kaitmurph

I did like 5min open simmer then 10min covered and that was enough for the rice; I think what’s here would have overcooked it. Really lovely flavor, I only had the Creole kind of jambalaya before.

Nice. Idk if it needed the sugar tho

This recipe took forever because it assumes you already roasted your veggies, among other things. I roasted mine on stovetop in the tiniest bit of olive oil. Skins off the onion, skins on the tomato and garlic—but peeled all skins before blending. Used a bit of the “tea” from the ancho chili in the blend.
I used 4c chicken broth + 1c water so the broth was double-chickened, and I added a teaspoon of Adobo (I keep the kind with cumin) and a bay leaf. I pressed the blended veggie mixture through a sieve so the broth would be super smooth/no tomato seeds which also added time. It turned out très authentique though.
It needed a bit of salt at the end, about 1.5 teaspoons. Note to self: start the boiling as you do the roasting/peeling dealio next time.

The lime juice was too much this time, somehow. I had to balance the acidity.

Forgot to add a bay leaf and I could tell (curry leaf/fenugreek for the real ones)