- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Secrets to a Great Jambalaya
Posted on 5/24/16 at 11:08 am to doubletap
Posted on 5/24/16 at 11:08 am to doubletap
quote:I don't understand their point of view on many of their restrictions. For me, if it tastes good it is good.
No greens...according to JFA royalty.
I bet they wouldn't approve of the calculator.
Posted on 5/24/16 at 11:14 am to AbitaFan08
Let's be real, the best jambalaya in the world is just jambalaya. I have had exactly two that made me want to eat it again. They were both made by TB. Otherwise it is a fund-raising dish. It's cheap and serviceable. Period.
I'd rather white beans and rice.
I'd rather white beans and rice.
Posted on 5/24/16 at 11:16 am to Delacroix
quote:
Poche's Epic Jambalaya Post
Bookmarking the hell out of this.
Posted on 5/24/16 at 11:26 am to FootballNostradamus
quote:Here's pochejp's jambalaya recipe in a standard format:
Poche's Epic Jambalaya Post
Bookmarking the hell out of this.
Jambalaya Gonzales Style
Cooked a pork and sausage Jamb while watching the LSU Tigers beating Arkansas in baseball. I included process pics. This is how we cook Jambs in this area. I know everyone has their own method. This is mine.
3 1/2 lbs pork temple meat (or pork shoulder) or boneless chicken thighs or sausage
Cajun seasoning (or a mix of salt, pepper and garlic powder)
1 lb andouille or good smoked sausage
¾ cup vegetable oil
3 cups long grain rice
3 medium onions, diced
4 green onions, chopped
1 Tbs minced garlic
6 cups broth (or water)
A little more water (for unsticking meat from the pot)
1 Tbs chicken soup base or 3 bouillon cubes (double if using water)
3 Tbs Louisiana Hot Sauce
1. Cut the pork into cubes, trying to keep a small piece of fat on each (It enhances flavor and tenderness.) Season the meat.
2. Brown the meat down really well. Let the meat fry until it starts to stick, then stir. Do that over and over again. Let it stick, then stir. Repeat. Sometimes a little water is needed to cool off the grease. The meat debris that sticks to the bottom of the pot (the gratin) will dictate your color of the rice/jamb. Season the meat each turn as you brown it. After the meat is browned down to dark fry, remove it completely from the pot.
3. Next brown down the sausage. Don't overcook the sausage and fry it too much. Just mildly brown it down – you don’t want to cook all of the taste out of the sausage.
4. After the sausage cooks a little, remove from the pot. Drain the grease out of the pot at this time but don’t lose the gratin (brown bits). Then add onions, green onions, garlic with a splash of water and cook till clear looking. This is when you scrape the bottom of the pot getting all the brown gratin from the pork. You will have to add small splashes of stock as you cook to not burn the trinity mix. This is when the color that the jambalaya starts to reveal it darkness. The browner the meat was cooked the darker the gratin will be making this mixture dark as well.
5. After the vegetables are cooked (clear looking) add all the meat back into the pot and mix well. Cook all the remaining water out of the pot at this time so the water measurements will be accurate.
6. Add the broth or water. Add the chicken base or bouillon cubes for added taste.
7. After it comes to a rolling boil, start tasting the liquid. You want it to be a tad bit salty because the rice will absorb the saltiness. Add the Louisiana Hot sauce.
8. Skim the remaining grease off the top. The boiling water will separate it from the broth.
9. After you get the taste like you want it and the pot is on a hard rolling boil, add the rice. Never add the rice until the water is boiling! Let it come back to a boil until the rice starts to expand and is "jumping out the pot". This is an expression we use due to the hard boiling liquid and the rice entrained in the liquid sometimes comes over the side. This is very important in order to get the rice to “pop”. Let the rice get noticeably bigger/expanded before cutting the heat and covering. You can tell is getting ready when the rice is thickening by stirring your spoon in the mixture. As it thickens it will get noticeably harder to stir. This should be achieved on a HARD boil and it is critical to the rice popping correctly.
10. When the rice has started to expand, cut back on the heat to low and cover. Do not lift the lid for any reason. Let this cook for about 25 minutes and then lift the lid and “roll” the rice. Don't stir it - roll it from bottom to top at 4 different spots. Re-cover and cut heat off. Completely. Let sit for another 15 minutes and then un-cover and eat.
Yield: This recipe is for a 6 quart Dutch oven and feeds 8 to 10 with sides.
Source: pochejp
Posted on 5/24/16 at 11:32 am to Stadium Rat
quote:
Stadium Rat
Thanks a ton! I was sifting through the thread to find all the details, but this breakout is perfect.
Really appreciate it!
Posted on 5/24/16 at 12:20 pm to Rouge
quote:
use pork stock
Last week when the freezer was on it's way out and I replaced it I rediscovered some pork stock I had made and Foodsavered. May use that this weekend for a jambalaya.
Posted on 5/24/16 at 12:25 pm to LSUsmartass
quote:
So they cook it down separate from the onions...then remove and discard?
Yes...they will put whole stalks of celery in when the water is added then remove and discard.
Posted on 5/24/16 at 12:28 pm to Cajunate
quote:
Last week when the freezer was on it's way out and I replaced it I rediscovered some pork stock I had made and Foodsavered. May use that this weekend for a jambalaya.
You, sir, are a proven liar.
By the way, I made duck pastrami and fois gras this weekend. Much better than yours.
Posted on 5/24/16 at 12:33 pm to Stadium Rat
quote:
I don't understand their point of view on many of their restrictions. For me, if it tastes good it is good.
I don't either rat and I don't care for their competition jambalaya either. I think their reasoning behind it is that it's all about the rice and being able infuse the chicken flavor into the rice. That is by far their top criteria for winning the contest.
Posted on 5/24/16 at 12:36 pm to Artie Rome
quote:
You, sir, are a proven liar.
So YOU know what I have in my freezer????
quote:
By the way, I made duck pastrami and fois gras this weekend. Much better than yours.
Good for you!
Posted on 5/24/16 at 3:08 pm to Stadium Rat
I'm going to attempt this in a couple of weeks with buddies. Where in BR can you get temple meat, pork/chicken stock in large quantity, best sausage, spices etc?
Posted on 5/24/16 at 3:15 pm to Artie Rome
quote:You haven't had good jambalaya.
Let's be real, the best jambalaya in the world is just jambalaya. I have had exactly two that made me want to eat it again. They were both made by TB. Otherwise it is a fund-raising dish. It's cheap and serviceable. Period.
I'd rather white beans and rice.
Posted on 5/24/16 at 3:26 pm to AlxTgr
quote:
You haven't had good jambalaya.
You are wrong, Col. Sanders. I've had the best.
Remember that time you went to an awesome restaurant and had jambalaya? No?
This post was edited on 5/24/16 at 3:28 pm
Posted on 5/24/16 at 3:30 pm to AlxTgr
That pork stock seems like a good idea. Bake some pork neck bones and get them nice and brown them simmer them for a couple hour....... I may have to give that a go.
Posted on 5/24/16 at 3:36 pm to Artie Rome
You're reverting back to your old self under your previous handle and it's unbecoming.
Posted on 5/24/16 at 3:36 pm to Artie Rome
You're reverting back to your old self under your previous handle and it's unbecoming.
ETA: well, it was such a good post, TD posted it twice.
ETA: well, it was such a good post, TD posted it twice.
This post was edited on 5/24/16 at 3:38 pm
Posted on 5/24/16 at 3:40 pm to Gris Gris
Dude, we are talking about jambalaya. Seriously.
Posted on 5/24/16 at 3:50 pm to Artie Rome
I'm not a dude and you're talking "liar" and "duck pastrami".
Posted on 5/24/16 at 3:56 pm to Artie Rome
I have to agree with Artie on this one. I have never been a huge jambalaya fan. I enjoy is but is has never been something I actively seek out or have been blown away by. I would much prefer it as a side.
Posted on 5/24/16 at 4:02 pm to Gris Gris
Sorry, baw. See if you can get that duck pastrami recipe.
Popular
Back to top
Follow TigerDroppings for LSU Football News