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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-26-2008, 08:31 AM   #1
Fatback Joe
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Default 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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Unread 10-26-2008, 08:39 AM   #2
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Dang it that looks good! I have to find some breakfast now!
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Unread 10-26-2008, 08:41 AM   #3
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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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Unread 10-26-2008, 08:53 AM   #4
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Fine looking grub. Loves me some good Cajun food.
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Unread 10-26-2008, 09:04 AM   #5
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Fat Back you have my attention will have to try it soon. Love cajuin food!!
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Unread 10-26-2008, 09:35 AM   #6
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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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Unread 10-26-2008, 09:36 AM   #7
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Now that looks good!
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Unread 10-26-2008, 09:36 AM   #8
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Mmmm Joe, that looks wonderful!! Could you bring some over? I'll meet ya half way.
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Unread 10-26-2008, 09:43 AM   #9
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no roux??
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Unread 10-26-2008, 09:46 AM   #10
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Quote:
Originally Posted by cowgirl View Post
Mmmm Joe, that looks wonderful!! Could you bring some over? I'll meet ya half way.
I'm on my way.
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Unread 10-26-2008, 09:49 AM   #11
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Quote:
Originally Posted by gotwood View Post
no roux??
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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Unread 10-26-2008, 09:52 AM   #12
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you have some really curvy big toes!!!!!
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Unread 10-26-2008, 10:02 AM   #13
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Quote:
Originally Posted by gotwood View Post
you have some really curvy big toes!!!!!
They are normally pretty straight, they were just posing for the picture.
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Unread 10-26-2008, 02:00 PM   #14
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Quote:
Originally Posted by Fatback Joe View Post
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.
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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Unread 10-26-2008, 02:16 PM   #15
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Pardon the ignorance - What is tasso?
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