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Started By
Message
Jambalaya too spicy. Now what?
Posted on 8/8/15 at 8:41 pm
Posted on 8/8/15 at 8:41 pm
Too many cooks in the kitchen meant to much seasoning in the pot.
How do I get it a little less spicy now that it's done?
How do I get it a little less spicy now that it's done?
7
Posted on 8/8/15 at 8:43 pm to NatalbanyTigerFan
A potatoe will soak up seasoning, but not sure after it's been cooked
Posted on 8/8/15 at 8:43 pm to NatalbanyTigerFan
Buy more beer
Posted on 8/8/15 at 8:44 pm to NatalbanyTigerFan
Acid or sugar. Or both. Squeeze some lemon on top and stir in some sugar. Potato useless at this juncture
This post was edited on 8/8/15 at 8:45 pm
Posted on 8/8/15 at 8:44 pm to NatalbanyTigerFan
Cook more rice, seasoned just like the jam, but with no pepper. Blend it in. Did it last week. Worked fine.
Posted on 8/8/15 at 8:45 pm to NatalbanyTigerFan
More rice
Posted on 8/8/15 at 8:46 pm to NatalbanyTigerFan
just drink cold milk with it!
Posted on 8/8/15 at 8:46 pm to Walt OReilly
Thanks guys. Water for the rice is heating up now!
Posted on 8/8/15 at 8:47 pm to OTIS2
quote:This is the only workable answer.
Cook more rice, seasoned just like the jam, but with no pepper. Blend it in. Did it last week. Worked fine.
Posted on 8/8/15 at 9:42 pm to CorkSoaker
quote:
Buy more beer
This is a tried and proven method.
Posted on 8/8/15 at 9:54 pm to NatalbanyTigerFan
Not going to help you this time but one 8oz can of LEBLANC'S creole seasoning will perfectly season 5 pounds of rice, nothing more is needed and use water not stock with this method
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