ITT: I attempt to cook Jumbalaya

[Anonymous No.17622807]

I’m sure a Louisiana anon will tell me how bad I fucked it up

[Anonymous No.17622816]

>>17622807
OOOh boy!

[Anonymous No.17622819]

>>17622807
>packaged vegetables
already off to an abhorrent start

[Anonymous No.17622820]

Well you spelt it wrong so we're off to a good start

[Anonymous No.17622822]

>>17622807
Peppers and onions and celery are cut up, celery is under there, had to use canned jalapeños

[Anonymous No.17622826]

>>17622807
>thread theme
https://www.youtube.com/watch?v=DWvU39FZduQ

[Anonymous No.17622827]

>>17622819
stop being a faggot

[Anonymous No.17622834]

>>17622822
I used Cajun Andouille sausage and chopped up some garlic cloves. I then threw them all in when the sausage was done browning with the rest of the holy trinity and a stick of butter, gunna let it heat up a bit then throw in the seasonings and tomatoes

[Anonymous No.17622841]

I love jambalaya, so you better not fuck it up like you did the spelling or I will personally come to your house and skull fuck you until you choke on my semen and die.

[Anonymous No.17622849]

>>17622841
He didn't sweat his vegetables in roux or make a roux at all so he's off to a rousing start.

[Anonymous No.17622887]

>>17622849
No roux, wife informed me she had to leave and I have to watch the kids for the next hour so I got the onions translucent and threw in the sausage and the rest of the veggies in the pot

[Anonymous No.17622896]

>>17622887
Just threw in the chicken stock and seasonings, smells good. Will probably do the rice and the shrimp in an hour when the wife gets home. Gotta feed the kids something for now. I’ll post the end result then. Although the way the responses are going so far I’m guessing you’ll all say “don’t bother” lol

[Anonymous No.17622907]

>>17622822
Pickled japs? Anon, you can do better. Anything would work, even a humble poblano. But it's gotta be fresh.
>>17622834
Mm, you fucked up already. You should have taken all that out of there while lightly roasting the veggies in the oven, so you could make a roux with thag pork fat plus some butter. Then throw em in for a light sauteee then deglaze with a little stock. Picrel is my jambalaya, for reference, a little wet but it's good. Thickened up with toasted flour. Also, if you're using frozen seafood, I suggest a single filet of tilapia in there. Shores up the flavor more than shrimp alone, and it breaks up into little fibers so the small amount isn't a big deal.

[Anonymous No.17622914]

>>17622887
>had to take care of your family
Point in >>17622907 retracted. Good man, anon.

[Anonymous No.17622917]

ge'in dickered xD

[Anonymous No.17622921]

>>17622896

[Anonymous No.17622929]

>>17622896
This is a pretty positive thread for /ck/ feedback wise what do you want
People won't give compliments until the end result

[Anonymous No.17622930]

>>17622907
Excuse me what the fuck is this

[Anonymous No.17622933]

>>17622907
That's not jambalaya, that's gumbo.
Jambalaya doesn't use a roux, and the rice should be cooked in.

[Anonymous No.17622939]

>misspelled it
>makes the wrong thing
>cuts corners
>fucks it up
good 1 OP

[Anonymous No.17622940]

>>17622933
Yeah shit my bad, I'm sleepy. That is indeed gumbo. Nvm I'm jsut off my game today

[Anonymous No.17622945]

>>17622933
>>17622940
What’s the difference between gumbo and jambalaya?

[Anonymous No.17622949]

>>17622945
iirc the only appreciable difference is gumbo is served over rice whereas rice is cooked in the jambalaya

[Anonymous No.17622950]

>>17622907
Forgot to get jalapeños, luckily had a cam lying around.

I’ll take that advice for if I try some gumbo. From what I understand now I just leave it on low for a while and then cook the shrimp in a skillet and make some rice and mix it all in together

[Anonymous No.17623038]

>>17622807
So far close enough, but I would remove the sausage while you brown your veggies. Fry the garlic on one side of the pan after veggies are browned, then recombine with sausage (and chicken). Also those watery cans of tomatoes are probably keeping you from getting any brown on your veggies, or you're just not cooking them long or hot enough.

For the rice, you add enough stock to your base to cook the rice, in, bring it to a boil and cook the rice in it according to the directions for your rice. Then stir and let sit covered for a few.

Your sausage also isn't browned. Let it go longer and/or hotter. Deglaze with beer of your choosing.

I put the seasoning on the chicken instead of in the pot. I don't use shrimp, but they cook fast so I'd probably just sautee them and add them at the end.

I basically use this recipe with some modifications: https://www.jamesbeard.org/recipes/old-school-chicken-and-sausage-jambalaya

[Anonymous No.17623039]

>>17622950
Can*

[Anonymous No.17623046]

>>17623038
I like shrimp and sausage combo. I’ve seen videos of it done with shrimp but there are so many chicken dishes, only a few shrimp and sausage dishes.

I will take these tips for the future. Is there any reason I couldn’t throw this in the slow cooker one day when I make it, then just make the rice and shrimp when I get home? It seems almost like a Cajun/creole chili with different seasonings and chicken stock instead of chili powder?

[Anonymous No.17623106]

>>17622945
>>17622949
P much. When you have extra gumbo the next day you throw some leftover rice in and cook it. Holds heat well so it plays nice as a boxed lunch.

[Anonymous No.17623178]

>>17623046
Yeah, there's nothing to slow-cook really. Just prep your ingredients beforehand and take the extra 30 mins or so in the evening to sautee everything.

[Anonymous No.17623194]

>>17623046
Deeply browning everything, building up a fond and deglazing multiple times makes a huge difference.

[Anonymous No.17623211]

>>17623178
>>17623106
Rice is in

[Anonymous No.17623218]

>>17623211
Shrimp is on

[Anonymous No.17623221]

>>17622819
Would you shut the fuck up you retarded faggot
>omg he didn't even butcher the pig for the sausage
>omg he didn't catch the shrimp himself
FYI Jacques Pepin would call you an elitist faggot

[Anonymous No.17623222]

>>17623218
Peeled or nah? Cuz if you peel em yourself you can use a little cheesecloth to boil the carapaces, which does wonders for the flavor profile.

[Anonymous No.17623400]

>>17623218
Turned out good despite using canned tomatoes and jalapeños and not catching the shrimp and killing the pig myself

[Anonymous No.17623478]

>>17622820

[Anonymous No.17623480]

>>17622819
kill yourself lol

[Anonymous No.17623497]

>>17622822
>jalapeños in jambalaya
And you shit the bed right away. Let’s dissect the rest of this sloppa shit.
>>17622834
This is some fucking nonsense. Cajuns don’t use garlic like this or really much at all.
>>17622896
I’ll be seeing this in my nightmares.
>>17622907
Classic fuckup northerner who makes soup.
>>17623400
This is fucking disgusting and 100% the wrong consistency. You made some weird fucking awful garlic risotto. You dumbass Italian-bred idiot.

[Anonymous No.17623505]

>>17623497
>>17622807
>>17623400
Compare the sloppa shit OP made with a pic of real Jambalaya. This is from a place in Louisiana. Yes, you CAN get shot going there at night. :)
Notice the following
>not wet and sloppy like shit
>tons of chicken
>no fucking jalapeños
>not drowned in sauce, it’s a rich dish you dickweeds

I rate OP northern as fuck. Watch the salt OP it might be too spicy with the black pepper you add. 0/100

[Anonymous No.17623516]

>>17623400
looks great. nice job op

[Anonymous No.17623518]

why is it so fucking wet
jambalaya is not like a soup

>>17623497
>Cajuns don’t use garlic like this or really much at all.
ur an idiot and wrong

>>17623505
that jambalaya looks dry as shit, and lacking substance. dirty rice with meat chunks.

[Anonymous No.17623522]

>>17623518
Lol correct me more dipshit. You live in fucking Arkansas. Don’t talk about LA.

[Anonymous No.17623528]

>>17623505
> Baton Rouge
Get raped by a thousand joggers you fucking homosexual. BTW soul food is shitty, blacks can't cook, and you suck dick. Peace.

[Anonymous No.17623535]

>>17623522
i live where you live, dumbass. jambalaya shoppe is trash.

[Anonymous No.17623537]

>>17623528
What part of that is something I would disagree with? Jambalaya is still the best.
>soul food is shitty
If you want to say that Cajun food is shitty you’re wrong. Lol. And no one sucks dick when they have good food you retard.

[Anonymous No.17623542]

>>17623535
No it’s literally good Jambalaya and you’re just mad at the food itself. New Orleans creamy jambalaya soup is tourist shit, and down on the bayou everyone just eats gumbo instead. Really jambalaya is just Paella anyway.

[Anonymous No.17623544]

>>17623505

Op here

That looks like what I’d get from my local Chinese place. Doesn’t look very flavorful

I am northern though, which is why I said I attempt to make Jambalaya. I watched YouTube videos, I don’t have an old black woman teaching me

>>17623518
I thought it was like creole chili?? Supposed to be thick like Palela

[Anonymous No.17623561]

>>17623537
> rice and meat with the odd chunk of vegetable is the best
I would expect nothing less of someone who's spent quite a bit of time in county lockup.

[Anonymous No.17623569]

>>17623561
Aren’t they called Parrish’s in Louisiana? You just outed yourself bro

[Anonymous No.17623576]

>>17622807
>minute rice

[Anonymous No.17623590]

>>17623569
I never claimed to be from Louisiana, I'm just a food officianado. I could give two shits about local lingo.

[Anonymous No.17623591]

>>17623544
Yeah it’s supposed to be like Paella. Better Jambalayas have more crap in them and bigger pieces. It’s like Cajun fried rice.

>Cajun chili
That’s gumbo. The real lynchpin of that is making a brown roux which ain’t easy. If you want some videos on how to do this stuff I don’t mind sharing. Literally everyone has their own way of doing things that their mom and grandma taught them and we fight over which way is the most right. Don’t worry about that, just make sure you use authentic ingredients and limit the amount of stuff you use.

I’ve never seen garlic used in my great grandmas kitchen outside of making things like pasta sauces.

[Anonymous No.17623596]

>>17623542
look the reality is that jambalaya is as wide of an umbrella as "chili" and i'm just rattling your cage.
i don't think i've had a jambalaya i really like in baton rouge. chimes has a nice duck gumbo though.

>>17623544
>I thought it was like creole chili?? Supposed to be thick like Palela
i like it when the rice is like this. moist, and shiny on the outside. almost wet but not sitting in liquid. i'd want more meat and vegetables than this pic, but that's what the rice ought to look like.
but there's a million ways to do it. if it tastes how you like it, it's fine.

[Anonymous No.17623600]

This thread is some italian level of assmad lmao
it’s just fucking spicy sloppa with rice get your autism under control

[Anonymous No.17623603]

>>17623400
You made soup, not jambalaya.

[Anonymous No.17623604]

>>17623590
>>17623561
>can’t spell aficionado
>tries to talk shit to a real southerner
>county
Embarrassing.

[Anonymous No.17623610]

>>17623596
>jambalaya is a wide umbrella
Nope. Neither is Crawfish. Which is the only term for them.

The way in your pic is for tourists visiting New Orleans. You’re literally a tourist trying to talk about our food. That’s arrogant and stupid.

[Anonymous No.17623613]

>>17623604
K Jethro, your performance during the War Among the States was embarrassing as well.

[Anonymous No.17623620]

>>17623600
>they awakened the swamp Slavs
Next we’re going to have a fucking Abita thread.

[Anonymous No.17623640]

>>17623610
>Nope. Neither is Crawfish. Which is the only term for them.
the fuck are you talking about?
you can have them boiled, fried, in etouffee.
dog you're pumped about a fuckin chain restaurant's jambalaya, you've got it twisted. you're either disingenuous, or you've not been on this planet very long. even the difference between cajun and creole, let alone north and south louisiana, makes a difference in how jamabalaya is made.

[Anonymous No.17623650]

>>17623596
It usually looks like this the next day.

>>17623600
It tastes good. I cannot be diagnosed with autism since I’d never to a shrink and pay someone I’ve met once or twice to diagnose a brain disorder

[Anonymous No.17623651]

Fuck off pedofat

[Anonymous No.17623665]

>>17623518
>>17623522
>>17623535
>>17623542
>>17623561
>>17623590
>>17623596
>>17623610
>>17623640
>>17623651

So do you guys think LSU is gunna have a good season

[Anonymous No.17623701]

>>17622807
Par-boiled rice is more traditional and also just plain superior to plain white rice for jambalaya. Give it a try sometime. It retains a better texture.

[Anonymous No.17623707]

>>17622907
nice pajamas

[Anonymous No.17623716]

the rice food looks good, sausage and rice with other stuff is always good

[Anonymous No.17623723]

>>17622907
OP ignore moulies like this. Creole jambalaya is cringe posted by brown hands, no exceptions. If your jambalaya is this fucking wet; get out of my swamp. Ignore roux posters. I will admit though the only thing worth taking from Creoleniggers is the addtion of tomatoes.

[Anonymous No.17623729]

>>17622807
>>17623400
Looks good anon. You can always perfect it.

[Anonymous No.17623740]

>>17622907
nigger, this is an etouffee not jambalaya

[Anonymous No.17623770]

>>17623400
>wet jambalaya
creoles pls go

[Anonymous No.17623781]

>>17623770
>>17623740
>>17623544
I didn’t know Creole vs Cajun and Jumbalaya vs Etouffee vs Gumbo were so controversial

[Anonymous No.17623791]

>>17622807
You mispeld it. But I am certain everyone itt already pointed that out.

[Anonymous No.17623796]

>>17623400
Nah dw about the tomatoes anon canned are almost always riper than whole tomatoes at grocery shops.

[Anonymous No.17624333]

>>17623665
Yes. Fuck ‘Bama.

[Anonymous No.17624337]

>>17623781
People die over it and we don’t give a fucking crap. America is like a secondary nation to Louisiana rules.

[Anonymous No.17624381]

>>17624337
literally we have a different law system and everything, Napoleonic code

[Anonymous No.17624397]

>>17623610
I bet you think coonass is a racist term couillon

[Anonymous No.17624466]

>>17623400
Looks good OP. Maybe just use a bit more rice, or less stock next time to get the wetness level right.

>>17623497
Garlic and jalapenos are perfectly fine jambalaya ingredients.

>>17623596
This is basically correct. The shininess comes from the fat that renders from the chicken and sausage, and maybe some added butter.

[Anonymous No.17624541]

>>17622819
I would pile on but I think the other anons covered all the bases.
Faggot

[Anonymous No.17624559]

>>17622907
what the fuck is this shit
>t. cajun

[Anonymous No.17624611]

>>17624466
Looks wet but nice bay leafs. Did you use filé?

[Anonymous No.17625150]

>>17624611
No, I would in a gumbo though.