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Jambalaya - Forno Bravo Forum: The Wood-Fired Oven Community

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Jambalaya

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  • Jambalaya

    RICE UNCOOKED LONG GRAIN 3 CUPS
    WATER 5 CUPS
    SALT 1 TBSP
    BLACK PEPPER 1 TBSP
    CHINESE RED PEPPER 1 tsp
    OIL 2 TBSP
    SMOKED SAUSAGE 1 LB
    PORK CUBED 1 LB
    BEEF CUBED 1 LB
    MUSHROOMS SLICED 2 CUPS
    BELL PEPPER SLICED 1/2 cup SLICED
    ONIONS DICED 1 CUP
    GARLIC MINCED 2 CLOVES



    PUT OIL IN POT AND HEAT. ADD SAUSAGE AND COOK TILL BROWN SCRAPING BOTTOM OF POT REGULARLY. ADD OTHER MEATS AND STIR TILL BROWNED SLIGHTLY ADD ONIONS
    AND COOK TILL ONIONS BEGIN TO CLEAR. DRAIN OFF MOST OF OIL
    THEN ADD RICE.
    STIR UNTIL RICE STARTS TO CHANGE COLOR IS WELL COATED ONLY A MINUTE OR TWO, ADD MINCED GARLIC AND STIR IT IN.
    ADD WATER AND BRING TO A LOW BOIL WHILE STIRRING. REDUCE HEAT TO LOW
    AND COVER POT. LET SIMMER COVERED FOR 20 MINUTES. DO NOT OPEN LID DURING THIS TIME.
    REMOVE TOP AND TURN OFF HEAT, FOLD
    AND LET SIT ABOUT 10 MINUTES UNCOVERED AND SERVE

    kinda sounds like a Paella, try it out in your WFO.
    Jambalaya is rice and meat with a few veggies added in for flavor. Use whatever you like but keep the quantities similar. Spices are added for your taste. Add or delete what you want just make it taste good.
    Do not meddle in the affairs of dragons, for you are crunchy and taste
    like chicken...



    My 44" oven in progress...
    __________________________
    http://www.fornobravo.com/forum/f6/s...ally-6361.html

  • #2
    Re: Jambalaya

    Why not add prawns? I thought Jambalaya had shrimp too? I did not notice any herbs either. This must be your favorite method. Maybe it is similar to the college days of Sheppards Pie. Throw it all in, heat and eat

    Yikes, I need to slow down on posting. I might hit 1k too quickly
    An excellent pizza is shared with the ones you love!

    Acoma's Tuscan:
    http://www.fornobravo.com/forum/f8/a...scan-2862.html

    Comment


    • #3
      Re: Jambalaya

      Hey Robert!

      How ya been?

      So close to 1000!

      Milestone indeed!
      My thread:
      http://www.fornobravo.com/forum/f8/d...ress-2476.html
      My costs:
      http://spreadsheets.google.com/pub?k...Xr0fvgxuh4s7Hw
      My pics:
      http://picasaweb.google.com/dawatsonator

      Comment


      • #4
        Re: Jambalaya

        This is the spices I use in correct amounts. I kinda left it bland above and added the note to use what you prefer for your taste. This is a mixture I have had no complaints about. I even made this up at a gathering with several northerners involved in Pa one year and nobody complained.

        1 tablespoons paprika
        1 tablespoons salt
        1 tablespoons garlic powder
        1/2 tablespoon black pepper
        1/2 tablespoon onion powder
        1/2 tablespoon Chinese red pepper
        1 tablespoon dried leaf oregano
        1/4 tablespoon dried thyme
        1/2 tablespoon dried basil
        1/2 tablespoon parsley
        1/2 tablespoon lime zest

        if its meat it will work. Its a choice for you to make lol add what you like.
        Do not meddle in the affairs of dragons, for you are crunchy and taste
        like chicken...



        My 44" oven in progress...
        __________________________
        http://www.fornobravo.com/forum/f6/s...ally-6361.html

        Comment


        • #5
          Re: Jambalaya

          Now this sounds much better. Great blend of foods, spices and herbs. I bet it's a hit.
          An excellent pizza is shared with the ones you love!

          Acoma's Tuscan:
          http://www.fornobravo.com/forum/f8/a...scan-2862.html

          Comment

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