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

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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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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