re: Jambalaya - Gonzales Style with pics.

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OBUDan

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Man, made this last night.

Outrageous... and I didn't even have the finest of ingredients... but it's one of the better jambs I've ever eaten, seriously.

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Glad it came out good for you.

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If you can get temple meat (pork) try it in you jamb next time instead of the butt....good stuff...you will thank me later.

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Absolutely agree. Nothing even close to as good. Nothing.

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Wondering if any of our Jambalaya experts have the ratios that they could post....such as a 1 gallon pot needs ?pounds of rice, ?gallons of water,/ ? pounds of pork, ? pounds of sausage and feeds? people, so that it could be extroplated for various size pots

also at what size pot do you use a diffrent ratio of water to rice

In other words I have been using a 1 gallon pot on the stove and I am now getting a 5 gallon pot and need a little help

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On a one gallon pot i'll go with the standard 2:1 ration on water to rice. At the 2 gallon mark i'll reduce to 1.8:1 then at 5 gallon i'll go 1.6:1. Never go lower than that, even on a 20 gallon.

Meat ratios are not as cut and dry. Depends on what you're using. Temple meat being the A-1 meat to use I go about 3 lbs pork and 1 lb sausage per gallon. Pork butt roast add another 1.5 lb pork due to water content loss in the meat. Chicken is a whole different matter. I use only boneless thighs so I'll go 4 lbs per gallon on that. Sausage stays the same. Go 1.2 to 2 lb yellow onion per gallon.

Generally with sides such as beans and salad and bread I figure 8 people per gallon. Unless its for deer camp drunk men, then figure 5 per gallon.

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Great looking St. Amant Jamb there
You ever use that chicken base for your stock that they have at SAMS Club. Have used it before on a large jambalaya

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No. Never have. Sounds good. Might have to try that. Usually have my own homeade chicken stock frozen.

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pochejp, great post.

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Thanks Geauxtiga.