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Started By
Message
re: Tips for jambalaya cookoff?
Posted on 9/16/25 at 1:47 pm to TackySweater
Posted on 9/16/25 at 1:47 pm to TackySweater
quote:
Which one?
Green can
1
Posted on 9/16/25 at 2:44 pm to TackySweater
Its Leblanc’s Cajun specialties on Facebook. I use the yellow can.
If I recall correctly, for the jambalaya calculator recipe substitute all dry seasonings for an equal amount of Leblanc’s.
If I recall correctly, for the jambalaya calculator recipe substitute all dry seasonings for an equal amount of Leblanc’s.
This post was edited on 9/16/25 at 2:46 pm
Posted on 9/16/25 at 3:47 pm to TackySweater
Not sure where you are, but any butcher shop can get it for you. I have bought it at Rouses, Breaux Mart, and Dorignacs. I have seen it called jambalaya pork before as well here in NOLA
Posted on 9/16/25 at 4:03 pm to Lambdatiger1989
quote:
Pork temple meat
This
Posted on 9/16/25 at 9:08 pm to cgrand
quote:
the Gonzales style recipe
Posted on 9/18/25 at 1:06 pm to Btrtigerfan
quote:
Do use chicken bouillon such as Better than Bouillon.
What if I’m using homemade stock?
Posted on 9/18/25 at 1:16 pm to TackySweater
quote:
What if I’m using homemade stock?
Even better, but that’s a lot of work for a jambalaya if you don’t already have it on hand.
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