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Started By
Message
Sausage versus pork for large jambalaya
Posted on 10/10/17 at 10:47 am
Posted on 10/10/17 at 10:47 am
Cooking a 28 gallon jambalaya, according to the calculator I need ~75# of meat. Recommendations on pounds of smoked sausage/Andouille versus temple meat?
Posted on 10/10/17 at 10:52 am to MNCscripper
Not using chicken?
This is just me but I'd do 35lbs of temple meat and 40lbs of sausage (25lbs smoked/15lbs andouille).
This is just me but I'd do 35lbs of temple meat and 40lbs of sausage (25lbs smoked/15lbs andouille).
Posted on 10/10/17 at 10:58 am to GeauxTigers0107
I guess I could, how many pounds of thighs you think?
Posted on 10/10/17 at 11:11 am to MNCscripper
30# temple meat
15# chicken thighs
15# smoked sausage
15# andouille
What you think?
15# chicken thighs
15# smoked sausage
15# andouille
What you think?
Posted on 10/10/17 at 11:27 am to MNCscripper
Id do 15 pork meat and 30 smoked sausage.
Posted on 10/10/17 at 11:53 am to MNCscripper
I just ordered 30# of temple from Murray’s in St Amant, 25# smoked sausage & 15# of andouille from Veron’s.
Posted on 10/10/17 at 11:53 am to MNCscripper
I like a heavy sausage ratio, but it is twice as expensive as temple, so if price is not that big of a concern i would do 35-40 pounds of each, if you are on a budget or doing a fund raiser i would do 50 pork and 25 sausage
Posted on 10/10/17 at 12:00 pm to Tigerpaw123
I have to have chicken in mine. Just doesn't seem right without.
Posted on 10/10/17 at 12:18 pm to Martini
i usually do something around 60/40 pork/sausage
Posted on 10/10/17 at 12:31 pm to MNCscripper
quote:
andouille from Veron’s.
easily my favorite
Posted on 10/10/17 at 1:37 pm to MNCscripper
I always do 3 meats and cook a 3:1 ratio of meat to rice. I've never used the jambo calculator though. So for a 28lb rice I'd have 28lbs of each meat. Just what I've always done. You'll be closer to 2.5:1 which is fine.
I mean, I doubt you'll get complaints but if that were my options I'd have 20 smoked and 15 andouille. Then 25 temple and 20 chicken. But we're just splitting hairs at this point...
quote:
30# temple meat
15# chicken thighs
15# smoked sausage
15# andouille
What you think?
I mean, I doubt you'll get complaints but if that were my options I'd have 20 smoked and 15 andouille. Then 25 temple and 20 chicken. But we're just splitting hairs at this point...
Posted on 10/10/17 at 1:39 pm to MNCscripper
quote:
I just ordered 30# of temple from Murray’s in St Amant, 25# smoked sausage & 15# of andouille from Veron’s.
Guess I should have read further before my last post. That'll work great^^^.
Posted on 10/10/17 at 1:46 pm to GeauxTigers0107
I aint got no calculator but for years I been doing twice as much meat as sausage be it either pork or chicken or both. Then twice as much meat as rice. example 10 lbs meat 5 lbs sausage 5 lbs onions and 5 lbs rice. In a 25 gallon pot ya could easy do that x 4 with room to stir.
Posted on 10/10/17 at 2:31 pm to Captain Ray
That's fine as everybody has their own recipe. In your example you have 15lbs of meat total (pork/chicken & sausage) to 5lbs of rice. That's a 3:1 ratio, which is what I do. That's just how we word it down here. And absolutely, that easily fits in a 25 gallon pot. It would easily fit in a 10 gallon pot for that matter.
Posted on 10/10/17 at 4:23 pm to GeauxTigers0107
Yea just different way to say it for my family sausage is considered seasoning and the recipe X4 is what I cook in my 20 gal but its very tight. Das why I said 25gal pot with 4 times would leave stirring room
Posted on 10/10/17 at 5:42 pm to Captain Ray
You ain't cheatin on the sausage.
Posted on 10/10/17 at 6:23 pm to Captain Ray
That's what I'm talkin' bout
Posted on 10/11/17 at 10:46 am to MNCscripper
My only contribution to this thread is that while eating I hunt out the chunks of temple meat or pork which I prefer over all other meats in my jambalaya.
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