Bulldog thank you to Stadium Rat and the board for Jambalaya help

Hello. I am from Mississippi and a graduate of Miss St. We had a tailgate after our game was over Saturday to watch the LSU and Bama game. We had 28 people and decided to make a big pot of jambalaya. I had never cooked it for a largish party before. However I wanted to do it right. After some research I found out about the jambalaya calculator(which is one of the greatest inventions in the last 50 years). I have gone through many many threads and posts here and narrowed down what to do. I drove from MS to St. Amant and Gonzales to buy some temple meat, andouille and LeBlanc's seasoning. I also picked up a pot and paddle from Shane at Krazy Kajun. I plugged my data into the JC and got all my measurements. I still had a few questions, so I emailed Stadium Rat and he couldn't have been more helpful. He helped me fine tune my recipe and told me how long the cook should take, to help with the timing of all the side dishes. So I would like to give him a ton of thanks for the JC and his personal help. He invited me to join this page and I would like to thank him for that as well.

The cook went great and every single person came back through the line for seconds. They raved about it, but all I did was follow directions. Thank you to Stadium Rat and the many posters here for the success of the tailgate. I got a whole lot of advice reading through this site for my first big jambalaya cook.

My apologies for the long 1st post:

I started by cooking some bacon to get the oil needed.

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Next I browned my temple meat and seasoned with some salt and LeBlancs

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Then I did the same to the chicken


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And I warmed the sausage through. This was a mix of Richards andouille and local smoked pork sausage from SW Miss.

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Then I cooked my onions down. I cooked them in total for 40 minutes, making sure to scrape constantly and get all of the gratin from the pot. They ended up darker than this. Then I added my celery and bell pepper and cooked for another 25 minutes. The veggies were very dark by then.


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Then I added my meat back and stirred and scraped. I added some worcestershire at this point and cooked until the moisture was out of the bottom of the pot.

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Next I added my chicken stock and water mixture and added salt, the rest of the LeBlanc's seasoning, and half a bottle of LA hot sauce. I let that cook for 25 minuties to tenderize the meat and let the flavors marry. After a roiling boil, I added some green onion and added my rice. I stirred the rice until it was boiling again. I continued to stir until it was expanding.

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Then it was boiling heavy, so it was time to cut down the heat and put on the lid for 25 minutes. I did so and with 1 minute and 39 seconds remaining on the timer, someone got their hand within 6 inches of the lid, before I slapped it and yelled at them. Disaster averted. After the 25 minutes was up, I removed the lid and folded the rice, turned off the heat, replaced the lid for another 15 minutes to let it steam. Then I shouted "Come and get it!"


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Please excuse the steam in the picture. The line was waiting to eat, so that's the only picture of the finished pot I could get.

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After everyone got their first plate, I managed to get one small bowl for myself. I didn't mind. I was very pleased to see everyone enjoy it so much.


I hope this was a good brown jambalaya representation that a cajun would be proud of for a MS boy. We sure did enjoy it and I had a blast researching the methods and doing the cook. So thanks again for everyone's help. Special thanks to Stadium Rat. He is a good guy and asset to this forum. I look forward to being a member here.