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  1. #1
    Join Date
    May 2008
    Location
    Marietta, Georgia
    Posts
    183

    Talking Mayeux Jambalaya

    Since I screwed up with the spatchcocked chickie tutorial, I guess its time to try something different... 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.



    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.



    A little closer!



    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.



    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,




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



    And bring to a rolling boil.



    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!



    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!!!



    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.



    After stirring:



    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.
    Noah \#/

    Nauti-Que BBQ Team
    www.nauti-que.com

    Lang 60M Marie Laveau "Another pig done gone!"
    BSKD
    Weber Kettle
    Homemade Pipe Grill
    80qt Crawfish Rig, with Jet Burner
    Several Camp Stoves
    Camp Fire

  2. #2
    Join Date
    Jan 2008
    Location
    Richmond,VA
    Posts
    168

    Default

    Looks Good Noah...
    Alan

    Lang Mobile 48
    Char-broil Silver smoker w/mods
    Char Griller Smoke'n Pro w/mods
    ECB w/mods
    ECB
    Phoenix Gas grill

  3. #3
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    I'm sure you'll not miss the plateful I just pilfered......

    I'd still like to see a spatchcock tutorial

  4. #4
    Join Date
    May 2008
    Location
    Marietta, Georgia
    Posts
    183

    Default

    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...
    Noah \#/

    Nauti-Que BBQ Team
    www.nauti-que.com

    Lang 60M Marie Laveau "Another pig done gone!"
    BSKD
    Weber Kettle
    Homemade Pipe Grill
    80qt Crawfish Rig, with Jet Burner
    Several Camp Stoves
    Camp Fire

  5. #5
    Join Date
    Jan 2008
    Posts
    1,519

    Default

    Very nice job, gonna try that shortly!
    Rubbed, Smoked and Sauced BBQ Team sponsored by Barsleaks/Rislone
    Authorized Backwoods dealer.
    B.O.D. GLBBQA
    Pitmaster - Lockharts BBQ of Royal Oak
    Owner-Great Lakes BBQ Supply Co.

    I don't know what the actual temp is, but it cooks the way I want it to, so I don't guess it really matters.

  6. #6
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Quote Originally Posted by nmayeux View Post
    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.

  7. #7
    Join Date
    Jan 2008
    Location
    DFW, Texas
    Posts
    2,661

    Default

    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?
    Rob - TX Sandman
    Plank Owner, TQJ

  8. #8
    Join Date
    May 2008
    Location
    Hampden, MA
    Posts
    2,647

    Default

    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.
    FBJ

  9. #9
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    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!

  10. #10
    Join Date
    Aug 2008
    Location
    Idaho
    Posts
    203

    Default

    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.

    -=fred=-

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