Cooking in the screw it up before you cook it up contest prequal to the Jambalaya Festival cook offImageUploadedByTapatalk1368996926.919644.jpgImageUploadedByTapatalk1368996947.120103.jpg

That looks tasty for sure

MAIL ME SOME

nice burner

pm me the reciepe

it looks like a gravy to me


jambalaya is easy to cook
idk anyone that uses a recipe

^ this,
And
Looks good man

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.

Rob are you cooking at the festival next weekend?

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.

Gotcha. Danny is my brother in law.

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

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

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!

It takes 100.00 worth of shit everytime I cook it but it is goooooooooood!!

If y'all want in on a little secret, use.........
Nah I think I'll keep that one to myself.

secret

Yeah!