re: Jambalaya Setups - R&R vs Gary Matte

Have you checked with galvez hardware on hwy 42? I have not been I. There in a while but I Think they have those aluminum ones?..

R&R also does aluminum stands. I have 5 of his iron rigs and use them all often. The downside to Aluminum is they get way hotter! So get a longer paddle!

Thanks for the input. I am aware of the aluminum setups, but they are $130 more.

I honestly like the aesthetics of R&Rs stands better, but cant justify the price.

I have a 48" paddle so I guess I am set up for the aluminum .

Thanks for the input.

I purchased a 15 gallon setup (cast iron pot and steel support stand)from R&R several years ago. It works great.

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R&R also does aluminum stands. I have 5 of his iron rigs and use them all often. The downside to Aluminum is they get way hotter! So get a longer paddle!

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I can honestly say.... as one of the original buyers of the first runs of the aluminum stands by Hebert’s in Rayne that I’ve never had to use a longer paddle. As stated previously, I’ve had mine for approximately 10yrs. It’s not an open flame man... as a matter of fact I don’t use a paddle most of the time, it’s just a long flat sided spoon.

That being said, you definitely don’t want to touch that sum bitch.

If I haven’t said before, I have no connection to those guys other than being from the same parish. My name is an homage to something that we used to put on with some buddies.

The story goes.... the guy who owns Hebert’s purchased a pot and stand from Gary Matte’s. He didn’t like the stand, thus making his own. They specialize in aluminum welding (started off making crawfish boats). He showed them what he made and they ordered a couple. I got one off that first run. My parents got it for me as a Christmas gift.

Thanks for all the feedback guys. Basically what I am hearing is that both are good setups, and no one has regrets about buying either. Sounds like I'll be in good shape no matter which one i go with.

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While on the subject of jambalaya set ups, I’ve always wondered why the round bottom pot? Anyone keen on the benefits vs a flat bottom?

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There are a couple reasons for the round bottom. Heat is dispersed more evenly in a round bottom pot which is in addition to the main reason for using cast iron which is the even heat distribution (you don't want hot spots causing food to burn in certain areas). The round bottom also means their are no corners at the bottom of the pot which would potentially make it harder to stir food out of (could result in some food staying on the bottom in contact with the cast iron too long and burning).

In general the things you cook in a pot like this are stirred a lot and the rounded bottom is just a better design for this, easier to stir/fold/roll food.

You are right and wrong. Cast iron IS a very poor heat conductor, BUT it does not cook unevenly because of this, rather it heats up unevenly. This is also part of the reason we use round bottom pots.

Because it is such a poor heat conductor, there are smaller fluctuations in temperature. Along with a reluctance to get hot comes a reluctance to cool down. Once the pot is heated, it will remain at a uniformly high temperature for even cooking, without any hot or cold spots.

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I am hoping my sister who lives closer can go get it for me

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you can call and order it and they will send it to Fit Blenz in BR. Ordered mine saturday and it was there Monday.

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kid in a candy store.

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Bonus, if you actually do go to Rayne there is a candy/ice cream shop right down the street. That sells hand dipped blue bell ice cream.

I also purchased a 15 gallon jambalaya setup from R&R...a very good solid investment....very pleased with it...I use it often.