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The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum? |
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#1
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I need a jambalaya recipe
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#4
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Simple 20 people 4 lbs of everything
Chicken cut to bite size cubes Sausage cut to bite size cubes Boston butt cut to bite size cubes Onions and bell peppers Uncle Bens parboiled rice So u season the meats seperatly with Salt pepper whorichier sauce and cajun garlic power Garlic powder and onion powder In a ziplock bag Let sit over night Then u start with the pork and a lil cooking oil Brown that off put in a pan Brown chicken second once brown place with pork Sausage browned good leave as much grease From sausage as u can in the pot Then veggies till they are super soft Add all meat back I to pot Measure your 4 lbs of rice in a pitcher remember Where the rice stopped Add that much water twice not more Be aware of the liquids that u pored in With the meat and lessen the water or rice will Be mushy So now u got meat veggies and water bring that to a Boil hard boil stir constantly Once at a hard boil add rice and stir Do not let stick to bottom it will quickly Once all the water has soaked up into the rice and you Can no longer see any water cover bring for as low as possible Do not open the lid for 25 min no mater what After 25 min u are ready to eat Good luck |
#5
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Uncle Ben's rice? C'mon man!!!!!
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#6
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google "Poche's Jambalaya Calculator and follow it to the T....... comes out perfect every time
It's an excel file, look on the bottom once you down load at the different tabs click on them to get more detailed info here's the link, http://db.tt/cvigyUF6 |
#7
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Lmao, might as well just go bit some from a Texas pati!
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#8
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Quote:
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#9
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its awesom and it works
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#10
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4 words....... Mahattma Long Grain Rice
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#12
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Pork fingers, pork fingers, pork fingers...... Sausage ain't got no place in jambalaya. Burn the pork hard for the color and taste and then boil for tenderness. I'll also share you the secret to a non mushy jambalaya...... Flip the rice. DO NOT STIR!
Y'all should try that Jazzman rice. Only louisiana products in my pot. |
#15
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Try it with pork cheek, good shizzle. Found some at Sam's.
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#17
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Fry down bacon first, leave grease, then pork browned in bacon grease, when half way done, add grape jelly and continue browning pork till looks right, then sausage, then all onion/ bells/ celery/, thrown date meat back in and heat, add dat cooked rice, flip gently so don't turn mush, season some mo with salt/pepper till good and hot! Whoo wheeee!
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#18
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Jambalaya
Jambalaya can be made with different meats. It usually contains chicken and one or more other meats (sausage, pork, beef, venison, squirrel, duck, goose, etc.) along with a variety of vegetables and spices. This can also be made with seafood such as crawfish, shrimp or crab; but not fish...it would fall apart. This can also be made with or without a roux. For 4 to 6 people. Preparation · 3 or 4 large yellow onions, chopped. · 2 to 4 cups of celery, chopped. · 1 med. Bell pepper, chopped. · 3 to 5 cloves of garlic, finely chopped. · ½ cup parsley, chopped. · 1 cup green onions, chopped (optional). · 1 cup chopped fresh or 1 small can of mushrooms (optional). Meats · 1.5 to 2.5 lbs., chicken can be in whole pieces but cut other meat into bite size portions. · 1 lb smoked sausage cut into bite size pieces. Cooking Stock · Brown sausage on med. heat and place on paper towel to remove grease. · Brown all other meat. This may take a couple of batches. · Sauté the yellow onions, celery and bell pepper in with the meat. [not the sausage] · Add ~3 cups of water to pot and add meat and sausage after browning. · Add about 1 tablespoon salt and black pepper....... for a different flavor, add 1 can of Rotel · Add about ½ teaspoon red pepper. tomatoes instead of the black & red pepper. · Add garlic and parsley. ........Or add ½ jalapenopepper, finely chopped. · Add 1/8 cup sugar. · Add ½ teaspoon thyme and sage (optional). · Add mushrooms (optional). · Add ½ to 1 cup of Roux (optional). See recipe for making Roux. · Add one small can of tomato sauce for a little different flavor (optional). · Stir and simmer at least 30 minutes. Taste and add seasoning, as needed. Chicken will fall apart if cooked too long. So if you want the chicken to stay in larger pieces, add it after you simmer the other meats. · Skim off excess grease, but leave some to add flavor. Cooking Rice · Add about 2 cups water to the Jambalaya stock and bring to boil. · Add ~2 to 2.5 cups rice. [~ ½ cup rice per serving] · Stir, cover and Cook on low heat about 20 minutes. · Add more water, as needed, while cooking rice. Pictures are of a batch of Jambalaya and containers to put in the freezer for later. |
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