• advertisement_alt
  • advertisement_alt
  • advertisement_alt
pochejp

Gonzales La. style jambalaya recipe.

66 posts in this topic

  • advertisement_alt
  • advertisement_alt
  • advertisement_alt

I never use boullion or anything like that.  I make a lot of poultry stock and freeze it for use throughout the year.  I make my own cayenne pepper too, but that is difficult.  I grew the cayenne in my garden and tried to dry it in my oven.  It filled my kitchen with what I believe they put in pepper spray lol  Ground it up in a mortar and pestel and voila!  Red pepper!

 

Onion, peppers, celery, salt, pepper, cayenne, stock, ham and sausage (my brother raises hogs and we make our own sausage).

 

But damn, that Gonzalez recipe looks gooooooood.

Share this post


Link to post
Share on other sites

I never use boullion or anything like that.  I make a lot of poultry stock and freeze it for use throughout the year.  I make my own cayenne pepper too, but that is difficult.  I grew the cayenne in my garden and tried to dry it in my oven.  It filled my kitchen with what I believe they put in pepper spray lol  Ground it up in a mortar and pestel and voila!  Red pepper!

 

Onion, peppers, celery, salt, pepper, cayenne, stock, ham and sausage (my brother raises hogs and we make our own sausage).

 

But damn, that Gonzalez recipe looks gooooooood.

 

Do you grind the pepper seeds or remove them?

Share this post


Link to post
Share on other sites

I remove the stems and seeds (like another plant that is grown, lol)

 

It has a much darker color than store-bought cayenne, and a smokier taste, but I liked it!

Share this post


Link to post
Share on other sites

boullion cubes are nothing but salt and artificial flavoring.  i've gotten so spoiled by home made stocks i dont even like the canned stuff.  i keep a couple of the box kinds on hand for emergencies.  but i keep stocked up (pun intended) on stocks in my freezer.  i will just make a couple of large stock pots full and freeze em in cartons to have on hand.  can't beat it.

Share this post


Link to post
Share on other sites

The Best an a easy Pastalaya: From my good friend Chef Jeff Hebert

Pasta Jambalaya (Pastalaya)

 

Ingredients

1-1/2 Lbs. - Boneless Skinless Chicken Thigh Meat - Chopped 

1-1/2 Lbs. - Manda (or your favorite) smoked Pork Sausage - Sliced 

1-1/2 Lbs. - Boneless Boston Butt Pork - Cubed

 

1-1/2 Lbs. Onions - Chopped 

4  - Stalks of Celery - Chopped 

2  - Small Bell Peppers (Green, Red, Or Yellow) - Chopped 

1  - Bunch Of Green Onions (Shallots) - Chopped 

1/2 Cup - Parsley Flakes 

1  - Tablespoons of Sweet Basil 

3  - Bay Leaves 

3  - Tablespoons of Fresh Garlic - Minced 

1 - 14oz. Can Of Delmonte Cajun Recipe Stewed Tomatoes

1 1/2 Lbs. - No.3 Luxury Spaghetti 

4 1/2 Cups - Water

 

Dash of your Favorite Hot Sauce (Crystal or Tobasco)

Dash of Black Pepper

Dash of Cayenne Pepper 

Dash of Tony Chachere's Creole Seasoning

2 tbls - Garlic Powder

2 tbls - Worcestershire Sauce

2 tbls - A1 Steak Sauce

 

Brown the chicken sprinkled with Tony's seasonings then remove from pot. Brown pork first, then boil down with some water till tender (about 30 minutes) and most of the water has reduced. Add sausage to pork and brown for about 10 minutes on medium heat while constantly stirring. Next add onions, bell pepper, celery, Cajun recipe, bay leaves, basil, parsley flakes, fresh garlic, and dash of hot sauce. Let cook down on medium heat while carefully stirring to prevent sticking. Vegetables will make extra water. When cooked thoroughly and vegetables are wilted, add the water (4-1/2 cups) and return chicken to the pot. Next season mixture with pepper, garlic powder, Worcestershire, A1 and Tony's. Remember that pasta will absorb the seasonings, so make sure the water tastes just a little more salty and peppery than you would like. Next, raise the heat to medium high so water starts boiling. Break pasta in half and sprinkle into mixture. Be careful that pasta does not stick together and clump. When all the pasta has softened and absorbs most of the water, lower heat to medium low and add the green onions. Stir carefully; place lid on pot for 3 minutes. Next lift the lid, stir pot completely then replace the lid. Lower heat to very, very low and cook covered for 15 minutes.

Finally, turn the heat off, do not remove the lid, and let sit for 30 minutes. After this, lift the lid, stir the pot over, and your dish is ready to serve…………………………..Enjoy !!!

Note: A cast iron pots works best.   Serves 8.

Share this post


Link to post
Share on other sites

Stock up on alcohol.

Lol - Done!

 

unfortunate change of plans - having surf and turf tonight :)

 

Making the jambalaya for my in-laws in TN when we go there for New Years!

 

Merry Christmas and Happy Holidays to all you good folks here.

 

And Nutria.

 

LOL

Share this post


Link to post
Share on other sites

Posted (edited)

Temple meat is the chunk of meat that is on side head. Just like our own temple on side our head. No fat. Little different texture than Boston butt. Little tougher meat. Used regularly around Gonzales La area in competitions and home cooked pots

Edited by Yarddog
Add text

Share this post


Link to post
Share on other sites

Been a while since I made a Jambalaya, been doing so many Pastalayas. For Easter Sunday, I made a big pot, Chicken, Smoked Sausage and Andouille. When it was all said and done. I got back an empty pot. All enjoyed 

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now

  • Recently Browsing   0 members

    No registered users viewing this page.

  • advertisement_alt
  • advertisement_alt
  • advertisement_alt