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Jambalaya question
Posted on 5/15/23 at 10:25 am
Posted on 5/15/23 at 10:25 am
I have always used long grain rice in my jambalaya but I would like to try something different. I am wondering how basmati rice would work in a jambalaya. Has anyone tried this?
3
Posted on 5/15/23 at 10:43 am to chryso
I have, and it works fine.
I also use Basmati when doing my gumbo and it's a hit with the folks eating it.
I also use Basmati when doing my gumbo and it's a hit with the folks eating it.
Posted on 5/15/23 at 11:42 am to chryso
I prefer basmati or jasmine rice in just about every dish.
Posted on 5/15/23 at 11:58 am to chryso
Mahatma Jasmine rice in the purple bag is tGOAT. Use unsalted chicken stock instead of water.
Posted on 5/15/23 at 7:37 pm to Richard Grayson
Get Jasmine rice at an Asian/middle eastern market. Daawat Super or Ultimate are awesome. If you're doing Jambalaya for a crowd, I might get something from their value line, but when you're buying a 10lb bag for $25, it doesn't hurt that much even for the primo product.
Posted on 5/16/23 at 7:07 am to LemmyLives
quote:
but when you're buying a 10lb bag for $25,
Costco sells 20 lb. bags of Basmati for right at $1 a lb. Just got a 20 lb. bag of it a couple weeks ago.
I've also bought Jasmine rice from them but haven't in a while so not familiar with their current pricing, but I recall it being similar to Basmati.
Posted on 5/17/23 at 1:17 am to gumbo2176
You will always enjoy. It can never be overcooked and gummy, keeps its form, adds a bit of a nutty flavor, and if you are a fan of freezing jambalaya, it’s the best there is. Just add some stock, bake covered for 20 min and it’s as fresh as you just made it, maybe better since seasonings stay together longer. But don’t freez more than a month. Chicken gets stringy.
Welcome.
Welcome.
This post was edited on 5/17/23 at 1:19 am
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