Thread 21514544

What do you faggots like to season your jumbalaya with?

>>21514544 (OP)
I'm not black.

>>21514544 (OP)
Paprika, garlic powder, oregano, thyme, and cayenne. Or just pre-mixed Cajun seasoning.

>>21514550
Black detected.

>>21514550
>>21514550
Tonies roux mix?

>>21514550
>>21514544 (OP)
>no sassafras
>no cooking with bay leaves
Poopy idea

>>21514544 (OP)
Whatever I do, it always comes with a metric fuckass of FRESHLY minced garlic. Not jarred shit, not powder, fresh.
Anything less than a head's worth to a pot means you have sex with men.

>>21514695
What's wrong with the jarred shit?

>>21514695
I use garlic powder. I might have sex with men, but I have relationships with women.

White wine and anchovies as a base then black pepper salt garlic and onions

>>21514544 (OP)
Tomatoes.

>>21514544 (OP)
OP, this is a really pale batch. I suggest the meat wasn't browned lovingly. Also, I like to deglaze with a splash of sherry (whatever you have laying around) . It can be bourbon, cognac, brandy, wine.... There are two schools of thoughts on adding tomatoes to jambalaya, but it does add flavor, consider one diced tomato in the pot, or a bit of tomato paste when deglazing. For the rice insert 1-2 bay leaves, and some dried thyme when adding your chicken stock. Sometimes I do a can of stewed tomatoes, and a handful of frozen okra (or 5-6 fresh sliced okra).

Garnish with lots of green onion, and french bread garlic bread. At the table consider a pass of Tony Cachere's seasoning, and a bottle of Krystal or Louisiana hot sauce. If everyone likes the burn, change your recipe to include more chilies next time.

I think you buy it near the croutons, but there are some fried green jalapeno chips that are delicious topping for everything!

>>21514934
Thanks for the tips. I lovingly browned the shit out of the meat. Recipe told me to use this kitchen bouquet stuff to darken the whole thing and flavor it but someone i was cooking for told me it upsets their stomach.

As for tomatoes i want to try this. I cant remember exactly but arent their jokes about only people north of i10 use tomatoes? Something silly like that.

>>21514985
I've never used kitchen bouquet (mostly because my roasts feature coffee), and well, it's pretty old school. You shouldn't need a roux because it's a rice dish, but if you want that browned flavor, you could make a roux for cajun dishes...it's basically browned butter and browned flour, just keep stirring it until the color of pennies. There should be enough fat in the pan from browning your sausage, but you can add butter or bacon fat.

Oh yea, tomatoes are controversial, but so are shrimp. For a gumbo, it's file powder OR okra, but not both. There are a ton of rules out there. The moral of the story is know them, but suit yourself. You can use the tubed tomato paste, and most won't even know you have a couple of tablespoons in it.

>>21514985
>Recipe told me to use this kitchen bouquet stuff
i've heard of this before and is it really authentic? i think everyone uses it but nobody admits to it. i'm 99% sure that's the secret to all the wonderful dark gumbos i've seen online but never been able to attain.

>>21515003
>>21515003
I like the idea of making my own roux. I tried tonys roux mix instead of bouquet and i thought it tasted great

>>21515006
The people who taught me to use it are cajuns. I thought it tasted good and was browner than this time. You might be on to something also maybe a lot of people like to make their own roux for it like this anon said >>21515003

>>21514985
I'm from north of I10, and can confirm we used tomatoes.

>>21515128
How's the weather in south arkansas

>>21515907
No idea, I haven't lived there in decades.

>>21514544 (OP)
I just make a big batch of this shit and keep it in an old chinese food container in my kitchen. Goes on just about anything cajun.

3Tbsp smoked paprika
2Tbsp/each salt and garlic powder
1Tbsp/each black pepper, white pepper, onion powder, dried oregano & cayenne
0.5Tbsp dried thyme

If you're feeling froggy you can also dump about a half tablespoon of brown sugar in there. I don't really measure how much I put in a dish, I just pour some in and do it by taste.

>>21517288
Seconding this, but I don't add the herbs until I'm cooking.

>>21514554
He didn’t say seasoned salt. He white

>>21517288
Ganna try adding brown sugar and paprika next time

>>21514554
>no LAWRY'S
>he black
I bet you think "soul food" is a real thing. What a tard.

>>21514544 (OP)
Saffron, paprika and bay leaves

>>21514544 (OP)
Whatever is in the seasoning packet that comes with the box :^)

>>21514912
this, tomato passata specifically. creole seasoning to taste if it needs it. jambalaya is better as a creole dish if you plan on eating it alone.

>>21519824
Im always alone :)

>>21521005
thats not what i.... nevermind.