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Sorry Jambalaya purists
Posted on 2/17/19 at 3:02 pm
Posted on 2/17/19 at 3:02 pm
I broke several rules and will undoubtably hear about my wayward path as a Cajun heretic. Yes with shrimp and tomatoes!!
But... I have been trying to use the instant pot for making New Orleans style jambalaya.
But... I have been trying to use the instant pot for making New Orleans style jambalaya.
This post was edited on 2/17/19 at 3:06 pm
10
Posted on 2/17/19 at 3:03 pm to Fatboyzbro
quote:
New Orleans style jambalaya.
You mean tomatoes and rice?
Posted on 2/17/19 at 3:08 pm to Fatboyzbro
Well...how did it turn out?? 
What was your procedure/recipe?
The pic at least looks good
What was your procedure/recipe?
The pic at least looks good
Posted on 2/17/19 at 3:14 pm to The Nino
Only my second try. I’d give it a B-
Color and flavor where close using cast iron skillet. Liquid and shrimp addition still needs work. I tried 12min. And then added the shrimp and green onions with a little more liquid and another 8 minutes. Had to stir and go another 6min.
Color and flavor where close using cast iron skillet. Liquid and shrimp addition still needs work. I tried 12min. And then added the shrimp and green onions with a little more liquid and another 8 minutes. Had to stir and go another 6min.
This post was edited on 2/17/19 at 3:20 pm
Posted on 2/17/19 at 3:17 pm to Fatboyzbro
I tried shrimp in the instapot before. They cooked at pressure for 1 minute and they were the consistency of those little super bouncy balls.
Posted on 2/17/19 at 3:25 pm to Fatboyzbro
Looks damn good to me!
Posted on 2/17/19 at 3:29 pm to Fatboyzbro
I grew up eating red and brown jambalaya (mom and dad from different parts of the state), so I eat and cook both. When I make jambalaya for friends from California, Texas, etc., they generally prefer Creole jambalaya. So, IMHO, you shouldn't feel too bad. But yes, this board will hate you (and me).
Posted on 2/17/19 at 3:34 pm to Fatboyzbro
did you use Contadina tomatoes?
Do we see Malaysian farmed shrimps?
Do we see Malaysian farmed shrimps?
This post was edited on 2/17/19 at 3:35 pm
Posted on 2/17/19 at 3:44 pm to Stadium Rat
Flavor is spot on. Rice texture is close.
Family and friends just ate most of it. So we’re in the ballpark.
Posted on 2/17/19 at 3:55 pm to Fatboyzbro
At least you didn’t make sheet pan jambalaya.
Posted on 2/17/19 at 3:55 pm to Fatboyzbro
I'd eat it.
Posted on 2/17/19 at 4:03 pm to Fatboyzbro
Detroit style > NOLA
Posted on 2/17/19 at 5:08 pm to Fatboyzbro
Posted on 2/17/19 at 5:10 pm to USEyourCURDS
quote:
Detroit style > NOLA
Chicago style is just more red sauce.
Posted on 2/17/19 at 5:23 pm to Jibbajabba
I usually wait to add the shrimp until the dish has finished cooking. The residual heat is enough to cook the shrimp.
Posted on 2/17/19 at 6:00 pm to Fatboyzbro
I won’t knock it because you made sure to refer to it as creole jambalaya. Not my prefered version, but I would eat it. Looks like you did a good job.
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