Hey Jambalaya Cookers !

Mr. Poche please report to this thread.

ETA: Here is poche's thread. It's as comprehensive as any I've seen. Fwiw, I even use it as a guide for my chicken and sausage jambalaya.

I use temple meat. I get it from Leblanc's Cajun foods in st amant (behind triple s). You can get it at Ralph's too. I get it in 10lb bags for like $16.

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I cook a very good jambalaya but want to add some pork to my recipe. I have had some recently and they have all had pork in them and it was very good. I currently use DD mild hickory smoked sausage and dark meat chicken. My question I'm trying to ask is when do you put it in, how do you cut it and what part like a Boston butt or loin?

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My preferred cut of pork is temple meat as was already suggested here and as you saw on my Jamb thread that was provided for you. If temple meat is not available you can use a boston butt or country style pork ribs cut to size. I usually cut into 1" cube size pieces.

I made Mr. Poche's tonight. It is really good.. Best I've ever had to be honest. It takes a while to really brown the pork down, and after it is browned, it wasn't that bad. I will chop it up next time after I remove it (to smaller bite sizes.)

I just wish I had better sausage in it, but my cajun store was closed before I could get some Double D yesterday.