Jambalaya Fest At My House Yesterday

N4sir · May 29, 2016

Alright, so just found out a couple of days ago that the OFFICIAL Jambaaya Fest was this weekend in Gonzales LA. Funny because all this week I had planned to make a jambalaya here at home this weekend. So I decided to use my small 5 gal. cast iron jambalaya rig and cook outside and have my own Jambalaya Fest. Cold beer included! Yeah this looks like a bunch of jambalaya but it won't last. Especially since I share it with friends and relatives.

Started out with cooking some homemade bacon and a cold beer. This wasn't one of my favorites but it was given to me as a birthday variety of beer. Kind of tasted like soap. Lol.......

Here's the setup I used.

That bacon smelled soooo..... good!

Bacon done I removed it and browned/cooked the pork which was a couple or two or three pounds of pork loin(I know the butt is better but this was from a whole pork loin I had to cook). I also cooked down the sausage a bit(no picture)and remove that to cook down the onions. Added some diced tasso to allow that flavor to dispearse throughout the stock

Sweating down the onions and added two cans of Rotel. I KNOW! No Tomatoes according to many but believe me this gives it a nice kick.

Pork stock was added and my seasonings.

Let that come to a light boil and then added the chicken. I smoked the chicken thighs to a temp of about 150* and removed them, let cool and cut into nice chunks.

Again let that come to a light boil and then added the pork and sausage.

Again let the temp come up to a light boil and added the rice.

Thirty five minutes later it was done!

I like to get a little meat in every bite when I make jambalaya.

topgunz1 · May 29, 2016

you were going great until the tomatoes... pretty sure they'd run you out of Gonzales on a rail for that lol.

That LA Spice beer is... bad. I bought a 6pack and have 4 left, gives me heartburn.

JBP55 · May 29, 2016

topgunz1 said:
you were going great until the tomatoes... pretty sure they'd run you out of Gonzales on a rail for that lol.

That LA Spice beer is... bad. I bought a 6pack and have 4 left, gives me heartburn.

I agree, pass on the rotel in Jambalaya.

dantheman · May 29, 2016

I hate Rotel myself , but it's his Jambalaya and I'll bet it didn't go to waste .

West · May 29, 2016

I have no earthly idea why they wanted to produce that beer.

Jambalaya looks great though.

Sent from my iPad using Tapatalk

SVTFreak · May 29, 2016

Rotel in jambalaya ia still good but it takes away from the traditional flavor which I like.

However, I put it in my pastalaya and it really adds to it.

N4sir · May 29, 2016

Not that it matters really but with all the meat in there the Rotel did NOT take away from the savory traditional flavor. It added a little color and a different spicy kick. I assure you if I put a bowl of this in front of you that you would eat it and ask for more.
Some just seem to think that tradition can't be improved upon! The only reason Cajuns didn't put tomatoes in it from the very beginning is probably because it was created during a season when tomatoes weren't available. You KNOW that they would add just about anything that would improve or stretch a meal.

noob · May 29, 2016

Do you put beans in your chili?

JBP55 · May 29, 2016

I have a friend that puts Rotel in his Jambalaya with plenty meat and it is tasty but having GERD I need a Nexium before and after the meal in order to keep it down at night.
I just prefer to eat food that stays down so I try to avoid Rotel and highly spiced foods.

LACamper · May 29, 2016

Need some white beans to serve on top!

3fifty7 · May 30, 2016

It's pretty early in my jambalaya cooking career(I've cooked 2) so here come the questions if you don't mind:
What is your stock to rice ratio?
What kind of rice did you use?
Do you stir while the rice is cooking or stir the rice in and leave it be?

Sent via telegraph with the same fingers I use to sip whiskey

DAVE_M · May 30, 2016

Louisiana Spiced Ale is horrible. I'm holding my tongue until I try the new Shotgun DIPA, but most of their beer is mediocre at best. Bad Motha Shucka and their Bourbon St. Stout are good, but everything else is sub par in my opinion. Some Chafunkta Old 504 Coffee Porter would be perfect for Jambalaya.

3fifty7 said:
It's pretty early in my jambalaya cooking career(I've cooked 2) so here come the questions if you don't mind:
What is your stock to rice ratio?
What kind of rice did you use?
Do you stir while the rice is cooking or stir the rice in and leave it be?

I've always used just enough stock to cook the rice, but not boil it.
Long Grain Rice (pick your brand) - Mahatma is fine with me.
Stir it in. You don't want it to burn on the bottom of the pot.

jmcrawf1 · May 30, 2016

N4sir, who makes your jambalaya rig?

jmcrawf1 · May 30, 2016

3fifty7 said:
It's pretty early in my jambalaya cooking career(I've cooked 2) so here come the questions if you don't mind:
What is your stock to rice ratio?
What kind of rice did you use?
Do you stir while the rice is cooking or stir the rice in and leave it be?

Sent via telegraph with the same fingers I use to sip whiskey

Ratio is 1:1 rice to water. Long grain always. You stir the rice in when you pour it in then you shut the flame and cover it. It cooks from the convection inside the pot.

DAVE_M · May 30, 2016

jmcrawf1 said:
Ratio is 1:1 rice to water. Long grain always. You stir the rice in when you pour it in then you shut the flame and cover it. It cooks from the convection inside the pot.

What she said.

DO NOT let it sit with the flame on (that was my point)

I've seen too many folks do that and end up needing a pressure washer at the end of the day :rofl:

charlie12 · May 30, 2016

N4sir said:
Not that it matters really but with all the meat in there the Rotel did NOT take away from the savory traditional flavor. It added a little color and a different spicy kick. I assure you if I put a bowl of this in front of you that you would eat it and ask for more.
Some just seem to think that tradition can't be improved upon! The only reason Cajuns didn't put tomatoes in it from the very beginning is probably because it was created during a season when tomatoes weren't available. You KNOW that they would add just about anything that would improve or stretch a meal.

Everything you cook looks great.

Request Dust Off · May 30, 2016

Looks excellent.

I am not a stickler about anything. I like both brown and red jambalayas. I have had good and bad in both.

I made a jambalaya a while back. The meat was smoked garfish. It had field peas and some edamame among the vegetation. Every body that tried it liked it. I would do it again.

In general I am not much of a pastalaya fan, but never say never.

N4sir · May 30, 2016

DAVE_M said:
Louisiana Spiced Ale is horrible. I'm holding my tongue until I try the new Shotgun DIPA, but most of their beer is mediocre at best. Bad Motha Shucka and their Bourbon St. Stout are good, but everything else is sub par in my opinion. Some Chafunkta Old 504 Coffee Porter would be perfect for Jambalaya.

I've always used just enough stock to cook the rice, but not boil it.
Long Grain Rice (pick your brand) - Mahatma is fine with me.
Stir it in. You don't want it to burn on the bottom of the pot.

Randy Oubre in Paulina made it. I'll look up his number and post it for you. I have an outdoor fryer he made as well as another bigger cast iron jambalaya rig.

N4sir · May 31, 2016

jmcrawf1 said:
N4sir, who makes your jambalaya rig?

Randy Oubre
504-417-6263

Tell him Nathan sent you. He's a great guy!

Jambalaya Fest At My House Yesterday

The Best online firearms community in Louisiana.

Member Benefits:

Well-Known Member

Well-Known Member

La. CHP Instructor #409

I despise ARFCOM

Well-Known Member

Huh?

Well-Known Member

enthusiast

La. CHP Instructor #409

oldbie

CoonAss

_________

Well-Known Member

Well-Known Member

_________

Not a Fed.

Well-Known Member

Well-Known Member

Well-Known Member

Log in

Forum statistics