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Started By
Message
Pork in Jambalaya?
Posted on 9/26/13 at 11:15 am
Posted on 9/26/13 at 11:15 am
Do any of you put pork other than sausage in jambalaya? I usually do sausage and chicken.
Posted on 9/26/13 at 11:16 am to Tigertown in ATL
my jambalaya is usually pork, chicken thighs, and smoked sausage...so, yeah, i do.
Posted on 9/26/13 at 11:18 am to Eddie Vedder
quote:
pork, chicken thighs, and smoked sausage
same
Posted on 9/26/13 at 11:19 am to Tigertown in ATL
Mine is usually chicken and sausage, but many will rely on pork as a primary meat. Can't go wrong either way as long as the dish is prepared well.
Posted on 9/26/13 at 11:19 am to Tigertown in ATL
If you're not using temple meat, you're missing the boat.
Posted on 9/26/13 at 11:19 am to Tigertown in ATL
I vary between them. Sometimes if I don't feeling like adding pork I just add a little more sausage.
Posted on 9/26/13 at 11:31 am to Tigertown in ATL
Tasso and boneless chops (diced) are easy additions to the pot.
This post was edited on 9/26/13 at 11:33 am
Posted on 9/26/13 at 11:35 am to Icansee4miles
quote:
If you're not using temple meat, you're missing the boat.
THIS!
Posted on 9/26/13 at 11:49 am to Tigertown in ATL
I do pork butt, sausage, and chicken thighs.
Posted on 9/26/13 at 11:49 am to Icansee4miles
quote:never seen it in the store anywhere
If you're not using temple meat, you're missing the boat.
Posted on 9/26/13 at 11:53 am to Neauxla
My guess would be any of the AG stores can get it for you. Matherne's gets mine with a little notice, otherwise, I drive down to any of the country stores in the AP if it's last minute. It's awesome to cook with, already in perfect size chunks. You'll never touch another butt once you've tried it once.
Posted on 9/26/13 at 11:56 am to Icansee4miles
Guess I'll have to try and pick some up next time I get boudin/andouille out that way
Posted on 9/26/13 at 11:59 am to Tigertown in ATL
Yes i use pork and / or chicken thighs
Temple is great, but can be a little stringy (lamendolas almost always has it in stock, if it is not in the case, ask for it and they will have some in the freezer for you)
Cushion meat is also good
Temple is great, but can be a little stringy (lamendolas almost always has it in stock, if it is not in the case, ask for it and they will have some in the freezer for you)
Cushion meat is also good
Posted on 9/26/13 at 12:02 pm to Neauxla
quote:
never seen it in the store anywhere
Leblanc's and Ralph's keep it in stock.
Posted on 9/26/13 at 12:03 pm to Tigertown in ATL
Always brown some kind of pork first. Temple > Shoulder > Whatever I find.
Posted on 9/26/13 at 12:04 pm to AscensionTiger
quote:
Leblanc's and Ralph's keep it in stock.
I live in NOLA. This doesn't help.
Posted on 9/26/13 at 12:21 pm to Tigertown in ATL
I use 1/2 pork cushion meat, 1/4 pork sausage and 1/4 chicken thighs. I used to have to order the cushion meat but now my local butcher buys it and cuts it for the pork jambalaya meat he sells in his meat counter.
Posted on 9/26/13 at 12:51 pm to Tigertown in ATL
Hard to get that good brown color without the pork in my opinion.
Posted on 9/26/13 at 12:55 pm to Tigertown in ATL
I dont think Ive ever had a jambalaya without pork meat as the main meat in it.
Posted on 9/26/13 at 1:23 pm to Tigertown in ATL
Pork butt roast makes AWESOME jambalaya, I prefer it over chicken. I also like to make a beef short rib jambalaya too...now I want jambalaya.
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