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Jambalaya ingredients question
Posted on 5/31/16 at 9:56 pm
Posted on 5/31/16 at 9:56 pm
Going to make a huge pot this weekend in BR so I'm looking for a one stop shop for the ingredients such as
Pork stock
Chicken stock
Leblanc seasoning. Is that Leblancs grocery store brand?
Temple meat
Good sausage
TIA
Pork stock
Chicken stock
Leblanc seasoning. Is that Leblancs grocery store brand?
Temple meat
Good sausage
TIA
Posted on 5/31/16 at 9:58 pm to foj1981
Some of the stores in Gonzales will have all dat and cut your onions for you too, I'm told
Posted on 5/31/16 at 10:03 pm to foj1981
Veron's supermarket in Lutcher. Best sausage. Also get cushion meat (pork) from there. It's all cut up. Done
Posted on 5/31/16 at 10:12 pm to summersausage
quote:
Also get cushion meat (pork) from there.
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?
Posted on 5/31/16 at 10:36 pm to summersausage
Does Vernons sell pork stock?
Posted on 5/31/16 at 10:49 pm to foj1981
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.
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.
Posted on 6/1/16 at 6:26 am to foj1981
quote:
Does Vernons sell pork stock?
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.
Posted on 6/1/16 at 8:21 am to CHEDBALLZ
Wayne Jacob's Smokehouse had pork stock last time I went there.
Posted on 6/1/16 at 9:21 am to foj1981
How many pounds of rice are you using?
Posted on 6/1/16 at 11:05 am to foj1981
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
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
Posted on 6/1/16 at 12:04 pm to foj1981
It's not Vernon, it's Veron.
Idiot.
Idiot.
Posted on 6/1/16 at 12:11 pm to lilsnappa
I just called VerNons. They have everything I need. Thanks
Posted on 6/1/16 at 12:14 pm to Tigerpaw123
I had to fill in for my father in law one time and cooked 30 lbs of rice. He had all the ingredients together. There was a 32 oz store bought container on Leblanc's seasoning and a zip lock bag with another 16 oz of Leblanc's. To the eye, it looked like way too much seasoning so I only added the store bought container and about half of the zip lock bag. When I tasted the water, it wasn't salty enough but the heat was fine for my taste. Ended up adding a little more salt and granulated garlic. Turned out really good.
Posted on 6/1/16 at 12:24 pm to Btrtigerfan
quote:
Can anyone explain if this actually refers to a specific cut of pork?
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.
Posted on 6/1/16 at 12:46 pm to lilsnappa
My experience with cushon meat is its very hard to brown.
Posted on 6/1/16 at 2:53 pm to Croacka
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.
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.
This post was edited on 6/1/16 at 2:56 pm
Posted on 6/1/16 at 5:20 pm to lilsnappa
quote:
Cushion meat (or picnic cushion) is what those in pork industry refer to as the pork shoulder.
Thanks for the explanation.
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