Jambalaya - Gonzales Style with pics.
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re: Jambalaya - Gonzales Style with pics.
Posted by pochejp on 12/15 at 2:47 pm to Aubie Spr96
quote:

Well......



I think it's fantastic.





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Posted by kingbob on 12/15 at 4:05 pm to pochejp
quote:

pochejp


There is a 99.999% chance I know you IRL.



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Posted by pochejp on 12/15 at 4:08 pm to kingbob
quote:

There is a 99.999% chance I know you IRL.
quote:

kingbob


Hints?



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Posted by Stadium Rat on 12/15 at 4:10 pm to kingbob
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



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Posted by kingbob on 12/15 at 4:12 pm to Stadium Rat
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.


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Posted by pochejp on 12/15 at 4:44 pm to kingbob
quote:

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.


I'm still drawing a blank. I'm much much older than you are. You may know my sons.



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Posted by kingbob on 12/15 at 4:59 pm to pochejp
quote:

I'm still drawing a blank. I'm much much older than you are. You may know my sons


Definite possibility. Man there's a ton of y'all!



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Posted by Zilla on 12/16 at 2:01 pm to kingbob
made this today, but bot b/c it was bumped, b/c I got it saved to my favs


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Posted by Icansee4miles on 12/16 at 2:34 pm to pochejp
quote:

pochejp


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!



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Posted by pochejp on 12/16 at 5:13 pm to Icansee4miles
quote:

Icansee4miles
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.


I use the yellow can. I buy by the gallon. Purple is BBQ seasoning isn't it?

quote:

What sausage from your parts do you prefer? LeBlanc's, Murray's, Martin's, Veron's, French Settlement, ???

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.



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Posted by Icansee4miles on 12/16 at 5:24 pm to pochejp
quote:

Purple is BBQ seasoning isn't it?


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:

Jambalaya Shoppe Smokehouse pork


Considering how well I know the family that owns this operation, shame on me for not trying theirs. Next batch.



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Posted by Venelar on 12/27 at 1:43 pm to Icansee4miles
/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.



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Posted by Tommy Patel on 12/27 at 2:14 pm to pochejp
looks great, good directions, like the smaller portion recipe.


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Posted by Kajungee on 12/27 at 3:30 pm to Venelar
quote:

Is a 12q pot too big to cook for maybe 10-12 people?


Not at all, I started out with a 12 quart pot many years ago..

And left over jambalaya is a wonderful thing



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Posted by TIGAHS55 on 12/27 at 3:59 pm to Kajungee
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.


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Posted by Venelar on 12/28 at 9:28 pm to TIGAHS55


First ever jambalaya, came out great! Thanks for this guide.



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Posted by Dandy Lion on 12/28 at 9:31 pm to pochejp
quote:

Gonzales

!Viva Portugal!



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Posted by AboveGroundPool on 12/31 at 10:56 am to pochejp
bookmarked...

quote:

This mix is made in St.Amant by Kim LeBlanc.


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

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Posted by dustinm27 on 12/31 at 11:09 am to AboveGroundPool
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.


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Posted by AlxTgr on 1/6 at 9:23 am to pochejp
quote:

NO bell pepper
NO celery


Never made this. Want to tonight. Is it wrong to use bell pepper and celery or do you just prefer not to use them?



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