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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-26-2008, 08:31 AM | #1 |
Babbling Farker
Join Date: 01-07-08
Location: Memphis, TN
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Jambalaya
Made batch of Jambalaya on Friday night. I try to measure the spices, and keep about a 2 to 1 stock to rice ratio, but the amount and types of meat going in usually just depends on what I have on hand for the most part. I used 6 thighs for the chicken and new I didn't have any broth on hand so I boned and skinned the chicken in the morning and made broth to use in the jambalaya that evening.
3/4 lb anduoille sausage 1 1/2 lb chicken (thigh meat) 1/2 lb tasso 1 onion 2 TBS garlic 2 tsp fresh tyme leaves 2 tsp sweet basil 1 tsp black pepper 1 tsp white pepper 1 tsp red pepper flakes 4 C chicken stock 1 1/2 C rice Browned the sausage a bit in the DO and then added the chicken. Kept the heat about medium and stirred just enough to keep things from sticking.....probably 15 minutes Then added the onion and garlic and kept the heat on medium and stirred occasionally until the onions were kind of limp and clear......maybe another 15 minutes.......at that point added the tasso and herbs and spices. add the stock and bring to a boil......once it reaches a boil add the rice, turn the heat down a bit and stir things for 5 minutes or so making sure no rice sticks to the bottom When it returns to a boil, put the lid on, kill the heat and don't even take a peek for atleast 30 minutes..........I think I made it 40 until I could not stand it. I love it how all the meat ends up on top. Time to eat.
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FBJ WSM Medium Spicewine Stumps GF223 Humphrey's GF Tank II 24 x 60 Shirley Fabrication |
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10-26-2008, 08:39 AM | #2 |
somebody shut me the fark up.
Join Date: 07-01-07
Location: Southeastern Pa
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Dang it that looks good! I have to find some breakfast now!
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L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
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10-26-2008, 08:41 AM | #3 |
is One Chatty Farker
Join Date: 02-03-07
Location: Narragansett RI
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Give me a fork and some bread for sopping up the juices, and I am a happy guy
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Ray Depot, The Anchorman The Anchormen, Rhode Island's Original Competition BBQ Team. The BBQ TITANS BWS Party, Chubby, WSM, 4 Kettles, 3 Performers, 1 Smokey Joe Platininum, Weber Genisis B, 2 Grey Thermopens KCBS CBJ |
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10-26-2008, 08:53 AM | #4 |
somebody shut me the fark up.
Join Date: 07-21-04
Location: Keller, Texas
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Fine looking grub. Loves me some good Cajun food.
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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 |
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10-26-2008, 09:04 AM | #5 |
Found some matches.
Join Date: 08-24-08
Location: Rogers, AR
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Fat Back you have my attention will have to try it soon. Love cajuin food!!
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10-26-2008, 09:35 AM | #6 |
is One Chatty Farker
Join Date: 06-22-08
Location: North Dallas
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Looks great. And the rice does seemed to be cooked perfectly. I have always had a problem with getting the rice to cook evenly when adding directly to the pot instead of cooking the rice seperate.
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Jason ~ Arkansan in Tejas 22.5" Weber OTG Kenmore gasser 1 Super-Fast Sunkist Orange Thermapen Hungry Apt neighbors Certified MOINK Baller "Anything wrapped in Bacon has to beat not wrapped in Bacon!" - Desert Dweller / circa ~ 09-14-2008, 07:28 AM |
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10-26-2008, 09:36 AM | #7 |
is one Smokin' Farker
Join Date: 04-25-07
Location: Salem, Ohio
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Now that looks good!
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Eric Salem, Ohio Perry Lodge #185, F&AM ([I]Dean Gerber Award[/I]) [I][B][FONT=Comic Sans MS]GO MEAT!![/FONT][/B][/I] |
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10-26-2008, 09:36 AM | #8 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Mmmm Joe, that looks wonderful!! Could you bring some over? I'll meet ya half way.
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10-26-2008, 09:43 AM | #9 |
is one Smokin' Farker
Join Date: 01-01-08
Location: Homer Glen, IL
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no roux??
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10-26-2008, 09:46 AM | #10 |
Babbling Farker
Join Date: 01-07-08
Location: Memphis, TN
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I'm on my way.
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FBJ WSM Medium Spicewine Stumps GF223 Humphrey's GF Tank II 24 x 60 Shirley Fabrication |
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10-26-2008, 09:49 AM | #11 |
Babbling Farker
Join Date: 01-07-08
Location: Memphis, TN
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And no "trinity" either...........I wondered how long it would be before someone busted me on that.
With Jambalaya sometimes I do, sometimes I don't.........this was one of the don'ts.
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FBJ WSM Medium Spicewine Stumps GF223 Humphrey's GF Tank II 24 x 60 Shirley Fabrication |
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10-26-2008, 09:52 AM | #12 |
is one Smokin' Farker
Join Date: 01-01-08
Location: Homer Glen, IL
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you have some really curvy big toes!!!!!
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10-26-2008, 10:02 AM | #13 |
Babbling Farker
Join Date: 01-07-08
Location: Memphis, TN
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They are normally pretty straight, they were just posing for the picture.
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FBJ WSM Medium Spicewine Stumps GF223 Humphrey's GF Tank II 24 x 60 Shirley Fabrication |
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10-26-2008, 02:00 PM | #14 |
Babbling Farker
Join Date: 04-03-05
Location: Marietta, GA
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I didn't say a damn thing... Great looking grub, and we used to make a similar dish at our hunting camp with deer sausage and rabbit.
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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 |
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10-26-2008, 02:16 PM | #15 |
is One Chatty Farker
Join Date: 12-18-06
Location: Nashville, TN
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Pardon the ignorance - What is tasso?
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Cheers, Adrian Large Big Green Egg, BBQ Guru Pit Competitor for overnights, Weber One Touch Silver Jere Baxter-Edgefield Lodge 254 F&AM |
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