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Started By
Message
re: School me on Jambalaya
Posted on 12/10/22 at 8:25 pm to armsdealer
Posted on 12/10/22 at 8:25 pm to armsdealer
2
Posted on 12/10/22 at 9:16 pm to KosmoCramer
You da Man Baw … looks very good for someone new to cooking jambalaya 
As I mentioned in the gumbo thread, be sure to brown your meat since it adds flavor to the jambalaya
As I mentioned in the gumbo thread, be sure to brown your meat since it adds flavor to the jambalaya
Posted on 12/10/22 at 10:19 pm to Got Blaze
To clarify, that's armsdealer's first jamb. He wasn't able to post the photo 
My first jamb was done in 2019 and I have a thread on it, but the pics were lost when tinypic went under and all hosted pics were lost: LINK
My first jamb was done in 2019 and I have a thread on it, but the pics were lost when tinypic went under and all hosted pics were lost: LINK
This post was edited on 12/10/22 at 10:23 pm
Posted on 12/10/22 at 10:24 pm to armsdealer
Not to hijack the thread but no matter what I do my jamb never turns out brown. Frustrating! Tips?
Posted on 12/11/22 at 5:49 am to metryboy
Beef stock instead of chicken stock or water helps. Brown your meat a little more. If color bothers you, add kitchen bouquet.
Posted on 12/11/22 at 7:52 am to metryboy
quote:
Not to hijack the thread but no matter what I do my jamb never turns out brown. Frustrating! Tips?
I never got the color I really wanted without browning the onions very well.
Posted on 12/11/22 at 3:17 pm to armsdealer
Just put whatever sounds good to you personally and 2 parts water 1 part rice. Adjust per trial and error. It ain't rocket science.
Posted on 12/11/22 at 3:25 pm to KosmoCramer
my favorite is pork and sausage brown jambalaya. I usually buy boston buttes on sale and chop them into stew meat pieces and freeze in 2 lb packs.just amke small batches now adays but I have made a few 20 gallon batches when I was younger I love shrimp creole jambalaya but for us fixed income ole boys hard to beat 1$ a lb pork.
Posted on 12/11/22 at 8:39 pm to KosmoCramer
Looks good to me baw, IWEI.
Posted on 12/11/22 at 9:11 pm to metryboy
quote:
Not to hijack the thread but no matter what I do my jamb never turns out brown. Frustrating! Tips?
Don't crowd the pot with too much meat. It will steam and not cook well. What I do is smoked sausage first. I use maybe a tablespoon of oil. I walk away. I stir about every five minutes. I remove when browned. Think 15-20 minutes. Next is the seasoned pork cubes. Same process. Let them cook and stick a little. When browned, remove. Last is are the quartered chicken thighs. They cook quickly. When you drop the onions in, scrape the bottom of the pot real well to break up that gradu. Once the onions are clear and brown, you can add the rest of your veggies. When you're happy with that, start adding your stock a little at a time. You should see a dark brown gravy. Add a little more not disturbing the boil too long until you get it all in before adding the rice.
Posted on 12/11/22 at 9:29 pm to fatsdominos
When I make a batch of Jambalaya, I usually make it in a 20 qt. pot. I will freeze it in pint and quart size containers BEFORE putting rice in it. When cooking the meats and vegetables, I only add enough stock or water to cover the meat/veg. I don't want to be freezing a bunch of water in the containers.
I find freezing just the meat and veg. keeps much better than freezing with rice cooked in it. While cooking or if you are going to freeze it, while cooling..... if you see excess oil/grease floating on the surface, skim it off. A little grease is ok, but too much can make the Jambalaya taste greasy.
Now, when it comes to cooking the rice, the pot already has liquid in it, so you don't want to add 2 cups water for every cup of rice. Start off with 1 or 1.5 cups of water/stock. You can always add more liquid while it cooks, if needed.
When getting out a frozen container for supper, I sometimes cook the rice in separate pot and just mix the two before eating.
Note: For the pint size container I cook about 1/3 cup of rice and 2/3 cup of rice for the quart container. Maybe add just a little more rice if you like a larger size meal.
I find freezing just the meat and veg. keeps much better than freezing with rice cooked in it. While cooking or if you are going to freeze it, while cooling..... if you see excess oil/grease floating on the surface, skim it off. A little grease is ok, but too much can make the Jambalaya taste greasy.
Now, when it comes to cooking the rice, the pot already has liquid in it, so you don't want to add 2 cups water for every cup of rice. Start off with 1 or 1.5 cups of water/stock. You can always add more liquid while it cooks, if needed.
When getting out a frozen container for supper, I sometimes cook the rice in separate pot and just mix the two before eating.
Note: For the pint size container I cook about 1/3 cup of rice and 2/3 cup of rice for the quart container. Maybe add just a little more rice if you like a larger size meal.
This post was edited on 12/11/22 at 9:37 pm
Posted on 12/12/22 at 12:04 pm to gerald65
quote:Sounds like a whole lot of trouble when you can just freeze the finished jambalaya with good results.
When I make a batch of Jambalaya, I usually make it in a 20 qt. pot. I will freeze it in pint and quart size containers BEFORE putting rice in it. When cooking the meats and vegetables, I only add enough stock or water to cover the meat/veg. I don't want to be freezing a bunch of water in the containers.
I find freezing just the meat and veg. keeps much better than freezing with rice cooked in it. While cooking or if you are going to freeze it, while cooling..... if you see excess oil/grease floating on the surface, skim it off. A little grease is ok, but too much can make the Jambalaya taste greasy.
Now, when it comes to cooking the rice, the pot already has liquid in it, so you don't want to add 2 cups water for every cup of rice. Start off with 1 or 1.5 cups of water/stock. You can always add more liquid while it cooks, if needed.
When getting out a frozen container for supper, I sometimes cook the rice in separate pot and just mix the two before eating.
Note: For the pint size container I cook about 1/3 cup of rice and 2/3 cup of rice for the quart container. Maybe add just a little more rice if you like a larger size meal.
Posted on 12/12/22 at 12:49 pm to Stadium Rat
I froze a couple of containers but the wife and kids hit it pretty hard so it wasn't as much as I was expecting to freeze. I swear my wife is feeding her coworkers bringing it for lunch.
I think the only change I am making next time is to skip the celery since my oldest gags when he sees it... oh and put the green onions and parsley in at the correct time. I will also let my pork brown a little more, I was chicken and didn't want to burn it and make it tough.
I think the only change I am making next time is to skip the celery since my oldest gags when he sees it... oh and put the green onions and parsley in at the correct time. I will also let my pork brown a little more, I was chicken and didn't want to burn it and make it tough.
Posted on 12/12/22 at 1:23 pm to armsdealer
I use the calculator (5 gal pot)
Country Boy Cajun rice Long Grain 5 lbs
Savoie's sausage 5lbs
Chicken thighs 5lbs
Pork Temple Meat is best, otherwise boston butt 5lbs
I like to fry pork first til sticks, then add chicken til brown, remove, sweat sausage not overcook, remove, add vegetables and scrape up the gratin, add back meat, liquid (ive used both stock and water plus better that bouillon), seasonings, and get to a boil, add rice, stir, bring back to a boil, wait for rice to jump out the pot before covering and lowering fire, 25 min dont touch, uncover and fluff, if needed add another 5 min, (I have also added chopped green onion with the fluff)
key is practice and learning what you like and who you are serving. my kids dont like heavy cayenne or andouille.
Country Boy Cajun rice Long Grain 5 lbs
Savoie's sausage 5lbs
Chicken thighs 5lbs
Pork Temple Meat is best, otherwise boston butt 5lbs
I like to fry pork first til sticks, then add chicken til brown, remove, sweat sausage not overcook, remove, add vegetables and scrape up the gratin, add back meat, liquid (ive used both stock and water plus better that bouillon), seasonings, and get to a boil, add rice, stir, bring back to a boil, wait for rice to jump out the pot before covering and lowering fire, 25 min dont touch, uncover and fluff, if needed add another 5 min, (I have also added chopped green onion with the fluff)
key is practice and learning what you like and who you are serving. my kids dont like heavy cayenne or andouille.
This post was edited on 12/12/22 at 1:24 pm
Posted on 12/13/22 at 12:20 am to Stadium Rat
quote:
Sounds like a whole lot of trouble when you can just freeze the finished jambalaya with good results.
Is not that much trouble to me when you consider the extra effort required to cook the same amount of meat and vegs and then add the rice to cook.
This will require either cooking a small batch or using a bigger pot. Then when you freeze the Jambalaya, it will require larger containers and take up a lot more freezer space.
And, I am not a fan of reheating frozen rice. IMO, it looses some of its texture and is softer.
Posted on 12/13/22 at 6:25 am to LSUTIGERTAILG8ER
quote:
Pork Temple Meat is best, otherwise boston butt 5lbs
Why? Why is temple meat better than butt? I’ll continue to make the argument that temple meat was used by jambalaya cooks because (1) it was sold in 15 or 30 pound cases, (2) it is basically pre-cut, and (3) was a cheaper option since it’s a frozen bulk product.
Grabbing 4 cases of temple meat, throwing them in an ice chest to thaw and then slicing the pieces in half is so much easier for a plant baw cooking 60 pounds of pork than spending a couple of hours deboning, trimming fat, and cutting a case of Boston butt.
Boston butt is superior to temple, plenty more fat in a butt. I’ve cooked with both and never found temple to ever get as flavorful and as tender as butt.
If you like it use it, but I don’t accept the argument that it’s better than butt. I wholeheartedly believe the temple meat being the best claim is 100% brought on by dudes trying to act like they know a special secret and trying to be different from the crowd. Give me team Boston butt any day!
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