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Secrets to a Great Jambalaya
Posted on 5/23/16 at 8:35 am
Posted on 5/23/16 at 8:35 am
So I'm doing a crawfish boil on Sunday here in MA for a bunch of northerners, so this will be their first time enjoying crawfish.
I decided I'm also going to do a jambalaya. My jambalaya has always been good, but nothing to write home about.
I just found out that my buddy invited his friend whom I've only met a couple times, who also happens to be an insane chef and was on this past season of Top Chef. So now I'm really feeling the pressure to not screw this up.
If you think you've mastered the art of jambalaya, what's your secret that makes it so good? Other than of course having a number of beers before eating it.
I decided I'm also going to do a jambalaya. My jambalaya has always been good, but nothing to write home about.
I just found out that my buddy invited his friend whom I've only met a couple times, who also happens to be an insane chef and was on this past season of Top Chef. So now I'm really feeling the pressure to not screw this up.
If you think you've mastered the art of jambalaya, what's your secret that makes it so good? Other than of course having a number of beers before eating it.
17
Posted on 5/23/16 at 8:36 am to AbitaFan08
Start with the Jam calculator, temple meat if you can find it. Order some sausage from down here.
This post was edited on 5/23/16 at 8:37 am
Posted on 5/23/16 at 8:36 am to AbitaFan08
quote:
what's your secret that makes it so good?
Doing a search on here for pochejp's recipe.
Posted on 5/23/16 at 8:37 am to Trout Bandit
quote:
Doing a search on here for pochejp's recipe.
Thanks.Posted on 5/23/16 at 8:44 am to AbitaFan08
Brown the shite out of your onions.
Season your meat before you fry it down.
Make sure the stock is boiling before you add your rice.
Use extra long grain rice and not the parboiled stuff.
Season your meat before you fry it down.
Make sure the stock is boiling before you add your rice.
Use extra long grain rice and not the parboiled stuff.
Posted on 5/23/16 at 8:49 am to CHEDBALLZ
quote:
Brown the shite out of your onions.
Season your meat before you fry it down.
Make sure the stock is boiling before you add your rice.
Use extra long grain rice and not the parboiled stuff.
Yep.
Posted on 5/23/16 at 8:59 am to heatom2
I would add:
Don't cook all the taste out of your meat pieces. They should be little treats in the sea of flavorful rice.
Use a good stock, not water.
Add chopped fresh parsley and green onions at the end.
Measure your liquid carefully to avoid dry or mushy rice.
Don't stir too much and only lift the lid once to turn the rice after you put it on. After you've rolled the rice put it back on.
Don't cook all the taste out of your meat pieces. They should be little treats in the sea of flavorful rice.
Use a good stock, not water.
Add chopped fresh parsley and green onions at the end.
Measure your liquid carefully to avoid dry or mushy rice.
Don't stir too much and only lift the lid once to turn the rice after you put it on. After you've rolled the rice put it back on.
Posted on 5/23/16 at 9:03 am to AbitaFan08
Posted on 5/23/16 at 9:04 am to AbitaFan08
quote:
Secrets to a Great Jambalaya
1. go to Icansee4miles' house
2. bring good beer and bourbon
3. eat
Posted on 5/23/16 at 9:07 am to Delacroix
Posted on 5/23/16 at 9:11 am to Stadium Rat
quote:
You do know about the Jambalaya Calculator, right?
Yup of course. I used it Friday when I cooked in my smaller pot for the first time
Posted on 5/23/16 at 9:19 am to Delacroix
quote:
Delacroix
quote:Sorry, I meant to ask OP.
I used it Friday when I cooked in my smaller pot for the first time
Posted on 5/23/16 at 9:28 am to AbitaFan08
Have a bottle of Kitchen Bouquet ready juuust incase your color doesn't turn out right.
Posted on 5/23/16 at 10:21 am to Stadium Rat
I had never heard of the Jambalaya Calculator. Thanks!
Posted on 5/23/16 at 10:22 am to AbitaFan08
In my opinion, using raw sausage (in addition to smoked) is a huge flavor addition. Also, get your meat from a butcher (Benoit's in Addis is what I use, but there are others) rather than from Albertson's.
Posted on 5/23/16 at 10:27 am to AbitaFan08
Can you get good Smoked Sausage in MA?
Posted on 5/23/16 at 10:28 am to CHEDBALLZ
quote:
Can you get good Smoked Sausage in MA?
No, I've tried but it's nowhere to be found.
Fortunately, the place I ordered the live crawfish from also sells smoked sausage, boudin, and all sorts of good stuff so I am having 2lbs of smoked sausage shipped up here.
Posted on 5/23/16 at 10:32 am to AbitaFan08
Pay trout bandit to cook it. That is my secret.
Posted on 5/23/16 at 10:46 am to Stadium Rat
What the smallest amount you can cook at a time that still works well?
I'm cooking for two and the last time I made it, it tasted great but we had way too much
I'm cooking for two and the last time I made it, it tasted great but we had way too much
Posted on 5/23/16 at 11:10 am to AbitaFan08
quote:
I had never heard of the Jambalaya Calculator. Thanks!
It's probably one of the most famous things to come out of this board. The Times Picayune did an article on it a couple years ago. LINK
I strongly suggest using it. The recipe in the calculator has been vetted by more people here than any other jambalaya recipe, and with good reason. I've been using the recipe for 5-6 years and it is on point, and I've never had a better jambalaya.
Be generous with your seasoning of the meat.
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