Jambalaya pots.

Discussion in 'General Dutch Oven Information' started by dfbourg, Jul 21, 2013.

  1. dfbourg

    dfbourg Fire Starter

    So Foamheart where you from, i take it the Gonzales area and how long have you been away? I was from St. James but live in St. Amant now. I'm sure your jambalaya came out great. And one thing I have never seen is a poor cane farmer.
  2. kathrynn

    kathrynn Smoking Guru OTBS Member

    I remember the sugar cane farms....and going to get stalks to chew one.  Best ever!  My favorite syrup is sorghum....not molasses.....sorghum!

  3. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    All cane farmers are poor when its time for a round, but drive around in those new double cab dualies. That sounds bad. They are great people and most would give ya the shirt of their backs. But they will use any excuse to miss a round....LOL

    Lets see, been away most all my adult life. I wanted to wear suits and ties and get my cars worked on by the shop. LOL Been home about 10 years. I live just south of the bridge, in a beat up old house older than my Pop, (now thats scary!).

    Ya know I actually inpressed myself with that jambalaya, it was that 1 in 10 that surprises you? Just simple and delicious.

    AND Ms. Kat, I figure its because of acess but I do love real maple syrup. Its one thing those Yankees beat us with. I thought maple syrup was log cabin till I was in the service and learned there was other things in the world that they did not ask me about before they put 'em there. Loads of sugar cane here, but here it was all for sugar. Think about being a kid living in the middle of a sugar cane field. Syrup, Its just one of those things like coffee, I fell in love with our service coffee but I just can justify buying it for myself.
    Last edited: Jul 21, 2013
  4. moikel

    moikel Master of the Pit OTBS Member

    Cutting sugar cane by hand was considered the hardest work going back in the day. Lot of migrants got their start doing seasonal work like that then working their way to owning their own farms all over the country.Italians in particular.

    All machinery now of course. Its mostly in Queensland ,they make great rum  & what we called golden syrup which is thick brown & sweet,not fashionable nowadays.
  5. Where's the DO Jambalaya recipes? [​IMG]

    Good thread. Thanks for sharing the stories and history.


  6. shoneyboy

    shoneyboy Master of the Pit OTBS Member

  7. dfbourg

    dfbourg Fire Starter

    Foamheart if you are living just south of the bridge you are in the Union/Convent area than I guess. I spent many years when I was young growing up in that area. I worked for my cousins there in the fields and the greenhouses. You might know them, the Romes right there in the big curve in Romeville where the old school use to be. They are some pretty good cooks also.

    Redwood my smallest recipe calls for a 5gal or 20quart pot. I have tried to break it down for what most people could use on the stove but just isn't the same because of some of the can goods that I put in it. If you have a pot that size I would be happy to share.

    Here is a picture of my 30gal pot with the stand
  8. I have a 20 Qt at the house. MIL brought it with her when she moved in, and makes a few soups in it. Still trying to get her to teach me her Posole recipe.

    Would really love to try one if you are willing to share.

    Picture is missing.
    Last edited: Jul 22, 2013

  10. kathrynn

    kathrynn Smoking Guru OTBS Member

  11. P.S. Great to see the kiddo helping out, and she looks happy to be doing so. [​IMG]
  12. dfbourg

    dfbourg Fire Starter

    5# of cubed boston butt
    5# smoke sausage
    6# onions
    5# extra long grain rice
    2 bell peppers
    2 bunches of shallots
    1 gal of water
    1 can crème of mushroom
    1 can of golden mushroom
    1 can of rotel
    1 can of mushroom gravy
    ¼ cup of Cajun season
    Salt to taste
    Hot sauce
    Minced garlic

    I start off seasoning my pork with tony’s seasoning and the mince garlic. Put it in the pot by itself and start to brown the meat. Between the fat and the water that will come out the pork it should be enough to keep the meat from sticking. After about 30-45 mins the meat will should be close. When most of the water is cooked out I throw the onions in with the pork and start to cook it down. After about another 30-45mins you should have a nice color going with a gravy that was made between the two. Then I add the sausage and cook it with the pork and onions. After about 20 mins I add the bell peppers and cook an additional 10mins. All 4 of the can goods are added and cooked down for another 10 mins or so. The last few minutes after adding the can goods I add the shallots. I then add the 1 gal of water along with the ¼ cup of season, hot sauce, salt, and parsley. Taste the water at this point and make and adjustments to your taste. Once water starts to come to a boil I add the rice. From this point on I stir the pot nonstop to keep the rice from sticking. When the rice starts to fluff up and starts to displace the water on the top I put the lid on the pot and turn the fire way down. I stir the pot every 7 minutes to keep the rice from sticking. Normally after 3 stirrings I can cut the fire off. I let the rice sit about 10 mins and stir again then it’s time to pull out the plates.
    Hopefully this will work for you. Good cooking
  13. dfbourg

    dfbourg Fire Starter

  14. kathrynn

    kathrynn Smoking Guru OTBS Member

    Yummmmy.....sounds wonderful.  Love this stuff plus some good gumbo.

  15. Oh that sounds delightful. Thanks for sharing. Now I just need to find enough people to eat all that food when I make it.
  16. dfbourg

    dfbourg Fire Starter

    These are some pics from a large chicken and andouille gumbo that I cooked at Christmas time

  17. kathrynn

    kathrynn Smoking Guru OTBS Member

    wish we had "smell q-views".....that is my fav....a good hearty gumbo

  18. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    LOL....... Yes I know your cousins.

    I can't think of a single real coonass that I know that isn't, do you know any? Even though we are most excellent cooks, we all bow to someone either better than us or that taught us though. Mostly what we learn is, its like smoking there is no one perfect way. Well unless you are cooking in competition, then there is, the one way is the way that event wants. Its the same way with Jambalaya, Gumbo, ettouffe, sauce piquante, etc..... Heck we even make an event out of white beans!
  19. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

  20. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    One last thought, let me share a friend's jambalaya secret recipe ingredient. If I told you were to find the item locally, you'd know who it is, so I'll let you find 'em. You can order 'em from your butcher in 7 lb boxes. Pork oysters or tenders what they actually are is the temples. They are the most flavorful and tender part of the hog. One of the Ex-Jambalaya Kings passed that on to me many many many years back. It really does make a huge difference once you have adjusted it to your cooking.
    Last edited: Jul 22, 2013

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