.
I won't use turkey again though. Didn't like that flavor. Chicken will be my go to.
What I was impressed with is how "dry" it looked and how moist it was. Since it did not appear wet, I thought it was dried out. Instead the rice was very fluffy.
I won't use turkey again though. Didn't like that flavor. Chicken will be my go to.
Posted on 1/2/13 at 11:59 am to Tigertown in ATL
I used his technique last night and the rice came out great. I did it in a magnalite roaster.
Posted on 1/2/13 at 12:04 pm to CHEDBALLZ
any pot will do.....it will help if it's got a heavy bottom to prevent burning. it it does burn some, just don't scrape the bottom and you should be fine
Posted on 1/2/13 at 12:28 pm to CHEDBALLZ
quote:
I used his technique last night and the rice came out great.
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