No Nutria?

Looks like an awesome recipe OP. I love Jambalaya and make it often. Never used bacon before but why the heck not? I've never put shrimp in before either. My wife won't keep leftovers with seafood in them more than 24 hours but I'll just make sure there are no leftovers.

I'm also interested to see how toasting the rice makes a difference, so will definitely be trying that. I planned to make some Red Beans this weekend but I may be changing my mind....

Tailgate88 said:

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Looks like an awesome recipe OP. I love Jambalaya and make it often. Never used bacon before but why the heck not? I've never put shrimp in before either. My wife won't keep leftovers with seafood in them more than 24 hours but I'll just make sure there are no leftovers.

I'm also interested to see how toasting the rice makes a difference, so will definitely be trying that. I planned to make some Red Beans this weekend but I may be changing my mind....

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I was originally going to do red beans yesterday but remembered this thread and the jambalaya turned out awesome. I didn't add the shrimp so my wife would eat it, but if I was making it just for me I definitely would have

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I'm also interested to see how toasting the rice makes a difference

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It isn't so much toasting the rice as it is getting the rice coated in the flavorful grease before you add the chicken stock. I got this tip from America's Test Kitchen on their red beans & rice recipe. They briefly saute the rice in butter before adding it to the water. I am not sure of the science of how it works, but to me it makes the rice much better.

Fightin TX Aggie said:

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I'm also interested to see how toasting the rice makes a difference

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It isn't so much toasting the rice as it is getting the rice coated in the flavorful grease before you add the chicken stock. I got this tip from America's Test Kitchen on their red beans & rice recipe. They briefly saute the rice in butter before adding it to the water. I am not sure of the science of how it works, but to me it makes the rice much better.

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Not trying to derail the thread, but I wanted to follow up on this. I tried that red beans & rice recipe from America's Test Kitchen.

First, the rice came out great! My wife agreed and we will be making it that way from now on.
1) Rinse 2C rice in a colander until the water runs clear - get rid of all the starch. Set aside to dry.
2) Melt a Tablespoon of butter in the pot, then saute the rice in it for a couple minutes.
3) Add 3C water and a tsp of salt, give it a stir. The recipe says simmer for 18 minutes but I don't think it takes that long - just until the water is absorbed in the rice.
4) Wrap the pot lid in a kitchen towel and set it on top of the pan, allowing steam to escape. Push it to the back of the stove (off the heat) and let it steam for 15 minutes. Perfect fluffy rice!

BUT

The rest of that recipe is not good. The ONLY thing I like was the splash of red wine vinegar to the red beans which gave a nice little brightness. But they tell you to brine the beans overnight, which caused the whole recipe to be way too salty. America's Test Kitchen is based in Boston. Enough said.

Here's my go-to Red Beans recipe:

https://www.gumbopages.com/food/red-beans.html

How much rice do you use for this recpe?

Nevermind. Just saw the question and your response earlier in the thread.

Making this again this weekend

Excellent as always