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Message
re: So I made my first Jambalaya this weekend
Posted on 7/19/11 at 3:54 pm to pochejp
Posted on 7/19/11 at 3:54 pm to pochejp
quote:
Just by looking it appears to have had either too much water to rice ratio or you didn't boil the rice hard enough to pop it.
It's probably both
It took a long time to cook the liquid out
I went with a 2:1 ratio but I probably should have accounted for some of the fluid in the meat and vegetables. And the pot was almost full so it didn't come to a vigorous enough boil IMO
Everything but the rice came out great. Of course with a rice based dish, that's somewhat of a problem.
2
Posted on 7/19/11 at 4:12 pm to Powerman
You could also use par-boiled rice which I have found helps with the mush problem.
Posted on 7/19/11 at 4:13 pm to DEANintheYAY
I scorched the rice in some oil in a separate pan because I thought it might mitigate this common problem
Apparently not
Apparently not
Posted on 7/19/11 at 4:17 pm to Powerman
Looks good, PM, and coincidentally I made Jambo 3 days ago. My last attempt had too much water so rice came out mushy. Cut down on liquid this time and it came out great.
Tonight I'm making my first attempt at Thai Shrimp. Cooked in wok and served over rice.
Tonight I'm making my first attempt at Thai Shrimp. Cooked in wok and served over rice.
Posted on 7/19/11 at 4:32 pm to Powerman
quote:
quote:
Just by looking it appears to have had either too much water to rice ratio or you didn't boil the rice hard enough to pop it.
It's probably both
It took a long time to cook the liquid out
I went with a 2:1 ratio but I probably should have accounted for some of the fluid in the meat and vegetables. And the pot was almost full so it didn't come to a vigorous enough boil IMO
Everything but the rice came out great. Of course with a rice based dish, that's somewhat of a problem
Here is a guide that might help you next time. Look in the middle of the page I posted a pictorial of a pork and sausage Jamb in a 6 quart pot.
LINK
Posted on 7/19/11 at 4:39 pm to pochejp
quote:
Here is a guide that might help you next time. Look in the middle of the page I posted a pictorial of a pork and sausage Jamb in a 6 quart pot.
LINK
Thanks
I was actually looking for that post and couldn't find it. I bookmarked now.
Posted on 7/20/11 at 12:23 am to Powerman
quote:
The Oak Grove Smokehouse mix is pretty good. But the way I've had it is (fricking shoot me for saying this) semi-homemade...i.e. chop up some peppers and onions and brown and add to the mix.
Posted on 7/20/11 at 2:32 am to Powerman
If this rice is ever cruchy put it in an aluminum pan, add a little water and cover with aluminum foil and put it in the oven at 350 for about an hr and let it sit covered after and the moisture will cook the rice
sorry for the run on but im drinking and it is late
sorry for the run on but im drinking and it is late
Posted on 7/20/11 at 9:23 am to David Wooderson
a guy at work had never made jambalaya before so I hooked him up with the recipe on here. dude thought it would be a good idea to use drumettes for his chicken. needless to say I had a good laugh at his expense
Posted on 7/20/11 at 10:42 am to plawmac
Be sure to throw some Rotel in there next time. It will come out great!
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