slapnuts74

Just want any and all ideas from everyone..looked at a few recipes and everything seems kinda basic..thanks in advance.(after the jambalaya help I figured I’d get rbr advice as well)...

Turned out FABULOUS guys!! ...

Ok guys about to start prepping..any last minute tips? Gotta feed these Yankees right lol...

Ok I have a 3 gallon pot..and I put 80 percent on the fill level. Is that the only levels I change? It’s giving me my ratios and my question is on the levels that say 1.4 or 7.68 or any of the ones that aren’t to the T do I have to be 100 percent accurate or can it be close? ...

Ok maybe I’m not doing something right..my computer is saying I have to have excel etc..I can’t get it to let me change anything so I can calculate ...

Ok so I’m gonna do the Gonzales style recipe that’s on the recipe post..should I use the calculator for that recipe? He goes into pretty good detail but not a complete recipe ...

Columbia/Lexington area...

I’m going to the store tomorrow and hoping I can find andouille or Tasso here in SC...

I was gonna do the Gonzales recipe that’s on here with pork..guess I could add chicken if that wouldn’t mess up the ratio and put too much meat in ...

So is the Gonzales way what is recommended??...

I want it to not have any tomato near it lol..don’t know what style that is but I’m not a fan of tomatoes in my jambalaya ...

It’s cast iron..I’ll have to look at the size...

Well I just got to SC so I was gonna ask you guys actually if y’all knew of anything ...

Ok I’ve always been good at cooking some stuff gumbo etc but jambalaya never had much experience. This weekend I’m planning on cooking a really big pot of it for my “yankee” friends lol and I need all the tips I can get. Don’t want them to think this Louisiana boy don’t know how to cook a good jamba...