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re: Jambalaya - Gonzales Style with pics.quote:  Reply • Back to Top |
quote: There is a 99.999% chance I know you IRL. Reply • Back to Top |
quote: quote: Hints? Reply • Back to Top |
| Just want to get the word out that there's a new version of the Jambalaya Calculator that is for small batches of say, 1 to 20 quarts. As always, it contains pochejp's method and similar ingredients. Download Version 6.3 Here Reply • Back to Top |
| I went to STA and graduated in 09, my dad went to EA. My first cousin married a Poche. I competed in the mini-pot cook off at the Jamabalaya fest a bunch of times during high school, including winning a silver medal. Reply • Back to Top |
quote: I'm still drawing a blank. I'm much much older than you are. You may know my sons. Reply • Back to Top |
quote: Definite possibility. Man there's a ton of y'all! Reply • Back to Top |
| made this today, but bot b/c it was bumped, b/c I got it saved to my favs Reply • Back to Top |
quote: I'm thinking you probably run in the same circles as my good friend from down your way that competes and caters, when he's not working at BASF. I'll know for sure if you say you use the LeBlanc's seasoning in the purple can instead of the yellow or green. What sausage from your parts do you prefer? LeBlanc's, Murray's, Martin's, Veron's, French Settlement, ??? My buddy mentored me and I entered a couple of contests at work. Competing is totally addictive! Reply • Back to Top |
quote: quote: I use the yellow can. I buy by the gallon. Purple is BBQ seasoning isn't it? quote: I prefer my own home made but when i'm out I like in order: Jambalaya Shoppe Smokehouse pork Murray's smoked pork Porche's smoked pork French Settlement smoked pork The rest meh. Reply • Back to Top |
quote: True. Try that and the yellow can 50/50 sometime on a small batch and tell me what you think. I use the purple to season the temple meat. Gives the Jambalaya a little different (good) taste than the straight yellow. quote: Considering how well I know the family that owns this operation, shame on me for not trying theirs. Next batch. Reply • Back to Top |
| /bump I got a new pot for Christmas and want to give this Jam a go this tomorrow. 2 quick questions if yall don't mind: Is a 12q pot too big to cook for maybe 10-12 people? and It looks like the weather might get crappy tomorrow afternoon so is it ok to cook this inside on an electric stove? Sounds sacriligious thinking of not doing it on a burner outside. Thanks, can't wait to see how it turns out. Reply • Back to Top |
| looks great, good directions, like the smaller portion recipe. Reply • Back to Top |
quote: Not at all, I started out with a 12 quart pot many years ago.. And left over jambalaya is a wonderful thing Reply • Back to Top |
| i'll admit i did not read all the post, however what i would like to add is that i start by frying some bacon in the bottom of the pot first(amount depends on size of jabalaya)then brown my pork in the rendered bacon grease. everything else is close to the same. Reply • Back to Top |
 First ever jambalaya, came out great! Thanks for this guide. Reply • Back to Top |
quote: !Viva Portugal! Reply • Back to Top |
bookmarked... quote: just came across this thread...Kim is one of my buddy's stepdad, i've had his jambalaya before, absolutely amazing and best i ever had This post was edited on 12/31 at 10:57 am Reply • Back to Top |
| I just cooked my first one last weekend, used this thread and some help from my buddy. I added some bacon in with the pork and I like the way it came out. Reply • Back to Top |
quote: Never made this. Want to tonight. Is it wrong to use bell pepper and celery or do you just prefer not to use them? Reply • Back to Top • Refresh |
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