re: Jambalaya Experts ...

Used mahatma extra long grain forever. Recently switched to mahatma jasmine. I liked the texture muck better on the jasmine rice.

i am cooking in swamp pop in july and they furnish all and the do use temple meat. i never used it but was told to fry it hard in hot cooking oil. i use 2 to 1 but i pop my rice before i put lid on and do it 20 and 12 on the time and have taking 1st in a mini pot and thrid with 5 and ten i live in the jambalaya capital of the world and all the cooks here go 1.5 to 1 and 2 to 1
i prefer the 2 to 1 TIA

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Still not found a butcher or any other human that has heard of Temple meat

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Try asking for "cushion meat", your butcher may have to order it but they can still get it with no problems and it cooks down very tender. It's all I use and I cook them pretty frequently for large cooks or fundraisers. I'm really surprised a decent butcher has never heard of temple meat.

I originally used Boston Butts and found the meat to be tough at times and needed a lot of cooking down. The next time I went in I mentioned I needed some jambalaya pork and he said okay how much cushion meat do you want me to order. Said he ordered for several other "jambalaya" cooks and I wouldn't be disappointed. Have been using it for 5+ years now, haven't used anything else and get pretty good results so I've just stuck with what works for me. It's really no trouble, I tell him how much I need, he orders and cuts it up and I pick it up. Nice and simple.

Jasmine rice. A gallon of water cooks 5# of rice perfectly.

Well, Ellic ain't the greatest place in La. For meat variety. I don't really do enough of this for an order. If I ever do though, I'll remember this.

Mahatma long grain is all I have used for 30 years..

I use whatever extra long grain rice is the cheapest......... but I cant taste the last thing a steer ate before it was butchered like some people.