Jambalaya ingredients question

Some of the stores in Gonzales will have all dat and cut your onions for you too, I'm told

Leblancs and lamendolas

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Also get cushion meat (pork) from there.

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I repeatedly saw this labeled as such in meat markets in Ville Platte. When I asked what "cushion" meat was, I was told it was a slang term for cochon (French for pig.)

Can anyone explain if this actually refers to a specific cut of pork?

Lamendola's. Has all you need. No pork stock for sale that I know of. Chicken broth is suffice. I use D&J smokes sausage. Best I've eaten.

LeBlanc's Cajun seasoning is not part of the LeBlancs grocery stores. Kim LeBlanc out of St. Amant makes it. Sells it by the gallon at Triple SSS and Murray's. Smaller sizes are available in most grocery stores in Gonzales.

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Does Vernons sell pork stock?

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I've never seen pork stock in a store but then again, I've never shopped at LeBlancs. My advice is to get some pork neck bones. Lay them out on a pan wrapped in foil season them and bake them at 400 for 20-30 minutes. Take them out the pan and simmer them for an hour or so. Neck bones make an excellent broth.

Wayne Jacob's Smokehouse had pork stock last time I went there.

LeBlancs seasoning, the recipe is 8oz seasoning to 5 pounds of rice, and you do not need any other seasoning (garlic, pepper , salt , etc) but be cautioned if you use this recipe do not use stock or broth, it will come out too salty. It was a leap of faith for me to try it the first time and not adding any additional seasoning and not using chicken stock, but once I did it by the rules I will never do it any other way, it is just too easy and comes out too good

now if you want to use less Leblanc's and add garlic pepper and use stock vs water, no problem but be sure and reduce the amount of LeBlanc's from the 8 oz/gallon

I just called VerNons. They have everything I need. Thanks

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Can anyone explain if this actually refers to a specific cut of pork?

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Cushion meat (or picnic cushion) is what those in pork industry refer to as the pork shoulder.

Temple meat is what you want for jambalaya, but its not easy to find and is usually only available by the case (40lbs frozen) from pork distributors.

Yep! Lamendola's

Also, I would pick up the temple meat a couple days ahead of time and keep it in an ice chest. They cut it with a band saw and it's usually in a frozen block. Takes a while to thaw out.