re: 2nd Gonzales jambalaya attempt from Ohio (Pics)

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The pork cubes and sausage both do not take long at all to cook, you want to keep them juicy, that's your flavor!

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If I don't have pork cheek meat i'll go with boston butt. When I cut the boston butt i'll go about 1-1/2" squares with a small piece of fat on each piece if possible. That keeps the pork nice and juicy and tender as well. Also some good quality smoked sausage will improve his jamb tastes as well.

He had to use pork sirloin meat which is somewhat less fat than butt meat and may be why his didn't taste like he expected it to taste. Up where he lives his options are limited in small quantities like we have here in south La. The fat on the pork helps with the "stick" on the pot too when browning it down and will give you a good brown color and not have to resort to using KB.

He did well for a rookie. My wife has been watching me cook jambs for 28 years and she still can't cook one. He has it in two cooks.