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Posted on 10/6/11 at 8:29 am to tigerfoot
I mean, my immediate family has something like 12 jambalaya festival wins between em. I tend to stick to what I learned from them.
I've only at jamb cooked with stock 3 times in my life, and it sucked each time. I'm not saying it can't turn out well because I honestly don't know how they screwed it up, but I've never had it when it was good.
I've only at jamb cooked with stock 3 times in my life, and it sucked each time. I'm not saying it can't turn out well because I honestly don't know how they screwed it up, but I've never had it when it was good.
Posted on 10/6/11 at 8:40 am to skidmark
Go get you a 1 gallon jug of Leblancs seasoning in Ascension Parish.. It will last you a couple of years.
Posted on 10/6/11 at 9:10 am to skidmark
quote:
garlic powder
No, no. Fresh garlic always.
I agree 100% w/ chicken stock. Water adds nothing to the process.
Posted on 10/6/11 at 9:45 am to BayouBlitz
I experiment like hell with my jambs. I've made it all different ways, but I always use Swanson's chicken stock. Makes it richer.
I don't use Tony's, either. A lil cayenne, some basil, sage, white and black pepper, fresh garlic, yella onion, celery. I like chopped chilies in there sometimes. My son adds cumin if I'm not looking.
Deglazing with Lea & Perrins works well, but I also like to throw in some teriyaki sauce with it sometimes. Depends on my yen for it...One night I went apeshit with it and added A1 and Sweet Baby Ray's with the other two to deglaze the bottom of the pot. Came out pretty tasty.
Flame on, you crazy diamonds!
Posted on 10/6/11 at 9:46 am to DownshiftAndFloorIt
quote:
I mean, my immediate family has something like 12 jambalaya festival wins between em.
quote:
DownshiftAndFloorIt
Hmmmm.. I know of no one family that has 12 wins. Who are these cooks you speak of? I know 50% of the winners personnally.
You talking the Gonzales Jambalaya Festival?
Posted on 10/6/11 at 10:09 am to CCT
quote:
I experiment like hell with my jambs. I've made it all different ways, but I always use Swanson's chicken stock. Makes it richer.
Try using turkey stock instead of chicken stock.
You're welcome.
Posted on 10/6/11 at 10:27 am to pochejp
quote:I use a personal variation of Dee Gautreaus recipe fairly often... I think he won it in 1978... He still cook'n?
pochejp
Posted on 10/6/11 at 4:53 pm to pochejp
quote:
Hmmmm.. I know of no one family that has 12 wins. Who are these cooks you speak of? I know 50% of the winners personnally.
You talking the Gonzales Jambalaya Festival?
There is more than a handful of families not related to each other in Gonzales?
Maybe this guy is just the missing link of Gonzales?
Posted on 10/6/11 at 8:34 pm to pochejp
quote:
You talking the Gonzales Jambalaya Festival?
Yea. Breauxs and Brauds. I'm not sure what the number is. I know it's alot.
Posted on 10/6/11 at 9:50 pm to DownshiftAndFloorIt
quote:
Yea. Breauxs and Brauds. I'm not sure what the number is. I know it's alot.
Ahhh. Gotcha.
Carlos probably makes the best in this area. Dude is money everytime.
Posted on 10/6/11 at 9:56 pm to pochejp
Yea they know what they're doing. I've never had a bad one from any of them.
Didn't mean to sound like a cocky a-hole. I was trying not to play that card but I had to throw some cred in here
ETA: Black Breaux was my pawpaw since you seem to know em all
Didn't mean to sound like a cocky a-hole. I was trying not to play that card but I had to throw some cred in here
ETA: Black Breaux was my pawpaw since you seem to know em all
This post was edited on 10/6/11 at 9:59 pm
Posted on 10/6/11 at 10:55 pm to DownshiftAndFloorIt
All of these ingredients are pretty standard,with the exception of a few. (Sage WTF?) One that I add sometimes in small amounts is file'. What about jambalaya secrets. A friend boils ham hocks and picks the meat off the bones and uses the stock in his,and it comes out great. Almost has a stickiness to it when you eat it.
Posted on 10/7/11 at 7:59 am to Powerman
I also like the Frank Davis seasonings, but you can't find them outside of the N.O. area ... the salt free one is great.
Posted on 10/7/11 at 8:30 am to unclebuck504
all good advice, but none of these are allowed at the Jamb Fest..
Besides, I ain't buying 5 gallons of stock when I am cooking 15 gallon pots.
Besides, I ain't buying 5 gallons of stock when I am cooking 15 gallon pots.
Posted on 10/7/11 at 9:45 am to Kajungee
quote:
all good advice, but none of these are allowed at the Jamb Fest..
Correct gee.
quote:
Besides, I ain't buying 5 gallons of stock when I am cooking 15 gallon pots.
Me either. I just use when I cook small jambs like the OP was doing. I make my own. Freeze whats left for next time.
Posted on 10/7/11 at 12:19 pm to pochejp
quote:you never answered, is Dee Gautreau still cooking?
pochejp
Posted on 10/7/11 at 12:29 pm to DownshiftAndFloorIt
Since everyone in your family is cooking for the jambalaya competition wouldnt it be resonable that most of them will always try to make the best jambalaya without stock they can since it isnt allowed for competition?
BTW for the stock/no stock argument.
How long are you stock users typically allowing the flavors to blend while cooking? If you use only water but take a few hours to blend ingredients and allow the water to blend with all the flavors wouldnt you essentially be making your own stock to begin with?
BTW for the stock/no stock argument.
How long are you stock users typically allowing the flavors to blend while cooking? If you use only water but take a few hours to blend ingredients and allow the water to blend with all the flavors wouldnt you essentially be making your own stock to begin with?
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