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Started By
Message
Tweaks to Poche Jamb
Posted on 2/6/23 at 2:13 pm
Posted on 2/6/23 at 2:13 pm
Thinking about cooking a jamb for SB Sunday, always use Poche’s recipe and it’s great but looking for a change. Any suggestions? TIA
8
Posted on 2/6/23 at 2:16 pm to questionable
Rotel FTW
Posted on 2/6/23 at 2:37 pm to questionable
Cajun Power Garlic sauce.
Posted on 2/6/23 at 3:15 pm to questionable
I added poblanos once for a lil heat
Posted on 2/6/23 at 3:39 pm to questionable
I'm more of a chicken and sausage Jambalaya guy, but otherwise follow his recipe.
Posted on 2/6/23 at 3:45 pm to questionable
I've always thought jambalaya (and pastalaya) was a perfect place for sliced mushrooms. But I don't have any tradition I'm having to adhere to.
Posted on 2/6/23 at 4:23 pm to questionable
if it ain't broken, don't fix it baw
my experience has been tweaking a proven, solid recipe ends in disappointment.
my experience has been tweaking a proven, solid recipe ends in disappointment.
Posted on 2/6/23 at 4:43 pm to Boston911
quote:
I added poblanos once for a lil heat
You from North Dakota?
Posted on 2/6/23 at 5:15 pm to MobileJosh
quote:
I've always thought jambalaya (and pastalaya) was a perfect place for sliced mushrooms.
Posted on 2/6/23 at 5:20 pm to questionable
Don’t know the recipe but
Start the browning process with bacon fat or tallow. Use homemade stock
Start the browning process with bacon fat or tallow. Use homemade stock
Posted on 2/6/23 at 5:48 pm to Boston911
quote:
I added poblanos once for a lil heat
I've never found poblanos to have much, if any heat, but they have great flavor. I'd love to experiment with some jalapeno in jambalaya.
Posted on 2/6/23 at 6:18 pm to Mo Jeaux
Posted on 2/6/23 at 6:19 pm to Mo Jeaux
quote:
I'm more of a chicken and sausage Jambalaya guy, but otherwise follow his recipe.
Is that not how his recipe is?
Posted on 2/6/23 at 6:33 pm to TackySweater
quote:
Is that not how his recipe is?
His is pork and sausage, but you can sub pork for boneless skinless Thighs if you want
Posted on 2/6/23 at 6:50 pm to TackySweater
quote:
Is that not how his recipe is?
No, his is full on pork. It’s fine, just not what I was raised on. However, his overall portions and procedures are on point.
Posted on 2/6/23 at 6:52 pm to TackySweater
quote:
I mean. It’s not that far fetched if an idea
I’m just not a mushroom guy.
Posted on 2/6/23 at 8:47 pm to questionable
Pastalaya
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