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Tips for jambalaya cookoff?
Posted on 9/13/25 at 12:35 pm
Posted on 9/13/25 at 12:35 pm
Entering one next weekend at the local swim club. Have cooked lots of jambalaya before, but never did a “cook-off.” I put it in quotes because there’s really no rules at all. Don’t the real ones only let you use certain ingredients/rice and have rules to make it pretty even across the board? This one is just: each team will cook their jambalaya, and there will be a crowd vote winner, and then a panel of judges voting on taste, texture, and appearance. I don’t think the judges are going to be world class jambalaya cookers/judges.
Anyway. Anything I should be aware/prepared for? Tips? Just go out and cook it how I normally do?
Anyway. Anything I should be aware/prepared for? Tips? Just go out and cook it how I normally do?
11
Posted on 9/13/25 at 1:23 pm to TackySweater
Posted on 9/13/25 at 2:31 pm to TackySweater
Use a smoky pork smoked sausage. Rabbideaux's is sold all over Louisiana. Rod's in Churchpoint and Benoit's in Addis are other brands.
If you cut the sliced sausage disks in half, it will brown better and the jamb will appear meatier.
Do use chicken bouillon such as Better than Bouillon.
If you don't have a heavy lid, bring something heavy to keep it on tight.
Instead of only green bell pepper, use reds and yellows.
If you cut the sliced sausage disks in half, it will brown better and the jamb will appear meatier.
Do use chicken bouillon such as Better than Bouillon.
If you don't have a heavy lid, bring something heavy to keep it on tight.
Instead of only green bell pepper, use reds and yellows.
Posted on 9/13/25 at 2:40 pm to Tyga Woods
I used this one time and it came out mushy. Not sure what I did wrong there.
Posted on 9/13/25 at 3:17 pm to TackySweater
there’s an excellent recipe with techniques in the cookbook sticky. Color is key for a cook off…don’t be scared to use some “help” if needed. It’s in a little brown bottle which cannot be named for fear of reprisal
Posted on 9/13/25 at 3:28 pm to cgrand
quote:
there’s an excellent recipe with techniques in the cookbook sticky. Color is key for a cook off…don’t be scared to use some “help” if needed. It’s in a little brown bottle which cannot be named for fear of reprisal
Is it just the regular one that everyone shares?
Or one specific to cook offs?
Posted on 9/13/25 at 4:05 pm to TackySweater
the Gonzales style recipe
Posted on 9/13/25 at 4:36 pm to TackySweater
I’ve never entered a jambalaya cook off in my life but I’ve been told by many that I should, so take my advice at face value. I wouldn’t use some unique ingredient to try and personalize it or try anything new. I would just use whatever recipe you’re comfortable with and whatever the people you feed like. Oh, and make sure your rice is cooked all the way through. I can’t tell you how many jambalayas I’ve tasted that had great flavor but made me want to gag because I felt like I was chewing pea gravel.
Posted on 9/15/25 at 5:45 am to TackySweater
For the last 7 years I have competed in a cook-off sponsored by the plant I work at.
Here are some of the rules:
• All necessary food/provisions will be provided by "plant".
• Do not substitute meat or vegetables.
• No Kitchen Bouquet or liquid smoke.
• You may add other seasonings as needed.
• You will be judged on taste, color, and appearance. You are not judged on added flair! If it is not in the box provided at Lamendola’s and it is not considered a seasoning, do not use it!
• Raffles will not be allowed from participating vendors.
You can use any kind of seasonings you want to. It's a fun day away from the office and the prizes are pretty damn good.
I've placed 2nd twice, 5th and 8th. There's usually around 40 teams competing.
Tips: Take your time and really brown the meat to bring out the flavor and color the pot. Taste your water before you add the rice and add more seasoning than you might normally.
Everyone's taste buds are different so don't get offended if someone doesn't like what you cooked.
Here are some of the rules:
• All necessary food/provisions will be provided by "plant".
• Do not substitute meat or vegetables.
• No Kitchen Bouquet or liquid smoke.
• You may add other seasonings as needed.
• You will be judged on taste, color, and appearance. You are not judged on added flair! If it is not in the box provided at Lamendola’s and it is not considered a seasoning, do not use it!
• Raffles will not be allowed from participating vendors.
You can use any kind of seasonings you want to. It's a fun day away from the office and the prizes are pretty damn good.
I've placed 2nd twice, 5th and 8th. There's usually around 40 teams competing.
Tips: Take your time and really brown the meat to bring out the flavor and color the pot. Taste your water before you add the rice and add more seasoning than you might normally.
Everyone's taste buds are different so don't get offended if someone doesn't like what you cooked.
This post was edited on 9/15/25 at 5:56 am
Posted on 9/15/25 at 4:04 pm to TackySweater
When I did my first chili cookoff my major concern was the quantity. I had to make 10 gallons and I had never made that much before.
So, I practiced by making my usual batch of chili, this time keeping track of everything I put into it. Then I scaled up to 10 gallons by multiplying everything by 10.
Worked pretty well.
So, I practiced by making my usual batch of chili, this time keeping track of everything I put into it. Then I scaled up to 10 gallons by multiplying everything by 10.
Worked pretty well.
Posted on 9/15/25 at 7:29 pm to TackySweater
Pork temple meat, a good smoky sausage, and make damn sure the rice isn’t crunchy.
Posted on 9/15/25 at 7:48 pm to Btrtigerfan
quote:
Instead of only green bell pepper, use reds and yellows.
Yeah. That way you can disguise the Ro-Tel.
Posted on 9/15/25 at 7:52 pm to Lambdatiger1989
quote:
Pork temple meat, a good smoky sausage, and make damn sure the rice isn’t crunchy.
I’ve never been able to find temple meat.
Posted on 9/15/25 at 8:06 pm to TackySweater
quote:Drop these words in a search engine: temple meat site:tigerdroppings.com
I’ve never been able to find temple meat.
Enjoy the trip back to way-back land.
Posted on 9/16/25 at 9:39 am to TackySweater
Throw in some Jimmy Dean sausage. Gives it some extra flavor.
Posted on 9/16/25 at 9:41 am to TackySweater
Drink lots of premixed old fashioneds
Posted on 9/16/25 at 12:04 pm to TackySweater
quote:
I’ve never been able to find temple meat.
Swing through Gonzales baw.
Lamendolas and Murrays for sure have it, and I think Harvest too.
Posted on 9/16/25 at 12:07 pm to TackySweater
brown your meat well, use Leblanc's seasoning and nothing else (except maybe a little hot sauce to taste) as it's already perfectly balanced for a judge's palette, your onions are the key step: get them absolutely as brown and caramelized as possible without burning them before you add your water.
Posted on 9/16/25 at 1:25 pm to TackySweater
For a cookoff your presentation has to be on point
1. Get hammered and have fun, designate a driver
2. Kitchen Bouquet - darken dat up
3. Have some fresh chopped Green Onions ready for the judges plates
Done a ton of cookoffs and they best tasting dish rarely wins. Its about aesthetics.
Make it pretty
+1 on using heavy smoked sausage, smokier the better
1. Get hammered and have fun, designate a driver
2. Kitchen Bouquet - darken dat up
3. Have some fresh chopped Green Onions ready for the judges plates
Done a ton of cookoffs and they best tasting dish rarely wins. Its about aesthetics.
Make it pretty
+1 on using heavy smoked sausage, smokier the better
Posted on 9/16/25 at 1:33 pm to kingbob
quote:
use Leblanc's seasoning and nothing else
Which one?
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