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Started By
Message
A Lil Jambalaya
Posted on 3/4/25 at 12:33 pm
Posted on 3/4/25 at 12:33 pm
Today is a good day for a jambalaya. Yesterday while prepping for that gumbo I made yesterday I decided to cook a good ol' jambalaya today.
Started of with browning some cubed pork from a pork roast and some pulled chicken meat from thighs.
Added some andouille and sausage to the mix and cooked that down a bit.
Then the onions, celery and bell peppers. Let that simmer a bit then added some garlic and spices.
Then it was time for the stock and let that simmer and come up to a boil and added the rice and let that cook for about 25 minutes.
And it was done!
Time to give it a taste!
Came out really good. It could use a little bit more spice but I deliberately made it a bit mild because the Grandkids are coming over to eat later.
I'll just add a lil liquid heat to mine.
6
Posted on 3/4/25 at 12:44 pm to Cajunate
That looks damn good 
Posted on 3/4/25 at 2:44 pm to Cajunate
Looks good.
If I may make a suggestion is don't cut up the chicken. It will break up or you can cut it while stirring but you will get some nice flavorful chunks of chicken.
This is my only picture from Sunday but it is about 5 minutes before I put in the rice. Forgot to get pictures when it was done. Fed everyone around us and didn't have much left over.
ETA: I see now that it was chicken left over from your gumbo making
If I may make a suggestion is don't cut up the chicken. It will break up or you can cut it while stirring but you will get some nice flavorful chunks of chicken.
This is my only picture from Sunday but it is about 5 minutes before I put in the rice. Forgot to get pictures when it was done. Fed everyone around us and didn't have much left over.
ETA: I see now that it was chicken left over from your gumbo making
This post was edited on 3/4/25 at 2:50 pm
Posted on 3/5/25 at 8:36 am to Cajunate
I forgot to add this yesterday afternoon.
Had a nice bowl of jambalaya with some buttered corn.
Posted on 3/5/25 at 12:35 pm to Cajunate
Is it a sin to have soupy jambalaya? I like mine with some liquid.
Posted on 3/5/25 at 1:02 pm to auwaterfowler
quote:
Is it a sin to have soupy jambalaya?
Yes
Posted on 3/5/25 at 1:20 pm to Cajunate
Eatin good in the neighborhood
Posted on 3/5/25 at 5:17 pm to auwaterfowler
quote:
Is it a sin to have soupy jambalaya? I like mine with some liquid.
Soupy? Lol. I'm not gonna call it a sin because I believe a person should cook and eat their food however they like it and to hell with somebody else's opinion of it. But if you ask me if a traditional jambalaya is soupy I'd tell you no.
Mine definitely leans towards the moist side though.
Posted on 3/5/25 at 6:04 pm to Cajunate
Looks good.
Posted on 3/5/25 at 9:10 pm to pochejp
Hey, Poche!
This post was edited on 3/5/25 at 9:13 pm
Posted on 3/6/25 at 7:48 am to pochejp
quote:
pochejp
Your recipe changed my world. Thanks, baw.
Posted on 3/6/25 at 11:50 am to auwaterfowler
quote:
soupy jambalaya
Yeah, I have laugh when I'm somewhere out of state and they have Jambalaya on the menu, served over rice.
Posted on 3/6/25 at 12:38 pm to r3lay3r
quote:
Yeah, I have laugh when I'm somewhere out of state and they have Jambalaya on the menu, served over rice.
Yep. I've seen Aramark serve something just like that. It's amazing how much ignorance still persists with "cajun" recipes from people / groups outside of Louisiana.
Posted on 3/7/25 at 3:44 pm to Stadium Rat
quote:
Hey, Poche!
Hey Rat. Whats been up man? I've been on an assignment in Los Angeles since Jan 9th. Good to be home,
Posted on 3/7/25 at 3:46 pm to SUB
quote:
Your recipe changed my world. Thanks, baw.
Good to hear that. That was the intention of my post many years ago, to help people and for others to help me as well.
Posted on 3/8/25 at 8:38 am to pochejp
I can never get my rice to come out right. It’s always just a little mushy but the bottom burns a little at the same time.
Posted on 3/9/25 at 11:42 am to TackySweater
Probably too much water and its ok if it burns a little at the bottom.
Also, don't lift the lid until the rice is pretty much done; I did 30 minutes in that pot above(5 pounds of rice) but still had to do 10min more. I do better with the Zatarains par boil rice than regular long grain rice.
Also, don't lift the lid until the rice is pretty much done; I did 30 minutes in that pot above(5 pounds of rice) but still had to do 10min more. I do better with the Zatarains par boil rice than regular long grain rice.
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