Pork and sausage Jambalaya in Gonzales? Blonde or dark?

Probably in between those two. If you are talking about competition, I think the biggest thing is having fluffy rice and getting it to pop. We cooked last weekend at the Sportsman show and had a damn good Jambayla, but it was a little wet, and all the rice didn't pop. Tasted great but wasn't competition worthy.

Looks damn good

You posted the VFW info in my other thread, are you competing in that?

Also, did you receive feedback on what was wrong with your jambo at this past one?

I think my fire was too high when I was stirring the rice during the boil and too low once I put the lid on. Someone told us the humidity at 7:00 affected the rice but I don't know about that

Cool, I'll find out this week if my son has baseball that weekend, if he don't I'll be there too.

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it was a little wet

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That's how I like mine

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Any of yall cook jamb fest?

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Never have, but we are thinking about doing it this year.

I want to get into it, do you mind answering a few questions about the process?

Were you familiar with cooking on open fire before the contest? Do they give you EVERYTHING you need in terms of ingredients so all you need is yourself and your pot? Are you given pointers on what the judges are looking for? How intimidating do all the regular cooks make it?

We practiced twice over an open fire before the festival. One thing about cooking over an open fire is its hot and will drain you. They will supply you with all the ingredients that you can use. You just show up with all your equipment, pot, stand, paddle, tables, etc. at the cooks meeting before the festival they explain what the judges look for, I think it's mainly taste, color, rice texture and presentation. As far as the other cooks most of them are very helpful and will give you pointers, but you'll run into the occasional dick head.

Rules

Click on the entry for and it'll explain all the rules.

Our first time was a great time and we can't wait to cook again.