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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
02-12-2013, 05:08 PM
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Rainy Day Mardi Gras Jambalaya
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#3
02-12-2013, 07:10 PM
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Cha ching
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#4
02-13-2013, 11:06 AM
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Quote:
X2!!
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#5
02-13-2013, 12:25 PM
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I put a little too much water so it came out just a little wet but other than that none of the taste testers complained except my father in law...... he said it was "okay" but he cpmplains about everything. That fool uses per boiled rice in his and I can't get down with that. I consider that cheating, he also uses Kitchen Boquet, I don't get down with that either.
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#7
02-14-2013, 07:52 AM
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Google this.... jambalaya calculator ... and follow thier instructions. It's an excel spread sheet. Basically you go about 1 3/4 cups liquid to 1 cup rice. I put my stock in, bring it to a boil, add my rice and bring it to a hard boil till the rice starts popping, meaning you can see little slits in the rice. Then I turn my fire really low, cover it and let it cook on low for 25 minutes. When the time is up, I take the lid off stir it just a couple times and return the lid and let it sit for covered with no for fire for 15. After that its ready to eat.
I had Verons Andouille (rom Verons Market in Lutcher) Hillshire Smoked Sausge (not my choice) Conecuh Smoked Sausage Chicken Breast (again not my choice) Chicken Thighs Country Style Ribs Mahattma Extra Long Grain White Rice 5 onions 2 bell peppers 3 stalks celery garlic salt pepper hot sauce I also seasoned the chicken and pork rib meat with Creole Seasoning before I fried it down.
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