| swamp snorkler |
11-16-2017 01:16 PM |
Quote:
Originally Posted by swampman46
(Post 828741)
Update: Swapped the par boiled rice with regular long grain in my latest jambalaya and it was great! Live and learn, and listen to people that know. ;)
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Great, did you season your meat before you browned it? |
| swampman46 |
11-17-2017 03:28 PM |
Quote:
Originally Posted by swamp snorkler
(Post 828776)
Great, did you season your meat before you browned it?
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Absolutely. But then I did that the first time also. I did everything the same, except the second time around I use Mahatma long grain rice instead of par boiled. Alot of people like the par boiled because it stays separated better-but the trade-off isn't worth it-at least for me. Thanks. |
| swamp snorkler |
11-22-2017 12:48 PM |
Quote:
Originally Posted by swampman46
(Post 828824)
Absolutely. But then I did that the first time also. I did everything the same, except the second time around I use Mahatma long grain rice instead of par boiled. Alot of people like the par boiled because it stays separated better-but the trade-off isn't worth it-at least for me. Thanks.
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https://www.youtube.com/watch?v=LSG9z0Yh0vM |
| swampman46 |
11-25-2017 07:14 PM |
thanks for video-good looking jambalaya.
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