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Started By
Message
1
Posted on 1/2/13 at 9:10 am to AscensionTiger
quote:
The competitors don't use it, they don't even have sausage in the jambalaya they cook for the competition
isn't sausage a major ingredient in Jambalaya? educate me
Posted on 1/2/13 at 11:20 am to Tommy Patel
quote:
isn't sausage a major ingredient in Jambalaya? educate me
Yes it is, but not in the competition. Here is an excerpt from the contest rules from last year:
quote:
2011 Gonzales Jambalaya Festival Contest Rules
1. Cooking ingredients must include:
Preliminary: 30 lbs chicken; 10 lbs rice
Semi-Finals: 45 lbs chicken; 15 lbs rice
Finals: 60 lbs chicken; 20 lbs rice
Other ingredients and Seasonings to be chosen from the following:
Yellow Onions Garlic (Fresh & Granulated)
Green Onions Red Pepper
Red Hot Sauce Bell Peppers
Celery Salt
Black Pepper Cooking Oil
NO OTHER PERSONAL SEASONING ALLOWED IN THE COOKING AREA
ONLY INGREDIENTS PROVIDED BY THE JFA WILL BE USED.
Ingredients will be handed out at the AG trailer thirty (30) minutes prior to start time of your heat.
This post was edited on 1/2/13 at 11:22 am
Posted on 1/2/13 at 1:24 pm to Delacroix
I think hillshire farm is as good or better than Manda. Here in Ga I use Conecuh .
Posted on 1/2/13 at 1:50 pm to Delacroix
quote:
1. Cooking ingredients must include:
Preliminary: 30 lbs chicken; 10 lbs rice
Semi-Finals: 45 lbs chicken; 15 lbs rice
Finals: 60 lbs chicken; 20 lbs rice
Other ingredients and Seasonings to be chosen from the following:
Yellow Onions Garlic (Fresh & Granulated)
Green Onions Red Pepper
Red Hot Sauce Bell Peppers
Celery Salt
Black Pepper Cooking Oil
Hmmm I did not know that, not a whole lot of wiggle room to seperate yourself from the pack with those few ingredients.
Posted on 1/2/13 at 1:51 pm to Dunder Mifflin
I love mandas hot pork sausage.
Posted on 1/2/13 at 2:59 pm to Topwater Trout
If store-bought I go with Savoie's. For fresh it's Bourgeois'.
Posted on 1/2/13 at 3:01 pm to Dunder Mifflin
I find Manda terrible, like Hillshire Farms bad.
Posted on 1/2/13 at 3:02 pm to Benchwarmer
I discovered Rabideuxs Pork and Venison this weekend, probably will never make gumbo without it again.
Probably a little smoky for some, but damn it was perfect.
Probably a little smoky for some, but damn it was perfect.
Posted on 1/2/13 at 3:07 pm to tigerfoot
quote:
I discovered Rabideuxs Pork and Venison this weekend, probably will never make gumbo without it again.
Probably a little smoky for some, but damn it was perfect.
never heard of this. where did you get it from?
Posted on 1/2/13 at 3:28 pm to Martini
quote:
I'd put it in the same category as Verons and Richards
Note to self, never listen to Martini again.
Posted on 1/2/13 at 3:36 pm to Delacroix
Got it at Market Basket in Lake Arthur, but I think that Sams even has it.
Posted on 1/2/13 at 4:24 pm to heatom2
Well hopefully you can make up your own mind. I'm not much of a sausage guy to begin with. But ok if Mandas is bad, you think Verons and Martins is that much better? Even I know they are middle tier sausage. The sausage I make at home is better than those.
Posted on 1/2/13 at 4:35 pm to Martini
quote:
But ok if Mandas is bad, you think Verons and Martins is that much better?
yes, by far
Posted on 1/2/13 at 5:33 pm to Delacroix
I don't think either one is special by any means. But as I said I'm not really a sausage guy.
Posted on 1/2/13 at 9:06 pm to Dunder Mifflin
I like the green onion in my gumbo,imparts good flavor and plumps up nicely.
Posted on 1/2/13 at 9:11 pm to Martini
Veron is miles ahead of Manda. I understand that there are better alternatives out there.
Posted on 1/2/13 at 9:29 pm to heatom2
Manda's is a hot dog.
Posted on 1/2/13 at 9:30 pm to heatom2
Meh...tastes the same to me.
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