re: Jambalaya Help

So is the Gonzales way what is recommended??

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I like chicken, pork, and smoked sausage in my jambalaya

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I stick with either or. Pork or chicken. Always andouille, sometimes tasso added too.

What’s the stores name and what town are you in?

Columbia/Lexington area

I was just in central Georgia visiting family and I ran into some sausage that was hickory smoked. It was really good and it would have worked great in a jambalaya. Just go to a local supermarket and look for some. I found this in a small town piggly wiggly. Those kinds of places will always have more specialty meats and if they don’t have it, the meat market guys will know what you are talking about. The 14 year old meat stocker at Walmart won’t know and won’t care about what you are looking for.

If it comes down to it, you can use smoked ham instead of sausage. The only part that is really important is the fatty pork to brown off at the beginning. That is where you develop most of your color and quite a bit of your flavor. The rest is personal preference.

Ok so I’m gonna do the Gonzales style recipe that’s on the recipe post..should I use the calculator for that recipe? He goes into pretty good detail but not a complete recipe

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Tri-ply might work, but generally stainless steel doesn't distribute heat well. I wouldn't try stainless unless your talking about a stove-top size jambalaya. I regularly cook a 6 quart jambalaya in a stainless steel pot on my stove.

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I was talking about on the stove.

Thanks! Getting the ingredients at the store today, gonna have a snowstorm jambalaya weekend with NFL football and beer.

Not much better than that!

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Good luck finding good sausage in SC

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Find a local BBQ joint and ask them to sell you some out the fridge