I'm wanting to do a "Gonzales" jambalaya like the old thread featured, but instead of browning the pork meat beforehand, I'm going to use BBQ pork from a local place since it'll have more smokey flavor.

To create some "gratin," I'm going to fry up some bacon first and then cook the sausage and veggies in that. Add the BBQ pork later.

Anyone with experience with doing it this way?

This post was edited on 2/2/13 at 10:35 am

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Posted by MeridianDog

Home on the range

Member since Nov 2010

14539 posts

Posted on 2/2/13 at 11:00 am to townhallsavoy

The roadmap to excellence has no shortcuts, yet few take the pathway less followed pilgrim.

I say go for it and may the force be with you.

This post was edited on 2/2/13 at 11:07 am

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Posted by we_geaux_harder

alexandria

Member since Dec 2011

1194 posts

Posted on 2/2/13 at 12:22 pm to townhallsavoy

I used that recipe just the other day and it came out great. I made 10 servings for 4 people and it was gone in a flash.

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Posted by Oyster

North Shore

Member since Feb 2009

10226 posts

Posted on 2/2/13 at 1:18 pm to townhallsavoy

Add the smoked pork when your boiling the water. It keeps it from breaking up so much.
This is the way I usually make it. I like the smoky taste.

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Posted by jmon

Loisiana

Member since Oct 2010

10307 posts

Posted on 2/2/13 at 2:21 pm to townhallsavoy

I have used this recipe, and have used leftover smoked pulled pork, that wasn't pulled. Essentially, I left a large piece unpulled, and cut it up cube style and introduced it at the end so it wouldn't fall apart. Great recipe for Jamba!

This post was edited on 2/2/13 at 2:24 pm

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