Jambalaya

rockytopsc

Tried this tonight on the BGE for the first time. Use to make it on the stove. Got the recipe from "A Skillet Full" from the Lodge Cast Iron people. The trifeccta added was: boneless chicken thigh, boars head kielbosa & frozen fresh shrimp. Very nice cook!

BENTE

you and i need to walk through publix someday and show me how you shop.... i could learn a few tricks

rockytopsc

what do you mean?

i just hang out at the boars head area begging for samples until they tell me to buy something or leave!

Little Chef

Hey Rocky...Great lookin cook! Was that a cast iron dutch oven? Couldn't quite tell.
How was your rice? Every time I make Jambalaya, I either end up with crunchy rice, or mush! Any secrets to share?
Also, I especially LOVE your beer choice! Got hooked on Smithwicks in Ireland! Smithwicks and Guiness, mixed half and half... SO good! (In Ireland, it is pronounced Smithicks.)
Jambalaya is my total weakness. Any input you can give is appreciated!

BENTE

give the hard salami a try, and the panchetta.. just don't let fp see you eat the panchetta

Frank from Houma

Lookin good rockytopsc

rockytopsc

LC
It's a DO #12 w/legs. Rice was actually great. I guess luck? The rice was added last and cooked for an hour at 350. Used the chicken stock from boiling the thighs and cooked it indirect (just sat the pizza stone on the grid). One thing I did learn is that you can't forget you have onions/peppers sauteing :x got some black onions!

rockytopsc

i think we looked at some pancetta; it was something wrapped in cheese?
i've tried prosciutto but it will have to be an acquired taste for me.

rockytopsc

Thanks Frank.

Got hooked on this stuff while in college. We (UT Forestry Club) hosted the college version of the lumberjack olympics and had some folks we knew from La Tech & LSU come up and they made it for us.

Good stuff!

Celtic Wolf

As Justin Wilson once said "Da trick to gud rice is to add it to the boiling stock and take dat heat away"

Once you add the rice lower the heat as low as possible. 350 dome is good. I usually keep my DO covered while the rice is cooking to keep the moisture in the DO. Once I see the rice is about done I remove the lid and let it finish.

Remember Cup of Rice, 2 Cup of Stock.

BENTE

ok here is some info click the green links

Pancetta


RAW?


better than bacon alot of the times

rockytopsc

I'd probably try it but Mrs. FP wouldn't

rockytopsc

CW
The recipe called for 1 cup of rice and 1.5 cups of stock but after awhile I added an extra .5 cup which help finish the cook. But I did cook it w/o the lid.

Celtic Wolf

Nothing wrong with that.. Typical rice cooks are usually 2:1 ratio liquid to rice.

If there is liquid in the pot before adding the stock that counts. Leaving the lid off lets the liquid evaporate off. Leaving the lid on traps it inside.

BENTE

then after you try bring some home fry it and make BLT!!!


she will eat that

Mr. & Mrs Potatohead

Hey...I love Jambalaya :woohoo:
I love making it as much as I love eating it, but haven't tried it on the Egg yet.
I'm going to have to put tha on my "to do" list....It looks GREAT!

rockytopsc

Thanks, I love it too & it shows :ohmy:

Unknown

Nice job. I also use kielbasa and chicken thigh and frozen shrimp. The book sounds great. Must look it up.

I think I will make some this weekend. Thanks for the idea.

rockytopsc

It's a good cookbook
https://secure.lodgemfg.com/storefront/product1_new.asp?menu=press&idProduct=4031