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Championship Jambalaya
https://www.mudmotortalk.com/mmt_v2/viewtopic.php?f=2&t=40893		 Page 1 of 1
Author:  rob_E [ Sun May 19, 2013 2:55 pm ]
Post subject:  Championship Jambalaya
Cooking in the screw it up before you cook it up contest prequal to the Jambalaya Festival cook offImageUploadedByTapatalk1368996926.919644.jpgImageUploadedByTapatalk1368996947.120103.jpg
Author:  txmudcutter [ Sun May 19, 2013 3:07 pm ]
Post subject:  Re: Championship Jambalaya
That looks tasty for sure
Author:  CZECHHOME [ Sun May 19, 2013 3:07 pm ]
Post subject:  Re: Championship Jambalaya
MAIL ME SOME :D
Author:  T-Bubba [ Sun May 19, 2013 3:14 pm ]
Post subject:  Re: Championship Jambalaya
nice burner
Author:  DUCK HEARSE [ Sun May 19, 2013 3:18 pm ]
Post subject:  Re: Championship Jambalaya
pm me the reciepe
Author:  forever draggin [ Sun May 19, 2013 3:21 pm ]
Post subject:  Re: Championship Jambalaya
Author:  T-Bubba [ Sun May 19, 2013 4:18 pm ]
Post subject:  Re: Championship Jambalaya
it looks like a gravy to me :lol:


jambalaya is easy to cook
idk anyone that uses a recipe
Author:  cupped up [ Sun May 19, 2013 4:19 pm ]
Post subject:  Re: Championship Jambalaya
Author:  Swampnuts [ Sun May 19, 2013 5:50 pm ]
Post subject:  Re: Championship Jambalaya
^ this,
And
Looks good man
Author:  rob_E [ Sun May 19, 2013 9:17 pm ]
Post subject:  Re: Championship Jambalaya
Thanks guys, This particular jambalaya was for a competition and all we could use was 20lbs of chicken/hen, 10lbs of rice, onions, celery, bell pepper, salt, black pepper, granulatedgarlic, and hot sauce.
I have a chart an old timer made for me when I first started on my computer at work that shows how much meat, rice, water, and aproximately how much of what seasonings you should use for many different size pots and how many people they will serve that i will post for you guys tommorow, it definately helped me get started.
It's tough cooking these big pots and I've cooked a few i wouldn't even eat. I still dont ever win in any competitions but this one turned out pretty good.
Author:  VooDoo Daddy [ Sun May 19, 2013 9:22 pm ]
Post subject:  Re: Championship Jambalaya
Rob are you cooking at the festival next weekend?
Author:  forever draggin [ Sun May 19, 2013 9:24 pm ]
Post subject:  Re: Championship Jambalaya
Author:  chadbro [ Mon May 20, 2013 7:16 am ]
Post subject:  Re: Championship Jambalaya
Did you have to post a pic. I been eating this nasty azz Africa food for 4 weeks now im so hungry and your pic did not help lol. I want to just stick my face in that pot right now.
Author:  autogateman [ Mon May 20, 2013 7:18 am ]
Post subject:  Re: Championship Jambalaya
Author:  rob_E [ Mon May 20, 2013 7:30 am ]
Post subject:  Re: Championship Jambalaya
Author:  rob_E [ Mon May 20, 2013 7:31 am ]
Post subject:  Re: Championship Jambalaya
Author:  autogateman [ Mon May 20, 2013 7:32 am ]
Post subject:  Re: Championship Jambalaya
Gotcha. Danny is my brother in law.
Author:  rob_E [ Mon May 20, 2013 8:02 am ]
Post subject:  Re: Championship Jambalaya
Here is the chart I mentioned and if you use these portions of the listed ingredients it will come out awesome.
for the meat i prefer half and half of 2" cubed pork(either temple meat or boston butt) and Richards fresh green onion sausage sliced about a1/2" thick

for those who dont know how it is a lenghthy process and everybody does it differently. I start by browning my sausage with a small amount of oil in a hot cast iron pot, then remove the sausage so it doesnt break up and use the grease left over to brown your pork it will take about 45 min to an hour to get it tender and you will have to add water ocasionally so it doesnt completly dry out. When the meat is fall apart tender I cook just about all of the liqiud out and throw in and brown my onions celery and bell pepper. then I throw the sausage back in and start adding the water to cook the rice there will be some liduid in the pot from cooking all of the other ingredients and the darkness of this liquid will determine the color of your rice. I then make sure i like the way the the water is flavored and add whatever seasonings i think i need to flavor the rice once satisfied bring the liquid and meat to a full roling boil, add your rice and boil it for 7 minutes, then lower your fire, cover, and steam checking every 5-10 minutes until rice is done time will varry depending on how much you r cooking and how much extra liquid is in the pot.

hope this helps
Author:  rob_E [ Mon May 20, 2013 8:32 am ]
Post subject:  Re: Championship Jambalaya
I cant get the chart to show up legible posting it as a picture if you want a copy pm me your email address and i will send it to you
Author:  simplepeddler [ Mon May 20, 2013 8:49 am ]
Post subject:  Re: Championship Jambalaya
Nice man!
One of my guys is cooking and he cooked at Danny's this weekend......
Another has been a judge for 10 years.................

Look for Team Summit Electric!
Author:  JIMMY W [ Mon May 20, 2013 8:59 am ]
Post subject:  Re: Championship Jambalaya
It takes 100.00 worth of shit everytime I cook it :D but it is goooooooooood!!
Author:  quackconsumer [ Mon May 20, 2013 9:37 am ]
Post subject:  Re: Championship Jambalaya
If y'all want in on a little secret, use.........
Nah I think I'll keep that one to myself.
Author:  msm8281 [ Mon May 20, 2013 9:57 am ]
Post subject:  Re: Championship Jambalaya
Author:  JIMMY W [ Mon May 20, 2013 10:44 am ]
Post subject:  Re: Championship Jambalaya
secret :lol:
Author:  msm8281 [ Mon May 20, 2013 12:00 pm ]
Post subject:  Re: Championship Jambalaya
Author:  bayouboy [ Mon May 20, 2013 12:28 pm ]
Post subject:  Re: Championship Jambalaya
:lol: Yeah!
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