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nmayeux
09-13-2008, 07:45 PM
Since I screwed up with the spatchcocked chickie tutorial, I guess its time to try something different...:tap: I have posted this before, but I think this site is a better place for such a fun dish!

Jambalay is one of my favorite comfort foods as it was my dad's go to dish for leftovers. Here is pretty much how we do it, but please do not be afraid to make it your own!

First, the ingredients:

The Trinity:
2 medium onions diced
2 bell peppers diced
1 bunch celery diced

1 bunch green onions diced
3 cloves garlic crushed

2 cans beef broth
2 cans chicken broth

3-4 cups rice - 3 cups is kinda wet, and 4 cups is fairly dry. Just experiment!

2-3 lbs meat, usually chicken and sausage, I prefer andouille, polish kielbalsa, or spicy smokes sausage. You can use almost any leftover, such as pulled pork, brisket, shrimp, possum, crawfish, turkey, lamb, steak, or just about anything that you can think up.

Season to your liking, but I usually use something like this:
2 tbs salt
2 tbs garlic powder
2 tbs cumino (cumin)
1 tbs black pepper
1/2 tbs smoked paprika
1/2 tbs chili powder
some mustard powder
some white pepper
3 bay leaves
some white pepper

With that said, you are ready to cook!

Step One! Prepare a roux...

The first step in making this dish is preparing a roux. All a roux is, is a flavor base that helps thicken sauces and stews. To make a roux, you cook equal parts oil and flour.

For this dish, I like to use a cast iron dutch oven, but you can use a heavy skillet for the roux and a stock pot for the actual jambalaya.

I start by heating between a quarter to a third cup oil, usually canola or peanut, to the point of just starting to smoke. After lowering the heat, I add an equal amount of flour and begin to stir constantly. The key is to take your time, and make sure that you do not burn the mixture. After a minute or so, you will notice a change in color and smell. I continue cooking until I reach a brick red color, and a nutty smell. However, if you start seeing black specks, you have to start over again.

If this seems like too much work, you don't have to make a roux. You can just heat some oil, and start cooking the veggies. This works well, but you lose some depth of flavor.

http://i38.photobucket.com/albums/e129/Nauti-Que/1-1.jpg

Step 2, cook the veggies!

Once you reach the desired color and smell of roux, you can cook the veggies. I just dump all the veggies in, and keep stirring so that the roux doesn't burn until it is mixed completely. You want to cook until the onions are translucient, and the roux has mixed with the moisture to make a gravy like coating.

http://i38.photobucket.com/albums/e129/Nauti-Que/2.jpg

A little closer!

http://i38.photobucket.com/albums/e129/Nauti-Que/3.jpg

Step 3, spice and rice!

Once your veggies are almost done, I add the spice mixture, along with 3-4 cups rice. I continue cooking for another 5 minutes or so constantly stirring. This allows the rice to absorb the flavors without really beginning to cook.

http://i38.photobucket.com/albums/e129/Nauti-Que/4-1.jpg

Step 4, add the meat!

Once all the veggies are done, you can add the meat. I usually wait until the last minute as the meats that I normally use are either seafood or precooked leftovers. Although if Bill or SO were coming over I'd break out the possum, I decided to use leftover spatchcocked chicken, smoked sausage, and some peeled frozen shrimp. Incorporate the meat,

http://i38.photobucket.com/albums/e129/Nauti-Que/5.jpg


Add 2 cans of beef stock, and 2 cans of chicken stock.

http://i38.photobucket.com/albums/e129/Nauti-Que/6.jpg

And bring to a rolling boil.

http://i38.photobucket.com/albums/e129/Nauti-Que/9.jpg

Step 5, making magic!

Although jambalaya is basically a rice dish, a couple of tips really help bring it together. Cast iron, a high btu stove, and leaving the dish alone for an hour really make the difference between OK, and really good. I use a cast iron duch oven with the dimples on the lid to continuously baste while cooking, my out door range (although most kitchen ranges work if you leave at the lowest setting for the last hour), and a timer and sign to make sure that nobody, inclucing myself, lifts the lid for an hour! These tips really make a difference!

http://i38.photobucket.com/albums/e129/Nauti-Que/7.jpg

Because cast iron hold heat well, after I reach a rolling boil, I stir one last time, cover, and cut the heat off alltogether. If you are cooking on a kitchen range, just reduce to the lowest setting.

DON'T TOUCH FOR ONE HOUR!!!

http://i38.photobucket.com/albums/e129/Nauti-Que/8.jpg

Step 6, enjoy!

After an hour, you can uncover and serve. You will notice that many of the goodies have come to the top, and the rice should have cooked evenly. If the bottom has burned, this is a special delicacy that is usually reserved for the cook! Stir, and serve! Also, after refridgeration, this dish makes meals for a few days to a week, and it also freezes wonderfully.

http://i38.photobucket.com/albums/e129/Nauti-Que/10.jpg

After stirring:

http://i38.photobucket.com/albums/e129/Nauti-Que/Jambalaya2-1.jpg

After church, I will make some corrections, and add some more tips. However, you will notice that there are no tomatoes in this cook. My dad always said that tomatoes were the difference between creole and cajun dishes.

ds7662
09-13-2008, 08:13 PM
Looks Good Noah...:1987_food:

SmokyOkie
09-13-2008, 09:44 PM
I'm sure you'll not miss the plateful I just pilfered......

I'd still like to see a spatchcock tutorial

nmayeux
09-14-2008, 07:04 AM
I'll get to the chickies, but need to take some more pics. Because it is chicken, it is probably not a good idea to handle the camera with bacteria laden hands...

Bbq Bubba
09-14-2008, 10:21 AM
Very nice job, gonna try that shortly! :msn-wink:

SmokyOkie
09-14-2008, 11:38 AM
I'll get to the chickies, but need to take some more pics. Because it is chicken, it is probably not a good idea to handle the camera with bacteria laden hands...


Just make sure the camera is done to 175 and it shouldn;t be a prollem.:D:msn-wink:

TX Sandman
09-14-2008, 08:35 PM
:thumbs up: Great tutorial, Noah! Got it bookmarked for later.

Couple quick questions, though. First, how big is your oven? Are we talkin' 4 quart? 5? 'Leventyseven?

Also, you said most any meat would work. Do you recommend using uncooked or leftover?

Fatback Joe
09-15-2008, 06:44 AM
I like the thought of just cutting the heat off and leaving it alone for an hour.........I had been trying to just keep the heat low at the end and have had mixed results.....seems my low isn't always low enough and burn the bottom 1/2 the time. :blushing:

SmokyOkie
09-15-2008, 10:01 AM
I generally make a drier Jambalaya without any "gravy". I use a lot of fatty meat (pork butt, andouille, dark meat chicken, smoked sausage, bacon and such), it leaves a lot of fat behind so that when the rice absorbs all the liquid, it isn't dry at all.

Not that it's better, just different. Yours looks great!

fredrogers
09-15-2008, 04:44 PM
Man that looks good. I am going to have to get my dutch oven out and give that a try.

Although I would like to see some pics of a possum jambalaya. :roflmaoha0:

-=fred=-

nmayeux
09-15-2008, 06:33 PM
:thumbs up: Great tutorial, Noah! Got it bookmarked for later.

Couple quick questions, though. First, how big is your oven? Are we talkin' 4 quart? 5? 'Leventyseven?

Also, you said most any meat would work. Do you recommend using uncooked or leftover?As far as the DO, I really don't know. She is a 12" Lodge, and I imagine about 6 quarts... As far as meat, I use both. Since the steaming process last arount an hour, I usually will put the meat in just as she is coming to a boil. I really like leftovers, as you can really taste the difference each time you make a pot. But I will use fresh andouille and a bit of the neighbor's cat in a pinch! Here kitty kitty...:D

SmokyOkie
09-15-2008, 10:04 PM
Don't laugh too hard

http://www.kittybeef.com/

Cat meat eats good, especially deep fried in garlic batter.:oops::blushing:

Coolhand
09-16-2008, 07:07 PM
Thanks for the recipe Noah. I made it tonight and it turned out great. I used some cajun chicken I cooked on the grill, some sausage and shrimp. I used 3 cups of rice since thats all I had but I think 4 would have been better. I used a red and green pepper to give it some color. Thanks again for the good eats!

cabinetmaker
09-16-2008, 07:36 PM
Don't laugh too hard

http://www.kittybeef.com/

Cat meat eats good, especially deep fried in garlic batter.:oops::blushing::roflmaoha0::roflmaoha0::ro flmaoha0:

Q-N-Brew
09-19-2008, 03:10 PM
After discussing the merits of the thread, the great effort put into making the thread, and with Noah's permission, we have renamed this thread to honor the Mayeux Family name and recipe.

Thank you Noah for posting this thread and it is now a Sticky so it will be easy to find in the future for all to enjoy.

QnB

sweet_magnolia
12-08-2011, 02:43 PM
Very nice!!!! :thumbs up: