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Started By
Message
re: Who's going to enter the Gonzales Jambalaya Festival Cookoff
Posted on 3/21/12 at 10:30 am to RedHawk
Posted on 3/21/12 at 10:30 am to RedHawk
quote:
celery or chicken stock?
celery is allowed
When you have 30 lbs of raw chicken do you really think stock is necessary ?
I never use stock when cooking 10 gallons or more.
Years ago there used to also be a rule that nothing was allowed to be removed from the pot.
You could not brown your chicken and remove it, You could not skim the grease.
Want to know the most critical part ?
Building your fire and heat control.
Trust me as well, Jambalaya over an open fire adds something that can not be duplicated.
1
Posted on 3/21/12 at 10:39 am to Kajungee
It adds much more sweat and PITA factor 
Posted on 3/21/12 at 10:46 am to Tigerpaw123
So just chicken? No sausage or pork butt? I won't even attend that nonsense.
This post was edited on 3/21/12 at 10:51 am
Posted on 3/21/12 at 10:49 am to pooponsaban
A regular chicken jamb is damn good imo.
Posted on 3/21/12 at 10:53 am to DownshiftAndFloorIt
quote:
A regular chicken jamb is damn good imo.
And I respect your opinion...but the absolute best jambalaya I've had has sausage and pork butt....and a ton of tomato paste/sauce.
Kidding about the tomato.
Posted on 3/21/12 at 11:11 am to pooponsaban
quote:
Kidding about the tomato
I was about to e-rampage on your arse
Pork and sausage is my favorite. I love a good yard bird jamb to change it up though. Its a little harder to cook and its much harder to get good color (persoanlly i dont give a damn what it looks like, but comp judges do).
Posted on 3/21/12 at 1:39 pm to DownshiftAndFloorIt
Cooking with sausage makes it easy to get the flavor. Like adding bacon or covering something in chocolate. Sausage is already seasoned, the point of this is to make the cooks do something.
FWIW, I have never met someone in this competition that won't admit to cheating. Hell I watched a former champion "season" a bucket before.
FWIW, I have never met someone in this competition that won't admit to cheating. Hell I watched a former champion "season" a bucket before.
Posted on 3/21/12 at 1:51 pm to Tigerpaw123
Wally the JFA Pres Ind I had supper Mon. nite there will be a change in the amount of Louisiana Hot Sauce issued.I think maybe a 6oz. bottle.instead of a 12oz.
Posted on 3/21/12 at 1:51 pm to Tigerpaw123
quote:
2. Cooks must furnish black iron pot with metal lid and paddle
Only way to do it, IMO.
Posted on 3/21/12 at 2:01 pm to W
I didnt know there was another way.
Serious as a heart attack. How else do you do it?????
Serious as a heart attack. How else do you do it?????
Posted on 3/21/12 at 2:10 pm to DownshiftAndFloorIt
quote:
I didnt know there was another way. Serious as a heart attack. How else do you do it?????
Agreed. Which is why I thought it was pretty funny that the paddle was written into the official rules.
Posted on 3/21/12 at 2:18 pm to W
quote:
the paddle was written into the official rules
Time to soak that bad boy in a special seasoning marinade. Boom.
Posted on 3/21/12 at 4:11 pm to DownshiftAndFloorIt
quote:
Serious as a heart attack. How else do you do it?????
Once one a hunting trip we forgot the paddle,
Had to carve a spoon from a tree branch.
Then some a-hole threw my homemade spoon in the fire.
Posted on 3/21/12 at 4:17 pm to Kajungee
my bad, K
Posted on 3/21/12 at 9:43 pm to Tigerpaw123
quote:
Official rules and ingredient list, nothing outside this list is allowed to be used
1. Cooking ingredients must include:
Preliminary: 30 lbs chicken; 10 lbs rice
Semi-Finals: 45 lbs chicken; 15 lbs rice
Finals: 60 lbs chicken; 20 lbs rice
Other ingredients and Seasonings to be chosen from the following:
Yellow Onions Garlic (Fresh & Granulated)
Green Onions Red Pepper
Red Hot Sauce Bell Peppers
Celery Salt
Black Pepper Cooking Oil
NO OTHER PERSONAL SEASONING ALLOWED IN THE COOKING AREA
ONLY INGREDIENTS PROVIDED BY THE JFA WILL BE USED.
Ingredients will be handed out at the AG trailer thirty (30) minutes prior to start time of your heat.
2. Cooks must furnish black iron pot with metal lid and paddle.
3. Jambalaya must be cooked on wood furnished by JFA.
4. No former champion can be a helper.
5. Jambalaya becomes property of JFA after it is cooked. Pots will not be available for four (4) hours
after the end of your heat. Cooks will be furnished one (1) hinged plate for their own sample.
6. You will place your sample containers in your pot, and bring the pot to the trailer promptly at the end
of your designated heat time.
7. Cooks will be allowed to back-up to cooking booths and leave your vehicle there while cooking in
your assigned booths only. When you heat is finished, IMMEDIATELY move your vehicle from the
booth. Cooks must enter on Irma Blvd. from Worthy Rd.
8. ONLY cooks and helpers are allowed in the cooking area. This has been a problem, and will be
strictly enforced. There will be places on the other side of the barricades for tents and chairs.
9. Trash barrels are provided to dispose of all trash. It is your responsibility to leave your cooking
area clean and free of trash for the next contestant.
10. Grease containers will be provided for used cooking oil. Absolutely NO cooking oil is to be poured
on the ground or in drains.
11. NO HAND SAMPLING FROM POTS.
12. Maintenance of the JFA trailer is the responsibility of the cook using it. Payment to the champ for
cooking jobs will not be rendered until the trailer has been inspected for cleanliness.
13. Champion cook is required to cook three (3) times during his reigning year for free. Thereafter,
he/she will be paid a $75.00 pot cooking fee and $20.00 pot fuel allowance.
Heats will consist of no more than 17 cooks. Four (4) semi-finalists will be picked from each heat. Two (2)
semi-final heats will be Sunday morning with 16 cooks in each heat. Twelve (12) finalists will be picked from
the 2 semi-final heats. Twelve (12) finalists will compete Sunday afternoon to obtain the title of WORLD
CHAMPION JAMBALAYA COOK.
GOOD LUCK HAVE FUN BE SAFE
In other words.......whoever can boil the best rice in a large pot 3 times in a row wins.
Posted on 3/21/12 at 9:46 pm to AUDave
It's a lot harder to make a slammin jamb with just chicken.
These guys are good.
These guys are good.
Posted on 3/21/12 at 11:34 pm to Old Gold 75
Jambo without sausage and pork makes me want to cry 
. My mom has always used a Gonzales style Jambo recipe and it includes chicken, sausage, and pork.
I'd love to go one year and try out all the jambalayas.
. My mom has always used a Gonzales style Jambo recipe and it includes chicken, sausage, and pork. I'd love to go one year and try out all the jambalayas.
Posted on 3/22/12 at 3:35 am to ladytiger118
I understand the intentions of the strict rules, and are in similar vein to say Iron Chef, Top Chef, & many cooking competitions, etc..to attempt find the best when "all things are equal"..
But, at the end of the day, like say real restaurant world battle for patrons, that the chef that utilizes the best and freshest ingredients he can find and mine, or personal choice of certain seasonings, and a free hand for interpretation, should factor?
Most cooking competitions seem to border on Nascar restrictor plate racing and in running three-wide?
But, at the end of the day, like say real restaurant world battle for patrons, that the chef that utilizes the best and freshest ingredients he can find and mine, or personal choice of certain seasonings, and a free hand for interpretation, should factor?
Most cooking competitions seem to border on Nascar restrictor plate racing and in running three-wide?
Posted on 3/22/12 at 7:13 am to ladytiger118
You should go. Its a good time for sure. Has all the necessary things: beer, music, and good food.
It's a huge deal with my family. All of my uncles cook every year and my pawpaw used to live for it.
It's a huge deal with my family. All of my uncles cook every year and my pawpaw used to live for it.
Posted on 5/16/12 at 9:38 am to ea_spartan
bump
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