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Message
Guidry's Precut Holy Trinity
Posted on 9/9/25 at 8:34 am
Posted on 9/9/25 at 8:34 am
I'm doing a jambalaya for the tailgate this weekend and really don't feel like cutting veggies. Anyone know the approximate amount of onions/celery/bellpepper/green onion/garlic in one of these?
15
Posted on 9/9/25 at 8:39 am to aruss15
I can’t tell you specifics, but it’s mostly onions
Posted on 9/9/25 at 8:39 am to aruss15
Google search pops up a TD thread from 2018:
90% onions, 5% bell pepper and 5% celery
90% onions, 5% bell pepper and 5% celery
Posted on 9/9/25 at 8:42 am to aruss15
I just always go by pounds. If I need 20 pounds of onions, I’ll buy 20 pounds of Guidrys. It’s always been fine.
Posted on 9/9/25 at 8:45 am to aruss15
Make sure to get the fresh containers because some will have been sitting there longer and you can tell the difference.
Posted on 9/9/25 at 8:48 am to jmon
Good call, maybe i'll just suck it up and chop my own
Posted on 9/9/25 at 8:48 am to aruss15
quote:
and really don't feel like cutting veggies.
Food processor if you want to keep control the ratio an don't feel like chopping
Posted on 9/9/25 at 8:59 am to aruss15
The grocery sells frozen chopped veggies as well.
Posted on 9/9/25 at 9:09 am to gizmothepug
quote:
Make sure to get the fresh containers because some will have been sitting there longer and you can tell the difference
This. They can get funky quick when not fresh. Same with grocery store pico.
Posted on 9/9/25 at 9:28 am to gizmothepug
I
I looked this up a while ago. The finer you chop onions and garlic, the stronger the flavor you'll get in your cooking. Also, the longer onions and garlic sit after cutting the stronger the flavor. It may become too harsh for you, or you might like it. If Guidry's adds citric acid the change is slowed down.
The details are all about sulfur compounds and enzymes that are released when cells are cut open.
quote:
Make sure to get the fresh containers
I looked this up a while ago. The finer you chop onions and garlic, the stronger the flavor you'll get in your cooking. Also, the longer onions and garlic sit after cutting the stronger the flavor. It may become too harsh for you, or you might like it. If Guidry's adds citric acid the change is slowed down.
The details are all about sulfur compounds and enzymes that are released when cells are cut open.
Posted on 9/9/25 at 9:44 am to aruss15
Benoit‘s meat block in Addis will pre-cut and chop your entire cook and have it vacuum sealed waiting for you if you call ahead.
Posted on 9/9/25 at 9:46 am to kengel2
quote:
The grocery sells frozen chopped veggies as well.
Yep, just buy this and save a shite ton of money
Posted on 9/9/25 at 9:46 am to Tree_Fall
quote:
I looked this up a while ago. The finer you chop onions and garlic, the stronger the flavor you'll get in your cooking. Also, the longer onions and garlic sit after cutting the stronger the flavor.
Also, when buying onions pick them up and smell them. Should smell like the dirt it was grown in, if smells of onions or mold you got a hot one.
Posted on 9/9/25 at 10:10 am to 91TIGER
Frozen vegetables aren’t worth a damn in a jambalaya. They will never brown well. Some people refuse to use Kitchen Bouquet, I say frick that, I refuse to use frozen veggies.
Sam’s has a creole mix from California I believe. Same as Guidrys and always works well in a pinch.
Sam’s has a creole mix from California I believe. Same as Guidrys and always works well in a pinch.
Posted on 9/9/25 at 10:38 am to aruss15
Fresh is always better. The Guidry's stuff can be hit or miss, and it is almost all onions.
When I have a lot to chop I use something similar to this:
You wouldn't believe how much easier it is to get someone to actually help when you can have them just pull al lever while you chop sausage.
If you want something smaller and aren't doing 20lbs+ of onions or other vegetables, these actually work pretty welk and are a good bit cheaper.
When I have a lot to chop I use something similar to this:
You wouldn't believe how much easier it is to get someone to actually help when you can have them just pull al lever while you chop sausage.
If you want something smaller and aren't doing 20lbs+ of onions or other vegetables, these actually work pretty welk and are a good bit cheaper.
This post was edited on 9/9/25 at 12:59 pm
Posted on 9/9/25 at 10:39 am to Sidicous
quote:
Also, when buying onions pick them up and smell them. Should smell like the dirt it was grown in, if smells of onions or mold you got a hot one.
Nah, bruh. I'm not standing in a grocery store and smelling onions to try to smell dirt or mold...
Posted on 9/9/25 at 10:49 am to SixthAndBarone
Just throw them in a colander and let them defrost. Then pat them with a papertowel. They turn out fine.
Posted on 9/9/25 at 10:51 am to aruss15
I don't know how much jambalaya you're making, but could possibly buy the frozen chopped onions, frozen chopped green peppers and celery if they have it at your local grocer.
Posted on 9/9/25 at 12:25 pm to aruss15
I don't like using those precut vegetable mixes. They mix everything together and it all cooks at the same time, and makes a ton of water when you cook them. I'd rather pick out my onions, bell pepper, celery and garlic so you can control portions and the cook times.
Posted on 9/9/25 at 1:01 pm to aruss15
Just buy your veges and use a food processor.
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