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I've always found that having enough water to float a little bit of rice but hide the main body of the dish is pretty sufficient. Time for me usually entails waiting like 35 minutes and then lifting the corner of the lid just a little to check how much water is left, and then going from there. You need to be real quick with your peek, though. Incidentally jambalaya makes great breakfast burritos for leftovers the next day. I like to cook up some breakfast potatoes to add in there, but I realize that's basically heresy.
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Sep 18, 2013 19:48
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| # ¿ Apr 19, 2024 13:43 |
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Crusty Nutsack posted:Yay Cajun! I've got one of Prudhomme's older cookbooks I hope it's this one.  It has a real soft spot in my heart. Back when I was learning to cook this stuff, it was my first step in reference before I called my dad (who got me started cooking) for advice.
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Sep 19, 2013 02:06
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OMGVBFLOL posted:I don't know what it's like in Louisiana, but round Californy-way, tomatoes are way cheaper than almost any meat, and shrimp and other seafood cost approximately their weight in human flesh, so I'll be adding tomatoes to things and I'd better not take any guff about being a fancy-pants! Move to western Oregon and they're BOTH cheap.
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Oct 19, 2013 01:45
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Veni Vidi Ameche! posted:I put andouille on the pizza I made yesterday. When do I get my air boat? Put andouille on everything, if anybody tries to stop me I'll go nuts on em
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May 9, 2020 05:39
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I sometimes like to put little red potatoes in mine, so I'm not one to talk, but there's certain experiments you just don't do. Cod?
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Sep 6, 2020 23:28
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| # ¿ Apr 19, 2024 13:43 |
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Phil Moscowitz posted:No rice in the future I guess That actually comes up. Having "sushi with real rice" means you're rich. Having actual fish in it is like a once-a-year treat.
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Dec 17, 2020 21:49
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