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Jambalaya Board: What ingredients/blends do you like to use when seasoning your jambalaya?
Posted on 2/9/23 at 6:25 am
Posted on 2/9/23 at 6:25 am
And how heavy do you go? Mainly seasoning during the meat cook or do you like to add more later before the rice goes in? What about Pastalaya? Any big difference in amounts than your typical jamb?
I’ve got my cooking process down but the seasoning part is always inconsistent. Curious what our resident experts have to say. TIA
I’ve got my cooking process down but the seasoning part is always inconsistent. Curious what our resident experts have to say. TIA
10
Posted on 2/9/23 at 6:42 am to Nature Boy
Heavy dose of cajun two step (to meats and liquid) and garlic powder are my main seasonings. Then salt, black pepper and white pepper to taste
Posted on 2/9/23 at 7:04 am to Nature Boy
Use 1 cup of LeBlanc’s creole seasoning for every 5 pounds of rice in your jambalaya…… comes out perfect
I use about 1/2 directly on the meat and the other half when I add the water
I use about 1/2 directly on the meat and the other half when I add the water
Posted on 2/9/23 at 7:53 am to Nature Boy
I always do 3 meats in a jamb...pork, chicken and sausage. Pork is cubed boston butt. That goes in first. Season liberally with my favorite cajun seasoning (currently Mac's Cajun Seasoning...Lafayette guy), onion powder, garlic powder, worchestershire and hot sauce (La or Crystal).
When that's cooked down and I have a dark fond built I add the thigh pieces and season them just like I did the pork. Add all the trinity and dust with the dry seasonings only. Only other time I add any seasoning is when I'm tasting the liquid right before I add the rice and it usually doesn't need much of anything at that point...keeping in mind that I use stock and not water.
Pastalaya is the same.
When that's cooked down and I have a dark fond built I add the thigh pieces and season them just like I did the pork. Add all the trinity and dust with the dry seasonings only. Only other time I add any seasoning is when I'm tasting the liquid right before I add the rice and it usually doesn't need much of anything at that point...keeping in mind that I use stock and not water.
Pastalaya is the same.
Posted on 2/9/23 at 7:55 am to Nature Boy
I season the meat with whatever cajun blend I have on hand (tony's, two step, slap ya mama) and thyme. When I add the rice and water I go chicken bouillon, bay leaves, hot sauce.
Posted on 2/9/23 at 8:01 am to pensaNOLA
quote:
Jambalaya
quote:
Thyme
quote:
Bay leaves
Posted on 2/9/23 at 8:02 am to Panny Crickets
quote:
Pensacola, Fla
Posted on 2/9/23 at 8:16 am to Nature Boy
I do my own cajun seasoning mixture. Season the meat (cubed pork butt and andouille) with 1/4 to a 1/2 of the seasoning I'll use, then add the rest to taste when I add the stock
Posted on 2/9/23 at 8:22 am to GeauxTigers0107
quote:
Pensacola, Fla
Yes, where I currently live. That whole 21 years in New Orleans where I was born and raised must have been immediately canceled out. Moron.
Posted on 2/9/23 at 8:44 am to Tigerpaw123
quote:
Use 1 cup of LeBlanc’s creole seasoning for every 5 pounds of rice in your jambalaya
Did you mean meat or rice? Just want to be clear. I use a standard sized Dutch oven and about 3 cups of rice (never made a really big one before).
Posted on 2/9/23 at 8:46 am to Nature Boy
Nothing special.
chicken stock
Pork, Chicken, and Sausage
Tony's, Tony's, and a bit more Tony's
The key is getting a good fond from the pork. that adds so much flavor and color. I usually use something like 75% or 80% chicken stock, very little water for the rice.
chicken stock
Pork, Chicken, and Sausage
Tony's, Tony's, and a bit more Tony's
The key is getting a good fond from the pork. that adds so much flavor and color. I usually use something like 75% or 80% chicken stock, very little water for the rice.
Posted on 2/9/23 at 9:07 am to Nature Boy
I only use Tony's, but pretty much any cajun / creole seasoning will make a good jambalaya.
Posted on 2/9/23 at 10:11 am to pensaNOLA
You seem a bit on edge 
Posted on 2/9/23 at 10:13 am to bubba102105
quote:Then put that on a cracker doooooooooood
Heavy dose of cajun two step (to meats and liquid) and garlic powder are my main seasonings. Then salt, black pepper and white pepper to taste
Posted on 2/9/23 at 11:21 am to Nature Boy
If chicken, I cook a pound of bacon first thing. Take that out, and then add chicken. It adds some flavor and color to the chicken.
Seasoning - salt, pepper, LA hot sauce, white pepper, and maybe some cayenne
Posted on 2/9/23 at 12:12 pm to Nature Boy
I add probably 4x the vegetables that most do. 6-8 gallons gets
Head of celery
5 or 6 big onions
3 green and orange bell peppers
A few poblanos
A few jalapeños
And a heads of garlic
I usually use a decent amount of better than bouillon chicken base, but I've started using a little of the pollo soup base because it has a little msg.
Head of celery
5 or 6 big onions
3 green and orange bell peppers
A few poblanos
A few jalapeños
And a heads of garlic
I usually use a decent amount of better than bouillon chicken base, but I've started using a little of the pollo soup base because it has a little msg.
Posted on 2/9/23 at 8:42 pm to Marciano1
quote:
Then put that on a cracker doooooooooood
Got a lot of 2 step hate in here ?????
Posted on 2/13/23 at 3:35 pm to Nature Boy
In Jambalaya or Gumbo, I use Chicken Thighs, Green Onion Smoked Pork Sausage, Andouille and Tasso. The Tasso I cut in small chunks, then run through a bullet, it cuts it into small pieces.
Pastalaya is done with more of an Italian flair. Tomato sauce/stewed tomatoes, lots of Basil, Garlic and Oregano. A-1 Steak Sauce adds to the tang.
I made a Pastalaya a few days ago.
I like Bergerons Smoked products better than most. Poches in Breaux Bridge has great food, but I dont like their smoked products. Both Poches and Bergerons use Pecan to smoke, but Moonie Bergeron is for me, the better product.
Has anyone tried Chicken Cracklings?
Pastalaya is done with more of an Italian flair. Tomato sauce/stewed tomatoes, lots of Basil, Garlic and Oregano. A-1 Steak Sauce adds to the tang.
I made a Pastalaya a few days ago.
I like Bergerons Smoked products better than most. Poches in Breaux Bridge has great food, but I dont like their smoked products. Both Poches and Bergerons use Pecan to smoke, but Moonie Bergeron is for me, the better product.
Has anyone tried Chicken Cracklings?
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