First Attempt at Jambalaya.....

Mad Max · 08-26-2008, 11:17 AM

After reading nmayeux's post on how to make jambalaya, I knew I had to give this a try. Here is his post if anyone would like to see it. http://www.bbq-brethren.com/forum/sh...ight=jambalaya
It was a good week for this cause I had been smoking most of the week. So all the ingredients were in play and carefully went over and over the recipe to assure consistency. I did my roux, and got it to a nice color, light brown. Then went in all the veggies. Afterwards the 4 cups of rice and our spice.
Here we have a shoot of that:

I then added some left over chuckie, cubed ham steak, left over spatchcock chicken and some polish kielbasa. Stirred some more and then came time to add the liquid. Here is where I blew it big time. The recipe calls for 2 cans of chicken stock and 2 cans of beef broth. Some where I cross the wires in my head and added 2 cups of each. Needless to say I didn't have enough water to cover the rice. Luckily, my wife save me by insisting there need to be enough wtaer to cover the rice. So I poured enough stock to to that.

The next step was to bring it a rolling boil and cover it and let simmer.

After an hour of waiting, no peeking allowed, it was done. The flavor was excellent, the rice was a touch hard, but again, that was my fault. I then realize that a can of stock is just shy of two cups, I would have needed almost 8 cups in total. But here is how it looked. Really good eats.

I need to do it again and fix my error, I can't wait to see the improved results. Thanks again to nmayeux for a great recipe.

Mokin Bandit · 08-26-2008, 11:22 AM

I freakin love jambalaya.... looks good. I'll be waiting for my sample to arrive!

Mark · 08-26-2008, 12:15 PM

Paella is very similar to Jambalaya (less the roux) Here's a recipe from Rick Bayless:

Mexican Paella with Shrimp, Mussels and Chorizo
http://www.rickbayless.com/recipe/view?recipeID=63

JediDog · 08-26-2008, 12:20 PM

That's a great looking jamabalaya there mad max even if it is outside Thunderdome! Good job.

BBQ Grail · 08-26-2008, 12:24 PM

Okay, that looks really good. I think I have Sunday dinner all planned now.

thillin · 08-26-2008, 12:36 PM

Lookin good

hcarter · 08-26-2008, 02:12 PM

Looks like what we used to eat down in New Orleans.

Butts-n-gutts · 08-26-2008, 03:31 PM

Looks real good next time you are planning to try it again let me know so I can show uo and let you know how good it is

Mad Max · 08-26-2008, 04:04 PM

Quote:

Originally Posted by Mark

Paella is very similar to Jambalaya (less the roux) Here's a recipe from Rick Bayless:

Mexican Paella with Shrimp, Mussels and Chorizo
http://www.rickbayless.com/recipe/view?recipeID=63

I love Paella, have to give this a try, too. Thanks.

ipls3355 · 08-26-2008, 04:49 PM

note to self:
put Jambalaya on the meal plan

River City Smokehouse · 08-26-2008, 05:55 PM

I could dive in to that!

CajunSmoker · 08-26-2008, 05:59 PM

Looks good from here

jestridge · 08-26-2008, 06:56 PM

Need to put on my long things to do list

nmayeux · 08-26-2008, 07:02 PM

Congrats MM, and I'm glad it worked for you. Now the next step is to make some modifications to the recipe, and make it "Mad Max's" jambalaya!

Norcoredneck · 08-27-2008, 02:38 AM

Man I gotta try that.

08-26-2008, 11:17 AM	#1
Mad Max is Blowin Smoke! Join Date: 03-17-08 Location: Fort Mill, SC	First Attempt at Jambalaya..... After reading nmayeux's post on how to make jambalaya, I knew I had to give this a try. Here is his post if anyone would like to see it. http://www.bbq-brethren.com/forum/sh...ight=jambalaya It was a good week for this cause I had been smoking most of the week. So all the ingredients were in play and carefully went over and over the recipe to assure consistency. I did my roux, and got it to a nice color, light brown. Then went in all the veggies. Afterwards the 4 cups of rice and our spice. Here we have a shoot of that: I then added some left over chuckie, cubed ham steak, left over spatchcock chicken and some polish kielbasa. Stirred some more and then came time to add the liquid. Here is where I blew it big time. The recipe calls for 2 cans of chicken stock and 2 cans of beef broth. Some where I cross the wires in my head and added 2 cups of each. Needless to say I didn't have enough water to cover the rice. Luckily, my wife save me by insisting there need to be enough wtaer to cover the rice. So I poured enough stock to to that. The next step was to bring it a rolling boil and cover it and let simmer. After an hour of waiting, no peeking allowed, it was done. The flavor was excellent, the rice was a touch hard, but again, that was my fault. I then realize that a can of stock is just shy of two cups, I would have needed almost 8 cups in total. But here is how it looked. Really good eats. I need to do it again and fix my error, I can't wait to see the improved results. Thanks again to nmayeux for a great recipe. __________________ Butts-N-Gutts BBQ Team UDS (born on July 2008 ) Custom Brick BBQ grill Weber 22.5 Blue Kettle (CL rescue) Turkey Fryer Superbly accurate, ferociously fast, RED THERMAPEN "Certified MOINK Ball Maker" 2008 www.southerntreats.blogspot.com

08-26-2008, 11:22 AM	#2
Mokin Bandit On the road to being a farker Join Date: 03-05-08 Location: Olathe, Ks	I freakin love jambalaya.... looks good. I'll be waiting for my sample to arrive! Last edited by Mokin Bandit; 08-26-2008 at 12:55 PM..

08-26-2008, 12:15 PM	#3
Mark somebody shut me the fark up. Join Date: 08-13-03 Location: St. Peters MO: 38.786730,-90.642551 Name/Nickname : Mark	Paella is very similar to Jambalaya (less the roux) Here's a recipe from Rick Bayless: Mexican Paella with Shrimp, Mussels and Chorizo http://www.rickbayless.com/recipe/view?recipeID=63 __________________ Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality.

08-26-2008, 12:20 PM	#4
JediDog is one Smokin' Farker Join Date: 02-23-08 Location: Ventura County	That's a great looking jamabalaya there mad max even if it is outside Thunderdome! Good job. __________________ 2 Jumbo Big Drum Smokers Weber One Touch Silver Tejas Pit

08-26-2008, 12:24 PM	#5
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA	Okay, that looks really good. I think I have Sunday dinner all planned now. __________________ Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details.

08-26-2008, 12:36 PM	#6
thillin somebody shut me the fark up. Join Date: 07-21-04 Location: Keller, Texas	Lookin good __________________ Med Spicewine-adopted 3/13/10 *CL Score* 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 *CL Score* -SOLD Mini BGE-adopted 1/31/08 *CL Score* Traeger 075-adopted 12/3/11 CL Score Weber 1 touch *CL Score* Weber Spirit 500 *CL Score* Weber Smokey Joe Silver *CL Score* BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty

08-26-2008, 02:12 PM	#7
hcarter Full Fledged Farker Join Date: 04-19-06 Location: Columbus,OH	Looks like what we used to eat down in New Orleans. __________________ - Howard--Char-Griller SuperPro with SFB.

08-26-2008, 03:31 PM	#8
Butts-n-gutts Full Fledged Farker Join Date: 01-27-08 Location: Mooresville, NC	Looks real good next time you are planning to try it again let me know so I can show uo and let you know how good it is __________________ KCBS CBJ WSM UDS

08-26-2008, 04:49 PM	#10
ipls3355 is one Smokin' Farker Join Date: 04-27-07 Location: Mattoon, IL	note to self: put Jambalaya on the meal plan __________________ Chris Crankin out Q on my ECB since 2005 UDS born September, 2007 22" Weber Kettle 18" Weber Kettle

08-26-2008, 05:55 PM	#11
River City Smokehouse is One Chatty Farker Join Date: 09-25-05 Location: Jefferson City, Missouri	I could dive in to that! __________________ "Please let me be the person my dog thinks I am." ~Author Unknown 8 x 18 Haulmark Trailer Fast Eddy FEC 100 Traeger Texas BBQ 075 UDS "Cool Hand Luke" 3 Weber Kettles and a Yellow Thermapen KCBS Certified BBQ Judge #8425

08-26-2008, 05:59 PM	#12
CajunSmoker is Blowin Smoke! Join Date: 02-06-07 Location: Rolling down the river between St Louis and New Orleans	Looks good from here __________________ Rodger How y'all are? I'm glad you got to see me I guarontee Justin Wilson 4/24/1914 - 09/05/2001 CAJUN QUE KREWE Proud ARKLAFO KCBS member & CBJ#24398 Twin Ugly Drum Smokers Brinkman Smoke King Deluxe Brinkman Gourmet ECB with super chicken mods Weber OTS kettle

08-26-2008, 06:56 PM	#13
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky	Need to put on my long things to do list

08-26-2008, 07:02 PM	#14
nmayeux Babbling Farker Join Date: 04-03-05 Location: Marietta, GA	Congrats MM, and I'm glad it worked for you. Now the next step is to make some modifications to the recipe, and make it "Mad Max's" jambalaya! __________________ Noah \#/ Nauti-Que BBQ Team Pitmaster and KCBS CBJ & CTC Lang 60 Marie Laveau Deep South Single Chamber Glenda WSM 22.5 Asmarelda 22.5 OTG Samantha Weber Genesis Mocha

08-27-2008, 02:38 AM	#15
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca.	Man I gotta try that. __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

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